Dina Nikolaou is a Greek chef and cookbook author who has a passion for creating delicious recipes with a unique twist. Her recipes are inspired by traditional Greek cuisine, but she adds her own personal touch to make them unique and memorable.

In this article, we will be showcasing some of her best recipes for Spin and Paste, which are not only delicious but also very easy to make.

Spinach and Feta Pie

The spinach and feta pie is a classic Greek dish that is easy to make and perfect for any occasion. This recipe is adapted from Dina Nikolaou’s cookbook, “Greek Cuisine”.

Ingredients

• 1 cup chopped onion
• 2 cups chopped spinach
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1/2 cup crumbled feta cheese
• 1/2 cup grated Parmesan cheese
• 4 eggs
• Salt and black pepper, to taste
• 12 sheets phyllo dough
• 1/2 cup olive oil

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, mix together the onion, spinach, dill, parsley, feta cheese, Parmesan cheese, eggs, salt, and pepper.
3. Brush a 9-inch pie dish with olive oil.
4. Lay 6 sheets of phyllo dough in the dish, overlapping slightly and brushing each sheet with olive oil.
5. Pour the spinach mixture into the pie dish and spread it evenly.
6. Lay the remaining 6 sheets of phyllo dough over the top, brushing each sheet with olive oil.
7. Fold the edges of the phyllo dough over the top of the pie to create a crust.
8. Brush the crust with olive oil.
9. Bake for 45-50 minutes or until the crust is golden brown.
10. Let cool for a few minutes before slicing and serving.

Lemon and Chive Pasta

This pasta dish is light and refreshing, perfect for a summer day. It is adapted from Dina Nikolaou’s cookbook, “Greek Cuisine”.

Ingredients

• 1 lb linguine
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 tablespoons chopped fresh chives
• Salt and black pepper, to taste
• 1/2 cup grated Parmesan cheese

Instructions

1. Cook linguine according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes.
3. Add lemon zest, lemon juice, and chives to the skillet. Cook for 1-2 minutes. Season with salt and black pepper.
4. Add cooked linguine to the skillet and toss to coat with the lemon and chive mixture.
5. Serve with grated Parmesan cheese.

Spinach and Feta Stuffed Shells

These stuffed shells are a delicious twist on the classic Italian dish. The combination of spinach and feta cheese makes them both flavorful and healthy.

Ingredients

• 12 jumbo pasta shells
• 1 cup frozen chopped spinach
• 1/2 cup crumbled feta cheese
• 1/4 cup ricotta cheese
• 1 egg
• Salt and black pepper, to taste
• 2 cups marinara sauce
• 1/4 cup grated Parmesan cheese
• Fresh parsley, for garnish

Instructions

1. Cook jumbo pasta shells according to package instructions. Drain and set aside.
2. Preheat oven to 375°F.
3. In a large bowl, mix together the spinach, feta cheese, ricotta cheese, egg, salt, and black pepper.
4. Stuff each shell with the spinach and feta mixture.
5. Pour marinara sauce into a 9×13 inch baking dish.
6. Place the stuffed shells in the baking dish.
7. Sprinkle with grated Parmesan cheese.
8. Cover the baking dish with foil and bake for 25-30 minutes.
9. Remove foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh parsley before serving.

Pasta with Creamy Tomato Sauce

This creamy tomato sauce is perfect for those who prefer a milder flavor. The combination of cream and tomato makes it both rich and flavorful. It is adapted from Dina Nikolaou’s cookbook, “Greek Cuisine”.

Related Article 10 Easy Recipes for Tasty Spins and Pastes by Dina Nikolaou

Ingredients

• 1 lb penne pasta
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 1/4 cup heavy cream
• Salt and black pepper, to taste
• Fresh basil, for garnish

Instructions

1. Cook penne pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes.
3. Add crushed tomatoes to the skillet. Cook for 10-15 minutes, or until the sauce has thickened.
4. Add heavy cream to the skillet and stir to combine. Cook the sauce for an additional 2-3 minutes. Season with salt and black pepper.
5. Add cooked penne pasta to the skillet and toss to coat with the sauce.
6. Serve with fresh basil.

Greek Meatballs with Orzo

These Greek meatballs are delicious and easy to make. The orzo pasta is the perfect accompaniment to the flavorful meatballs.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 egg
• Salt and black pepper, to taste
• 1 lb orzo pasta
• 2 tablespoons butter
• 1 lemon, juiced
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix together ground beef, breadcrumbs, parsley, garlic, egg, salt, and black pepper.
3. Form the mixture into meatballs, about 1-2 inches in diameter.
4. Place the meatballs on a baking sheet and bake for 20-25 minutes or until cooked through.
5. Cook orzo pasta according to package instructions. Drain and set aside.
6. In a large skillet, melt butter over medium heat. Add lemon juice and cooked meatballs to the skillet. Cook for 2-3 minutes.
7. Add cooked orzo to the skillet and toss to coat with the sauce.
8. Serve with crumbled feta cheese.

Tomato and Feta Pasta Salad

This pasta salad is fresh and flavorful, perfect for a summer picnic or barbecue. It is adapted from Dina Nikolaou’s cookbook, “Greek Cuisine”.

Ingredients

• 1 lb rotini pasta
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 4 tomatoes, diced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Salt and black pepper, to taste

Instructions

1. Cook rotini pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes.
3. Add diced tomatoes to the skillet. Cook for 5-7 minutes, or until the tomatoes are soft and juicy.
4. Add cooked rotini pasta to the skillet and toss to coat with the tomato mixture.
5. Season with salt and black pepper.
6. Serve with crumbled feta cheese and chopped parsley.

Spinach and Feta Stuffed Chicken Breast

This recipe is a healthy and delicious way to enjoy chicken breast. The combination of spinach and feta cheese makes it flavorful and filling. It is adapted from Dina Nikolaou’s cookbook, “Greek Cuisine”.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup chopped spinach
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Salt and black pepper, to taste
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix together spinach, feta cheese, parsley, salt, and black pepper.
3. Slice a pocket into each chicken breast. Fill each pocket with the spinach and feta mixture.
4. Heat olive oil in a large skillet over medium heat. Add the stuffed chicken breasts to the skillet and cook for 3-4 minutes on each side, or until browned.
5. Transfer the chicken breasts to a baking dish and bake for 15-20 minutes, or until cooked through.
6. Let the chicken rest for a few minutes before slicing and serving.

Pasta with Shrimp and Asparagus

This pasta dish is perfect for seafood lovers. The combination of shrimp and asparagus makes it both healthy and flavorful.

Ingredients

• 1 lb spaghetti
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 lb shrimp, peeled and deveined
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• Salt and black pepper, to taste
• 1/2 cup grated Parmesan cheese

Instructions

1. Cook spaghetti according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes.
3. Add shrimp to the skillet. Cook for 2-3 minutes, or until the shrimp are pink and opaque.
4. Add asparagus to the skillet. Cook for 3-4 minutes, or until the asparagus is tender.
5. Add cooked spaghetti to the skillet and toss to coat with the shrimp and asparagus mixture.
6. Season with salt and black pepper.
7. Serve with grated Parmesan cheese.

Spinach and Feta Stuffed Portobello Mushrooms

These stuffed mushrooms are perfect for a vegetarian meal or as a side dish. The combination of spinach and feta cheese makes them both healthy and flavorful.

Ingredients

• 4 large portobello mushrooms, stems removed
• 1 cup chopped spinach
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Salt and black pepper, to taste
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix together spinach, feta cheese, parsley, salt, and black pepper.
3. Stuff each portobello mushroom cap with the spinach and feta mixture.
4. Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
5. Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted.
6. Let the mushrooms cool for a few minutes before serving.

Meatball and Orzo Soup

This soup is hearty and filling, perfect for a cold winter day. The combination of meatballs and orzo pasta makes it both comforting and flavorful.