GREEK SALAD
Ingredients
- 1 hothouse
cucumber, unpeeled, and sliced into 4 vertically and then 1/4-inch thick
horizontally
- 1 red bell pepper, large-diced
- 1 yellow bell pepper, large-diced
- 1 pint cherry or
grape tomatoes, halved
- 1/2 red onion,
sliced in half-rounds
- 1/2 pound feta
cheese, 1/2-inch diced (not crumbled)
- 1/2 cup kalamata olives, pitted
For
the vinaigrette:
- 2 cloves garlic,
minced
- 1 teaspoon dried
oregano
- 1 teaspoon Dijon
mustard
- 3T cup red wine vinegar
- 1 teaspoon salt
- 1/2 cup extra-virgin
olive oil
- 1 teaspoon honey
or sugar
Directions
Place
the cucumber, peppers, tomatoes and red onion in a large bowl.
For
the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and
pepper in a small bowl. Still whisking, slowly add the olive oil to make an
emulsion.
Pour
the vinaigrette over the vegetables. Toss once. Add the feta and olives and
toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at
room temperature.________________________________________________________________________________
SPANAKOPITA
Ingredients:
·
16 Phyllo Pastry Sheets (9X13” each)
For the
filling:
- 2 lb frozen spinach
- 2 tablespoon salt
- 250g feta cheese
- 100g ricotta cheese
- 2 eggs
- pinch white pepper
- 1/2 tablespoon chopped dill (or 1 teaspoon dry)
- 1 tablespoon chopped mint (or 2 teaspoon dry)
1.
Preheat
the oven to 350 degrees F.
2.
Thaw the spinach
(use a microwave to expedite the process). Squeeze excess water from spinach
using your hands. Place the spinach in a bowl along with the feta, ricotta,
pepper, eggs and herbs. Mix thoroughly and set aside.
3.
Brush
a baking sheet with some of the melted butter.
4.
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. Remove 2 phyllo sheets
from under the cover. Using a sharp knife, cut the filo sheets into half on the
long side. Use a pastry brush to brush one set (of two) of filo strips with
melted butter. Place a large 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.
5.
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.
MOUSSAKA
Ingredients
·
2
medium eggplants (approx. 1 lb. ea.), sliced 1/4 in. thick
·
2
tablespoons salt
Meat Sauce:
·
2
yellow onions, peeled and chopped
·
2
tbsp olive oil
·
1
tsp salt
·
3
cups Greek Tomato Sauce (recipe below or use store bought pasta sauce)
·
Cinnamon
to taste
·
1
cup freshly grated Parmesan cheese
·
1/2
cup olive oil
Topping:
·
1/3
cup butter
·
1/2
cup flour
·
1
quart milk
·
1
tsp salt
·
1/4
tsp nutmeg
·
1/2
cup grated Parmesan
·
6
eggs, beaten
·
Cheese
for garnish
Directions
Serves 10-12 as a Main Course
and is made in four steps:
1- Eggplant
2-Meat Sauce
3-Topping
4-Casserole Assembly
Eggplants: Slice the eggplants and sprinkle with the salt. Place in a colander to drain for 1/2 hour. Rinse eggplant slices and pat dry with paper towels. Pour the 1/2 cup olive oil onto a large baking sheet and dip the slices in it, coating both sides. (You can also use a spray olive oil for this. It wastes less and is not so high in calories.) Arrange the slices on the sheet and bake at 425 for 30 minutes, turning once during this time. The slices should be tender.
Meat Sauce: Prepare meat sauce by heating a large frying pan or porcelain-lines stove-top casserole dish and add onions and 2 tbsp olive oil. Saute until the onions are clear and then add the meat. Saute until the meat begins to brown. Add the salt and Greek Tomato Sauce (recipe follows) and simmer for 30 minutes, uncovered. Taste for optional cinnamon and stir in the cheese. Set aside.
Topping: Prepare the topping by melting the butter in a small frying pan and stirring in the flour, making a roux. Cook for a few moments. Heat the milk in a saucepan and stir in the butter-flour mixture, using a wire whip. Stir over medium heat until it thickens. Stir in the salt, nutmeg, and cheese. Stir 1 cup of hot sauce into the beaten eggs, using a wire whisk. Stir this mixture back into the saucepan and stir the whole over medium heat until it is thick and rich.
Casserole Construction: Arrange 1/2 of the eggplant in the bottom of a 9x13 inch baking pan and top with the meat mixture. Place the remaining eggplant slices on the meat and pour the topping over the whole. Sprinkle a little extra cheese for garnish on top, if you wish, and bake at 350 for 1 hour.
Let cool slightly when finished and cut into squares at serving time.
Number of Servings: 12
1- Eggplant
2-Meat Sauce
3-Topping
4-Casserole Assembly
Eggplants: Slice the eggplants and sprinkle with the salt. Place in a colander to drain for 1/2 hour. Rinse eggplant slices and pat dry with paper towels. Pour the 1/2 cup olive oil onto a large baking sheet and dip the slices in it, coating both sides. (You can also use a spray olive oil for this. It wastes less and is not so high in calories.) Arrange the slices on the sheet and bake at 425 for 30 minutes, turning once during this time. The slices should be tender.
Meat Sauce: Prepare meat sauce by heating a large frying pan or porcelain-lines stove-top casserole dish and add onions and 2 tbsp olive oil. Saute until the onions are clear and then add the meat. Saute until the meat begins to brown. Add the salt and Greek Tomato Sauce (recipe follows) and simmer for 30 minutes, uncovered. Taste for optional cinnamon and stir in the cheese. Set aside.
Topping: Prepare the topping by melting the butter in a small frying pan and stirring in the flour, making a roux. Cook for a few moments. Heat the milk in a saucepan and stir in the butter-flour mixture, using a wire whip. Stir over medium heat until it thickens. Stir in the salt, nutmeg, and cheese. Stir 1 cup of hot sauce into the beaten eggs, using a wire whisk. Stir this mixture back into the saucepan and stir the whole over medium heat until it is thick and rich.
Casserole Construction: Arrange 1/2 of the eggplant in the bottom of a 9x13 inch baking pan and top with the meat mixture. Place the remaining eggplant slices on the meat and pour the topping over the whole. Sprinkle a little extra cheese for garnish on top, if you wish, and bake at 350 for 1 hour.
Let cool slightly when finished and cut into squares at serving time.
Number of Servings: 12
_______________________________________________________________________
Greek Tomato Sauce
Yield: 6 cups
Yield: 6 cups
· 3
tbsp olive oil
· 1
yellow onion, peeled and coarsely chopped
· 1
clove garlic, chopped fine
· 2
tbsp chopped parsley
· 2
tsp dried oregan0
· 1
cup red wine (preferably dry)
· 1
8-oz can of tomato sauce
· 1/4
tsp ground cinnamon
· pinch
of allspice
· salt
and pepper to taste
Heat
onions and garlic in large frying pan until tender, add remaining ingredients
and cook approx. 20-30 minutes.
______________________________________________________
______________________________________________________
Since we made these in an earlier class, please see the recipe here:
