Tuesday, November 4, 2008
Greek Night at the Dunkin's
We were dying for some Greek Food and I decided were were having Greek Salad, Lamb Chops and Spanicopita. It was a great deal of work, but soo worth it! I made the salad and marinade for the Lamb and hubby did the Spanikopita! The photos are not great, we were too busy eating!
My Greek Salad recipe is here
Lamb: I marinated the lamb chops in the following and grilled on the barbecue
1/2 cup of good red wine
zest of 1 small orange and the juice of that orange
3 tbl honey
3 tbl olive oil
Fresh Rosemary, several teaspoons
1 box of Frozen Chopped Spinach (thawed)
1 container of Feta Cheese, crumbled
1 small container of Ricotta Cheese
1 Egg, beaten
2 cloves of garlic minced
salt and pepper to taste
1 tsp Dill (optional)
1/2 tsp nutmeg
1/2 cup chopped scallions
1 box Phyllo dough, at room temp
1/2 cube melted butter
Preheat oven to 350 degrees F
Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions, scallions and garlic until softened.
Mix in spinach and the spices. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat, let cool slightly
Mix in Feta Cheese, Ricotta, egg, salt and pepper, stir until well combined.
Carefully peel off a sheet of phyllo dough, lay flat and brush with butter. Add another layer of phyllo and brush with butter, add one more for a total of three.
Place a small amount of spinach mixture onto each piece of dough. Fold phyllo into triangles around the mixture. Brush with butter. Repeat until you are out of filling.
Place filled phyllo dough triangles on a large baking sheet. Bake in the preheated oven 45 minutes to 1 hour, or until golden brown.
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