My Little Taste Of Greece

Lately I have been travelling around the country via my kitchen ! I asked my Husband where He wanted to go this week and he said Greece.. no sooner than He said Greece was I off and running looking for some lemons, garlic, olive oil and Oregano... Basically staples in the Greek kitchen.
There are so many lovely dishes from Greece, these are just 4 I decided to try. I hope you like them.







 Spanikopita

1 onion diced
4 cloves garlic
1 large bunch of fresh spinach ( or frozen )
lemon zest from 1 lemon
1 egg
2/3 cup goat milk feta cheese
1 tbsp fresh chopped dill
salt and pepper to taste
Phyllo dough
melted butter

Sauteed Onions, garlic, spinach

First start by thawing out your phyllo dough in the package it comes in till it reaches room temperature.
Saute onion till soft, add garlic, salt and pepper. Add spinach toss around till onions and garlic are mixed with wilted spinach, cook 2 mins, add lemon zest and dill, let cool slightly.
Meanwhile prepare your phyllo dough, lay sheets out on flat surface, cover with a damp cloth as phyllo will dry out very quickly. Melt butter and set aside.
Once Spinach mixture has cooled slightly add egg, dill and feta, stir till all combined.
Start by laying one sheet of phyllo and crushing entire sheet with melted butter, add another sheet directly on top and repeat butter process, do this step until you have 5 layers of phyllo brushed with butter. Do This twice, so now you will have 2 sets of 5 layers of phyllo brushed with butter.  Evenly distribute the spinach mix at the end of both sheets leaving room at the edges for folding.  Fold sides over spinach mix to seal them up, then roll your pastry tightly to form a log. slice half way through in 2 inch intervals to make it easier for cutting once baked, use left over butter and brush logs with butter. Bake at 375* for 15 - mins or until tops are golden brown and crispy.

Yellow Rice

2 cups parboiled or basmati rice

4 cups water

4 tbsp vegetable soup base

1 tbsp turmeric

1 cup diced mushrooms

1 red pepper diced

1 onion diced

1 carrot grated

3 garlic cloves

Preheat oven to 375*

Saute onions, carrots, peppers, mushrooms till tender, add salt and oregano, turmeric and garlic, saute 2 more mins. Add to large casserole dish, add 2 cups rice and 4 cups water and vegetable base, stir till all combined.  Cover with lid or tinfoil, bake 30 mins, then stir at 30 min. point and remove lid, cook remaining 15 - 20 mins. until rice is done and fluffy.

Lemon Roasted Chicken

4 lemons

1 roaster chicken

6 garlic cloves

1 small onion

1 small bunch of parsley

salt and pepper to taste

olive oil

Chop onions, garlic, mix with salt and pepper juice of 2 lemons and 3 tbsp olive oil.

Rub all over chicken generously. Stuff chicken with remaining lemon wedges and parsley.

Bake at 375* for 45 - 60 mins until chicken is done and brown yummy and crispy !

Cucumber Tomato and Feta Salad

1 small cucumber peeled and cubed

3 plum tomatoes cubed

1/2 cup diced red onion

1/2 cup diced red pepper

1/2 cup diced yellow pepper

1 cup crumbled goats milk feta

zest of 1 lemon

juice of 1 lemon

salt and pepper to taste

Toss all ingredients together until all is coated in lemon juice, finish off with some fresh parsley or dried oregano

I hope you enjoyed these recipes and decide to try these fro your families one day !

Love Sierra