KARMIRI Olive Oil is used by families and trusted in the kitchens of chefs. We’d like to share some of our favorite family recipes with you that benefit from the amazing taste and texture of KARMIRI Oilive Oil.

Greek Salad (Horiatiki)

Serves 4-6

My version of horiatiki a simple but wonderful Greek salad. The name means village.
My version of horiatiki is a simple but wonderful Greek salad. The name means village.


4-5 ripened beefsteak tomatoes, cut into chunks

1 red onion, thinly sliced

1/2 cucumber, peeled and sliced into 1/4 inch rounds

1 small green bell pepper, seeded and sliced

1 cup Kalamata black olives

Sprigs of flat-leaf parsley, approximately 1/4 cup (optional)

1/4 pound imported Greek feta cheese, in slices, cubed or crumbled

1/4 cup KARMIRI Extra Virgin Olive Oil

3 tablespoons red wine vinegar

1 teaspoon dried oregano, preferably Greek

Coarse salt and black pepper, to taste


  1. Combine the tomatoes, onion, cucumber, green pepper, Kalamata olives, and parsley sprigs (if desired) in a large bowl. Add feta to top of salad.
  2. Combine olive oil, red wine vinegar and oregano (crushed in the palm of your hand to release its aroma) in a container with a lid. Shake vigorously to emulsify the oil and vinegar and pour over the salad and cheese. Season to taste with salt and pepper.
  3. Let the salad marinate until ready to serve.

Spanakopita (Greek Spinach Pie)

Serves 15-18

Spanikopita (Traditional greek spinach pie ) on white
Spanikopita (Traditional greek spinach pie) on white

This perfect marriage of spinach, onions, leeks and feta cheese is that dish that should be served either just warm or cold. The important thing is make sure the spinach mixture has cooked off all of its liquid before adding it to the pastry dough.

Phillo Pastry


1 lb phyllo pastry sheets

 cup KARMIRI Extra Virgin Olive Oil

Spinach Filling


cup KARMRI Extra Virgin Olive Oil

lbs spinach, cleaned, tough stems removed and chopped

spring onions, cleaned, sliced in 1/4 inch lengths

leek, white and tender part of green, cleaned, sliced in 1/4 inch lengths

medium red onion, chopped fine

cup fresh dill, minced

lb imported feta cheese, crumbled

eggs, beaten

Salt and pepper, to taste


  1. Heat 4 tablespoons of the olive oil in a large saucepan and sauté the leek with the onions until translucent, about 2-3 minutes. Add the spinach and sauté until it has wilted and the liquid has cooked off, about 8-10 minutes. Remove the pan from the heat and slightly cool. Drain any excess liquid from the spinach mixture. Alternatively, you can add a tablespoon or two of semolina flour to the mix to absorb the excess liquid.
  2. Preheat the oven to 375°F.  Lightly oil a 9 x 13 inch metal baking pan with olive oil. Add the dill and feta cheese to the cooled spinach. Add salt and pepper to taste (do not over season as the feta cheese can be a bit salty). Pour the eggs over the mixture and give it a stir to combine well.
  3. Open up the phyllo pastry and place it on a work surface. Cover the phyllo with a damp cloth. Continue to cover the pastry sheets with the damp cloth each time you remove one as you prepare the pie. Layer the phyllo pastry in the pan, allowing the edges to hang over the sides of the pan, brushing each phyllo sheet generously with olive oil.
  4. Use up half the phyllo sheets to make the bottom pastry layer, allowing excess pastry to drape over the edge of the pan. Pour the spinach mixture on top and press down gently to smooth filling. Tuck in the pastry draping over the edges. Repeat layering with the remaining phyllo, oiling each sheet generously.
  5. Using a sharp knife, score the upper layers of pastry into pieces, being careful not to cut through the bottom pastry. With your fingers, lightly sprinkle some water over the top of the pie before placing into the oven. Bake the pie in the middle of the oven for approximately 40-45 minutes until it is golden brown. Cool to room temperature before serving.

Yiayia’s Pasticcio

Serves 8-10

Pasticcio or pastitsio with ground beef and bechamel sauce, italian baked pasta
Pasticcio or pastitsio with ground beef and bechamel sauce, Greek baked pasta


1 tablespoon KARMIRI Extra Virgin Olive Oil

2 lbs lean ground beef

1 small onion, finely chopped

1 clove garlic, minced

2 teaspoons salt

1/2 teaspoon pepper

1 tablespoon dried oregano (preferably Greek)

1/2 cup white wine

1 can (14oz) diced tomatoes

1 small can tomato paste

2 egg whites

Béchamel Sauce


1/2 cup butter

3/4 cup flour

4 cups hot milk

Salt and pepper, 1/2 to 1 teaspoon of each

Generous pinch of nutmeg

1 cup grated Parmigiano Reggiano and/or Greek Kefalotiri, Italian Romano or Greek Mizithra Cheese

2 eggs and 2 egg yolks



1 lb. pasticcio noodles (No. 2 size) or ziti

1 tablespoon salt

2 tablespoon butter

1 cup grated Parmigiano Reggiano and/or Greek Kefalotiri, Italian Romano or Greek Mizithra Cheese


  1. For the Meat Sauce: Heat the olive oil in a pan until fragrant and sauté the onions, garlic and meat until browned. Add the remaining ingredients except the egg whites. Be generous with the spices and taste regularly, taking care that there is enough salt to bring out the flavors. Simmer the sauce for 10-15 minutes. Turn off the burner and slightly cool. Then, stir in the egg whites (save the yolks for the béchamel sauce).
  2. For the Béchamel Sauce: Melt the butter in heavy saucepan. Add the flour and whisk for about 1 minute. Add the milk and whisk until the sauce is thickened and smooth. Add salt, pepper and nutmeg to taste. Remove the sauce from heat and stir in the eggs and cheese(s).
  3. For the Noodles: Bring well-salted water to a boil. Cook noodles until tender but slightly firm. Drain well and return to pan. Stir in butter.
  4. Assembly: Preheat oven to 350 degrees. Oil a large, deep lasagna pan with olive oil. Put half the noodles in the pan and sprinkle with 1/2 cup of cheese. Top the noodles with the meat sauce. Place the rest of the noodles on the meat sauce. Pour the béchamel over the top. Sprinkle on the remaining 1/2-cup cheese. Bake the casserole for approximately 1 hour or until top is lightly browned. Remove from the oven and let sit at least 15 minutes before cutting and serving.

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