![Greek-style Enchiladas](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/enchiladas--greek-cuisine--9cb5f95d-7cd3-4c56-aefb-66ade0f2170f.png)
Recipe
Greek-style Enchiladas
Mediterranean Enchiladas: A Fusion of Greek and Mexican Flavors
4.7 out of 5
In the vibrant world of Greek cuisine, we have taken the beloved Mexican dish of enchiladas and given it a Mediterranean twist. These Greek-style enchiladas combine the rich flavors of Greece with the comforting elements of the traditional Mexican dish. Get ready to indulge in a delightful fusion of cultures!
Metadata
Preparation time
20 minutes
Cooking time
25 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Mediterranean, Gluten-free (if using gluten-free pita bread)
Allergens
Wheat (if using regular pita bread), Dairy
Not suitable for
Vegan, Dairy-free
Ingredients
While the original Mexican enchiladas are typically made with corn tortillas and filled with ingredients like beans, cheese, and meat, our Greek-style enchiladas feature a unique blend of Mediterranean flavors. We substitute the corn tortillas with soft pita bread and fill them with a combination of feta cheese, spinach, and aromatic herbs. The enchiladas are then baked to perfection and topped with a tangy yogurt sauce. We alse have the original recipe for Enchiladas, so you can check it out.
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6 pita bread rounds 6 pita bread rounds
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200g (7 oz) feta cheese, crumbled 200g (7 oz) feta cheese, crumbled
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200g (7 oz) fresh spinach, chopped 200g (7 oz) fresh spinach, chopped
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1 small onion, finely chopped 1 small onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 tablespoon olive oil 1 tablespoon olive oil
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1 teaspoon dried oregano 1 teaspoon dried oregano
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1 teaspoon dried dill 1 teaspoon dried dill
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Salt and pepper to taste Salt and pepper to taste
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1 cup (240g) Greek yogurt 1 cup (240g) Greek yogurt
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2 tablespoons lemon juice 2 tablespoons lemon juice
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1 tablespoon chopped fresh mint 1 tablespoon chopped fresh mint
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1 tablespoon chopped fresh dill 1 tablespoon chopped fresh dill
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1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 15g, 8g
- Carbohydrates (total, sugars): 32g, 4g
- Protein: 15g
- Fiber: 4g
- Salt: 1.5g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
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3.Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool slightly.
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4.In a mixing bowl, combine the crumbled feta cheese, cooked spinach, dried oregano, dried dill, salt, and pepper. Mix well.
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5.Warm the pita bread rounds in the oven for a few minutes to make them more pliable.
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6.Place a spoonful of the feta-spinach mixture onto each pita bread round and roll it up tightly.
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7.Arrange the rolled enchiladas in a baking dish.
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8.In a separate bowl, whisk together the Greek yogurt, lemon juice, chopped mint, dill, and parsley. Season with salt and pepper.
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9.Pour the yogurt sauce over the enchiladas, making sure they are evenly coated.
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10.Bake in the preheated oven for 20-25 minutes, or until the enchiladas are golden and the sauce is bubbly.
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11.Serve the Greek-style enchiladas hot, garnished with additional fresh herbs if desired.
Treat your ingredients with care...
- Pita bread — To make the pita bread more pliable, you can lightly dampen it with water before warming it in the oven.
- Feta cheese — Opt for high-quality feta cheese for the best flavor and texture.
- Spinach — Make sure to thoroughly wash the spinach leaves before chopping them to remove any dirt or grit.
Tips & Tricks
- If you prefer a bit of heat, you can add a pinch of red pepper flakes to the feta-spinach mixture.
- For a more indulgent version, sprinkle some grated Greek kefalotyri cheese on top of the enchiladas before baking.
- Serve the enchiladas with a side of Greek salad for a complete meal.
- If you can't find fresh herbs, you can use dried herbs instead, but reduce the amount by half.
- Leftover enchiladas can be refrigerated and enjoyed the next day. Simply reheat them in the oven or microwave before serving.
Serving advice
Serve the Greek-style enchiladas hot, accompanied by a dollop of Greek yogurt and a sprinkle of fresh herbs. They pair well with a side of Greek salad and warm pita bread.
Presentation advice
Arrange the enchiladas on a platter, drizzle the yogurt sauce over them, and garnish with a sprig of fresh mint or dill. The vibrant colors of the spinach and herbs will make the dish visually appealing.
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