Bring Greece into Your Kitchen!

I spent the honeymoon in greece – between Santorini and Mykonos. A few weeks after I was really missing that Greek food especially this vegetarian “mille feuille” that I tried there – luckily for me, I brought with me olives and olive paste, honey,and olive oil. Anyway, so I spent a little time in the kitchen and made my own less cheesey vegetarian mille feuille and greek salad with a quinoa twist . Since they are very simple recipes, I’m including both here today! LET THE YUMMINESS BEGIN! vegetarian mille feuille (great as an appetizer and SUPER simple!)

You will need:

  • 1 tomato
  • 1 potato
  • 1/2 eggplant
  • 2 large zucchinis
  • 1 yellow pepper
  • 3 oz light mozeralla (3-4 slices basically)

mille feuille

how to:

1- slice the vegetables in to big pieces. Mix 1 tablespoon of olive oil with salt and pepper and add to ALL the vegetables. Mix them around a bit and then grill the potatoes separately because it needs longer (so i would use the potato as the base). 2- layer the potato with a slice of zucchini, tomato, eggplant, and yellow pepper (repeat this step till you have used all your veggies) 3- grill or roast remaining veggies. Add half a slice of cheese to each “mille feuille”

 Calories and Servings:

this should make between 4 to 6 servings (depending on the size of the vegetables). one mille feuille is considered a serving (like the picture)

Calories/serving = 69 calories

Now that we’re done with the appetizer, let’s move on to the salad! Greek salad with Quinoa twist:

you will need:

  • 2 cups vegetable stock or just plain hot water
  • 1 cup quinoa
  • 1/2 cup any color pepper, dicedcolorful veggies
  • 1/2 cup cucumber, diced
  • 1/4 cup green onion, diced
  • 1/4 cup black olives
  • 3 oz reduced-fat feta cheese


  • 1/4 cup lemon juice
  • 1 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • salt and pepper to taste

How to:

1- Heat the stock, and once it boils – add the quinoa. 2- Cook until liquid is absorbed 3- Transfer to a large bowl and cool. 4- Stir veggies and cheese into cooled quinoa. 5- Combine the  dressing ingredients. 6- Pour over quinoa mixture and toss. greek salad photo 4

Calories and servings:

makes 3-4  servings

Calories/serving (Assuming 4 servings) = 260 calories (with dressing)

Greece has never been this close! 🙂



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