Published: May 2026
Author: Jaymie and Lily Recipe origin: Mediterranean
For those allergic to eggs who can’t use mayonnaise, spinach artichoke dip can be tricky. This recipe is a great substitute for traditional spinach artichoke dip, especially if you like feta!
14 oz can of artichokes, chopped
1 TBSP olive oil
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
8 oz of feta, roughly chopped or crumbled
6 oz fresh spinach, chopped
1 cup parmesan cheese, grated
½ cup Greek yogurt
1-2 scallions, chopped
Preheat oven to 400 degrees.
In a small baking dish mix together the artichokes, olive oil, garlic powder, salt, pepper, and feta.
Bake for 20 minutes.
Mix everything together and then add the spinach, parmesan, greek yogurt, and scallions.
Mix again so everything is combined.
Bake for another 10 minutes.
Serve with your favorite crackers, veggies, chips, or crusty bread!
For those allergic to egg and can not use mayonnaise, spinach artichoke dip can be tricky. This recipe is a great substitute for traditional spinach artichoke dip, especially if you like Feta!
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Submitted by: The Ladies Philoptochos Society of Saint Sophia Recipe origin: Greece
“The Ladies Philoptochos Society of Saint Sophia would like to share with you our Pastitsio II (Baked Macaroni with Meat) recipe that appears on page 117 of our cookbook. The recipe was introduced by renowned Greek Chef Nicholas Tselementes in the mid-1930’s who converted a very old recipe of a pasta and meat pie wrapped in phylo into a hearty, delicious casserole of layers of pasta, meat, cheeses and bechamel sauce. This is a version of his recipe. Since it’s publication, pastitsio has graced countless family dinners, party buffets, Greek festival and restaurant menus. You will enjoy making this tasty yet simple to make dish.”
Meat Mixture:
2 lb ground beef
1 large onion, chopped
1 stick (½ cup) butter
2 Tbsp tomato paste
1 Tbsp allspice
Salt and pepper to taste
Macaroni:
1 lb (No. 4) macaroni
1 stick (½ cup) melted butter
¾ lb grated Romano cheese
Crema Sauce:
5 cups milk
5 eggs, beaten
1 cup milk, mixed with 5 Tbsp cornstarch
2 Tbsp butter
Prepare the Meat Mixture:
In a pan, sauté the onion in 1 stick of butter until softened.
Add the ground beef and brown well.
Stir in the tomato paste, allspice, salt, and pepper.
Simmer for about 20 minutes until thickened. Set aside.
Prepare the Crema Sauce:
In a saucepan, bring 5 cups of milk to a simmer, stirring constantly.
Before it reaches a boil, slowly stir in the milk-cornstarch mixture.
As the sauce thickens, gradually add the beaten eggs while stirring continuously.
Once thickened, remove from heat and set aside.
Cook the Macaroni:
Boil the macaroni according to package directions, making sure not to overcook. Drain.
Mix the drained macaroni with ½ pound of grated cheese, 1 stick of melted butter, and 1 cup of the prepared Crema Sauce.
Assemble the Pastitsio:
Preheat the oven to 350°F (175°C).
Butter a 10″ x 15″ baking dish.
Spread half of the macaroni mixture in the dish and sprinkle with cheese.
Evenly distribute the meat mixture over the first macaroni layer, then sprinkle with more cheese.
Add the remaining macaroni mixture and sprinkle with more cheese.
Pour the remaining Crema Sauce over the top.
Bake:
Bake at 350°F for 45 minutes or until golden brown.
Let cool slightly, cut into portions, and serve.
Enjoy! 🍽️
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