Geúseis tou Aigaíou

Greek Aegean Cooking Without Vegetable Oil

Step onto a whitewashed terrace above the blue Aegean, where every dish begins with sun ripened olives pressed into golden oil, fresh sheep butter, and the slow rendered fat of the island lamb. No seed oils, no shortcuts, only the way the yiayiá taught.

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Aegean Island Recipes

Six beloved dishes from the kitchens of the Greek islands. Each one made with honest fats that let the sea, the herbs, and the olive groves shine.

Arní sto Foúrno (Roast Island Lamb)

Arní sto Foúrno

⏱ 3 hr🍽 6 servings🔥 Medium

The Sunday roast of every Aegean village. Bone in lamb shoulder slow roasted with garlic, oregano, lemon, and a whole orchard of olive oil until it falls from the bone.

Ingredients

  • 1 bone in lamb shoulder, about 2 kg (4.4 lb)
  • 6 tbsp extra virgin olive oil
  • 8 cloves garlic, slivered
  • 2 tbsp dried Greek oregano (rigani)
  • Juice and zest of 2 lemons
  • 3 tbsp unsalted butter, softened
  • 1 kg waxy potatoes, peeled and cut in wedges
  • 1 cup dry white wine
  • 2 sprigs fresh rosemary
  • Sea salt and coarse black pepper

Instructions

  1. Pat the lamb very dry. With a small knife, cut 16 slits across the surface and push a sliver of garlic into each one.
  2. Whisk olive oil, lemon juice and zest, oregano, salt, and pepper. Rub the marinade all over the lamb. Rest at room temperature for 45 minutes.
  3. Heat oven to 160°C / 320°F. Place the lamb on a bed of potato wedges in a deep roasting tray. Dot with softened butter and tuck rosemary around the meat.
  4. Pour the white wine into the bottom of the tray. Cover tightly with foil and roast for 2 hours.
  5. Uncover, raise the heat to 200°C / 400°F, and roast 30 more minutes until the lamb is mahogany on top and the potatoes are crisp at the edges.
  6. Rest the lamb 15 minutes on a warm board. Pull the meat into rough pieces with two forks. Spoon the pan juices over both lamb and potatoes before serving.
Psári Plakí (Aegean Baked Fish)

Psári Plakí

⏱ 1 hr 15 min🍽 4 servings🔥 Easy

Whole white fish baked over a bed of sweet tomatoes, onions, garlic, and parsley with generous olive oil. The taverna classic from the harbors of the Aegean.

Ingredients

  • 4 whole sea bream or snapper, cleaned (about 350 g / 12 oz each)
  • 6 tbsp extra virgin olive oil
  • 2 large onions, thinly sliced
  • 6 cloves garlic, sliced
  • 800 g (28 oz) ripe tomatoes, peeled and chopped
  • 1 large bunch flat leaf parsley, chopped
  • 1 lemon, sliced into thin rounds
  • 1 tsp dried oregano
  • 1 small glass dry white wine
  • Sea salt and black pepper

Instructions

  1. Heat oven to 190°C / 375°F. Warm 4 tbsp olive oil in a wide pan and gently cook the onions with a pinch of salt for 10 minutes until soft and sweet.
  2. Stir in the garlic. Cook 1 minute, then add the tomatoes and oregano. Simmer 12 minutes until the sauce thickens.
  3. Stir in half of the parsley. Season well with salt and pepper.
  4. Spread the tomato base in a large oven dish. Score the fish twice on each side. Season inside and out with salt and pepper. Lay the fish on top of the sauce.
  5. Tuck lemon slices around and over the fish. Pour over the wine and the remaining 2 tbsp olive oil.
  6. Bake 25 minutes, basting once, until the fish flakes at the touch of a fork. Scatter with the remaining parsley and serve straight from the dish with crusty bread.
Briám (Aegean Roasted Vegetables)

Briám

⏱ 1 hr 30 min🍽 6 servings🔥 Easy

The garden on a single tray. Layers of zucchini, potato, eggplant, and tomato glazed with deep golden olive oil and roasted long and slow until soft and sweet.

Ingredients

  • 3 medium potatoes, peeled and sliced 5 mm thick
  • 3 medium zucchini, sliced into rounds
  • 1 large eggplant, sliced into half moons
  • 2 large onions, thinly sliced
  • 4 ripe tomatoes, sliced into rounds
  • 1 red bell pepper, sliced into strips
  • 6 cloves garlic, thinly sliced
  • 120 ml (1/2 cup) extra virgin olive oil
  • 1 large handful flat leaf parsley, chopped
  • 2 tsp dried oregano, sea salt, black pepper

Instructions

  1. Heat oven to 200°C / 400°F. Sprinkle the eggplant slices with salt and rest in a colander for 20 minutes. Pat dry.
  2. In a very large bowl, gently toss all the vegetables with garlic, parsley, oregano, salt, pepper, and the olive oil. Make sure every slice is coated.
  3. Tip everything into a deep oven dish, spreading the vegetables evenly. Do not pack them down.
  4. Cover with foil and roast 50 minutes.
  5. Uncover and roast 25 more minutes until the edges of the vegetables are browned and the juices have reduced into a thick glaze.
  6. Rest 10 minutes before serving. Briám is even better warm, with a slab of feta and a piece of crusty bread.
Fasoláda (Greek White Bean Soup)

Fasoláda

⏱ 2 hr🍽 6 servings🔥 Easy

The unofficial national soup of Greece. Creamy white beans simmered slowly with carrot, celery, tomato, and a generous river of green olive oil stirred in at the end.

Ingredients

  • 500 g (1 lb) dried white beans (cannellini or great northern), soaked overnight
  • 6 tbsp extra virgin olive oil, plus more for finishing
  • 2 large onions, finely chopped
  • 3 carrots, finely diced
  • 3 celery stalks with leaves, chopped
  • 4 cloves garlic, minced
  • 400 g (14 oz) whole peeled tomatoes, crushed by hand
  • 2 bay leaves
  • 1 tbsp tomato paste
  • 1 small bunch flat leaf parsley, chopped
  • Sea salt, black pepper, juice of 1 lemon

Instructions

  1. Drain the soaked beans and place them in a large pot with cold water to cover by 5 cm. Bring to a boil. After 10 minutes, drain and rinse.
  2. Return the beans to the pot with fresh water. Simmer gently 30 to 40 minutes until just tender. Drain, reserving 1.5 liters of the cooking liquid.
  3. In the same pot, warm the olive oil over medium heat. Cook the onion with a pinch of salt 8 minutes until soft. Add carrot and celery and cook 8 more minutes.
  4. Stir in the garlic and tomato paste. Cook 2 minutes, then add the crushed tomatoes and bay leaves.
  5. Return the beans and reserved cooking liquid to the pot. Simmer gently 35 minutes until everything is creamy and the broth has thickened slightly.
  6. Season with salt, pepper, and lemon juice. Stir in the parsley. Ladle into bowls and finish each with a generous drizzle of fresh olive oil.
Eliópsomo (Olive Bread)

Eliópsomo

⏱ 4 hr🍽 1 loaf🔥 Medium

The dark, chewy olive bread of the Aegean islands. Studded with Kalamata olives, perfumed with oregano, and brushed with olive oil for a glossy crust.

Ingredients

  • 500 g (4 cups) strong bread flour
  • 7 g (1 packet) instant dry yeast
  • 320 ml (1 1/3 cups) warm water
  • 5 tbsp extra virgin olive oil, plus more for brushing
  • 1 tsp fine sea salt
  • 1 tsp honey
  • 200 g (1 1/4 cups) Kalamata olives, pitted and roughly chopped
  • 1 small red onion, finely chopped
  • 1 tbsp dried oregano
  • 2 sprigs fresh thyme, leaves stripped
  • Flaky sea salt for finishing

Instructions

  1. Whisk the yeast and honey into the warm water. Rest 8 minutes until foamy.
  2. In a large bowl, combine flour and salt. Pour in the yeast mixture and 3 tbsp olive oil. Mix into a shaggy dough.
  3. Knead 10 minutes by hand (or 6 minutes in a mixer) until smooth and elastic. Place in an oiled bowl, cover, and rise 90 minutes until doubled.
  4. Punch down and tip onto a floured surface. Press flat and scatter the chopped olives, red onion, oregano, and thyme over the top. Fold in and knead briefly to distribute.
  5. Shape into a round loaf and place on a tray lined with parchment. Brush with olive oil. Cover loosely and rise 45 minutes.
  6. Heat oven to 220°C / 425°F. Slash the top of the loaf twice. Brush again with olive oil and sprinkle with flaky salt.
  7. Bake 30 to 35 minutes until deep brown and hollow sounding when tapped. Cool 20 minutes on a rack before slicing.
Galaktoboúreko (Custard Phyllo Pie)

Galaktoboúreko

⏱ 1 hr 45 min🍽 12 servings🔥 Medium

Silken semolina custard scented with lemon and vanilla, wrapped in shattering golden phyllo brushed with butter, then drowned in warm citrus syrup.

Ingredients

  • 1 liter (4 cups) whole milk
  • 180 g (3/4 cup) fine semolina
  • 200 g (1 cup) caster sugar
  • 5 large eggs
  • 1 tsp pure vanilla extract
  • Zest of 1 lemon
  • 250 g (9 oz) phyllo pastry sheets
  • 200 g (1 3/4 sticks) unsalted butter, melted
  • For the syrup: 300 g (1 1/2 cups) sugar, 250 ml (1 cup) water, 1 cinnamon stick, peel of 1 lemon, 1 tbsp lemon juice

Instructions

  1. Make the syrup first. Combine sugar, water, cinnamon stick, and lemon peel in a saucepan. Boil 8 minutes, stir in lemon juice, and cool completely.
  2. For the custard, heat the milk in a heavy pan until steaming. Whisk in semolina and sugar. Cook on low heat, stirring constantly, 6 minutes until thickened. Off the heat, stir in vanilla and lemon zest.
  3. Beat the eggs in a small bowl. Temper them by whisking in a ladle of warm custard, then pour everything back into the pan, whisking briskly. Cool 15 minutes.
  4. Heat oven to 180°C / 350°F. Brush a 30 x 22 cm baking dish with melted butter. Lay 7 phyllo sheets in the dish, brushing each with butter, letting them hang over the edges.
  5. Pour the custard over the phyllo and smooth the surface. Fold the overhanging phyllo over the custard.
  6. Layer 6 more phyllo sheets on top, brushing each one with butter. Tuck the edges in neatly. Score the top into diamonds with a sharp knife, cutting only through the top layers.
  7. Bake 50 minutes until deep golden and crisp. Pour the cold syrup slowly over the hot pie. Rest 3 hours before cutting into the scored diamonds.
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