Greek Cuisine

[b-man]

Artichoke−Parmesan Phyllo Bites


Ingredients:

3 (6 ounce) jars marinated artichoke hearts, undrained
3/4 cup freshly grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed

Drain artichoke hearts, reserving marinade; set marinade aside.

Position knife blade in food processor bowl; add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely
chopped. Set aside.

Place 1 phyllo sheet on wax paper (keep remaining phyllo covered).

Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo
sheet; brush lightly with oil portion of reserved marinade. Cut phyllo sheet in half lengthwise.

Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches.

Place a heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over filling, and gently twist to close.

Place on a lightly greased baking sheet. Repeat procedure with
remaining phyllo sheets, marinade, cheese and artichoke mixture.

Bake at 350 degrees F for 14 minutes or until golden.

Serve immediately. Makes 30.


B-man

[b-man]

Athenian Salad (Salata Athenas)


Ingredients:

1 medium head lettuce
1 bunch romaine
10 radishes, sliced
1 medium cucumber, sliced
6 scallions (with tops), cut into 1/2−inch pieces
1/2 cup olive or vegetable oil
1/3 cup wine vinegar
1 teaspoon salt
1 teaspoon dried oregano leaves
24 Greek or ripe green olives
1/4 cup crumbled feta cheese
1 (2 ounce) can rolled anchovies with capers, drained

Tear lettuce and romaine into bite−size pieces. Place lettuce, romaine, radishes, cucumber and scallions in large plastic bag. Close bag tightly and refrigerate.

Shake oil, vinegar, salt and oregano in tightly covered jar; refrigerate.

Just before serving, shake dressing. Add dressing and olives to vegetables in bag. Close bag tightly and shake until ingredients are well coated.

Pour salad into large bowl; top with cheese and anchovies.

Yields 8 servings.

B-man

[b-man]

Athenian Stuffed Peppers


Ingredients:

1 pound ground beef
1 cup rice
2 onions, ground
1 clove garlic, minced
1/2 cup vegetable oil
1 (6 ounce) can tomato paste, divided
1 1/2 tablespoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon oregano
1 egg, well beaten
8 green bell peppers
6 cups water
5 medium potatoes, sliced

Combine meat, rice, onions, garlic, oil, 1 tablespoon tomato paste, 1 tablespoon salt, 1/2 teaspoon pepper, oregano and egg.

Wash green peppers; cut and remove seeds. Fill peppers with meat mixture; place open side down in circle in roasting pan.

Combine remaining ingredients except potatoes; pour over peppers.

Place potatoes in center of pan.

Bake for 1 hour and 15 minutes at 400 degrees F.


B-man

[b-man]

Baked Macaroni with Beef and Cheese (Pasticcio)


Ingredients:

2 cups uncooked ziti or elbow macaroni
3/4 pound ground beef
1 small onion, chopped
1 (15 ounce) can tomato sauce
1 teaspoon salt
1 1/2 cups grated Kasseri, Parmesan or Romano cheese
1/8 teaspoon ground cinnamon
1 1/4 cups milk
3 tablespoons butter or margarine
1/8 teaspoon ground nutmeg


Cook macaroni as directed on package; drain. Cook and stir beef and onion in 10−inch skillet until beef is light brown; drain.

Stir in tomato sauce and salt. Spread half the macaroni in a greased 8−inch square baking dish; cover with beef mixture.

Mix 1/2 cup of the cheese and cinnamon. Sprinkle over beef mixture.

Cover with remaining macaroni.

Cook and stir milk and butter in 2−quart saucepan until butter is melted.

Stir at least half the milk mixture gradually into beaten eggs. Blend into milk mixture in saucepan; pour over macaroni.

Sprinkle with remaining 1 cup cheese. Bake uncovered at 325 degrees F until brown and center is set, about 50 minutes.

Sprinkle with nutmeg. Garnish with parsley if desired.

Yields 6 servings.


B-man

[b-man]

Baklava II

Ingredients:

2 pounds phyllo
2 pounds walnuts, chopped
1/2 teaspoon cinnamon
1 cup granulated sugar
1/2 pound butter

Mix together chopped nuts, cinnamon and sugar.

Grease an 18−inch baking pan and line with 6 layers of phyllo. Cover with thin layer of nut mixture, then top with 1 layer of phyllo. Repeat until all nut mixture is used. Top with 6 layers of phyllo.

Cut into diamond−shaped pieces. Place a clove bud in each diamond shape. Pour melted butter over all.

Bake 1 1/2 to 2 hours at 300 degrees F until brown, then reduce to 250 degrees F.

Remove from oven and pour cool syrup over all.

Syrup:

1 cup honey
2 cups granulated sugar
2 cups water
1 cinnamon stick
2 slices lemon

Boil for 25 minutes and let cool. Pour COOL syrup over HOT Baklava!


B-man

[b-man]

Beef and Onion Stew (Stifado)


Ingredients:

1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1 (2 pound) boneless beef chuck, tip or round, cut into 1−inch cubes
1/2 cup dry red wine
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon coarsely−ground pepper
1 bay leaf
1 stick cinnamon
1 (8 ounce) can tomato sauce
1 1/2 pound pearl onions, peeled
Crumbled feta cheese

Cook and stir chopped onion and garlic in oil in Dutch oven over medium heat until onion is tender; remove with slotted spoon.

Cook beef in remaining oil, stirring frequently, until all liquid is evaporated
and beef is brown on all sides, about 25 minutes; drain fat.

Return onion and garlic to Dutch oven. Stir in remaining ingredients except onions and cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour and 15 minutes.

Add white onions. Cover and simmer until beef and white onions are tender, about 30 minutes.

Remove bay leaf and cinnamon. Garnish with cheese.

B-man

[b-man]

Beef with Thyme and Oregano Butter


Ingredients:

1kg (2 pound) piece rump steak
1 tablespoon olive oil
Freshly cracked black peppercorns
Salt
Thyme and Oregano Butter
100g (4 ounces) soft butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 small clove garlic, crushed
2 teaspoons lemon juice

Cut steak into 6 pieces. Brush each steak with oil, sprinkle with salt and pepper to taste.

Barbecue, pan−fry or grill steaks until cooked as desired. Serve with slices of thyme and oregano butter.

Thyme and Oregano Butter: Beat all ingredients in small bowl with electric mixer or wooden spoon until well combined. Spoon mixture onto a sheet of grease−proof paper in a rough log shape. Fold one side of the paper over roll, then, with a ruler, push against the butter so that the mixture forms a smooth log. Roll the butter in the grease−proof paper, refrigerate.

Serves 6.

Thyme and Oregano Butter can be made a day ahead.

Storage: Covered in refrigerator; Microwave: Not suitable; Freeze: Butter suitable.

B-man

[b-man]

Braised Chicken in Aromatic Tomato Sauce(Pastitsatha)

Ingredients:

1/4 cup olive oil
1 (3 pound) chicken, cut into 8 pieces
3 cups chopped red onions
6 whole allspice
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Pinch cayenne pepper
1 (28 ounce) can whole Italian−style tomatoes, drained, juices
reserved, tomatoes chopped
1 cup water
2 tablespoon (or more) red wine vinegar
2 tablespoon tomato paste
Pinch of granulated sugar
12 ounces perciatelli pasta or spaghetti
Freshly grated kefalotyri cheese or Parmesan cheese

Heat oil in heavy large Dutch oven over medium−high heat. Add chicken in batches and cook until brown on all sides, about 8 minutes per batch.

Place chicken on platter. Add onions to Dutch oven; sauté until tender, about 5 minutes.

Add spices; stir until fragrant, about 1 minute. Stir in tomatoes and their juices and water. Return chicken to Dutch oven. Cover; simmer over medium−low heat until chicken is very tender, about 35 minutes.

Transfer chicken to platter. Tent with foil. Add 2 tablespoons vinegar, tomato paste and sugar to Dutch oven.

Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes.

Season with salt, pepper and more vinegar, if desired. Remove from heat. Cover to keep warm.

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to platter. Top with chicken, sauce and cheese.


B-man

[b-man]

Chandler Greek Festival Spanakopita


Ingredients:

2 pounds fresh spinach
1 onion, finely chopped
4 tablespoons butter
1 cup cream sauce
6 eggs, beaten
1 cup feta cheese, finely crumbled
Salt and pepper
Dash of nutmeg
1/2 pound phyllo pastry sheets
Butter, melted

Wash spinach and discard stems. Dry thoroughly on absorbent paper and cut into pieces.

Sauté onion in butter until soft. Add spinach and sauté a few minutes longer. Cool.

Add cream sauce, eggs, cheese and seasonings. Mix well.

Place 7 layers of phyllo pastry sheets in an 11 x 14 x 2−inch pan, brushing each sheet well with melted butter. Add spinach mixture, then place 8 phyllo pastry sheets on filling. Again, butter each sheet well.

Bake at 350 degrees F for about 30 minutes or until crust is golden brown. Cut into small squares before serving.

Makes 16 squares.


B-man

[b-man]

Cheese and Honey Pie


Ingredients:

Sesame Seed Pastry
16 ounces cream cheese, softened
2 eggs
1/2 cup granulated sugar
1/2 cup honey
1/2 cup whipping cream
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg

Prepare Sesame Seed Pastry. Beat cream cheese in large mixer bowl on medium speed until creamy.

Add remaining ingredients; beat until light and fluffy. Pour into baked pie shell. Bake at 350 degrees F
until firm, 40 to 50 minutes. Refrigerate until serving time.

Yields 10 to 12 servings.

Sesame Seed Pastry:

1 cup all−purpose flour
1/3 cup butter or margarine, softened
1 tablespoon granulated sugar
1 tablespoon toasted sesame seed
1/4 teaspoon salt
Mix all ingredients until blended; press firmly and evenly against bottom and side of 9−inch pie plate.
Bake at 475 degrees F for 5 minutes.


B-man

[b-man]

Chicken with Tomatoes and Olives (Kotopoulo me Tomatoes kai Elies)

Ingredients:

Flour (for dredging)
Salt and pepper, to taste
1 (3 pound) frying chicken, cut into 6 to 8 serving pieces
1/2 cup olive oil
2 large red onions, peeled, chopped
3 garlic cloves, peeled, minced
1 1/2 cups peeled, chopped plum tomatoes
1/2 cup dry red wine
1/2 cup crumbled feta cheese
1 cup pitted Kalamata olives, rinsed and drained
1 teaspoon oregano

Combine flour, salt and pepper on a plate and lightly dredge the chicken. Heat 1/3 cup olive oil in a large, deep skillet and brown the chicken on all sides, over high heat. Remove with a slotted spoon.

Add remaining olive oil to skillet, and sauté onions until wilted and lightly browned. Add garlic and stir for 30 seconds.

Place chicken back in the pan. Pour in the tomatoes and wine, and season with salt and pepper. Cover and simmer over low heat for about 45 minutes, or until the chicken is tender.

Ten minutes before removing from heat, add the crumbled feta and stir until melted. Five minutes before removing from heat, add olives and oregano.

Serve warm. Yields 6 servings.


B-man

[b-man]

Cinnaamon Chicken (Kota Kapama)


Ingredients:

8 pieces chicken
4 tablespoons butter
1/4 cup extra virgin olive oil
1 1/2 cups finely chopped onions
1 teaspoon finely chopped or minced garlic
6 fresh garden tomatoes or 1 cup chopped,
drained, canned plum tomatoes
2 tablespoons tomato paste
1/2 cup chicken stock
1 (4−inch long) cinnamon stick
Freshly−grated Parmesan cheese

Grind some sea salt and black pepper over the chicken pieces.

Heat the butter and olive oil over moderate heat in a sauté pan, and brown the chicken pieces. Transfer them to a plate.

Pour off all but a thin film of fat add the onions and garlic. Cook and stir for a few minutes until the onions are light brown. Stir in tomatoes, tomato paste, chicken stock, cinnamon stick, 1/2 teaspoon of sea salt and a few grindings of black pepper.

Bring to a boil, and then return the chicken to the pan and baste it thoroughly with the sauce. Reduce the heat to low, cover and simmer, basting occasionally, for about 30 minutes.

Serve with white or brown rice or pasta. Spoon the tomato sauce over the chicken and rice or pasta.

Sprinkle with Parmesan cheese if desired.


B-man

[b-man]

Faki Soupa (Greek Lentil Soup)


Ingredients:

3/4 cup brown lentils
1 large onion, sliced
2 cloves garlic, crushed
1 (3 ounce) can tomato purée
8 ounces fresh tomatoes, peeled and seeded
Good pinch of oregano
2 tablespoons olive oil
3 3/4 cups water
Salt, to taste
Pepper, to taste

Cover lentils with cold water and bring to boil. Drain lentils and return to the pan with 1 1/2 pints water, garlic, onion, tomato purée, fresh tomatoes, oregano and olive oil.

Bring to a boil and simmer until the lentils are soft. Remove from heat and blend, but stop blending before the mixture gets too smooth. Season to taste.


B-man

[b-man]

Galaktoboureko


Ingredients:

Syrup:

3/4 cup water
1 cup granulated sugar
Juice of 1 lemon
1 edge of orange rind
1 cinnamon stick
Boil for 10 minutes. Cool. Prepare this before making pastry.

Pastry:

2 quarts milk
1 cup farina
6 eggs
3/4 pound unsalted sweet butter
2 teaspoons vanilla extract
20 phyllo sheets

Heat milk to scalding.

Beat eggs until thick. Add farina and mix. Add mixture to milk with 1/4 pound butter. Heat, stirring, until thickened.

Remove from heat. Add vanilla extract.

Melt remaining butter and butter bottom and sides of a 10 x 14 x 2−inch pan. Place 10 buttered phyllo leaves in pan. Pour farina mixture in and cover with remaining phyllo, buttering each leaf as it is laid.

Butter the top sheet very well and score into diamond−shaped pieces.

Bake at 350 degrees F for 50 to 60 minutes. Pour the COOLED syrup over HOT pastry.

B-man

[b-man]

Garides Me Feta (Shrimp with Feta Cheese)


Ingredients:

1/2 cup minced onion
1 1/2 tablespoons butter
1 1/2 tablespoons vegetable oil
1/2 cup dry white wine
4 ripe medium tomatoes, peeled, seeded and chopped
1 small clove garlic, minced
1 teaspoon salt
1/4 teaspoon freshly−ground black pepper
3/4 teaspoon oregano
4 ounces feta cheese, crumbled
1 pound raw large shrimp, shelled and de−veined
1/4 cup chopped fresh parsley

In a heavy skillet, sauté onion in butter and oil until soft. Add wine, tomatoes, garlic, salt, pepper and oregano. Bring to boil, lower heat to medium, and simmer until sauce is slightly thickened.

Stir in cheese and simmer for 10 to 15 minutes. Adjust seasonings.

Just before serving, add shrimp to hot sauce and cook for 5 minutes or until shrimp are just tender. Do not overcook. Garnish with parsley and serve immediately in large bowls with crusty French bread.

Pass the rice!

B-man

[b-man]

Greek Beef Over Zucchini


Ingredients:

1 1/2 pounds stew meat
1 large onion, chopped
Salt and pepper, to taste
1 teaspoon cinnamon
3 small cans tomato sauce
10 to 12 medium zucchini

Slice zucchini lengthwise. Brown in oil and drain. Put onto a large platter.

Brown onion until clear.

Add meat, then brown. Add tomato sauce and spices and simmer until done. Add water if needed.

Pour this over zucchini and serve. Sprinkle on just a bit of cinnamon and grate Romano cheese over the top.

This may be served over spaghetti instead of zucchini.


B-man

[b-man]

Greek Butter Biscuits (Koulourakia Voutirou)


Ingredients:

3/4 cup butter
3/4 cup granulated sugar
1 egg
2 egg yolks
3 1/2 cups (approximately) flour
1 beaten egg
2 teaspoons baking powder

Cream butter and sugar. Add the egg and egg yolks and beat until light and fluffy.

Add flour − sifted with baking powder− knead to make a soft dough, chill for an hour and form into small rings. Arrange on greased baking sheets, brush with beaten egg and bake in a moderate oven for about 10−12 minutes.

Servings: 40


B-man

[b-man]

Greek Butter Cookies


Ingredients:

1 cup sliced brown almonds
1 teaspoon baking powder
6 cups flour
1 pound sweet butter
1/2 cup confectioners’ sugar
2 egg yolks
1 ounce whiskey
1 teaspoon vanilla extract

Soften butter at room temperature until very soft. Beat well with an electric mixer. Add sugar and beat until fluffy and light colored. Add egg yolks and beat thoroughly.

Sift flour and baking powder and mix into butter mixture. Add nuts.

Sprinkle dough lightly with whiskey and knead thoroughly. Roll out
dough and make into desired shape. Bake on a cookie sheet at 350 degrees F for about 20 minutes.

After the cookies have cooled, sprinkle liberally with confectioners' sugar.

Makes about 3 to 3 1/2 dozen.

B-man

[persephone1946]

Melitzanosalata - Eggplant Dip

Ingredients

2 Large Eggplants (aubergines)
50 ml of Extra Virgin Olive Oil (Greek, Spanish or Italian)
½ lemon, squeezed juice
150 ml Greek Yoghurt
2 Cloves Mashed Garlic
Pinch of Ground Cumin
Salt and Pepper to taste
Freshly chopped Parsley, for Garnish
Slices of raw red and green peppers to dip
Warm Pita Bread to dip

Preparation

Wash the eggplants and pierce them a few times with a fork before placing them in a preheated oven (375 F, 190 C). Bake the eggplants for 45 minutes or until they appear to be very tender. Let them cool and then halve and scoop out the flesh.

Heat the oil in a frying pan and then add the eggplant flesh, sautéing for four or five minutes. Place the pan aside and in a blender, add the eggplant along with the lemon juice, Blend slowly, and when creamy, add in the yoghurt, cumin, and garlic. Blend to desired thickness.

The eggplant mix should be chilled one hour before serving. Garnish with chopped parsley, and served with warm pita bread and sliced vegetables (raw), such as red peppers, green peppers.

[persephone1946]

Moussaka

Ingredients

2 ½ pounds (one kilo) of Ground Lamb (mince)
100 ml dry Red Wine
3 large Eggplants
1 large Onion, chopped coarsely
1 large Garlic clove, mashed
2 tablespoons of Tomato Paste
½ teaspoon of Ground Cinnamon
Salt
Pepper
Sugar
2 tablespoons of Olive Oil
1 teaspoon of freshly chopped Oregano (substitute with dried Oregano)
1 Bay Leaf
1 large Egg, whisked
600 ml of Milk (whole fat)
85 grams of Flour
2 tablespoons of Butter
25 grams (or more to your taste) of Grated Cheese: Kefalotiri, Pecorino or Parmigiano

Preparation

Slice the eggplant into medallions (thin slices) in a thick baking dish, cover in salt. Place a heavy lid on top and leave for half an hour (this eliminates the bitterness of the eggplant).

In the meantime, heat the olive oil in a frying pan, adding in the chopped onion and mashed garlic when hot. Sauté the onions and garlic until tender and browned, and add in the minced lamb to fry. Stir the lamb on high heat in the frying pan, and cook for 5 or so minutes until golden brown. Slowly stir in the red wine, the tomato paste sugar, oregano, salt and pepper and the bay leaf and lower the heat to sauté for about 20 minutes, stirring every few minutes.


Wash the eggplant slices in cold water until clean of the salt. In a frying pan, place the eggplant, cover in olive oil and fry until lightly golden, put aside. In a separate pan, for the sauce, you will need to place the butter, flour, and milk and heat on low heat. Heat until bubbling, without burning the mix, and place the pan aside to cool. Season the sauce and then mix in the egg.


In a baking pan, place one layer of eggplant slices, with a layer of the lamb mix on top, another layer of eggplant, and so on. Cover the filling when full, with the sauce and then sprinkle on the grated cheese to melt.

In a preheated oven (to 350 F, 180 C), place the Moussaka and cook for approximately 50 minutes to one hour, checking every few minutes towards the end to see when golden brown.

Serve the Moussaka hot, straight from the oven.

[b-man]

GREEK SALAD HEROES

Ingredients:

3/4 C. thinly sliced fresh mushrooms
1/2 C. thinly sliced cucumber
2 T. ripe olives
2 T. crumbled feta cheese
1 T. white balsamic vinegar
1/8 tsp. dried oregano
2 Roma or small tomatoes, thinly sliced
1 clove garlic, minced
2 (2 1/2 oz.) submarine rolls
2 lettuce leaves
6 slices baked cooked ham
6 slices honey roasted smoked turkey

Combine first 8 ingredients in a small bowl; toss gently. Let stand
for 30 minutes, tossing occasionally.

Cut a thin slice off top of each roll and set aside.

Cut a 2-inch wide, V-shape wedge down the length of each roll
(as they do at Subway). Reserve bread wedges for another use.

Drain vegetable mixture. Line each roll with a lettuce leaf; arrange
ham and turkey evenly over lettuce.

Spoon vegetable mixture evenly over meat and cover with roll tops


B-man

[b-man]

PASTITSIO (Pasta casserole)


Serves 6-8

Ingredients:

1 T. butter
2 lb. ground beef
1/2 cup white wine
1/2 cup grated kefolotiri (cheese)
2-3 peeled and chopped tomatoes
1 finely chopped onion
1 lb. tomato sauce
1 clove garlic
Parsley, chopped
Salt
Pepper

Heat the butter in a large frying pan and sauté the ground beef and
onion until slightly browned. Add remaining ingredients, cover and
cook over a medium heat; allow to cool.

Butter a baking pan and put in half the macaroni. Cover with the
meat filling. Top with remaining macaroni. Sprinkle with cheese and
cover with the cream. Sprinkle top with the rest of the cheese and
cook in a moderate oven for about 45 minutes or until golden brown.

Cool for 20 minutes then cut into square pieces and serve.


B-man

[b-man]

GREEK FISH IN A PACKET


Ingredients:

2 (5-6 oz.) fish fillets (use firm fish)
1 C. fennel bulb, thinly sliced
1 small tomato, sliced
8 thin slices red onion
2 T. olive oil
Juice from 1 lemon or lime
1 T. chopped fresh dill or 1 tsp. dried dill
dash of salt pepper to taste

Preheat the oven to 450ºF. cut two sheets of aluminum foil to
12 x 24 inches. Fold each sheet of foil over to make a double
thick square. Brush a little oil on the center of each square. Layer
half of the sliced fennel, tomatoes and onions on each square.
Top each with a fish fillet.

In a cup, combine the olive oil, lemon or lime juice and dill and
pour it over the fish. Sprinkle on salt and pepper. Fold the foil
into an airtight packet. Bake for 20 minutes.

B-man

[echarest]

SPANAKOPITA (SPINACH TRIANGLES OR PIE)

1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets


Heat 1 tablespoon of the oil in a large pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).

Stir the feta and as much beaten egg to moisten the cooled spinach mixture.

Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.

Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. One by one, use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.

Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)

Variation: Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on the bottom. Spoon the spinach filling over the filo, then cover with 6 more sheets of filo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.

Yield: 60 triangles or 1 (9 by 13inch) pie

[echarest]

Dolmades (Stuffed Grape Leaves)
Recipe courtesy Tyler Florence
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Yield: about 30 dolmades

1/2 cup extra-virgin olive oil
1 large yellow onion, finely chopped
1 small fennel bulb, halved, cored and diced
1 teaspoon grated lemon zest
1/2 cup pine nuts
1 cup long-grain rice
1 1/2 cups chicken stock
2 tablespoons finely chopped dill leaves
1/4 cup finely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
1 (8-ounce) jar grape leaves, rinsed and drained
2 lemons, juiced

To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.

To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar – it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.

Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.





Episode#: FO1D09
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

[b-man]

IT'S GREEK TO ME! SPICY HOT FETA CHEESE SPREAD


Ingredients:

4 to 6 red and green jalapeño peppers, roasted, skin peeled, and diced
1 lb. Greek feta cheese, finely crumbled
1/4 lb. cream cheese
1/4 C. extra virgin olive oil
1/3 C. fresh lemon juice
2-3 garlic cloves, crushed

To roast the peppers, place them on a baking sheet in an oven
set at 500°F. Bake until the peppers are soft enough to peel the skins,
about 20 minutes.

Blend the feta and cream cheese in a mixer or food processor
until smooth. Mix in the roasted peppers, olive oil, and, if using, garlic
cloves. Add the lemon juice 1 tablespoon at a time. Taste the mixture
and add the lemon juice accordingly to balance the flavor. You might
not need all the lemon juice depending on the type of feta used.

Refrigerate and use as a spread on bread or pita or a dip for
vegetables.

Serves 10-12.

B-man

[b-man]

CHICKEN GYROS WITH DILL SAUCE

This is a traditional Greek sandwich.


Ingredients:

1 cup plain yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
2 large garlic cloves, finely minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 fresh pita bread rounds, heated
Salt and freshly ground pepper to taste

In small bowl blend together yogurt, 2 tablespoons dill, garlic and 1
teaspoon lemon juice. Season with salt and pepper. Set aside.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
Add chicken with oregano, 1 teaspoon dill, salt and pepper. Sauté
until browned and cooked through, about about 5 minutes. Transfer to
a bowl. Add 1 tablespoon oil to skillet and sauté onions until golden
brown, about 10 minutes.

Return chicken and any juices to skillet. Add 1 tablespoon lemon
juice. Stir until heated through, about 2 minutes.

Top pita rounds with chicken mixture. Spoon dill sauce over chicken
and serve. This sandwich is folded in half and eaten. Pass the extra
sauce, as desired.

B-man

[b-man]

GREEK BEEF STEW


Ingredients:

1 medium onion
4 cloves fresh garlic (about 2 teaspoons minced)
2 1/2 pounds beef chuck or blade roast, cut into cubes, or stew meat
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon oregano
1 cinnamon stick or 3/4 teaspoon ground cinnamon
28 ounces canned, crushed tomatoes
1/2 cup dry red wine, beef broth or water

Turn the crockpot on HIGH.

Chop onion and add to pot. Add minced garlic. Top with meat. Sprinkle
in salt, pepper and oregano and add cinnamon stick or cinnamon. Add
tomatoes and wine. Reduce heat to LOW and cook 8 to 10 hours. Meat
should be falling-apart tender.

Serve over couscous, orzo, mashed potatoes or rice.

Serves 4 to 6.

B-man

[got2bcookin]

Hi I would love a recipe for mediterranian purses. Kind of like beef wellingtons but stuffed with couscous and veggies I guess is the best to describe it. Just hoping someone has a recipe before I start tearing apart the kitchen

[kyragee]

i love feta cheese
any good and creative things to do with this cheese?

Vegi only ideas please on this one

[Kitchen Witch]

Greek Stuffed Eggplant

2 medium eggplants
4 scallions (including green tops), chopped
6 cloves garlic, peeled and minced
1 cup chopped celery, including some leaves
2 medium tomatoes, chopped
1 green bell pepper, seeded and chopped
1/2 teaspoon crumbled bay leaves
1/2 teaspoon dried oregano
1 teaspoon dried mint
3 tablespoons diced fresh parsley
1/4 cup olive oil, divided
1 cup chicken broth
Freshly ground black pepper
Kalamata olives (optional)
Feta cheese (optional)

Peel eggplants lengthwise, leaving 1 inch bands of peel. Halve eggplants lengthwise. Scoop out centers to make boats. Chop scooped out eggplant pulp; put into a large mixing bowl. Add scallions, garlic, celery, tomatoes, green pepper, bay leaves, oregano, mint and parsley; mix well.

Stuff eggplant boats with mixture. Sprinkle with a little olive oil.
Place boats in a baking dish. Pour chicken broth and remaining olive oil into dish, around the boats. Cover and bake in a preheated 325 degree F oven for 45 minutes, or until eggplant is tender. Garnish with freshly ground black pepper, Kalamata olives and feta cheese.

[Kitchen Witch]

Vegetable and Feta Latkes


Servings:
6

* 2 1/2 cups grated zucchini
* 1 cup peeled and shredded potatoes
* 1 cup shredded carrots
* 1/2 teaspoon salt
* 3 eggs, lightly beaten
* salt to taste
* freshly ground black pepper
* 3/4 cup matzo meal
* 1/2 cup chopped fresh parsley
* 1/2 cup crumbled feta cheese
* 1/4 cup vegetable oil

DIRECTIONS:

1. Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
2. In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
3. Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

[Kitchen Witch]

Roasted Veggies with feta cheese

Cut a green pepper into strips, and slice and onion. Put these on a cookie sheet and put in the oven set on broil. While these are starting to get soft, cut up other vegatables, whatever you like, zucchini or other summer squash, mushrooms, bok-choy, brocolli, pea pods, whatever you have on hand. Get out the onions and peppers which should be getting a bit soft by now. Put all the other veggies on the cookie sheet, toss on some sliced black olives, sprinkle with a bit of garlic salt and Nature Seasoning (made by Morton - look in your grocery store spice dept) and top with crumbled feta cheese. Put back in the broiler until the feta cheese is melted and starting to turn golden brown on top. Take out and serve.

[Kitchen Witch]

Feta Skharas: Grilled Feta Cheese

In Greek: ???? ??????, pronounced FEH-tah SKHAH-rahs

Creativity is the word here. Feta cheese is so versatile and can be combined with many different herbs and vegetables. This is a basic recipe for grilled feta cheese.


* feta cheese, 1/2 inch slices
* grated tomato
* slices of pepper (hot or mild)
* crushed Greek oregano (rigani)
* olive oil


Wrap a slice of feta topped with chopped tomatoes, slices of hot or mild pepper, a sprinkling of Greek oregano, and a couple of drops of olive oil in foil and place on the grill next to your favorite meat, fish, or veggies.


This can also be roasted in the oven at 375F for 15-20 minutes or - without the foil - heated in the microwave on high for 1 minute.

[AuntyM]

GREEK SAINT FANOURIOUS CAKE
(Cholesterol Free!!)

3 ½ cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon ground cloves
1 ½ cups corn oil
1 ½ cups sugar
1 ½ cups orange juice
Grated peel of one orange
½ cup each of dried currants, raisins and chopped walnuts
Powdered sugar for topping

Put all the ingredients, except for the flour and baking soda, into a large bowl. Mix to a creamy consistency. Add flour and baking soda and stir until just mixed. Pour mixture into a greased 9”x13” pan and bake at 350 degrees for about 45 minutes. When cool, dust the top with powdered sugar and cut into squares.

[Kitchen Witch]

This sounds good!!! Thank you for the recipe and welcome AuntyM to RSN!!

KW

[Papa_D_Chef]

Originally Posted by b-man

Orzo Salad

Orzo is a rice-shaped pasta found in many Greek dishes. It is a basis for truly delicious salads that are easy to assemble and easy to pack along on picnics. Orzo is particularly tasty tossed with fresh ingredients like olives and tomatoes.

Makes 2 servings

Ingredients:

1 cup dry orzo
2 tablespoons olive oil
1 teaspoon red wine vinegar
1/2 cup sliced green olives
1/4 cup thinly sliced onion
1/2 cup grape tomatoes
1 teaspoon minced garlic
1 tablespoon fresh chopped flat-leaf parsley
salt and pepper to taste


First, cook the orzo according to package directions in boiling salted water. Drain and rinse well under cold water, then drain again.

Second, toss the cooked orzo with the olive oil and vinegar in a medium bowl.

Third, fold in the olives, onion, tomatoes, garlic and parsley. Season to taste with salt and pepper.

B-man

I just saved this to my cook book file. Thanks
Papa_D

[Southern Belle 2067]

Stifado (A Greek Casserole)

1 tsp. vegetable oil
1-1/2 lb boned rump roast, cut into 1" cubes
2 tsp. dried oregano, crushed
3 cloves garlic, crushed
1/2 cup dry red wine
3/4 tsp. ground cinnamon
1 Tbsp. sugar
2 Tbsp. red wine vinegar
3/4 tsp. salt
4 whole cloves
1 (14.5-oz.) canned stewed tomatoes, undrained
1 (14-1/4-oz.) beef broth
6 cups (1/3" thick) sliced onion separated into rings

Heat the oil in a Dutch oven over medium high heat. Add half of the beef and cook for 5 minutes or until browned, turning occasionally. Remove from the pan, and keep warm. Repeat procedure with remaining beef.

Return beef to pan, add oregano and garlic and cook 1 minute. Stir in the wine and next 7 ingredients (wine through beef) and bring to a boil. cover,reduce heat and simmer 1 hour. Add the onion and bring to a boil. Partially cover, reduce the heat and simmer 1 hour or until the beef is tender. Discard the cloves.

Serves 6

[cook master]

Koulourakia (Sesame Cookies)


1 c Butter
1 c Caster sugar
1 t Vanilla essence
3 Eggs
5 c Plain flour
3 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Ground cloves
1/4 c Milk
1/2 c Toasted sesame seeds


Cream butter and sugar with vanilla essence until light and fluffy. Beat eggs, reserve 1 tablespoon for glazing and add remainder gradually to butter mixture, beating well. Sift dry ingredients twice. Stir into creamed mixture alternately with milk to form a soft dough. Knead lightly until smooth. If dough is sticky, chill for 1 hour. Scatter some sesame seeds lightly on one side of pastry board. Shape pieces of dough into thick pencil shapes and roll onto the sesame seeds to coat lightly or according to taste. Double over rolled dough and twist, or form into rings, figure eights or coils. Place on greased baking sheets and glaze with reserved egg beaten with a little milk. Bake in a moderate oven for 15-20 minutes until golden brown. Cool on a wire rack and store in an airtight container. Variation: Roll dough in granulated sugar instead of seeds. Glaze lightly with milk.
Makes: 70 Cooking time: 15-20 minutes Oven temperature: 190 C (375 F)

[busy mom]

My husband loves the Greek rice and potatoes every time we go eat at our local Greek place. I tried to make it at home from recipes I found online, but it never tasted the same. Do you have a recipe I can try?

thanks,

busy mom