han most Greeks in this recipe - but it may still be
Squeeze remaining liquid from spinach and place in large bowl, tear into small pieces.
Beat eggs, crumble feta cheese and add to spinach.
Saute onion and garlic in olive oil until brown, add to spinach, season with pepper and oregano.
Butter a large oblong baking dish.
ubbly.
Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place
For the Creamy Greek Dressing: Stir together yogurt, sour
Defrost, drain, and squeeze the spinach dry as possible and set aside.
Heat a large skillet and add oil.
Saute onion for a few minutes, just until they begin to get translucent, not brown.
Add scallions and saute a few minutes longer.
Add parsley and dill and saute for a few seconds.
Season with pepper (she poured some into the cap of the pepper jar and dumped it in- she said approximately 1 tsp).
Combine lightly beaten eggs, spinach,feta,Parmesan cheese, and the onions mixture in a large bowl, mixing gently until combined.< ...
p to 2 hours. Slide spanakopita, still on parchment, to cutting
Cook spinach according to package directions, omitting salt. Drain well; press spinach in paper towels until barely moist. Combine spinach, cottage cheese, Feta cheese, eggs, green onions, dill weed, Greek seasoning, pepper and thyme.
Mix well; set aside.
Cut phyllo sheets in half crosswise; cut each half to fit a 13 x 9 x 2-inch baking pan.
Cover with a slightly damp towel.
br>Sprinkle with spice mixture, recipe #425441.
Mix together lemon
omatoes, 3/4 cup dry Greek red wine, 1 (6 ounce
Add ingredients in the order given, toss gently and serve with your favorite crackers.
I like to serve it with Wheatsworth stone ground wheat crackers.
Recipe yields 6 large salads or 10 small salads.
Enjoy!
ogether pumpkin pie filling and Greek yogurt.
Add yogurt mixture
omatoes, 3/4 cup dry greek red wine, 1 (6 ounce
Cut the feta cheese into 2cm cubes and place them in a shallow, ceramic dish. Combine the oil, pepper, oregano and bay leaf in a jug, pour this over the feta and cover and refrigerate overnight (or longer if time permits).
Serve the feta on a mezze platter with olives, skordalia (recipe posted separately) and crusty bread.
Note: Refrigeration makes oil \"cloudy\". If you remove the marinated feta from the refrigerator 1 hour before serving, the \"cloudiness\" will disperse, and the oil will be clear.
auce, mayonnaise, sour cream (or Greek yogurt), and sugar in a
NOTE: DO NOT SUBSTITUTE Recipe #488671 WITH ANY OTHER SEASONING!
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
In a large salad bowl, toss together the torn mixed greens, tomato, cucumber, onion, olives, Feta cheese and radishes.
Cover; chill until serving time, up to 2 hours.
Just before serving, shake Greek vinaigrette to mix.
Pour dressing over salad; toss gently to coat.
If desired, sprinkle with fresh oregano and chive blossoms.
eat. Half pound indicated in recipe is pre-cooked.
resh lemon juice, then with Recipe #488671. Coat with olive oil
* If you don't have Greek spices combine 1 tablespoon plus