Greek Night Out

Spanakopita Pinwheels

Greek Style Lemon Garlic Chicken with Potatoes

Greek Beef Pita with Tzatziki

Baklava

Spanakopita Pinwheels

Yield 2:

¼ onion, finely chopped

1 tablespoons oil

¼ teaspoon dried oregano

2 garlic clove, minced

1 cup spinach

½ cup crumbled feta cheese

1 large eggs, lightly beaten

Frozen puff pastry, thawed

In a small skillet, sauté onion in oil until tender. Add oregano and garlic; cook 1 minute longer. Add spinach; cook 3 minutes longer or until liquid is evaporated. Turn heat off. Add feta cheese and eggs to spinach mixture; mix well. Lay down puff pastry. Spread each sheet with half the spinach mixture to within 1/2 in. of edges. Roll up jelly-roll style. Cut each into twelve 3/4-in. slices. Place cut side down on greased baking sheets.

Bake at 400° for 18-22 minutes or until golden brown. Serve warm.

Greek Style Lemon Garlic Chicken with Potatoes

Yield 2:

 Skin-on, bone-in chicken thighs or chicken breast, cubed or whole

2 russet potatoes, peeled and quartered or diced par baked

¼ cup fresh lemon juice

¼ cup olive oil

3 cloves garlic, minced

½ tablespoon dried oregano

½ tablespoon kosher salt

½ teaspoon dried rosemary

½ teaspoon freshly ground black pepper

1 pinch cayenne pepper

½  cup chicken broth

1 teaspoon chopped fresh oregano, or to taste

Preheat the oven to 425 degrees. Lightly oil a large oven safe pan. Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated. Place chicken pieces skin-side up (if using thighs) in the prepared pan. Tuck potato pieces around chicken. Drizzle with chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes. Bake in the preheated oven for 40 minutes, or until internal temperature of chicken reaches 165 degrees F. Sprinkle with fresh oregano

Greek Beef Pita with Tzatziki

Yield 2:

1 cup ground beef

½ small onion, chopped

2 garlic cloves, minced

1 teaspoon dried oregano

3/4 teaspoon salt, divided

½ cup plain Greek yogurt

1 roma tomato, chopped

¼ cup chopped peeled cucumber

¼ cup shredded cucumber

1 teaspoon lemon juice

1 teaspoon dill weed

2 whole pita breads, warmed

Optional: Additional chopped tomatoes and cucumber

In a large skillet, cook beef, onion and garlic over medium heat 4-5 minutes or until beef is no longer pink and vegetables are tender, breaking beef into crumbles; drain. Stir in oregano and salt.

In a small bowl, mix yogurt, shredded cucumber, dill, lemon juice and salt. Spoon  beef mixture over each pita bread; top with yogurt sauce. If desired, top with additional tomatoes and cubed cucumber. Serve with remaining yogurt sauce.

Tzatziki

  yield: 2

4 ounces plain Greek yogurt

½ cucumber, peeled, seeded, and shredded

1 ½ teaspoon olive oil

Squeeze lemon juice

1 tablespoon fresh chopped dill

1 teaspoon garlic, minced

Salt and pepper to taste

Place shredded cucumber in a bowl lined with a towel, squeeze out all the liquid in the  cucumber. Place cucumber in a medium bowl, in the same bowl add yogurt, olive oil, lemon juice, dill, and garlic. Mix well season with salt and pepper and let chill in the fridge for an hour before using.

Baklava

  This classic pastry delight has its origins in Greece, but different versions of it hail from the shores of Syria and the Middle East.

yield: 8 servings

8 oz phyllo dough (1/2 package)

½ pound walnuts, toasted and chopped

½ cup butter, melted

½ teaspoon ground cinnamon

½ cup water

½ cup granulated sugar

½ teaspoon real vanilla extract

¼ cup honey

Fresh mint sprigs for garnish

Preheat oven to 350 degrees

Working in a 9X13 inch Pyrex baking dish, lay 2 sheets of phyllo dough. Brush entire top sheet with melted butter, sprinkle with a generous layer of walnuts then overlay with another 2 sheets. Repeat this process at least 4-5 times until you have 8-10 sheets of dough.

  Bake for 45-50 minutes, until pastry is deep golden brown.

  While pasty and nuts are baking, bring sugar and water to a boil in a medium skillet. Lower heat and add cinnamon, vanilla and honey, simmering for 15-20 minutes. Remove baking pan from oven and immediately spoon with syrup. Cut into desired shape and serve while warm. Garnish with fresh mint.