Dust over sliced eggplant or zucchini or mixed vegetable skewers before barbequeing.
Use the spice mix as a dry rub (or moisten with olive oil) for lamb or chicken souvlakia (kebabs). Use as a seasoning for chicken breasts, lamb cutlets, pork, fish fillets, grilled octopus or prawns.
Greek spice adds great flavour to ground lamb in Moussaka or Pastizzi. (Maltese savory pastries) or add Greek to stewed beef (stifados) or beef/lamb rissoles (keftedes).
Add a little Greek Spice to Kalamata olives with slices of lemon and olive oil. Pop in a jar and allow the flavours to infuse overnight.
Add Greek spice to sour cream or Greek yogurt along with a squeeze of lemon for an easy dip for carrots, cucumbers, and flat breads.
Sauté Greek spices with onion, garlic, mince and cooked rice and use to stuff peppers or tomatoes. Bake in a tomato sauce and serve topped with pine nuts and fetta
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