Text 28073, 107 rader
Skriven 2015-06-12 07:57:26 av Dave Drum (1:261/38.0)
  Kommentar till text 28036 av Ruth Haffly (1:396/45.28)
Ärende: Greek Grub was:Squishes
===============================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Hi Dave,

 RH> I go thru quite a few of them over the summer months. Usually lightly
 RH> pickeled, with or without onion or with tomatoes and onion in light
 RH> Italian dressing are the ways we eat it most often. I also use it in
 RH> green salads and yes, tzatziki sauce whenever we make gyros. I think
 RH> Steve wants to do some gyros on the rotisserie, which means we'll have
 RH> to go down to Raleigh to get some lamb.

 DD> Don't your stupormarkups sell Kronos Gyro meat in packages? The only
 DD> local grocer I shop which has not had it on offer is Humphrey's - who
 DD> are, comparatively, tiny in amount of room compared with the big
 DD> chains.

 RH> Nope, that's why we have to go to Raleigh. Not much of a Greek
 RH> population around here. There is a Greek Orthodox church down in
 RH> Raleigh that does a big Greek festival every year but we've not been
 RH> able to get there--yet.

We have a small Greek heritage population and the upcoming "OPA!" Greek
festival centred around St. Anthony's Orthodox Church. But, the only Greek
restaurant in the area is Gyro Stop owned by the Cristofilakos family. And the
local truck stop restaurant which is populated with Macedonian and Albanian
owners and staff. But, other than a few excursions into Greek things like
moussaka or Greek pork chops the only regular menu item is spanakopita.

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 350+.F/175+.C 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

... What's the difference between a girlfriend and a wife? About 50 pounds.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)