Τζατζίκι / Tzaziki

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Tzaziki sauce is delicious served with roasted or grilled lamb, gyros meat or keftethes.

3 cups Greek yogurt
1/2 cup sour cream
3 tablespoons white or apple cider vinegar
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/2 teaspoon sugar
1 large English cucumber, diced (the long, skinny ones)
1 tablespoon fresh dill (or both, depending on preference) or 1 tablespoon of fresh mint, chopped (or both, depending on preference)
salt & freshly ground black pepper

Remove seeds from cucumber and grate coarsely. Crush garlic with mortar and pestle, adding sugar, salt and pepper. Add vinegar to garlic and mix this with yogurt, sour cream and cucumber.

Add chopped dill and/or mint and olive oil. Season to taste with salt and freshly ground pepper.

Refrigerate several hours before serving. Yield: 4 cups

Σπανακόπιτα / Spanakopita

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Σπανακόπιτα / Spanakopita

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

Ingredients
1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch green onions, chopped
1 large yellow onion
2 cloves garlic
1 teaspoon sugar
1 teaspoon Cavendars Greek Seasoning
1/4 cup finely chopped parsley (optional)
Salt and freshly ground black pepper
1/2 teaspoon Nutmeg
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets

Directions

Heat 1 tablespoon of the oil in a large saute pan.

Sauté onions and garlic until wilted. Add sugar and Cavendars Greek seasoning

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 the parsley, salt and pepper, and nutmeg

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. 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.

Recipe by Opie.