greak greek recipes
anyone have a dressing with the oregano for the greek country salad mentioned by girlwonder?
and i love spanakopita. does anyone have a favorite recipe that you can link here? thanks.
scubadoo, i like that spinach casserole you made. do you ever use dill? or dried mint? (maybe i'm just thinking spanakopita).
finally, does anyone have an idea for a greek mixed olive marinade? and what olive selection do you use?
for rustic salads I like to use good olive oil, red wine vinegar, a little honey to balance the acid and greek oregano. Maybe a little mustard to bind along with s and p. Mashed garlic if you like it in your dressing.
I have not used dill in the spinich, although it would taste good. dried mint i use in many applications with greek and middle eastern dishes.
This is like spanakopita only in one big pie - super easy so it's good for a crowd. Not sure where I originally got this recipe from. I normally wouldn't use Butter flavour cooking spray but in this case it works well. I'm sure you could brush on melted butter instead if you have an aversion to the spray.
Easy Spinach Pie
2 (10 ounce) packages chopped spinach, thawed, drained and squeezed dry
3 green onions, chopped
4 eggs, lightly beaten
1/2 cup cottage cheese
1 (4 ounce) package crumbled feta cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1 teaspoon dill
10 sheets phyllo dough, thawed
Butter Flavor No-Stick Cooking Spray
Preheat oven to 350 degrees.
Spray an 8x8 baking dish with Cooking Spray. In a medium bowl, stir together first 9 ingredients.
Lay one sheet of phyllo in the baking dish, allowing edges to hang over. Spray completely with Butter Flavor No-stick Cooking Spray. Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet. Transfer spinach mixture to phyllo lined dish. Spray and layer remaining sheets as directed for bottom layer. Turn in edges to form a rim. Spray rim and top layer.
Bake for 35-45 minutes or until golden brown. Let stand 15 minutes before slicing into 4-6 pieces.
I have many recipes that my MIL taught me when she visited from Greece years ago and I taught Greek cooking for awhile. I have posted many here- if you can;t find them and want a repeat I will be happy to - my favorite is dolmathes (stuffed grape leaves) stuffed with lamb and rice and served with egg lemon sauce; also mousakka; pastitio; spanikopita; gigandes (giant beans); tsatsiki; avgolemono (egg lemon soup); baklava; galactoboureko
The basic recipe is something like this
large pkg 20 oz, of frozen chopped spinach thawed and squeezed lightly to remove some water
1 small onion chopped
1 clove garlic minced
1 stalk celery chopped
6 eggs beaten
1/2 pound cottage cheese or you could use feta for more flavor
12 oz munster cheese, grated
salt and pepper to taste.
Saute the vegetables in a little oil. Add spinach to saute pan and cook to remove some water. Mix cottage cheese and eggs together with the sauteed vegetables and spinach. Top with grated munster and bake in dish at 350 for 45 min or so.
I love this faux-tandoori chicken from Cooking Light:http://find.myrecipes.com/recipes/rec...
I love the Country Greek Salad from Cook's Illustrated. An authentic Greek Salad has no lettuce, just cukes and tomatoes and red onion, Kalmatas, maybe peppers. Serve a big rectangle of feta on side, and use dried oregano in your dressing.