Text 10322, 138 rader
Skriven 2014-02-26 09:27:06 av Dave Drum (1:18/200.0)
  Kommentar till text 10279 av Nancy Backus (1:261/1381.0)
Ärende: Re: Greek
=================
Nancy Backus Said to Dave Drum about Re: Greek

NB>  NB>> Quite.  I think most of our local pizza places are
NB>  NB>Italian-owned...

NB>  DD> Depends on the chain. Papa John's is OK. Dominoes sucks rocks.
NB>  DD> Papa  Murphy's Take & Bake is pretty good. Pizza Hut bites
NB>  DD> bitter carrots.

NB> I think we are all pretty much in agreement there... No experience
NB> with Papa Murphy's, though...  :)

That's understandable as the nearest one to you is also the nearest one 
to Dale Shipp in Frederick, Maryland. Odd that they are the 5th largest 
pizza chain in the US and have not yet gotten into the Northeast US or 
further east in Canuckistan than Manitoba. Yet they have stores in the 
United Arab Emirates on the Persian Gulf.

NB>  DD> And so it goes. One of our better Italian places and pizza
NB>  DD> joints is neither Italian nor Greek - rather it's owned by an
NB>  DD> Anglo-Irish couple and the name (Sheppard) is Italianised to
NB>  DD> "Sheppardo's Ristorante". 

NB> Ya just never know who might actually be owning/operating some
NB> ethnic joints...  :)  Depends on the area, too.. :)

NB>  NB>> Greeks around here own all the diners, pretty much...  Most
NB>  NB>> any diner-type restaurant here, one can get at least the basic
NB>  NB>> Greek foods... ;)

NB>  DD> The only Greek/Macedonian/Albanian bunch in this area have the
NB>  DD> truck  stop restaurant - and there is always spanakopita on the
NB>  DD> specials board. And from time to time the owner makes moussaka
NB>  DD> - which I am always down for. But, other than 'Greek-style'
NB>  DD> pork chops that's about it. Seems that the Great American
NB>  DD> Outback is a swamp of "that's not what my mommy made" palates.
NB>  DD> FEH!!!

NB> Or at least not enough of those that would be more adventurous seem
NB> to be out buying the restaurant food...  :)  I recently had a rather
NB> decent gyro at one of our local diners... wasn't too enthusiastic
NB> about most of the choices, so took a chance of that... It was a
NB> group of us that went, and others' predilections were being catered
NB> to this time... :)  I did notice moussaka and spanakopita on the
NB> dinner menu, but we were trying to keep the cost down somewhat.... 

Spanakopita shouldn't be expensive. It's phyllo wrapped around cheese 
and spinach .... mostly. Moussaka is a sort of Greek Lasagna - often 
made with eggplant and red gravy (which I leave where I find it) or with 
potatoes and bechamel - which I slurp down at every opportunity.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spanakopeta * (Spinach & Feta Cheese Pie)
 Categories: Pastry, Greens, Cheese
      Yield: 9 Servings
 
     10    Scallions; chopped
    1/2 c  Olive oil
     20 oz Chopped spinach; completely
           - defrosted
           +=OR=+
      1 lb Fresh spinach; leaves only,
           - chopped
    1/4 ts Pepper
  1 1/2 oz Fresh dill; chopped
      1 lb Feta cheese; crumbled
    1/4 c  Olive oil; slightly warmed
      1 lb Package fillo sheets
 
  * also spelled "spanakopita" -- UDD
  
  The Jewish community in Greece has incorporated the great
  national spinach and cheese pie into their kitchens although
  it does not have Sephardic origins. No one should be
  intimidated by the use of the thin and fragile fillo sheets
  since a little experience will resolve all problems.
  
  Saute the scallions in the 1/2 cup of oil in a skillet over
  moderately low heat until wilted, about 2 minutes. Firmly
  press the liquid from the defrosted frozen spinach. Add the
  spinach and pepper to the skillet and saute for 5 minutes,
  mixing everything thoroughly. Add the dill and stir for 5
  minutes more to evaporate the moisture. Mix and toss the
  contents. Remove the skillet from the heat, turn out into a
  mixing bowl, and cool. Stir in the feta cheese and set
  aside. (At this stage the mixture may be refrigerated for
  several hours until ready to use.
  
  Oil a heatproof glass or metal baking pan, 13x9x2-inches, on
  the bottom and sides with the warmed oil using a pastry
  brush. Open the package of fillo and spread it out flat.
  Cover the sheets with a slightly damp, not wet, cloth
  kitchen towel since fillo dries out quickly and must be
  protected. Fit 1 fillo sheet into the pan; cut off the
  excess at one end. Save the pieces. Oil the sheet lightly.
  Put down 10 sheets this way, dabbing each sheet with oil and
  touching the corners and center with the brush.
  
  Use the cut pieces of fillo as the eighth sheet, if you
  wish, fitting them as best as you can. The tenth sheet
  should be whole. Cover this with the filling. Cover the
  filling with 10 more lightly oiled sheets. Oil the top sheet
  completely.
  
  With a sharp knife, cut the top fillo sheet just through in
  a 2" diamond shape diagonally across the pan. Do not cut
  deeply.
  
  Bake in a preheated 350oF/175oC oven for 40 to 45 minutes,
  or until the top is uniformly light brown.
  
  Serve warm or at room temperature as an appetizer or as an
  accompaniment to the main course.
  
  Serves 8 to 10.
  
  Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
  Created in Exotic Sephardic Kitchens from Morocco to India
  
  From: D. Pileggi
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... To barbeque is a way of life rather than a desirable method of cookery.



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