Sharing Our Table: Olyra Founder Yannis’ Gemista

Amid the hustle and bustle of the holiday season, the dinner table is a place to pause and reconnect. Cooking engages all our senses, helping us get grounded and find gratitude in the present. Especially at the holidays, gathering around a home-cooked meal is a chance to reflect on our fondest memories and make new ones. 

In the third installment of our annual Sharing Our Table recipe series, we asked the founders of some of our favorite brands to share a holiday recipe that holds special meaning for them in hopes that you’ll make it for your own table. 

We hope you have a joyful season filled with good health and great food!

---

“Gemista has always been more than just a delicious dish to me. It holds a special place in Greek culture, not just as a comforting, flavorful dish, but as a symbol of simplicity, seasonality, and tradition. 

Gemista is a dish that brings me back to my roots and my great grandmother’s kitchen in Greece. I remember watching her carefully select the ripest tomatoes and peppers from the garden, using only the freshest, most natural ingredients—everything was fresh and natural —long before the word “organic” was ever used.

She always said that the secret to gemista was patience and love. The smell of herbs filling the house as it baked, and the way she’d tell stories while preparing the rice, is something I’ll never forget. For me, this recipe is more than just food—it’s a memory, a tradition and a way of life. It’s a reminder of the importance of wholesome, natural ingredients.

Just like gemista, Olyra snacks are made with love, authenticity, and a commitment to quality.” 

—Olyra Founder Yannis

Gemista (Greek Stuffed Vegetables) 

Yield: 8-12 servings
Active Time: 30 minutes
Total Time: 2 hours

Ingredients:

5 large ripe tomatoes
3 large bell peppers (red, green, or a mix)
2 large zucchinis  
2 eggplants  
1 large onion, finely chopped
1 garlic clove, minced
1 ½ cups rice
½ cup olive oil
1 can (400g) diced tomatoes (optional for extra sauce)
1 ½ tsp dried oregano
1 tsp dried mint (or 2 tbsp fresh mint, chopped)
1 tsp dried thyme
½ tsp cinnamon (optional for warmth)
Salt and pepper, to taste
½ cup fresh parsley, chopped
½ cup fresh dill, chopped
1 ½ cups water or vegetable broth
Potatoes (optional): 2-3 small potatoes, cut into wedges

Instructions:

Slice the tops off the tomatoes and bell peppers and set them aside
(these will be the “lids”). Scoop out the insides of the tomatoes and the seeds of the peppers, keeping the tomato pulp in a bowl.

If using zucchinis and eggplants, cut them in half, hollow out the
centers, and set the flesh aside.

Season the hollowed vegetables with a little salt and set them in a
baking dish.

In a large pan, heat half of the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

Add the garlic and sauté for another minute. Stir in the rice and cook for 2 minutes, letting the rice absorb the oil.

Add the reserved tomato pulp, diced tomatoes (if using), oregano, mint, thyme, cinnamon (if using), salt, and pepper. Mix well.

Add the water or broth and simmer for about 10 minutes, until the rice is partially cooked but still firm.

Stir in the fresh parsley and dill, then remove from heat.

Fill each hollowed vegetable with the rice mixture, leaving a little

space for the rice to expand as it cooks.

Place the vegetable tops back on.

If using potatoes, tuck the wedges between the vegetables in the baking dish.

Drizzle the remaining olive oil over the vegetables, season with a little more salt and pepper, and add about ½ cup of water to the baking dish.

Preheat the oven to 180°C (350°F).

Drizzle the remaining olive oil over the vegetables. Pour a little water or vegetable broth into the dish to help with the cooking.

Cover the baking dish with foil and bake for 1 hour. After 1 hour, remove the foil and bake for another 30 minutes, until the vegetables are tender and slightly charred, and the rice is fully cooked.

Let the gemista cool slightly before serving. It’s often enjoyed at room temperature with some crusty bread and feta cheese.

Kali orexi = Enjoy!