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Athenean Baklava
Avgolemono
Basic Moussaka
Basic Roasted Eggplant with Feta Cheese
Basic Shashlik
Best Dolmathes
Dolmas
Dolmathes al Avegolemono
Dolmathes Appetizers
Feta Cheese Dressing
Greek Bbq Sauce
Greek Boiled Shrimp
Greek Cucumber Sauce
Greek Feta Chicken
Greek Lamb Kabobs
Greek Olive Relish
Greek Roasted Chicken
Greek Stuffed Mushrooms
Greek Style Shrimp Boil
Greek Summer Salad
Lamb with Minted Vegetables
Marinated Calimari
Marinated Greek Olives
Mediterranean Chicken
Moussaka
Oregano Grilled Squash
Piroski
Quick Baklava
Spinach Boreks
Tappenade Mushrooms
Tomato-Cucumber Salad
Zucchini Me Yaurti
E-mail me.
| 1/2 | pound melted unsalted butter |
| 1 | pound finely chopped walnuts |
| 1/2 | pound finely chopped blanched almonds |
| 1/4 | cup sugar |
| 2 | teaspoons ground cinnamon |
| 1/4 | teaspoon ground cloves |
| 1 | pound sheets frozen filo dough, thawed |
| 1 | cup sugar |
| 1 | cup honey |
| 2 | cups water |
| 1/4 | cup strained fresh lemon juice |
| 2 | whole cloves |
| 1/4 | teaspoon grated lemon zest |
COMBINE WALNUTS, ALMONDS, SUGAR, CINNAMON, AND GROUND CLOVES-MIX WELL
PLACE 1 FILO SHEET INTO A BUTTERED BAKING PAN
BRUSH WITH MELTED BUTTER
REPEAT FOR A TOTAL OF 10 LAYERS
SPRINKLE EVENLY WITH NUT MIXTURE
BUTTER 2 SHEETS OF FILO DOUGH AND PLACE ON TOP OF NUT MIXTURE
CONTINUE TO LAYER NUT MIXTURE AND FILO DOUGH FOR A TOTAL OF 20-24 LAYERS
BRUSH TOP WITH REMAINING BUTTER
SCORE TOP LAYER WITH PARALLEL DIAGONAL SLICES
BAKE @ 325 DEGREES ON LOWEST RACK OF OVEN FOR 30 MINUTES BAKE @ 325 DEGREES ON TOP RACK OF OVEN FOR 30 MINUTES
COVER WITH FOIL IF TOPS BROWN TOO QUICKLY
COMBINE REMAINING INGREDIENTS IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO AND ALLOW TO BOIL FOR 10 MINUTES
STRAIN WELL, COOL
POUR HALF OF SYRUP MIXTURE OVER HOT BAKLAVA
COOL FOR 30-60 MINUTES
POUR REMAINING SYRUP MIXTURE OVER BAKLAVA
ALLOW TO STAND FOR 8-12 HOURS BEFORE CUTTING
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 238 - Calories from Fat 132
Percent Total Calories From: Fat 55%, Protein 5%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 4g, Cholesterol 12mg, Sodium 43mg, Total Carbohydrate 24g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 189 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 8 | cups unsalted chicken stock |
| 1 | cup rice |
| 4 | eggs, separated |
| 1/3 | cup strained fresh lemon juice |
| 1 | teaspoon kosher salt, to taste |
Bring chicken stock to boil in a large pot. Add rice and simmer, covered, for 20 minutes. Remove from heat. Beat egg whites till stiff, add the egg yolks, beat well. Slowly add lemon juice to eggs, beating constantly; slowly add 2 cups of the hot chicken stock, beating continuously till well mixed. Pour the egg mixture into the remaining chicken stock, stir well. Heat, but do not allow to boil. Serve garnished with lemon slices
Nutrition Facts
Amount Per Serving:
Calories 194 - Calories from Fat 45
Percent Total Calories From: Fat 23%, Protein 17%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 142mg, Sodium 2380mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 266 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units
| 2 | tablespoons minced fresh basil leaves |
| 1 | whole eggplant, peeled and cut to large dice |
| 4 | large tomatoes, cut to medium dice |
| 2 | zucchini, cut to medium dice |
| 1 | cup medium dice onion |
| 1 | cup coarsely chopped mushroom |
| 1/2 | pound crumbled feta cheese |
| 1 | cup olive oil |
| 2 | teaspoons cinnamon |
| 1/2 | teaspoon freshly ground nutmeg |
| 1 | teaspoon dried oregano |
| 1 | teaspoon dried sage |
| 2 | teaspoons minced garlic |
| 1 | cup Bechamel sauce |
| 1/2 | cup small dice, seeded green bell pepper |
| 2 | teaspoons ground allspice |
Saute all the vegetables except tomato with garlic in olive oil for 10 minutes. (Eggplant will keep soaking up oil, so add it as necessary to keep veggies from sticking.) Add tomatoes and herbs & spices, cook 5 minutes more. Add feta and Bechamel sauce; pour into baking dish and bake at 325F for one hour or until bubbly
Nutrition Facts
Amount Per Serving:
Calories 805 - Calories from Fat 642
Percent Total Calories From: Fat 80%, Protein 7%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 71g, Saturated Fat 18g, Cholesterol 64mg, Sodium 781mg, Total Carbohydrate 27g, Dietary Fiber 3g, Sugars 0g, Protein 14g, Vitamin A 2063 units, Vitamin C 76 units, Calcium 0 units, Iron 3 units
| 3 | whole eggplants, cut to large dice |
| 1 1/2 | cups extra virgin olive oil |
| 1/4 | cup strained fresh lemon juice |
| 1/4 | cup minced red onion |
| 3 | tablespoons minced garlic |
| 2 | tablespoons minced fresh oregano |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon freshly ground black pepper |
| 1 | pound crumbled feta cheese |
| 1/2 | cup pitted black olive |
| 2 | bunches fresh spinach, rinsed and dried |
| 6 | sprigs fresh oregano |
Preheat oven to 400F. Place eggplant cubes in a shallow baking pan; toss with 3/4 cup olive oil, salt to taste, bake until cubes are soft but not mushy - about 30 minutes. Set aside to cool. Whisk together the remaining 3/4 cup olive oil, lemon juice, onion, garlic, and oregano in a small bowl. Season to taste with salt and pepper. Toss about half the dressing with eggplant. Arrange on a bed of spinach on a large platter. Sprinkle with cheese and olives*, drizzle with remaining dressing and garnish with fresh oregano sprigs. *Olives - preferably Calamata or Alonso
Nutrition Facts
Amount Per Serving:
Calories 373 - Calories from Fat 322
Percent Total Calories From: Fat 87%, Protein 7%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 9g, Cholesterol 34mg, Sodium 535mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 847 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
| 3 | pounds large dice boneless lamb |
| 1 | cup olive oil |
| 3 | cups medium dice onions |
| 1 | teaspoon salt |
| 1 | teaspoon pepper |
| 2 | tablespoons minced garlic |
You can use cubed leg or shoulder of lamb. Combine oil, onion, garlic, salt and pepper and marinate lamb for at least one day in refrigerator. Skewer the meat and broil until brown all over. Serve with Rice Pilaf and broiled tomatoes
Nutrition Facts
Amount Per Serving:
Calories 983 - Calories from Fat 648
Percent Total Calories From: Fat 66%, Protein 29%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 72g, Saturated Fat 14g, Cholesterol 218mg, Sodium 828mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 70g, Vitamin A 1 units, Vitamin C 10 units, Calcium 0 units, Iron 7 units
| 16 | ounces prepared grape leaves, rinsed and drained |
| 2 | cups minced onions |
| 1 | cup olive oil |
| 1 | cup uncooked long grain rice |
| 1/2 | cup minced parsley |
| 2 | tablespoons minced fresh dill weed |
| 1/2 | teaspoon crushed dried mint |
| 1/2 | teaspoon kosher salt, to taste |
| 1/2 | teaspoon freshly ground white pepper, to taste |
| 1/4 | cup strained fresh lemon juice |
| 1/2 | cup raisins |
| 1/2 | cup toasted pine nuts |
| water, as needed | |
| lemon wedge, as garnish |
REMOVE STEMS FROM LEAVES
BLANCH IN BOILING WATER FOR 2 MINUTES AND DRAIN
SPREAD OUT ONTO A PLATTER OR OTHER FLAT WORK SURFACE
HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND SAUTE FOR 8-10 MINUTES, UNTIL GOLDEN
ADD RICE, HEAT AND STIR UNTIL LIGHTLY BROWNED
ADD 2 CUPS WATER, PARSLEY, DILL, AND MINT-MIX WELL
SEASON TO TASTE WITH SALT AND PEPPER
SIMMER FOR 5-7 MINUTES, UNTIL RICE IS ABOUT HALF COOKED
DRAIN WELL, RESERVING LIQUID
PLACE A LEAF, SHINY SIDE DOWN, ONTO WORKSURFACE
PLACE A TABLESPOON OF FILLING ONTO THE CENTER OF THE LEAF FOLD IN THE SIDES AND ROLL TOWARD THE POINT
PLACE INTO A POT, SEAM SIDE DOWN
PACK TIGHTLY, SEPARATING LAYERS WITH GRAPE LEAVES
POUR IN LEMON JUICE AND RESERVED LIQUID
ADD JUST ENOUGH WATER TO COVER
WEIGHT DOWN WITH A PLATE
COVER TIGHTLY AND SIMMER FOR 45 MINUTES, OVER A MEDIUM-LOW FLAME, UNTIL JUST A SMALL AMOUNT OF LIQUID REMAINS
REMOVE TO A PLATTER OR CHAFING DISH
GARNISH WITH LEMON WEDGES
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 225 - Calories from Fat 163
Percent Total Calories From: Fat 73%, Protein 2%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 2g, Cholesterol 0mg, Sodium 500mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 2658 units, Vitamin C 6 units, Calcium 0 units, Iron 3 units
| 1/2 | cup toasted pine nuts |
| 1 | cup long grain rice |
| 1 1/4 | cups olive oil |
| 1 | cup small dice yellow onion |
| 3/4 | cup minced scallions |
| 1/4 | cup minced parsley |
| 2 | tablespoons minced fresh mint leaves |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground allspice |
| 1/2 | teaspoon kosher salt |
| 1/4 | teaspoon freshly ground black pepper |
| 16 | ounces prepared grape leaves |
| 3/4 | cup strained fresh lemon juice |
| 1 | cup heated vegetable stock |
| fresh parsley sprig |
Toast pine nuts in a heavy skillet over medium heat, stirring frequently about 5 minutes, until golden. Cool. Wash rice in cold water and drain. Heat 3 T olive oil in a saute pan over medium high heat. Add yellow onion and saute until just soft. Transfer to a large bowl; add rice, 1/2 cup olive oil, green onions, parsley, mint, pine nuts, cinnamon, allspice, salt and pepper. Rinse the grape leaves under cold water to remove the brine; pat dry and stack on a plate. Place one leaf at a time, shiny side down, on a flat surface. Cut off and discard stem. Spoon 1 T of rice mixture at the base of each leaf. Fold stem end over to cover mixture; fold sides in and roll tightly to form a small, tight packet. Repeat with each leaf. Add about 2 T olive oil to a large pot; add a layer of parsley stems to keep grape leaves from sticking. Layer the dolmas, seam side down and nearly touching, in the pot. Drizzle remaining oil, lemon juice and 1/2 cup broth over dolmas. Lay a plate into the pot weighted down to keep the dolmas from unrolling. Cover the pot, bring to a gentle boil, reduce heat and cook about 1 hour, until rice is tender. During cooking, add a little heated liquid as needed to keep dolmas moist. Remove from heat and cool in the pot. Sprinkle with lemon juice to taste, garnish with lemon zest, and serve at room temperature. Makes about 50 dolmas; serves 12 to 15. Well covered, dolmas will keep for a week or longer in the refrigerator; bring to room temperature and refresh with a squeeze of lemon before serving. Versions of this appetizer are served in Greece and throughout the Middle East
Nutrition Facts
Amount Per Serving:
Calories 304 - Calories from Fat 234
Percent Total Calories From: Fat 77%, Protein 2%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 4g, Cholesterol 0mg, Sodium 562mg, Total Carbohydrate 16g, Dietary Fiber 2g, Sugars 0g, Protein 1g, Vitamin A 2628 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units
| 1 | pound prepared grape leaves, stems removed |
| 1 | pound finely minced yellow onion |
| 1 | cup olive oil |
| 1 | cup uncooked long grain rice |
| 1/2 | cup minced parsley |
| 2 | tablespoons minced fresh dill weed |
| 1/2 | teaspoon crushed dried mint |
| 1/4 | cup strained fresh lemon juice |
| 1/2 | cup raisins |
| 1/2 | cup pine nuts |
| 1 | tablespoon cornstarch |
| 1 | cup chilled milk |
| 1/2 | cup strained fresh lemon juice |
| 2 | each egg yolks, beaten |
| 2 | each egg whites, beaten |
BLANCH LEAVES IN BOILING WATER FOR 2 MINUTES, DRAIN WELL SPREAD OUT ONTO A PLATTER OR OTHER FLAT WORK SURFACE
HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND SAUTE FOR 8-10 MINUTES, UNTIL GOLDEN
ADD RICE, HEAT AND STIR UNTIL LIGHTLY BROWNED
ADD 2 CUPS WATER, PARSLEY, DILL, AND MINT-MIX WELL
SEASON TO TASTE WITH SALT AND PEPPER
SIMMER FOR 5-7 MINUTES, UNTIL RICE IS ABOUT HALF COOKED
DRAIN WELL, RESERVING LIQUID
PLACE A LEAF, SHINY SIDE DOWN, ONTO WORKSURFACE
PLACE A TABLESPOON OF FILLING ONTO THE CENTER OF THE LEAF FOLD IN THE SIDES AND ROLL TOWARD THE POINT
PLACE INTO A POT, SEAM SIDE DOWN, PACK TIGHTLY AND LAYER AS NECESSARY
POUR IN LEMON JUICE AND RESERVED LIQUID
ADD JUST ENOUGH WATER TO COVER
WEIGHT DOWN WITH A PLATE
COVER TIGHTLY AND SIMMER FOR 45 MINUTES, OVER A LOW FLAME, UNTIL JUST A SMALL AMOUNT OF LIQUID REMAINS
REMOVE TO A CHAFING DISH, RESERVING 1 CUP LIQUID
COMBINE CORNSTARCH AND MILK-MIX WELL
IN A SEPARATE BOWL, BEAT TOGETHER EGG YOLKS AND LEMON JUICE GRADUALLY BEAT IN MILK MIXTURE AND 1 CUP RESERVED LIQUID POUR INTO A SAUCEPAN, OVER A LOW FLAME
HEAT AND SHAKE FOR 2-3 MINUTES, UNTIL COOKED AND SLIGHTLY THICKENED POUR OVER DOLMATHES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 52 - Calories from Fat 35
Percent Total Calories From: Fat 68%, Protein 4%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 7mg, Sodium 84mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 547 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 8 | ounces prepared grape leaves, rinsed and drained |
| 2 | cups minced yellow onions |
| 1 | cup olive oil |
| 1 | cup uncooked long grain rice |
| 1/2 | cup minced parsley |
| 2 | tablespoons minced fresh dill weed |
| 1/2 | teaspoon crushed dried mint |
| salt, to taste | |
| fresh ground black pepper, to taste | |
| 1/4 | cup fresh lemon juice, strained |
| lemon wedge, as garnish | |
| 1/2 | cup raisins |
| 1/2 | cup pine nuts, toasted |
| water, as needed |
REMOVE AND DISCARD STEMS FROM LEAVES
BLANCH IN BOILING WATER FOR 2 MINUTES AND DRAIN
SPREAD OUT ONTO A PLATTER OR OTHER FLAT WORK SURFACE
HEAT OIL IN A SKILLET, OVER A MODERATE FLAME
ADD ONIONS AND SAUTE FOR 8-10 MINUTES, UNTIL GOLDEN
ADD RICE, HEAT AND STIR UNTIL LIGHTLY BROWNED
ADD 2 CUPS WATER, PARSLEY, DILL, AND MINT-MIX WELL
SEASON TO TASTE WITH SALT AND PEPPER
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5-7 MINUTES, UNTIL RICE IS ABOUT HALF COOKED
DRAIN WELL, RESERVING LIQUID
PLACE A LEAF, SHINY SIDE DOWN, ONTO WORKSURFACE
PLACE A TABLESPOON OF FILLING ONTO THE CENTER OF THE LEAF FOLD IN THE SIDES AND ROLL TOWARD THE POINT TO SEAL
LINE THE BOTTOM OF A SAUCEPOT WITH GRAPE LEAVES
PLACE INTO DOLMATHES INTO THE POT, SEAM SIDE DOWN-PACK TIGHTLY-SEPARATING LAYERS WITH ADDITIONAL GRAPE LEAVES
POUR IN LEMON JUICE AND RESERVED LIQUID
ADD JUST ENOUGH WATER TO COVER
WEIGHT DOWN WITH A PLATE, COVER TIGHTLY
PLACE OVER A MEDIUM-LOW FLAME AND SIMMER FOR 45 MINUTES, UNTIL JUST A SMALL AMOUNT OF LIQUID REMAINS
REMOVE TO A PLATTER OR CHAFING DISH
SERVE WARM OR AT ROOM TEMPERATURE, WITH A LEMON WEDG
Nutrition Facts
Amount Per Serving:
Calories 279 - Calories from Fat 192
Percent Total Calories From: Fat 69%, Protein 2%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 3g, Cholesterol 0mg, Sodium 305mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1430 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units
| 1 | cup crumbled feta cheese |
| 1 | cup mayonnaise |
| 1/2 | teaspoon garlic powder |
| 1/4 | cup wine vinegar |
| 1/2 | teaspoon dried oregano |
| 2 | teaspoons soy sauce |
| 1 | tablespoon olive oil |
Combine all ingredients in a food processor fitted with a metal blade. Blend 5 seconds. Good with most salads
Nutrition Facts
Amount Per Serving:
Calories 340 - Calories from Fat 322
Percent Total Calories From: Fat 95%, Protein 3%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 8g, Cholesterol 30mg, Sodium 539mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 227 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | cups red wine |
| 3/4 | cup strained fresh lemon juice |
| 1/2 | cup minced onion |
| 2 | tablespoons minced garlic |
| 1/4 | cup minced parsley |
| 1/4 | cup minced celery leaves |
| 2 | teaspoons salt |
| 1/2 | teaspoon black pepper |
| 1 | teaspoon oregano |
COMBINE INGREDIENTS-MIX WELL
USE AS A MARINADE OR BASTING SAUC
Nutrition Facts
Amount Per Serving:
Calories 175 - Calories from Fat 2
Percent Total Calories From: Fat 1%, Protein 5%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1594mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 450 units, Vitamin C 36 units, Calcium 0 units, Iron 3 units
| 1/2 | cup olive oil |
| 1/2 | cup white wine |
| 1/4 | cup strained fresh lemon juice |
| 2 | tablespoons minced |
| 1/2 | teaspoon oregano |
| 1 | pound shelled and deveined jumbo tiger prawns |
| 12 | each scallions, bias cut into 2-inch lengths |
COMBINE INGREDIENTS-TOSS TO MIX WELL
COVER AND MARINATE FOR 30-60 MINUTES
BROIL OR GRILL SHRIMP FOR 2-3 MINUTES ON EACH SIDE, BASTING OFTEN
ARRANGE ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 397 - Calories from Fat 265
Percent Total Calories From: Fat 67%, Protein 24%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 4g, Cholesterol 173mg, Sodium 201mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 24g, Vitamin A 1280 units, Vitamin C 12 units, Calcium 0 units, Iron 3 units
| 2 | minced, peeled and seeded English cucumbers |
| 1 | teaspoon kosher salt |
| 1 | cup medium dice onion |
| 1/2 | cup whole milk plain yogurt |
| 1 | teaspoon strained fresh lemon juice |
| 1 | tablespoon minced fresh dill weed |
| 1/4 | cup minced fresh spinach |
| 2 | tablespoons olive oil |
| 1/8 | teaspoon cayenne, to taste |
| 1/8 | teaspoon salt, to taste |
| 1/8 | teaspoon black pepper, to taste |
| 3 | tablespoons minced |
| 1 | teaspoon minced fresh oregano |
COMBINE CUCUMBERS AND SALT IN A BOWL
STIR WELL AND LET STAND FOR 60 MINUTES
DRAIN, RINSE, AND DRAIN WELL
TRANSFER TO A CLEAN BOWL
COMBINE ONIONS, YOGURT, LEMON JUICE, DILL, AND SPINACH IN A FOOD PROCESSOR
PROCESS TO BLEND WELL
TRANSFER TO A BOWL
WHISK IN OLIVE OIL
SEASON TO TASTE WITH SALT, PEPPER, AND CAYENNE
ADD CUCUMBERS AND LET STAND FOR 45 MINUTES
ADJUST SEASONINGS AS NECESSARY
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 86 - Calories from Fat 52
Percent Total Calories From: Fat 61%, Protein 8%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 2mg, Sodium 483mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1270 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
| 1 | cup plain lowfat yogurt |
| 1 | tablespoon finely minced garlic |
| 1/2 | teaspoon crumbled dried oregano |
| 1/4 | teaspoon pepper |
| 4 | chicken breast halves |
| 1/3 | cup crumbled feta cheese |
| parsley sprig, as garnish |
COMBINE YOGURT, GARLIC, OREGANO, AND PEPPER-MIX WELL
REMOVE AND DISCARD BONES AND SKIN FROM BREAST HALVES
ADD CHICKEN TO YOGURT MIXTURE AND TURN TO COAT WELL
COVER AND ALLOW TO MARINATE FOR 30 MINUTES
REMOVE CHICKEN TO DRAIN, RESERVING MARINADE
BROIL CHICKEN FOR 6 MINUTES ON ONE SIDE
BRUSH WITH RESERVED MARINADE, TURN, AND BRUSH AGAIN
TOP WITH FETA CHEESE
BROIL FOR 4-5 MINUTES UNTIL CHICKEN IS COOKED THROUGH TRANSFER TO SERVING PLATES
GARNISH WITH PARSLEY SPRIGS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 192 - Calories from Fat 40
Percent Total Calories From: Fat 21%, Protein 67%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 80mg, Sodium 223mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 32g, Vitamin A 131 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 1 | teaspoon thyme |
| 1 | teaspoon rosemary |
| 1 | tablespoon minced garlic |
| 1 | teaspoon grated lemon zest |
| 1 | teaspoon kosher salt |
| 1/4 | teaspoon pepper |
| 2 | teaspoons spicy brown mustard |
| 1/4 | cup strained fresh lemon juice |
| 1/2 | cup olive oil |
| 3 | pounds boneless leg of lamb |
| rosemary sprig, as garnish |
COMBINE ALL INGREDIENTS-MIX WELL
COVER AND CHILL FOR 2-24 HOURS
DRAIN AND RESERVE MARINADE
THREAD LAMB ONTO METAL SKEWERS
BRUSH WITH RESERVED MARINADE
BROIL OR GRILL FOR 3-4 MINUTES ON EACH SIDE, BASTING OFTEN REMOVE TO A SERVING PLATTER
GARNISH WITH ROSEMARY SPRIGS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 340 - Calories from Fat 192
Percent Total Calories From: Fat 56%, Protein 42%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 5g, Cholesterol 109mg, Sodium 416mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 35g, Vitamin A 13 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units
| 1 | pound Kalamata olive, pitted and minced |
| 1 | cup minced pimiento-stuffed green olives |
| 1/2 | cup small dice, seeded red bell pepper |
| 1/4 | cup minced parsley |
| 2 | tablespoons minced garlic |
| 1 | tablespoon anchovy paste |
| 2 | tablespoons minced fresh oregano |
| 1/2 | cup olive oil |
| 1/4 | teaspoon pepper |
| 24 | toasted rounds of bread |
| 3 | tablespoons unsalted butter |
COMBINE OLIVES, BELL PEPPERS, PARSLEY, GARLIC, ANCHOVY, OREGANO, AND OLIVE OIL-MIX WELL
SEASON TO TASTE WITH BLACK PEPPER
COVER AND CHILL FOR 4-24 HOURS
SERVE AT ROOM TEMPERATURE, WITH BUTTERED TOAST ROUNDS
TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 828 - Calories from Fat 516
Percent Total Calories From: Fat 62%, Protein 6%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 57g, Saturated Fat 10g, Cholesterol 19mg, Sodium 3688mg, Total Carbohydrate 65g, Dietary Fiber 4g, Sugars 0g, Protein 13g, Vitamin A 1019 units, Vitamin C 19 units, Calcium 0 units, Iron 6 units
| 4 | each chicken leg quarters |
| 3 | tablespoons strained fresh lemon juice |
| 2 | tablespoons finely minced garlic |
| 2 | tablespoons finely minced fresh oregano |
SPRINKLE BOTH SIDES OF CHICKEN WITH LEMON JUICE, GARLIC, AND OREGANO
PLACE, SKIN-SIDE UP, INTO A HOTEL PAN
SEASON WITH SALT AND WHITE PEPPER
ROAST @ 400 DEGREES FOR 45 MINTES
REMOVE TO A SERVING PLATTER
DRIZZLE WITH PAN DRIPPINGS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 2188 - Calories from Fat 1397
Percent Total Calories From: Fat 64%, Protein 35%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 155g, Saturated Fat 44g, Cholesterol 941mg, Sodium 734mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 192g, Vitamin A 8080 units, Vitamin C 35 units, Calcium 0 units, Iron 14 units
| 24 | stemmed large mushrooms |
| 1 | 10 oz. package frozen spinach, thawed |
| 1/2 | cup grated parmesan cheese |
| 4 | ounces feta cheese, rinsed, drained, and crumbled |
| 1/2 | cup minced scallions |
| 1/2 | cup minced parsley |
| 1/4 | teaspoon kosher salt |
Cook frozen spinach on HIGH until barely defrosted. Drain in colander, pressing out moisture. In mixing bowl, combine spinach, cheeses, onion, parsley and salt to taste. Mix well. Mound mushroom caps high with spinach mixture. Arrange on serving plate and cook on HIGH until steaming - approximately 3 - 4 minutes. Spinach mixture may be formed into balls and frozen to be placed in mushroom caps just before microwaving
Nutrition Facts
Amount Per Serving:
Calories 116 - Calories from Fat 47
Percent Total Calories From: Fat 40%, Protein 28%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 17mg, Sodium 363mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 3168 units, Vitamin C 16 units, Calcium 0 units, Iron 4 units
| 2 | quarts water |
| 1/4 | teaspoon liquid hot pepper sauce |
| 5 | whole peppercorns |
| 1 | sliced lemon |
| 2 | teaspoons kosher salt |
| 1 | clove peeled garlic |
| 2 | whole bay leaves |
| 1 | quartered onion |
| 1 | celery heart |
COMBINE INGREDIENTS IN A SAUCEPOT, OVER A MODERATE FLAME BOIL FOR 30 MINUTES BEFORE ADDING SHRIM
Nutrition Facts
Amount Per Serving:
Calories 236 - Calories from Fat 14
Percent Total Calories From: Fat 6%, Protein 12%, Carbohydrate 82%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 4910mg, Total Carbohydrate 48g, Dietary Fiber 6g, Sugars 0g, Protein 7g, Vitamin A 274 units, Vitamin C 62 units, Calcium 0 units, Iron 5 units
| 4 | sliced large tomatoes |
| 1 | sliced large sweet red onion |
| 1/4 | pound mozzarella cheese, thinly sliced |
| 1/2 | cup minced fresh basil leaves |
| 1/3 | cup olive oil |
| 1 | tablespoon strained fresh lemon juice |
| 2 | tablespoons red wine vinegar |
| 1 | tablespoon minced parsley |
| 1 | tablespoon minced garlic |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1/2 | teaspoon spicy brown mustard |
| 1/2 | cup sliced black olives |
| 3 | whole fresh basil leaves |
ARRANGE TOMATOES, ONIONS, AND CHEESE ON A SERVING PLATTER SPRINKLE WITH MINCED BASIL
COMBINE OIL, LEMON JUICE, VINEGAR, PARSLEY, GARLIC, SALT, PEPPER, AND MUSTARD-MIX WELL
POUR OVER TOMATO PLATTER
COVER AND CHILL FOR 60-90 MINUTES
UNCOVER AND TOSS TO MIX WELL
GARNISH WITH OLIVE SLICES AND BASIL LEAVES
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 239 - Calories from Fat 162
Percent Total Calories From: Fat 68%, Protein 10%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 4g, Cholesterol 15mg, Sodium 396mg, Total Carbohydrate 13g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 1131 units, Vitamin C 41 units, Calcium 0 units, Iron 2 units
| 1/4 | cup olive oil |
| 4 | cups small dice, peeled red or white potatoes |
| 8 | lamb chops |
| 4 | cups small dice zucchini |
| 2 | tablespoons strained fresh lemon juice |
| 2 | tablespoons water |
| 1/4 | cup finely minced fresh mint leaves |
HEAT THE OIL IN A VERY LARGE SKILLET, OVER A MODERATELY-HIGH FLAME
ADD THE POTATOES AND SAUTE FOR 6-8 MINUTES, UNTIL GOLDEN REMOVE THE POTATOES WITH A SLOTTED SPOON TO DRAIN
SEASON THE CHOPS WITH SALT AND PEPPER
ADD THE CHOPS TO THE PAN AND SAUTE FOR 5-6 MINUTES PER SIDE, UNTIL MEDIUM-RARE
REMOVE TO A HEATED SERVING PLATTER, SET ASIDE
POUR OFF THE FAT FROM THE PAN
ADD THE ZUCCHINI TO THE PAN, OVER A MODERATE FLAME
HEAT AND STIR FOR 1-2 MINUTES
ADD THE LEMON JUICE AND WATER
HEAT AND STIR FOR 1 MINUTE
ADD THE POTATOES AND MINT, STIR
SEASON TO TASTE WITH SALT AND PEPPER
SPOON AROUND THE LAMB CHOPS ON THE SERVING PLATTER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 664 - Calories from Fat 300
Percent Total Calories From: Fat 45%, Protein 33%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 9g, Cholesterol 172mg, Sodium 194mg, Total Carbohydrate 37g, Dietary Fiber 2g, Sugars 0g, Protein 54g, Vitamin A 534 units, Vitamin C 40 units, Calcium 0 units, Iron 7 units
| 3 | pounds squid, cleaned and cut into rings |
| 1/2 | cup dry white wine |
| 1/2 | teaspoon crushed red chiles |
| 4 | cloves peeled garlic |
| 1/2 | cup parsley sprig |
| 1/4 | cup strained fresh lemon juice |
| 2 | tablespoons red wine vinegar |
| 1 | cup minced red onion |
| 1/2 | cup olive oil |
| 1/2 | cup minced parsley |
| 1/4 | teaspoon kosher salt |
COMBINE SQUID, WINE, RED PEPPER FLAKES, GARLIC, AND PARSLEY SPRIGS IN A SAUCEPAN, OVER A MODERATE FLAME
ADD JUST ENOUGH WATER TO COVER
HEAT TO A BOIL, COVER, AND REMOVE FROM HEAT
ALLOW SQUID TO COOL IN LIQUID FOR 60 MINUTES
REMOVE SQUID TO A STAINLESS BOWL WITH A SLOTTED SPOON
ADD LEMON JUICE, VINEGAR, ONIONS, AND OLIVE OIL-MIX WELL
JUST BEFORE SERVING, ADD MINCED PARSLEY
SEASON TO TASTE WITH SALT
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 161 - Calories from Fat 77
Percent Total Calories From: Fat 48%, Protein 36%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 212mg, Sodium 84mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 335 units, Vitamin C 10 units, Calcium 0 units, Iron 2 units
| 16 | ounces green olives, rinsed well and drained |
| 1/4 | cup red wine vinegar |
| 2/3 | cup extra virgin olive oil |
| 5 to 4 | sprigs fresh oregano |
| 1/4 | teaspoon kosher salt |
COMBINE INGREDIENTS IN A CLEAN GLASS JAR
SALT TO TASTE
COVER AND SHAKE WELL
ALLOW TO MARINATE AT ROOM TEMPERATURE FOR 12 HOURS, SHAKING OFTEN
STORE COVERED IN REFRIGERATOR FOR UP TO 6 MONTHS
SERVE CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 318 - Calories from Fat 303
Percent Total Calories From: Fat 95%, Protein 1%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 4g, Cholesterol 0mg, Sodium 1916mg, Total Carbohydrate 1g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 231 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 8 | chicken leg quarters |
| 1 | cup flour |
| 1 | teaspoon salt |
| 2 | teaspoons pepper |
| 1/2 | cup unsalted butter |
| 1/2 | cup olive oil |
| 2 | teaspoons thyme |
| 1 | teaspoon oregano |
| 1 | cup dry white wine |
| 2 | cups sliced button mushrooms |
| 2 | cups halved pitted green olives |
COMBINE FLOUR, SALT, AND PEPPER IN A PAPER BAG
ADD CHICKEN, ONE PIECE AT A TIME, AND SHAKE TO COAT WELL
PAT WITH YOUR HANDS TO REMOVE EXCESS
COMBINE BUTTER AND OLIVE OIL IN A DUTCH OVEN, OVER A MODERATE FLAME
ADD CHICKEN AND BROWN QUICKLY ON ALL SIDES
ADD THYME, OREGANO, AND WHITE WINE
COVER AND SIMMER FOR 20 MINUTES
TURN CHICKEN
ADD MUSHROOMS AND OLIVES
SIMMER, UNCOVERED, FOR 10-12 MINUTES
REMOVE CHICKEN TO A SERVING PLATTER
GARNISH WITH MUSHROOMS AND OLIVES FROM SAUCE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 2521 - Calories from Fat 1662
Percent Total Calories From: Fat 66%, Protein 31%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 185g, Saturated Fat 54g, Cholesterol 972mg, Sodium 1840mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 194g, Vitamin A 8628 units, Vitamin C 28 units, Calcium 0 units, Iron 15 units
| 4 | whole large eggplants |
| 1 | cup olive oil |
| 3 | cups small dice onions |
| 2 | pounds ground lamb |
| 1 | cup minced parsley |
| 2 | tablespoons tomato paste |
| 2 | tablespoons kosher salt |
| 1 | tablespoon black pepper |
| 1 | tablespoon minced fresh mint leaves |
| 6 | beaten eggs |
| 1 | cup finely shredded parmesan cheese |
| 4 | cups milk |
| 1/4 | cup unsalted butter |
| 2 | tablespoons cornstarch |
SLICE EACH EGGPLANT, LENGTHWISE, INTO 4 PIECES
REMOVE SKIN AS DESIRED
BROWN IN OIL ON STOVE OR IN OVEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
HEAT OIL IN A DUTCH OVEN, OVER A MODERATE FLAME
ADD LAMB, PARSLEY, TOMATO PASTE, SALT, PEPPER, AND MINT SIMMER FOR 20 MINUTES AND REMOVE FROM HEAT
STIR IN 3 EGGS AND 1/4 CUP PARMESAN CHEESE-MIX WELL
HEAT 3 CUPS MILK AND BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
COMBINE CORNSTARCH AND REMAINING 1 CUP MILK-MIX WELL
ADD TO HEATED MILK
HEAT AND STIR UNTIL MIXTURE BEGINS TO THICKEN
REMOVE FROM HEAT
STIR IN 1/4 CUP PARMESAN CHEESE AND REMAINING 3 EGGS-MIX WELL LAYER THE BOTTOM OF A 9x13x4 PAN WITH EGGPLANT SLICES
SPREAD EVENLY WITH THE LAMB MIXTURE
COVER WITH THE REMAINING EGGPLANT
POUR MILK MIXTURE OVER THE TOP TO MOISTEN ALL THE EGGPLANT
SPRINKLE WITH THE REMAINING 1/2 CUP PARMESAN CHEESE
COVER WITH FOIL
BAKE @ 350-400 DEGREES FOR 15-20 MINUTES, REMOVE FOIL
BAKE @ 400 DEGREES UNTIL TOPS ARE BROWNED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 507 - Calories from Fat 366
Percent Total Calories From: Fat 72%, Protein 18%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 41g, Saturated Fat 15g, Cholesterol 188mg, Sodium 1424mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 23g, Vitamin A 936 units, Vitamin C 7 units, Calcium 0 units, Iron 4 units
| 1 | pound yellow squash, bias-sliced to 1/4-inch |
| 1/4 | cup olive oil |
| 2 | teaspoons strained fresh lemon juice |
| 2 | tablespoons finely minced fresh oregano |
| 2 | tablespoons minced parsley |
SPRINKLE BOTH SIDES OF THE SQUASH LIGHTLY WITH SALT
PLACE INTO A COLLANDER OR ON PAPER TOWELS TO DRAIN FOR 10-20 MINUTES
RINSE, DRAIN, AND PAT DRY WITH A TOWEL
BRUSH LIGHTLY ON BOTH SIDES WITH OLIVE OIL
GRILL OR BROIL TO BROWN LIGHTLY ON BOTH SIDES
ARRANGE ONTO A HEATED SERVING PLATTER
COMBINE LEMON JUICE, OREGANO, AND REMAINING OLIVE OIL-MIX WELL
SEASON TO TASTE WITH SALT AND PEPPER
DRIZZLE OVER THE SQUASH SLICES
GARNISH WITH MINCED PARSLEY
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 150 - Calories from Fat 124
Percent Total Calories From: Fat 83%, Protein 3%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 5mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 543 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units
| 1/3 | cup warm milk |
| 3 | packages active dry yeast |
| 4 | cups flour |
| 1/3 | cup olive oil |
| 4 | egg yolks |
| 1 | teaspoon salt |
| oil, for frying | |
| 1/2 | pound lean ground pork |
| 1/2 | pound ground lamb or ground round |
| 2 | tablespoons unsalted butter |
| 1 | cup finely minced onion |
| 1/2 | cup tomato sauce |
| 1/4 | cup grated parmesan cheese |
| 2 | tablespoons minced parsley |
| 1 | egg white, mixed with a little water |
COMBINE MILK AND YEAST-STIR TO DISSOLVE
STIR IN 1 CUP FLOUR, FORM INTO A BALL
COVER AND ALLOW TO RISE FOR 60-90 MINUTES, UNTIL DOUBLED PUNCH DOWN, ADD OLIVE OIL, YOLKS, SALT, AND REMAINING 3 CUPS FLOUR-MIX WELL
KNEAD INTO A STIFF DOUGH
COVER AND LET RISE FOR 60-90 MINUTES, UNTIL DOUBLED
HEAT BUTTER IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD GROUND MEATS, HEAT AND STIR TO BROWN LIGHTLY
ADD ONIONS, HEAT AND STIR UNTIL MEAT IS WELL BROWNED
ADD TOMATO SAUCE AND PARSLEY
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 10 MINUTES
STIR IN PARMESAN CHEESE, REMOVE FROM HEAT, AND COOL SLIGHTLY KNEAD DOUGH UNTIL SMOOTH AND ELASTIC
DIVIDE INTO EQUAL PORTIONS
ROLLOUT 1 PORTION INTO A 4-INCH CIRCLE
PLACE 1 TABLESPOON FILLING ONTO THE CENTER
BRUSH EDGES WITH EGG WASH
FOLD EDGE OVER FILLING AND PRESS TO SEAL
PLACE ONTO A PARCHMENT-LINED BAKING SHEET
REPEAT WITH REMAINING DOUGH AND FILLING
COVER AND LET RISE FOR 30 MINUTES
HEAT OIL TO 375 DEGREES
ADD PIROSKI AND FRY IN SMALL BATCHES, UNTIL LIGHTLY BROWNED OR BAKE @ 350 DEGREES FOR 20-25 MINUTES, UNTIL LIGHTLY BROWNED
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 242 - Calories from Fat 110
Percent Total Calories From: Fat 45%, Protein 16%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 69mg, Sodium 217mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 229 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 3/4 | cup melted unsalted butter |
| 2 | cups finely ground walnuts |
| 1 | tablespoon ground cinnamon |
| 10 | sheets frozen filo dough, thawed |
| 1/2 | cup honey, warmed |
| 3/4 | cup honey |
| 1 | teaspoon strained fresh lemon juice |
LIGHTLY BRUSH A 9x13x2-INCH PAN WITH A SMALL AMOUNT OF THE MELTED BUTTER
COMBINE WALNUTS AND 2-1/2 TEASPOONS CINNAMON IN A SMALL BOWL, SET ASIDE
CUT FILO SHEETS IN HALF CROSSWISE
COVER WITH A DAMP TOWEL
PLACE 1 SHEET ONTO THE BOTTOM OF THE BUTTERED PAN
BRUSH WITH BUTTER
REPEAT FOR A TOTAL OF SEVEN LAYERS
SPRINKLE WITH 1/3 CUP WALNUT MIXTURE
DRIZZLE WITH 2 TABLESPOONS WARMED HONEY
BRUSH 1 FILO SHEET WITH MELTED BUTTER
PLACE ONTO NUT MIXTURE
REPEAT WITH ANOTHER FILO SHEET
REPEAT ADDING NUT MIXTURE, WARM HONEY, AND TWO FILO SHEETS UNTIL NO NUT MIXTURE REMAINS
BRUSH 1 FILO SHEET WITH MELTED BUTTER
PLACE ON TOP OF NUT MIXTURE
REPEAT FOR A TOTAL OF SEVEN SHEETS
GENTLY CUT INTO 1-1/2x2-INCHE PORTIONS
BAKE @ 350 DEGREES, IN CENTER OF OVEN, FOR 30-35 MINUTES, UNTIL GOLDEN
COMBINE REMAINING LEMON JUICE, HONEY, AND CINNAMON IN A SMALL SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A LIGHT BOIL
HEAT AND STIR FOR 2 MINUTES
REMOVE FROM HEAT
POUR OVER BAKLAVA IN PAN
ALLOW TO COOL COMPLETELY BEFORE SERVING
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 402 - Calories from Fat 215
Percent Total Calories From: Fat 53%, Protein 3%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 8g, Cholesterol 31mg, Sodium 64mg, Total Carbohydrate 44g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 461 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 2 | pounds fresh spinach, cleaned and trimmed |
| 1/4 | cup unsalted butter |
| 1/4 | cup minced onion |
| 1 | tablespoon minced |
| 1 | tablespoon minced dill |
| 1 | pound finely crumbled feta cheese |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon white pepper |
| 25 | sheets frozen filo dough, thawed |
| 1/2 | cup melted unsalted butter |
BLANCH SPINACH IN BOILING-SALTED WATER FOR 2 MINUTES
DRAIN, RINSE IN COLD WATER, DRAIN WELL
SQUEEZE DRY AND MINCE FINE
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS AND SCALLIONS
HEAT AND STIR FOR 4-5 MINUTES, REMOVE FROM HEAT
STIR IN SPINACH AND DILL-MIX WELL
STIR IN CRUMBLED CHEESE-MIX WELL
SEASON WITH SALT AND PEPPER
REMOVE 1 SHEET OF FILO DOUGH, CUT IN HALF LENGTHWISE
BRUSH WITH MELTED BUTTER
PLACE 2 TABLESPOONS FILLING MIXTURE ONTO ONE END OF EACH STRIP
FOLD A CORNER OVER TO COVER THE FILLING AND FORM A TRIANGLE CONTINUE TO FOLD FILLING MIXTURE OVER, FORMING TRIANGLES TO THE END OF THE STRIP
FOLD REMAINING FILLED STRIP, SET ASIDE
REPEAT WITH REMAINING FILLING AND FILO DOUGH
PLACE ONTO A PARCHMENT-LINED BAKING SHEET
BRUSH WITH MELTED BUTTER
BAKE @ 375 DEGREES FOR 20-25 MINUTES
REMOVE FROM OVEN
ARRANGE ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 81 - Calories from Fat 43
Percent Total Calories From: Fat 53%, Protein 10%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 16mg, Sodium 176mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 1407 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units
| 1/2 | pound pitted ripe Greek olives |
| 1 | tablespoon drained capers |
| 1 | tablespoon anchovy paste |
| 1 | tablespoon light tuna in water, drained |
| 1 | teaspoon Dijon mustard |
| 2 | tablespoons olive oil |
| 1 | teaspoon strained fresh lemon juice |
| 1 | tablespoon minced parsley |
| 1/2 | teaspoon minced fresh thyme |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon white pepper |
| 50 | whole stemmed button mushrooms |
| diced pimiento, as garnish |
COMBINE OLIVES, CAPERS, ANCHOVY PASTE, TUNA, DIJON, OIL, LEMON JUICE, PARSLEY, AND THYME IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
SEASON TO TASTE WITH SALT AND WHITE PEPPER-MIX WELL
COVER AND CHILL FOR 4-96 HOURS
SPOON INTO MUSHROOM CAPS
GARNISH WITH PIMIENTO
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 55 - Calories from Fat 41
Percent Total Calories From: Fat 75%, Protein 9%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 339mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 20 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 2 | teaspoons wine vinegar |
| 1/2 | teaspoon sugar |
| 2 | tablespoons olive oil |
| 3 | cups quartered cherry tomatoes |
| 3 | cups sliced, peeled and seeded English cucumbers |
| 1 | cup crumbled feta cheese |
| 1/2 | cup finely minced fresh basil leaves |
COMBINE THE VINEGAR, SUGAR, AND OIL-MIX WELL
SEASON TO TASTE WITH SALT AND PEPPER
ADD THE TOMATOES, CUCUMBERS, AND FETA CHEESE-TOSS TO MIX WELL
ARRANGE ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 186 - Calories from Fat 120
Percent Total Calories From: Fat 65%, Protein 12%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 5g, Cholesterol 25mg, Sodium 329mg, Total Carbohydrate 11g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 1073 units, Vitamin C 40 units, Calcium 0 units, Iron 1 units
| 3 | tablespoons olive oil |
| 2 | pounds sliced zucchini |
| 1/2 | cup chopped onion |
| 1 | tablespoon lemon juice |
| 2 | tablespoons dill weed |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon garlic powder |
| 2/3 | cup plain yogurt |
Saute onions and zucchini in olive oil over medium heat 5 minutes. Cover and cook 2 - 3 more minutes, or until tender. Combine last 5 ingredients, pour over squash; heat. Serve immediately
Nutrition Facts
Amount Per Serving:
Calories 114 - Calories from Fat 71
Percent Total Calories From: Fat 62%, Protein 11%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 3mg, Sodium 215mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 547 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units