Spanakopita (Spinach Pie)
INGREDIENTS
4 boxes frozen leaf spinach
1 bunch dill
½ bunch mint
1 bunch parsley
2 bunches scallions
2 large eggs
½ pound mild feta cheese
1 tablespoon ground black pepper
2 tablespoons extra virgin olive oil
1 box phyllo dough
1 stick margarine (melted)
Thaw spinach in boiling water. Frozen
boxed spinach is already cooked.
Drain and chop. In a 2-quart saucepan,
add olive oil and sauté diced scallions
until wilted. Add chopped dill, parsley,
mint and pepper. Sauté three to five
minutes on a medium flame.
Mix together in a large mixing bowl the feta
cheese and two eggs. Add the chopped
spinach and herbs to the cheese and eggs,
a little at a time, and stir so the eggs do not
curdle.
Brush the pan with melted margarine.
Using phyllo (two sheets at a time), make
three layers on the bottom of the pan and
brush each layer with margarine. Let the
sides overlap the edges of the pan. Pour
filling into the pan and spread evenly.
Place two sheets of phyllo on top and
brush with melted margarine. Add two
more sheets and brush, and repeat once.
Fold overlapping edges over then brush
with margarine. Wet a sharp knife under
hot water, then cut into 2-inch squares.
Be sure to keep the knife hot or it will
tear the phyllo.
Place in a 350-degree oven for 35-40
minutes. Remove and allow to cool for five
minutes before removing from the pan.
Salada Garides (Black-Eyed
Pea and Shrimp Salad)
INGREDIENTS
1½ cups dried peas
Water
1 bay leaf
1 teaspoon savory
2 carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
2 cloves garlic, peeled and smashed
24 medium-to-large shrimp, peeled and
deveined
2 tablespoons extra virgin olive oil
1 head green leaf lettuce
58
WBM may 2011
Dressing
1 teaspoon Dijon mustard
¼ teaspoon salt
2 tablespoons minced shallots
1 tablespoon fresh flat-leaf parsley,
chopped finely
4½ teaspoons white wine or champagne
vinegar
5 tablespoons extra virgin olive oil
Whisk together mustard, salt, shallots,
parsley and vinegar in a
large salad bowl. Add 4 tablespoons
olive oil in a slow, steady stream,
whisking until emulsified.
In a large saucepan, add the peas and
enough water to cover the peas by 4
inches. Add the bay leaf, savory, carrots,
celery and garlic, and bring to a boil.
Reduce the heat to medium and partially
cover. When the peas are tender but not
mushy, drain and set aside. In an iron skillet,
heat 2 tablespoons of extra virgin olive
oil. When the oil is hot, add the shrimp
and cook until the shrimp are pink on both
sides. Add the peas to the shrimp. Sauté
with the dressing and serve warm with the
salad greens.
Bamyies Yiahni (Okra with
Fresh Tomatoes)
INGREDIENTS
2 pounds okra, not larger than
3 inches each
2 pounds fresh ripe tomatoes
2 tablespoons fresh parsley, chopped
Freshly ground black pepper
½ large onion, chopped finely
2 tablespoons olive oil
½ cup white wine vinegar
Cut off the end of the okra where it
is attached to the vine. In order for
the okra to lose its sliminess, make
slits in each piece of okra. Place in a bowl
and cover with water and white wine vinegar.
Place in a sunny spot and wait one
hour. Peel and chop the tomatoes. Rinse
the okra.
Place the onion and olive oil in a skillet
and allow the onion to sweat and become
translucent over a low fire. Add the okra
and cook for five minutes. Add the tomatoes
and parsley and season with pepper.
(This dish needs lots of pepper.)
Let the vegetables stew until the okra is
completely tender and most of the liquid
has evaporated.