Browsed by
Tag: Greek

Spinach and Lemon Orzo Pilaf

Spinach and Lemon Orzo Pilaf

m890006_spinach_and_lemon_orzo_pila1/2 large yellow onion, minced
4 scallions, minced
1 teaspoon minced garlic, about 1 clove
2 cups dry orzo pasta
Sea salt and freshly ground black pepper, to taste
4 cups of reduced sodium chicken broth
Juice and zest of one lemon
1 6-ounce bag fresh baby spinach, washed, dried and finely chopped
1/2 cup chopped fresh dill weed
1/2 cup chopped fresh mint leaves
1/2 cup crumbled feta cheese, optional
Heat olive oil in a large skillet and sauté the onions, scallions and garlic. Add orzo and sauté, for 3 to 4 minutes. Season with salt and pepper to taste.

Stir in chicken broth and lemon juice, bring to a boil, cover and simmer for 10 minutes, until pasta is almost done. Stir in spinach, a little at a time, adding more as the spinach wilts. Simmer for 5 minutes, until orzo is done. Stir in the dill and mint and sprinkle with the feta before serving.

Greek Mushroom Spinach Sauce

Greek Mushroom Spinach Sauce

1 lb. fresh white mushrooms, sliced (about 5 C.)

1/2 C. chopped onion

1 package (9 oz.) frozen creamed spinach, thawed

1/4 C. chopped pitted Kalamata or ripe olives

1/4 C. roasted red pepper (from a 7-oz. jar)

1/2 tsp. oregano leaves, crushed

Pinch crushed red pepper

2 T. (about 1 oz.) crumbled Feta cheese

 

In a nonstick skillet over medium heat cook and stir mushrooms and onion until mushrooms are tender and release their liquid, about 6 minutes. Add spinach, 1/4 C. water, the olives, roasted red peppers, oregano and crushed red pepper; cook until heated through, 2 to 3 minutes. Just before serving stir in Feta cheese. Serve over steamed shrimp, broiled chicken breast or fish fillets, if desired

 

Yield:

Calories:

Fat:

Fiber:

Greek Flank Steak

Greek Flank Steak

Greek Flank Steak

1 T. fresh oregano, minced

1 tsp. fresh mint, minced

1 tsp. lemon zest, minced

Juice of 1 lemon

1/2 C. olive oil

1/2 tsp. garlic powder

1 tsp. salt

1/2 tsp. pepper

1 pound flank steak

Combine oregano, mint, lemon zest, lemon juice, olive oil, garlic powder, salt, and pepper. Pour over flank steak, coating all sides, and marinate for 30 minutes to 2 hours.  Oven Instructions: Preheat oven to 450°. Remove flank steak from marinade, discarding marinade. Heat a sauté pan to high heat. Sear flank steak 3 minutes on each side, until you get a nice brown sear. Move flank steak to a roasting pan. Finish flank steak in oven 15-18 minutes to medium doneness. Remove from oven, let rest for 5 minutes. Slice into diagonal strips. Serve with grilled veggies or on a salad with a side of tzatziki sauce. Grill Instructions: Heat grill to 500-550°. Grill flank steak, 7-9 minutes per side for medium doneness. Let rest for 5 minutes.  Slice on the diagonal and serve.

Greek Meatballs

Greek Meatballs

2 cups cooked brown rice, cooled 

3/4 teaspoon dried oregano 

4 tablespoons (1 ounce) reduced-fat crumbled feta cheese, divided 

1 pound 95 percent lean ground beef 

2 medium zucchini (1 pound total), cut into thin slices 

1 cup bottled marinara sauce 

 

Preheat the oven to 450°F. Coat a 13″ x 9″ baking dish with vegetable oil spray. In a large bowl, combine the rice, oregano, and 2 tablespoons of the cheese. Stir in the beef until combined. Scatter the zucchini into the reserved baking dish in a single layer. Using a small ice cream scoop, shape the meat mixture into sixteen 1 1/2″ balls. Place the meatballs on top of the zucchini. Drizzle with the marinara sauce. Cover with aluminum foil. Bake for about 22 minutes, or until the meatballs are no longer pink. Uncover and top with the remaining 2 tablespoons of cheese. Let sit in the oven for about 1 minute, or until the cheese melts slightly.

 

Yield: 4 servings

Calories: 333

Fat: 9g

Fiber: 4g

Well Stocked Greek Pantry

Well Stocked Greek Pantry

Well Stocked Greek Pantry

Olive Oíl

Kalamata Olives

Canned Gigante Beans

Grape Leaves

Nigella

Greek Oregano

Dried Orange Peel

Bay Leaves

Cinnamon

Nutmeg

Cloves

Fennel

Madras Pepper

Yellow Split Pea or Dried “Fava” Beans

Dried Figs

Zante Currants

Tuna Alonnisos

Santorini Capers

Trahanas (Ancient Greek Pasta)

Orzo

Thyme Honey (such as Eergon)

Fire Roasted Red Peppers in Vinegar

Fleur de Sal

Phyllo Dough

Feta Cheese

Lemon

Mint

Zucchini Fritters

Zucchini Fritters

 

1 lb. Small Zucchini, coarsely grated

1/2 lb. Feta Cheese

6 Scallions, minced

1/2 C. Chopped Fresh Dill

1/4 C. Chopped Fresh Mint

1/4 C. Chopped Fresh Parsley

1 C. Flour

3 Eggs Lightly Beaten

Peanut Oil (for frying)

 

Place zucchini in a colander, salt it lightly and toss to mix.  Let stand in sink or over bowl for about 30 minutes to draw out moisture.  Using a kitchen towel, squeeze out excess moisture and place zucchini in bowl.  Crumble the feta cheese over the zucchini and add the green onions and all the rest of the ingredients except peanut oil.  Pepper to taste.  You can add salt, but taste first, feta cheese has a lot of salt in it already.  Stir to mix well.  Pour peanut oil into a frying pan about 1/4 inch deep.  When the oil is heated, drop spoonfuls of the batter into the oil, careful not to crowd the fritters.  Fry, turning once, until nicely browned on both sides.  Serve hot.

Spinach Phyllo Triangles

Spinach Phyllo Triangles

 

10oz. Frozen Chopped Spinach

1/2 C. Chopped Onion

1 Clove Garlic, chopped

6oz. Feta Cheese, crumbled

1/2 tsp. Dried Oregano, crushed

12 Sheets Phyllo Dough

1/2 C. Butter, melted

 

For filling cook spinach, onion, and garlic according to spinach package directions.  Drain well in sieve.  Press the spinach with the back of a spoon to release excess moisture.  Combine spinach, Feta, and oregano.  Lightly brush 1 sheet of phyllo dough with some of the melted butter.  Place another sheet on top, brush with butter again.  Place a third sheet and repeat with the butter.  Cover remaining phyllo with damp cloth to prevent drying.  Cut the stack of phyllo dough into 6 lengthwise strips.  For each triangle, spoon about 1 tsp. of the spinach mixture about 1 inch from the end of the strip. Fold end over filling at 45 degree angle.  Continue folding into triangle shape that encases filling.  Continue with rest of phyllo dough and filling.  Place triangles on baking sheet.  Brush with butter and bake in 375F oven for 18-22 minutes, or until golden.  Serve warm.

Red Pepper Feta Dip

Red Pepper Feta Dip

No mezé, or hors-d’oeuvre, platter is complete without a dip, and this simple one is intensely flavorful. Serve with pitas, flatbreads or crisp vegetables.

2 Large sweet red peppers
1 cup Crumbled feta cheese
2 tsp Red wine vinegar
Pinch Each granulated sugar and cayenne

Place peppers on greased grill over medium-high heat; close lid and cook, turning often, for 15 to 20 minutes or until charred. Let cool; peel and seed. In blender or food processor, purée together peppers, feta cheese, vinegar, sugar and cayenne. (Dip can be refrigerated in airtight container for up to 5 days; let stand at room temperature for 30 minutes.)

Basil Cheese Triangles

Basil Cheese Triangles

a48019b6-4a52-45e6-a875-652583379a221 lb. feta cheese

2 eggs, slightly beaten

1/4 C. finely chopped fresh or 1 T. dried basil leaves

1/4 tsp. white pepper

1 package (16 oz.) frozen phyllo sheets (18×14 inches), thawed

1/3 C. margarine or butter, melted

 

Heat oven to 400ºF. Grease cookie sheet. Crumble cheese into small bowl; mash with fork. Stir in eggs, basil and white pepper until well mixed.    Cut phyllo sheets lengthwise into 2-inch strips. Cover with plastic wrap, then with damp towel to keep them from drying out. Place 1 level tsp. cheese mixture on end of 1 strip. Fold strip over cheese mixture, end over end in triangular shape, to opposite end. Place on cookie sheet. Repeat with remaining strips and cheese mixture. Brush triangles lightly with margarine.    Bake 12 to 15 minutes or until puffed and golden brown. Serve warm.   Finely shredded Monterey Jack cheese can be used for the feta cheese.

Tzaziki Sauce

Tzaziki Sauce

1 1/2 C. yogurt cheese, with liquid reserved
1 T. minced garlic
2 T. lemon juice
3 T. chopped dill
Pepper to taste

In a bowl combine yogurt cheese, garlic, lemon juice and dill. Add pepper to taste. Depending on desired consistency, add reserved yogurt liquid. (Try on Greek dishes, or in Greek-style wrap.)

Ellinikos Lemoni Patatas

Ellinikos Lemoni Patatas

3 lbs Yukon gold potatoes, peeled

½ C. fresh lemon juice

1/3 C. olive oil

2 cloves garlic, minced

1 tsp. oregano

½ tsp. sea salt

¼ tsp. ground black pepper

1 (14 oz) can chicken broth

 

Peel potatoes and cut them in half. Let them stand in water while preparing sauce. Combine all other ingredients in large, heavy-duty, Ziploc bag and shake to combine. Dry potatoes and put them all in bag and marinade for 2 hours. Preheat oven to 400 degrees. Empty bag into large casserole dish. Roast for 1 hour and 10 minutes, turning occasionally. For crispy potatoes- broil for an extra 5 minutes or so.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Grape Leaves Stuffed with Bulgur or Cracked Wheat and Cumin

Grape Leaves Stuffed with Bulgur or Cracked Wheat and Cumin

1 1/2 C. cracked wheat

4 C. finely chopped green onion

3 large, extra-ripe tomatoes, grated (see Note)

1/2 C. extra-virgin olive oil

Salt and freshly ground black pepper to taste

2 heaping tsp. ground cumin

1 C. snipped fresh dill

1/2 C. chopped fresh mint

One 10-oz. jar grape leaves in brine

Juice of 1 large lemon, plus more to taste

 

Combine the cracked wheat, onion, tomatoes, and olive oil in a large bowl. Season with salt, pepper, and the cumin. Cover and let rest for 2 hours, then mix in the dill and mint. While the wheat mixture is resting, drain the grape leaves and rinse well in a colander. Bring a large pot of water to a rolling boil and blanch the grape leaves, in batches if necessary, for 4 to 5 minutes. Drain and immediately rinse under cold running water. Trim the tough stems off the leaves and set aside the ones that are either very small or torn. Place a heaping tsp. of filling in the bottom center of each leaf on the table. Fold the bottom over the filling, then fold the sides over it and roll up, tucking the sides in as you go. Place the grape leaves seam side down in the pot, snugly next to each other, in layers. Pour the lemon juice over them, then pour in enough water to barely cover the surface of the dolmathes. Cut a piece of parchment to the circumference of the pot and fit it over the leaves. Cover with a plate to keep the grape leaves in place and place the lid on the pot. Simmer until the leaves and cracked wheat are tender and the pot juices absorbed, about 50 minutes. Remove from the heat and serve. Note: How to Grate Tomatoes This is one of the great rustic techniques of the Greek kitchen. Have ready a hand grater, preferably one with coarse teeth. Make sure the tomatoes are washed and dried. Hold the grater over a plate or shallow bowl. Hold each tomato from the stem end and grate it along the coarse openings of the grater until all that remains is the tomato’s skin, flat and wide open. What you are left with are the pulp, the seeds, and the juice. As for the seeds, most traditional cooks aren’t bothered by them.

 

Yields:

Calories:

Fat:

Fiber:

 

Greek Chicken with Feta

Greek Chicken with Feta

One 3oz block feta cheese
1 T. olive oil
2 bone-in chicken legs with thighs skinned
1 medium-size yellow onion, thinly sliced
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1/2 of a 14.5oz can diced tomatoes, undrained
1 T. tomato paste
Pinch of Greek oregano

Place the feta in a bowl with cold water to cover and set aside (this leaches out some of the salt). Heat the olive oil in a medium-size skillet and brown the chicken on both sides. While the chicken is browning, spray the inside of the crock with nonstick cooking spray and lay the onion and garlic in the bottom. Place the browned chicken on top, sprinkle with salt and pepper, and add the tomatoes in juice, tomato paste, and oregano. Cover and cook on LOW 6-8 hours, until the chicken is tender and cooked through. Remove the feta from the water, cut in slices, and arrange the slices over the top of the chicken. Cover and cook for 15 minutes to melt the cheese. Serve immediately.

Roasted Garlic, Feta and Walnut Dip with Toasted Flat Bread

Roasted Garlic, Feta and Walnut Dip with Toasted Flat Bread

1 mediuphotom bulb garlic, end cut off, 1 clove reserved
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 cup walnut halves, toasted
1 1/2 cups feta cheese, crumbles
1/2 cup milk
1 teaspoon dried oregano
1/4 cup flat-leaf parsley, a handful of leaves
Freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 large clove garlic, reserved from above, cracked away from skin
4 flat breads or pitas, cut into wedges and toasted

Preheat oven or toaster oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20 to 25 minutes in toaster oven or hot conventional oven. Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper and garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with extra-virgin olive oil and serve. When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat brad on a small tray or cookie sheet. Place bread into the hot toaster oven or conventional oven. The bread will be warmed through and lightly toasted in 5 minutes.

Potato Skordalia (σκορδαλιά)

Potato Skordalia (σκορδαλιά)

1 1/2 pounds of potatoes for boiling
6-12 cloves of garlic, minced or grated (to taste) – firm, fresh, crisp garlic
1 C. extra virgin olive oil
Juice of 2 lemons
1 tsp. salt
1/2 tsp. freshly ground black pepper

Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). While they are cooking, crush garlic cloves with salt using a mortar and pestle. Drain potatoes and pass through a ricer. Add pureed garlic and pour in lemon juice and olive oil. Beat briskly with wooden spoon until well mixed and smooth. Season well with salt and pepper. Stir in 3 tsp. or so of the cooking water (or hot fish broth if you have it). Serve with fried salt cod.

Fanouropita (Greek Cake for Lost Things)

Fanouropita (Greek Cake for Lost Things)

3 3/4 C. (about 18 3/4 oz.) all purpose flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. kosher salt
1 C. (about 7 oz.) sugar
3/4 C. olive oil
3/4 C. freshly squeezed orange juice from about 3 large oranges
1 tsp. vanilla extract
Confectioners’ sugar

Adjust oven rack to middle position and preheat oven to 350°F. Grease springform pan with olive oil and dust with flour, knocking out any excess. In a large bowl, whisk together flour, baking powder, cinnamon, salt, and sugar. Add olive oil, orange juice, and vanilla and stir to combine. Batter will be very thick. Scrape batter into prepared pan and bake until golden and a tester inserted into the middle of the cake comes out clean, about 45 minutes. Let cool 10 minutes then release springform and continue to cool on a wire rack. Dust with confectioners’ sugar before serving. Garnish with slices of orange if desired.

Pistachio Baklava Cake

Pistachio Baklava Cake

Cake Layer:

2 C. Panko or regular bread crumbs (about 4 oz.)
1 C. pistachio, whole and roasted
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. nutmeg
4 large eggs, room temperature
3/4 C. (5-1/4 oz.) granulated sugar
4 oz. (1 stick) unsalted butter, melted and cooled slightly
Orange-scented syrup, recipe to follow
1-1/2 C. pistachios, toasted and ground, for decorating

Adjust oven rack to middle position and preheat oven to 350℉. Butter two 6-by-2-inch round cake pans; line each with a circle of parchment paper. Butter paper, and dust pans with flour; tap out excess. Set aside. In a mini food processor, add panko, pistachio, baking powder, cinnamon and nutmeg. Process until finely chopped, set aside. In the bowl of a stand mixer fitted with a whisk attachment, whisk eggs and sugar until thick and pale, about 5 minutes. The mixture should fall in a ribbon rather than a stream. Gently fold in nut mixture by hand with the whisk attachment. Add melted butter in a slow stream and fold into the batter with a rubber spatula. Divide batter into the prepared pans and bake until cake tester inserted into center of cakes comes out clean, about 25-30 minutes. Cool cake on wire rack for 10 minutes, remove cake from pan and set it on cooling rack. Generously brush syrup on the top and sides of cake, let cool completely. Wash cake pans, to be used in baklava layers.

Baklava Layer

3 oz. (6 T.) unsalted butter, melted
16 sheets of phyllo pastry
1 C. pistachio,toasted and ground
Orange scented syrup, recipe to follow

Fold phyllo sheets in half along the long edge. Use cake pan as template and cut out 8-inch circles, roughly 1-inch wider than the pan on all sides. (Circles do not have to be perfect.) Cover phyllo with damp towel. Adjust oven rack to middle position and preheat oven to 350℉. Brush two 6-by-2-inch round cake pans with melted butter. Place one sheet of phyllo in one pan and fold in edges to fit the pan. Brush with melted butter. Continue this layering and brushing until you have 8 layers of pastry. Scatter ground pistachio over the pastry and continue the layering and buttering for 8 more layers. Repeat process with the second pan. Place pan in oven and bake until golden brown and crisp on top. about 30-35 minutes. Remove pan from oven and slowly drizzle 1/4 C. syrup into each pan. Set aside to cool completely. While baklava layers are baking, roughly tear/chop up leftover phyllo into chards and brush generously with butter. Spread pastry chards on parchment lined baking sheet. When baklava are done, place baking pan in oven and baking until golden brown, about 18-25 minutes. (Keep a close eye towards the end to avoid burning of pastry.)

Orange-scented Syrup

1 C. (5 oz.) of granulated sugar
1/4 C. honey
3/4 C. water
2 tsp. lemon juice, freshly squeezed
1/4 tsp. rose water
1/2 tsp. orange flower water

Combine sugar, honey, water and lemon juice in a heavy saucepan over medium heat. Bring to a boil, then lower heat and simmer until slightly thicken, about 5 minutes. Remove from heat and set aside to cool. Stir rose and orange flower water to cool syrup. Add more, a few drops at a time, to taste. (Flavor will mellow out after it sits for a while.)

Assembly: Level top of the cakes with serrated knife to remove indent in the center of cake. Place one cake layer on cake stand or plate, brush top of cake generously with syrup. Place a layer of baklava on top of cake, brush top of baklava layer with syrup if it’s not sticky and top with second cake layer. Brush with more syrup and top with second baklava layer. Brush baklava layer with more syrup to make it sticky. Decorate top with baklava shards, press slightly to make sure they adhere to cake. Brush side of cake with syrup and apply ground pistachio evenly on the side of cake, pressing lightly to adhere. Sprinkle top of cake with more ground pistachio if desire. Serve.

Lagana (Once a Year Bread)

Lagana (Once a Year Bread)

2 tsp. Active Dry Yeast
Pinch Sugar
2 ½ C. Bread Flour
½ tsp. Salt
¼ C. Olive Oil

Topping:
1 tsp. Bread Flour
½ tsp. Olive Oil
¼ tsp. Salt
1 1.2 tsp. Sesame Seeds

Sprinkle dried yeast into large bowl. Add sugar and 7 oz. lukewarm water and leave until it starts to activate and bubble. Add flour, salt, and olive oil and mix together with a wooden spoon until a loose dough forms. If it seems dry, add a few drops of water. Knead for 6 to 7 minutes on lightly floured surface, until smooth and spongy. Wipe out bowl with oiled paper towels and place dough in bowl. Cover with plastic wrap, then a dish cloth, and leave in a warm spot for 2 ½ hours or until puffed and doubled in size. Line a baking sheet with parchment paper. Punch dough down and shape by stretching and rolling into a rough 10×12 rectangle, 3/8 – ¼ inch thick. Place on lined sheet and dent the top with many holes with the tips of your fingers for the traditional puckered look. Cover with dish cloth and leave to rise another 30 minutes. Preheat oven to 400. Whisk topping flour, oil, salt and 2 tsp. water together. Gently brush over the top of the bread and sprinkle with sesame seeds. Bake 20 minutes, or until golden.

Bakaliaros (Fried Salt Cod)

Bakaliaros (Fried Salt Cod)

1 – 1 1/2 lbs. salt cod
2 C. self-rising flour
Approximately 2 C. water
Salt and freshly ground black pepper
Canola or vegetable oil for frying

Rinse the fish under cold water and remove any scales or visible bones. Soak in cold water for at least 12 hours changing out the water a few times. It can take up to 2-3 days to rid the fish of an overly salty flavor. Drain and pat dry. Cut the fish into 2 inch pieces and set aside on a plate. Add the flour to a large bowl. Using a whisk, slowly whisk in the water until a thick batter forms. You don’t want it to be runny, it should be thicker so that it can adhere to the fish without running off. Season the batter generously with salt and freshly ground black pepper. In a large skillet or frying pan, heat the oil over medium high heat until a droplet of water sizzles and jumps when dropped in the pan. If you have an oil/candy thermometer, the temperature of the oil should be at least 350 degrees F. (175 C). Dip the fish in the batter and carefully place it in the hot oil. Fry the fish until golden brown on each side then remove and drain on paper towels. Place the fish on a baking rack over a sheet pan in a warm oven to keep it warm and crisp until ready to serve. Serve with the delicious garlic dip known as Skordalia and enjoy.

Skillet Spanikopita

Skillet Spanikopita

Skillet Spanikopita

 

8 T. unsalted butter (1 stick)

2 medium leeks (about 1 1/2 pounds), white and pale-green parts only, halved lengthwise and thinly sliced crosswise (about 3 C.)

6 garlic cloves, chopped

Kosher salt and black pepper

1 ½ pounds fresh baby spinach

¾ C. chopped fresh parsley leaves

½ C. chopped fresh dill

½ C. freshly grated Parmesan

2 tsp. lemon zest, plus 2 tsp. juice (from 1 large lemon)

Pinch of ground nutmeg

2 large eggs, beaten

6 ounces fresh Greek sheep’s-milk feta in brine, drained and crumbled (about 1 1/2 C. feta)

8 sheets phyllo dough of any size, thawed, laid flat on a sheet pan and loosely covered with a towel

 

In a large (preferably 10-inch) cast-iron skillet, melt 3 T. butter over medium heat. Add the leeks and garlic, season generously with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add one large handful of spinach at a time, sprinkle lightly with salt and pepper and stir until wilted, until you’ve added and seasoned all of the spinach and the mixture is thoroughly combined, about 12 minutes. Remove the skillet from the heat and let cool. Arrange an oven rack in the middle position, and heat the oven to 400 degrees. In a large bowl, combine the parsley, dill, Parmesan, lemon zest and juice, and nutmeg, and stir to combine. Working with about 1 C. at a time, transfer the spinach mixture to a fine-mesh strainer or sieve set in the sink and press the mixture to remove as much liquid as possible, then add to the parsley mixture. Stir to combine, and season to taste with salt and pepper. (Feta is salty, so season very lightly with salt here.) Stir in the eggs, then gently fold in the feta, doing your best to leave the larger chunks intact. Prepare the phyllo crust: Wipe the skillet clean with a paper towel. In a small saucepan over low heat or in a microwave-safe bowl in the microwave, melt the remaining 5 T. butter; set aside. Brush the bottom and sides of the skillet with melted butter. Working quickly with one phyllo sheet at a time, lightly brush the top of one sheet with butter, then lay it in the skillet, buttered-side up, with an overhang on all sides. Gently press it in to eliminate any large air bubbles between the phyllo and the pan. Repeat with the remaining phyllo sheets, rotating each sheet in a different direction as you add it. Spoon the spinach-feta mixture into the skillet, spreading in an even layer. Working with one tip of overhanging phyllo dough at a time, starting with the top layer first, lift it over the spinach-feta mixture and toward the center of the pan, loosely crinkling it as you go. Repeat with all of the phyllo sheets, then lightly brush the exposed surface of the phyllo with butter. (You should have a circle of uncovered spinach-feta mixture in the center, surrounded by a ring of crinkled phyllo dough.) Cook over medium heat on the stovetop for about 5 minutes to crisp the bottom crust. Transfer to middle rack of the oven, and bake until phyllo is golden and the filling is warmed, 20 to 25 minutes. Remove from oven, and let sit 10 minutes to cool and firm up. Sprinkle small sprigs of parsley and dill over the spinach-feta mixture, if desired. Slice into 6 to 8 wedges to serve. The spanakopita can be served warm or at room temperature.

Stifatho (Greek Beef Stew)

Stifatho (Greek Beef Stew)

Stifatho (Greek Beef Stew)

 

3 T. olive oil
3 lbs. beef chuck, cut in 1 1/2″ cubes
1/2-1 c. flour
3 lbs. pearl onions (approx. 3 14-oz. packages frozen) or 3 large yellow onions, cut in 1/2″ dice
2 c. canned or roasted tomatoes
1/2 c. red wine vinegar
5 cloves garlic, minced
1 T. oregano
3 bay leaves
1 T. fish sauce
1 stick cinnamon (optional)
2 T. brown sugar or to taste
Salt and pepper

 

Preheat oven to 350°. Heat oil in large Dutch oven over medium-high heat. Put flour in a 1 gallon zip-lock bag with a generous amount of salt and pepper and shake to combine. Add 8-10 cubes meat to the bag and shake to cover them with flour, working in batches to do all of the meat. You only want a dusting on each piece, so shake them off to make sure they’re not clumped with flour. Heat oil in a large Dutch oven. When oil is hot, add floured cubes to the pan, making sure not to crowd them. Brown them well on at least two sides. This will require several batches, so as they brown remove them to a plate or bowl. When all the cubes are browned, put them back in the Dutch oven and add onions, tomatoes, vinegar, garlic, oregano and bay leaves. Place in oven for 90 minutes. Remove from oven. At this point you can either serve it later or finish seasoning the stew. If you’re making it ahead you can cool it and either keep it in the refrigerator or transfer it to containers and freeze it. When you’re ready to heat it for serving, thaw it or pull it out of the refrigerator and remove the fat that has solidified and proceed as below. To finish the stew, stir in the fish sauce and cinnamon stick and heat on the stovetop. Taste, adding salt as needed, and when you can just detect the cinnamon flavor, remove the stick or it will dominate the stew. If it’s overly vinegary for you, start adding brown sugar a T. at a time, stirring it in and letting the stew sit for a few minutes before tasting again, since the vinegar flavor will get milder as it rests. The thing you want to avoid is a baked-bean sweetness, so add a splash of additional vinegar if that happens.