Spinach and rice in dill tomato sauce

Ingredients

2-10 oz packages frozen spinach, thawed and drained
1/4 cup regular (not extra-v) olive oil
3 cups onions, finely chopped
6 scallions, thinly sliced, including some of the green tops
1/4 cup + 1 tbsp chopped fresh dill

1/3 cup converted raw rice
1/4 cup water
3 tbsp tomato paste
1 tbsp salt
1/8 tsp freshly ground black pepper

How to prepare

Trim away any tough stems from the spinach leaves. Rinse the leaves in several changes of cold water and drain in a colander. Heat the olive oil in a large pot with a tight-fitting lid. When it is hot, add the onions, scallions, and 1/4 cup of the dill and cook over medium-high heat, stirring frequently, until the onions are softened. Add the rice and cook 1 minute, stirring constantly. Stir in the water, tomato paste, salt and pepper. Add the spinach and stir to combine. Cover and cook over low heat for several minutes, stirring occasionally, until the spinach has wilted down. Continue to cook over very low heat for about 30 minutes, or until the rice is nearly tender. Stir in the remaining dill and cook for about 5 minutes, or until the rice is tender. Cover and set aside until ready to serve.

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Greek potato salad

Ingredients

6 potatoes, boiled in skin
2 mild onions, sliced thin
1/2 cup ev olive oil
1/2 cup strained lemon juice
1/2 tsp crushed, dried oregano
8 – 12 black greek olives
salt and ground pepper to taste

How to prepare

Peel and cube the potatoes while still warm and combine them with the onions in a large bowl. Add the remaining ingredients except the olives, toss gently but thoroughly. Adjust seasoning, add the olives.

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Greek lemon baste for chicken

Ingredients

1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, minced
grated zest of 1 lemon
2 tbsp chopped parsley
1 tsp dried oregano, or 1 tbsp chopped fresh oregano

Salt and freshly ground black pepper, to taste

How to prepare

Combine all ingredients. Makes 3/4 cup. Enough for 3 lb of chicken.
To use: brush on skinned chicken pieces, quarters or halves and let marinate 30 minutes to 1 hour before grilling.

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Beef moussaka

Ingredients

1 1/2 lb ground beef
1 medium onion, chopped
2 tbsp snipped parsley
1 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
1 can tomato sauce (8oz)

1/4 cup dry red wine
1 medium eggplant
1 eggs
3/4 cup milk
1/2 tsp salt
1/3 cup grated parmesan cheese

How to prepare

Heat oven to 375′. Cook and stir meat and onion in large skillet until meat is brown. Drain off fat. Stir in parsley, 1 tsp salt, the pepper, nutmeg, tomato sauce and wine; heat to boiling. Reduce heat and simmer uncovered 5 minutes. Pare eggplant and cut into 1/2″ slices. Arrange half the eggplant slices in ungreased baking dish, 11 3/4×7 1/2×1 3/4″; top with remaining eggplant slices and meat mixture. Cover with aluminum foil and bake until eggplant is tender, about 40 minutes. Beat eggs, milk and 1/2 tsp salt; pour over hot casserole and sprinkle with cheese. Bake uncovered until custard is set, 10 to 15 minutes. Cool 10 minutes, then cut into squares.

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Greek pizza w/ feta and pancetta

Ingredients

1 pizza dough
1/2 red pepper, cut into strips
1/2 green pepper, cut into strips
1/2 red onion, cut into strips
Olive oil or cooking spray
1 cup feta cheese, crumbled
10-15 greek olives, cut into halves
2 sm roma tomatoes, diced
3 strips bacon or pancetta, crumbled
1/2 tsp oregano
1 tsp crushed red pepper

How to prepare

Add the peppers and onion to 1 1/2 tsp olive oil or spray the skillet with two coatings of cooking spray. Using low heat, saut

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Rigani cheese bread

Ingredients

1 tbsp active dry yeast
1 cup -tepid (110 f) water
3 tbsp olive oil
1/2 tsp fine-grain sea salt
3 cup whole wheat flour, or more
2 tbsp dried rigani; crumbled
1/2 tbsp dried mint; finely crumbled

3/4 lb feta cheese; well drained,- finely crumbled
1 egg yolk; beaten with:
2 tbsp -warm water

How to prepare

Sprinkle the yeast over the water and set aside in a warm place until foamy, about 10 minutes. Whisk in 2 tbsp of the olive oil and the salt.
Sift the flour into a large mixing bowl, make a well in the center, and pour in the yeast mixture. Knead 10 minutes, adding additional flour if necessary to make a firm elastic dough. Transfer to a lightly oiled bowl, tightly cover with plastic wrap, and set aside for 2 hours in a warm draft-free spot.
Knead in the rigani, mint, and feta until evenly distributed throughout the dough. Lightly oil a heavy baking sheet and place the dough in the center. Form into a round loaf and flatten to a thickness of 2″. Cover with a clean kitchen towel and set aside for 1 hour in a warm draft-free spot. The dough will rise only slightly.
Heat the oven to 350 f.
With a sharp thin blade, slash the top of the loaf diagonally in 2 or 3 parallel lines, brush with the remaining olive oil, and bake 25 minutes. Brush with the beaten egg yolk and bake 15 minutes longer, or until the bread is deep golden brown and sounds hollow when tapped on the bottom. Servings: 12

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Grecian Skillet Rib Eyes

Ingredients

5 1/2 tsp garlic powder
1 1/2 tsp dried basil, crushed
5 1/2 tsp dried oregano, crushed
1/2 tsp salt
1/8 tsp pepper
2 lb steak, rib eye
1 tbsp olive oil
1 tbsp fresh lemon juice
2 tbsp crumbled feta cheese
1 tbsp chopped kalamata

How to prepare

Combine first 5 ingredients; rub onto all sides of steaks. Pour oil into a lg nonstick skillet, place over med heat until hot. Add steaks, and cook 10 to 14 minutes or to desired degree of doneness, turning once. Sprinkle with lemon juice; top with cheese and olives. Yield: 2 to 4 Southern Living

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Soutzoukakia smyrneika sausages, smryna style

Ingredients

4 tbsp butter; melted
1 lb tomatoes; peeled
1 tsp granulated sugar
1 salt & freshly ground pepper
3 garlic cloves; crushed
1/4 cup dry white wine
1 small bay leaf

1 lb lean ground beef
2 bread slices*
1 tsp ground cumin
1 egg; lightly beaten
2 tsp parsley; minced
1 tsp salt (or more to taste)
1 pn freshly ground pepper

1 oil for frying

How to prepare

*Note: remove crusts from bread slices, soak bread in water and squeeze dry. Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then strain through a fine sieve or food mill. Meanwhile, combine the remaining ingredients in a large bowl and knead thoroughly. (the mixture should not be stiff.) Pinch off pieces a little larger than a walnut and shape with the hands into elongated egg shapes about 1 3″. Fry them lightly on all sides in hot oil and then drain on paper towels, or arrange them on a baking dish and bake in a 375 degree oven for 20 minutes, turning once. Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a steaming grain dish and fresh, cooked vegetables or salad.

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