My Recipe Box - Greek Lemon Potatoes

1 March 2026 - Toronto ON 

This recipe serves 4-6. For the two of us, I use one baking potato and adjust the rest of the ingredients.

My oven tends to be on the slower side for baking.

Greek Lemon Potatoes Recipe

Prep time

10 minutes

Cook time

1 hour - depending on your stove and how crispy you like

Serves

4 to 6

Ingredients

3 cloves garlic

2 medium lemons

1/2 cup low-sodium chicken broth or low-sodium vegetable broth

1/2 cup olive oil

2 teaspoons dried oregano

1 1/4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

2 pounds Yukon gold potatoes (3 large or 4 medium)

Instructions

Arrange a rack in the middle of the oven and heat the oven to 400℉.

Mince 3 garlic cloves and place in a 9x13-inch baking dish.

 Juice 2 medium lemons until you have 1/3 cup and add to the baking dish. 

Add 1/2 cup low-sodium chicken broth, 1/2 cup olive oil, 2 teaspoons dried oregano, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper. Stir to combine.

Peel 2 pounds Yukon gold potatoes and cut into 1-inch-wide wedges. Add to the baking dish and toss to coat. Spread into an even layer. Cover the baking dish with aluminum foil.

Roast for 30 minutes. Uncover and toss the potatoes. Return the baking dish to the oven and roast uncovered until the potatoes are very tender, 30 to 35 minutes more. If you’d like browned edges, turn the oven to broil and broil until the potatoes are lightly browned, 2 to 4 minutes.

My Recipe Box - Greek Meat Pie/Spanakopita

I make this all the time.  

This can be made meatless using lots of spinach instead.

March 2018 Update -gluten-free I made this but used tortillas to wrap the filling instead!
Bonus! Much faster.

Serve with tzatziki.

GREEK MEAT PIE SPANAKOPITA

1 lb. ground lamb, lean or a combination of lamb and beef
2 tablespoons olive oil
2 onions, chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon oregano, crushed
1 cup tomato sauce
pinch of cinnamon
Spinach - fresh or frozen
1 egg, lightly beaten
1 cup freshly grated Parmesan cheese or feta
1/2 cup butter, melted
12 sheets Phyllo pastry to make gluten-free use GF wraps


In a skillet, saute ground meat in olive oil with onions until browned. Season with salt, oregano and pepper. Add tomato sauce, cinnamon.

Put the spinach in a pan with 1 tbsp water, and cook for 3-4 mins, or until wilted. Wrap in a clean tea towel and squeeze out the excess liquid, or put in a fine sieve and press it out using the back of a wooden spoon. Roughly chop the spinach, then stir into the lamb and onion mixture
In a small bowl, beat egg and stir in cheese. When ground meat has cooled, fold in the eggs and cheese mixture.
Butter a 9x13-inch baking pan or spring pan. Arrange six sheets of Phyllo pastry on the bottom of the pan, buttering each sheet. Spread a layer of cooled meat mixture evenly on Phyllo. Cover with remaining six sheets, brushing each with melted butter.
Trim edges of Phyllo to fit pan with a sharp knife. Slice through top of pastry to form diamond shapes.
Bake in a preheated 350°F oven until pastry is golden crisp.
May be served hot or cold.

2011 Week 4 Eating

Sunday - I made a HUGE chicken pot pie with boneless, skinless chicken thighs, lots of veggies and homemade stock for the sauce. It was COTC (clean out the cupboard) for the pastry, I had a box of Robin Hood which I used to make the top. It was delicious! And it also was served 2 lunches.
And I also made these cinnamon cream cheese breakfast bars for during the week. They were very good, but run rather expensive since they use refrigerated rolls. I might try making them with phyllo pastry in future.

Monday - leftover chicken pot pie.

Tuesday - pigs' hocks with Brussel sprouts and boiled potatoes. They were a little dry as I had cooked them on Sunday thinking to reduce the time.

Wednesday - spaghetti and sauce. DH has been stocking up on sauce when it is on sale.

Thursday - Again, COTC, made Spanakopita from Kevin's Closet Cooking. Since finding this recipe I haven't used another one. The phyllo pastry was in the freezer, the spinach and feta were bought for this and we had leftover tzatziki to serve with it.

Friday - ordered chicken kickers and pizza from Dominos.

Saturday - made a big lamb curry using up whatever we had which meant carrots and potatoes with homemade chicken stock. Served over rice and with naan bread from freezer.