Healthy Mediterranean Cooking at Home

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Stuffed Chicken Breasts

2 to 4 servings depending on how large you like your portions.
I prefer to butterfly the chicken rather than cut a pocket. The breasts are much easier to fill if butterflied.

Ingredients

2 {8 oz} boneless skinless chicken breasts
Kosher salt and black pepper
Extra virgin olive oil,

For the stuffing
1/4 cup cooked spinach, squeezed dry
1/2 cup shredded mozzarella
1 tablespoon grated Parmesan
1 teaspoon olive oil

Breading
½ cup flour seasoned with salt and pepper
1 egg beaten
1 cup panko crumbs mixed with 1 teaspoon dried Italian seasoning
4 slices of tomato from a large tomato, ¼ inch thick
Olive oil

Directions

Preheat the oven to 400 degrees F

Make the filling. In a small mixing bowl combine the stuffing ingredients. Mix until well combined.

Pat the chicken breast dry. Place the breast on a cutting board. With a boning knife, butterfly the breast. Place it between two pieces of plastic wrap and pound lightly with a meat mallet to even the meat out. Repeat with the second breast.

Place half of the filling on one breast. Press down firmly on the filling to help it stick to the breast. Fold the other half over the filling and press the edges to seal. Repeat with the second breast.
Dredge the breasts in flour, then dip in the egg, and finally press in the panko crumbs. Place the breast in an oiled baking dish. Drizzle lightly with olive oil.

Bake for 25 minutes. Remove the baking dish from the oven and top each breast with two tomato slices. Place the dish back in the oven for 5 more minutes or until a meat thermometer registers 165 degrees F.

Gnocchi With Peas

Ingredients

One 17 oz pkg Potato Gnocchi or

Homemade Gnocchi

2 pounds russet potatoes
3 eggs
1 cup all-purpose flour

Sauce
1/2 cup freshly grated Parmesan cheese
4 tablespoons butter
1 cup frozen peas, defrosted
Salt and pepper to taste

Directions

To make homemade gnocchi

In a covered 8-quart Dutch oven cook potatoes in enough boiling water to cover about 20 minutes or just until tender (do not overcook); drain. Peel potatoes.

While potatoes are still hot, push through a ricer into a large bowl. Using a wooden spoon, stir in eggs, one at a time, mixing well after each addition.

Add about half of the flour; mix well. Stir in enough of the remaining 1/2 cup flour to make a soft, pliable dough. Divide dough in thirds.

On a lightly floured surface, roll one portion of dough at a time into a 1-inch-thick rope. Cut rope into 1/2-inch pieces. Using your thumb, make an indentation in the top of each piece. Place on a baking sheet; chill while preparing the sauce (up to 2 hours).

Heat the butter and peas.

To cook the gnocchi

In the Dutch oven bring a large amount of salted water to a rapid boil. Add the gnocchi; cook for 10 to 15 seconds or until the gnocchi starts to float to the top. Using a slotted spoon, transfer the gnocchi as they rise to the top of the boiling water, to the p of the pan with the butter and peas. Add the cheese and mix well. Serve.

 


Grilled Pork Chops

This recipe makes 6 servings but the recipe can easily be cut down to 2 or 3 servings.

Ingredients

1/2 cup water
1/3 cup soy sauce
1/4 cup vegetable oil
3 tablespoons lemon pepper seasoning
2 teaspoons minced garlic
6 boneless pork loin chops, about 2 lbs total, and cut 1-inch thick

Directions

Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a wide glass dish; add pork chops and marinate in the refrigerator for at least 2 hours.

Preheat an outdoor grill or stovetop grill pan for medium-high heat and lightly oil the grate.
Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
Cook the pork chops on the preheated grill until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

 Pan-Fried Lemon Potatoes

Ingredients

1 pound whole small potatoes
2 whole cloves garlic, peeled
2 sprigs of fresh rosemary
1 lemon, cut in half
Kosher salt
Olive oil

Directions

Place the potatoes in a large saucepan and cover with cold water. Add garlic, rosemary sprigs, and one lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender when pierced with a fork, about 15 minutes. Drain well and reserve the lemon half, garlic cloves, and rosemary.

Let potatoes cool to room temperature and peel them. Cut potatoes in half. Place on a plate until ready to cook.
Zest the lemon half that was not cooked with the potatoes. Chop the reserved garlic and rosemary and mix together with the lemon zest. Set aside.

Heat a large skillet over medium-high heat. Add enough olive oil to cover the bottom of the skillet and heat. Add the potatoes cut-side down to the skillet. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, turn the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Place the potatoes in a serving bowl. Squeeze both lemon halves (cooked and uncooked) over the potatoes and sprinkle with the garlic, rosemary reserved mixture.

Sauteed Spinach 

Ingredients

1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
Two 10-ounce bags of frozen spinach
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper

Directions

Heat oil in a large saucepan over medium heat. Add garlic and cook for 1 to 2 minutes.
Add spinach and toss to coat. Cover and cook until defrosted, about 5 minutes.
Remove from the heat and add lemon juice, salt, and crushed red pepper. Toss to coat and serve immediately.


PanSeared Filet Mignon and Crabmeat Stuffed Lobster Tails

For the steak
2 Filet Mignons, 1 inch thick
1 tablespoon steak seasoning
2 tablespoons butter

For the lobster
2 frozen lobster tails, 5 ounces each
1/2 cup dry white wine
Lemon wedges

Crabmeat Stuffing:
2 tablespoons butter, salted
2 tablespoons minced onion
1/4 teaspoon minced garlic
1/2 cup panko crumbs
1/2 cup jumbo lump crabmeat, picked over for shells and cartilage
Pinch salt
Freshly ground white pepper, to taste
1/4 teaspoon lemon zest
2 teaspoons olive oil

Directions

Thaw lobster 1 to 2 days in the refrigerator or place in a clean bowl under cool running water until completely thawed.

To make stuffing:
Melt butter in a small saucepan or saute pan. Add onion and garlic and cook until onion is translucent. Do not brown. Fold in panko, crabmeat, salt, white pepper, lemon zest, and olive oil.

Heat oven to 450 degrees F.

Split top side of lobster shell down the center with scissors, keeping tail fan intact. Pull shell open; lift tail meat, leaving it attached at the end, and lay over top of the shell, “piggyback” style. Make a cut down the center of the meat 1/4-inch deep. Season with salt and pepper.

Pour wine into a small baking dish. Place lobster tails in the dish. Spoon stuffing over top of the meat. Bake 10 to 12 minutes in the center of the oven, until the meat, turns from translucent to opaque (white).

Remove from the oven and drizzle pan juices lightly over the lobster. Serve with lemon wedges

To cook the steaks

Season the steaks with steak seasoning, rubbing the spices into the steaks. Let rest until room temperature.
Heat a small ovenproof skillet and add the butter.
Sear filets for 2 minutes on each side, until you see a golden-brown crust form.
Place the full skillet with filets onto the center oven rack to finish cooking. Place the skillet in the oven at the same time you put the lobster in the oven.

The best temperature for a filet mignon is, generally, medium-rare, which will give them a slight pinkness in the center. To cook to this temperature, your steaks should read 130-degrees with a meat thermometer before removing them from the oven. Shoot for 120-degrees for rare and 140-degrees for medium. After they’ve finished cooking, place the steaks on a plate and cover loosely with foil for about 10 minutes to rest.

Twice-Baked Potatoes

Directions

1 large russet potato (about 10 to 12 ounces each)

Extra-virgin olive oil, for brushing

Kosher salt and freshly ground black pepper

1/4 cup sour cream

2 tablespoons heavy cream

2 tablespoons unsalted butter, at room temperature

1 scallion, minced

Paprika, for sprinkling

Directions

Bake the potato early in the day. Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil and sprinkle with salt and pepper. Roast on a sheet tray until tender, 50 minutes to 1 hour. Cool enough to handle.

Slice the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Season the insides of the potato shells lightly with salt and pepper. To the bowl with the potato, add the sour cream, half-and-half, and butter and mix until almost smooth. Season with salt and pepper to taste. Stir in the scallion. Mound into the potato shells. Place on a baking sheet. Refrigerate if not baking right away,

Remove from the refrigerator about 30 minutes before baking. Place in the oven at the same temperature set for the steak and lobster ten minutes before the steak and lobster.

Bake until heated through, about 20 minutes. Sprinkle with paprika and serve.

Spinach Salad with Cherries, Walnuts And Blue Cheese

Spinach Salad
¼ small red onion, sliced thinly and soaked in water for 10 minutes, and drained.
8 cups clean spinach leaves
½ cup dried cherries
¾ cup crumbled blue cheese
¾ cup roughly chopped toasted walnuts

Vinaigrette Dressing
3 tablespoon olive oil
1 tablespoon sherry vinegar
salt and pepper to taste

Salad
Pre-heat oven to 350F
Spread walnuts on a baking sheet and place in the oven for 6 minutes. Stir around and roast for another 3-4 minutes ensuring they don’t overcook. Let cool. This step can be done earlier in the day.

Combine the spinach, onion, and cherries n a large bowl and toss to combine.

Vinaigrette Dressing
Combine all ingredients and whisk to combine.
Taste and add salt and pepper until it’s to your liking.
Add dressing to salad and toss to coat, gently add the cheese and walnuts and serve.

 


For 2 servings-double for 4 servings

Ingredients

2 chicken thighs, skin and fat removed
2 medium baking potatoes, unpeeled and scrubbed
Marinade
1 garlic clove, minced
½ teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons lemon juice
2 tablespoon olive oil

Directions

In a bowl, combine the marinade ingredients. Add the chicken and refrigerate for several hours.
Preheat the oven to 425 degrees F. Cover a sheet pan with foil and coat with cooking spray.
Drain the chicken and reserve the marinade. Place the chicken at one end of the pan.
Cut the potatoes into wedges. Toss the potato wedges in the reserved marinade, then spread them out in a single layer on the sheet pan.
Bake for 20 minutes, until the potatoes are turning golden brown on the edges.
Turn the potatoes over, then bake for another 20 minutes, until golden brown all over.
Season with extra salt if desired. The chicken should register 160 degrees F on an instant-read thermometer. Divide the chicken and potatoes between two individual plates.

Spinach and Pear Salad

Ingredients

1/2 cup chopped walnuts, toasted
3/4 cup crumbled blue cheese
2 medium red pears, cut into bite-sized pieces
1 celery stalk, diced
1 (6-8ounce) package pre-washed baby spinach
1/4 of red onion, sliced
Dressing
1 tablespoon finely chopped shallot
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
1 teaspoon Dijon-style mustard
1/8 teaspoon coarse ground pepper

Directions

Place all salad ingredients in a large bowl; toss to combine.
Combine the salad dressing ingredients in a small bowl with a wire whisk until well blended. Pour dressing over salad; toss to coat. Sprinkle with toasted walnuts. Serve immediately.


Air Fryer or Broiler Porterhouse Steak

Servings 4

Ingredients

1 Porterhouse or T-bone steak, about 2 1/2 lbs
1 tablespoon olive oil
1 tablespoon steak rub or seasoning (such as Montreal)

For the Herb Butter
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 small clove garlic, grated
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon finely chopped fresh chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

Combine the herb butter ingredients in a small bowl and set aside.
Let the meat rest at room temperature for AT LEAST 30 minutes and 60 minutes is better.
Preheat the air fryer or broiler for 5 minutes at 400 degrees F
Then rub the olive oil all over the steak, and season both sides with steak rub or seasoning.
Place the steak in the air fryer on the broiler pan for 6 minutes, then tum and cook for another 5 minutes for medium-rare.
Transfer the steak to a platter and est for at least 5 minutes, before cutting. Cut the steak off the bone in two large pies, slice the meat and return it to its position around the bone for an attractive serving presentation. Spread the herb hutter over the sliced steak. Let sit for a minute or two and serve.

Twice Cooked Stuffed Potatoes

Ingredients

2 large baking potatoes
1 tablespoon olive oil
1/2 tablespoon coarse sea salt
½ tablespoon coarse black pepper
For the stuffing
2 Tablespoon sour cream
1 Tablespoon butter
1 tablespoon chopped chives
Salt and pepper to taste

Direction

Wash and dry the potatoes.
Put the oil in a bowl and rub it on the potatoes.
Sprinkle salt and pepper over the potatoes.
Put the potatoes in an air fryer basket, leaving space around them for air to circulate.
Cook at 400 F for 30 minutes, turning over after 15 minutes.
Test for the potatoes’ doneness by seeing if a fork goes into them easily. Or check the temperature with an instant-read thermometer. They are done if they are at about 205 F.
Put them back in for another 10 minutes if necessary.
Or bake them in a 400 F degree oven for about an hour.

To finish the potatoes:
Cut the baked potatoes in half and scoop out the insides into a bowl.
Add the sour cream, chives, salt, pepper, and butter to the bowl with the potatoes.
Mash the potatoes and ingredients together with a potato masher until they have reached your desired consistency.
Spoon the filling back into the potato shells, mounding it to fit as necessary.
Bake the potatoes in an air fryer basket at 400 F for 10 minutes and serve with the steak.
Or bake in a 400 F degree regular oven until hot.

Creamy Spinach

Ingredients

20 ounces baby spinach leaves, washed and dried
1/4 cup unsalted butter
2 large scallions, chopped
1 large clove garlic, minced
1/2 cup heavy cream
1 pinch ground nutmeg, optional
1 pinch of cayenne pepper, optional
Salt and pepper, to taste
2 tablespoons of grated parmesan cheese, to serve

Directions

Melt the butter in a medium-sized pot over medium heat and cook the chopped scallions until soft (about 2-3 minutes), then add the garlic and spinach and cook until wilted.
Season with salt, pepper, nutmeg, and cayenne. Stir in the cream and mix thoroughly. Heat over low until hot. Sprinkle with parmesan cheese and serve immediately.

NOTE
*Instead of fresh spinach, you can use Two 10 ounce packages of frozen chopped spinach. Thaw and squeeze dry before adding to the sauce.


Old-Fashioned Salisbury Steak

4 servings

for the patties

11/2 lbs. lean ground beef
1/4 cup fresh chopped flat-leaf parsley
2 tablespoons finely chopped onion
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons flour

For the sauce

1 tablespoon olive oil
2 cups sliced onions( one large)
1 tablespoon minced garlic( one huge clove)
8 0z sliced mushrooms
1 cup beef broth
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/2 teaspoon dried thyme leaves

Directions

Combine the beef, parsley, onion, salt, and pepper in a mixing bowl. Divide the mixture evenly into 4 portions (about oz each) and shape each into thick oval patties. Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve the remaining flour.

Heat the oil in a saute pan over medium-high heat. add patties and saute 3 minutes on each side, or until browned. Remove from the pan to a plate.

Add onions and mushrooms to pan; saute 5 minutes. Stir in garlic and tomato paste; saute 1 minute. Sprinkle the reserved flour over the mixture and stir; cook 1 minute. Stir in broth, the salt, and thyme. Return the patties to the pan and bring the sauce to a low boil. Reduce heat to medium-low, cover, and simmer 20 minutes.

Steak House Baked Potatoes

Ingredients

4 medium russet potatoes
Olive Oil
Kosher salt
Black pepper
4 pats of butter

Directions

Wash and dry each potato. Make several slashes with a paring knife in each potato. Brush a layer of oil over the entire surface of each potato. Sprinkle salt and pepper over the top portion of each potato. Place the potatoes on a baking pan covered with foil. Bake at 400 degrees F for about an hour. Split open and place a pat of butter in each potato and serve.

Sauteed spinach In Garlic

Ingredients

1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
Two 10-ounce bags frozen spinach
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper

Directions

Heat oil in a large saucepan over medium heat. Add garlic and cook 1 to 2 minutes.
Add spinach and toss to coat. Cover and cook until defrosted, about 5 minutes.
Remove from the heat and add lemon juice, salt, and crushed red pepper. Toss to coat and serve immediately.


Make a large piece of meat (beef roast, chicken, or pork roast) one day a week and you will have lots of easy meals during the week. Last week I made a baked ham (recipe) that had been in my freezer for a few months. Having these leftovers made for some easy meals.

Ham Omelet For Breakfast

Ingredients

1 tablespoon olive oil
2 tablespoons butter
8 large eggs
4 small red potatoes, cooked and diced
1 cup diced Italian light green frying peppers
1 cup thinly sliced onion
1 cup diced cooked baked ham
3 slices American cheese, broken into pieces

Directions

Position rack in the upper third of the oven; preheat the broiler.
Whisk eggs in a medium bowl. Heat oil and butter in a large ovenproof nonstick skillet over medium heat. Add the onions, peppers, and potatoes; cook, stirring, until softened, about 5 minutes. Add the ham; cook, stirring, until the ham is hot.
Pour the eggs over the vegetable ham mixture and cook, lifting the edges of the omelet so uncooked egg can flow underneath until the bottom is light golden, 2 to 3 minutes. Sprinkle cheese on top, transfer the pan to the oven and broil until the eggs are set, 6 to 8 minutes. Let rest for about 3 minutes before cutting. Serve hot or warm.

Ham And Potato Soup For Lunch

Ingredients

1/4 cup unsalted butter
1 large onion diced
1 cup diced carrots
1/2 cup diced celery
3 cups peeled and diced potatoes
4 cloves garlic minced
1 1/2 cups cooked ham, diced (add more if desired)
1/4 cup all-purpose flour
2 cups ham broth, see recipe below
3 cups of milk
1 teaspoon of salt (adjust to your taste)
Fresh cracked black pepper

Directions

For the ham broth

Simmer the ham bone in a stockpot filled with enough water to cover the bone halfway.
Bring to a boil, reduce heat, cover with a lid, and let simmer until the meat clinging to the bone begins to shred. (about 1 hour).
Discard the hambone.

For the soup

Heat the butter in the stockpot over medium heat. Sauté the onion, carrots, and celery until beginning to soften (about 4 minutes).
Add the potatoes, cook for 2 minutes, then add the garlic and sauté for 30 seconds.
Mix the flour through the vegetables and cook for 2 minutes.
Stir in the ham stock, mixing all ingredients together, and making sure the flour is completely dissolved. Cover the pan and cook until the potatoes are ‘just’ fork-tender, about 10-12 minutes.

Reduce heat to medium-low, add the milk and stir over the heat until thickened (about 5 minutes). Using a hand blender, process the soup until partially pureed. Leave a few chunks here and there. Stir in the chopped ham and heat. Taste and season with salt and pepper, if desired. Serve hot.

Air-Fryer Chicken Tenders For Dinner

Ingredients

1 large egg beaten with 1 tablespoon of water
Salt
1 cup Italian seasoned panko crumbs
¼ cup of vegetable oil
Cooking spray
6 chicken tenders

Directions

Pound the tenders between plastic wrap to ¼ inch thick

Mix the oil into the panko crumbs until combined.

Dip each tender in the egg and then the panko. Place on a plate. Sprinkle the tenders lightly with salt. (Can be refrigerated at this point until ready to cook.)

Set the air-fryer temperature to 350 degrees F and preheat the oven (takes about 10 minutes).

Remove the air-fryer basket and coat with cooking spray. Place the tenders in the basket – don’t do more than 6 at one time. Repeat the process if you have more.

Bake 6 minutes. Turn the tenders over and bake 6 more minutes. Remove to a serving platter.

Spinach Stuffed Tomatoes

Ingredients

4 medium tomatoes
4 teaspoons panko crumbs
10 oz pkg frozen chopped spinach, defrosted and drained
1 garlic clove, minced
1 tablespoon olive oil
2 tablespoons cream cheese
2 tablespoons heavy cream
salt and pepper
Parmesan cheese

Directions

Heat oil in a small saucepan and add garlic; cook 1 minute
Add spinach and heat.
Make a well in the center of the spinach and add the cream.
Heat and stir until cheese is dissolved throughout the spinach. Season with salt & pepper to taste.

Preheat oven to 400 degrees F.
Cut a thin slice off the top of the tomatoes and scoop out the pulp and seeds. Salt the inside of the tomatoes and turn upside down on a plate lined with a paper towel to extract juices, about 15 minutes.

Stuff the tomatoes with the spinach filling, Sprinkle with the top of each tomato with Parmesan cheese and panko crumbs. Place the tomatoes in a greased baking dish just large enough to hold the four tomatoes. Bake until the filling is hot and the tops are light brown, about 20 minutes.


Ingredients

1 lb of your favorite pizza dough or use my recipe
Olive oil
1 tablespoon pizza seasoning (see below)
8 oz mozzarella cheese, thinly sliced

2 cups ricotta cheese
1/2 cup heavy cream
1 teaspoon salt

3 oz baby spinach leaves
2 cups shredded Mozzarella cheese
1/2 cup grated Parmesan cheese

Directions

Remove the pizza dough from the refrigerator an hour before you are ready to prepare the pizza.
Preheat the oven to 450 degrees F. Coat a large pizza (16 inches) pan with olive oil spray.
Press the dough out in the pan all the way to the edges and up the sides a bit. Brush the dough with olive oil and sprinkle with 1 tablespoon of the pizza seasoning. Arrange the sliced mozzarella over the dough.

Combine the ricotta, cream, and salt. Mix well and pour over the sliced mozzarella.
Arrange the spinach leaves over the ricotta. Sprinkle the shredded mozzarella and parmesan over the spinach.
Place the pan in the oven and bake for 20 minutes. Let rest 5 minutes and then cut into slices.

Pizza Seasoning

Ingredients

6 tablespoons dried Italian seasoning
1 tablespoon dried onion flakes (or onion powder)
1 tablespoon garlic powder
1 tablespoon fennel seeds
1 tablespoon paprika
½ tablespoon coarse black pepper
½ tablespoon red pepper flakes

Combine all spices in a bowl and mix well.
Store in a sealed container.


Creamy Spinach Pizza

Pizza Dough
Makes one 16 inch round pizza. You can prepare the dough one day ahead and refrigerate overnight or use the traditional rise. This is a very forgiving dough.

Ingredients

1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil

Topping
1 cup cooked spinach, chopped
1 cup ricotta cheese, drained
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
8 oz mozzarella cheese, sliced
3 oz crumbled feta cheese
1/2 teaspoon dried oregano

Directions

Combine all the ingredients for the dough in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes.

Place in a greased bowl, cover, and let rise until doubled.

For an overnight rise:  Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight. When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pizza.

Turn the oven to 450 degrees F and let the oven heat for 30 minutes.

Mix the ricotta with salt, pepper, and parmesan cheese.

Prepare the crust: flour your hands lightly and pat the dough evenly into a lightly oiled 16″ pizza pan.

Top the crust in the following order: slices of mozzarella cheese, ricotta cheese, spinach, feta cheese, and oregano.

Bake the pizza on the bottom rack of the oven for about 20 minutes or until the crust is golden. Let stand 5 minutes before slicing.

I serve this pizza with a tomato salad.


Spanakopita

Making this delicious Greek Spinach Pie doesn’t have to be complicated. I have simplified much of the process and it still tastes authentic. This is one of my favorite dishes.

Ingredients

1/2 cup olive oil
1/2 pound filo pastry leaves

Filling Ingredients
1 bunch scallions, minced
1/4 teaspoon salt
1 teaspoon dried dill
1 teaspoon dried oregano
4-10 oz packages of frozen spinach, defrosted and squeezed dry
5 cloves garlic, grated
8 oz feta cheese, crumbled
1 cup ricotta cheese
1 teaspoon black pepper

Directions

Preheat the oven to 375ºF. Oil a 9×13-inch baking pan.
Combine all the filling ingredients in a large mixing bowl.


Brush each sheet of filo dough with olive oil as you work with them.
Lay half of the filo sheets on the bottom of the baking dish covering the bottom and up the sides of the dish.

Spread the spinach mixture over the dough; then cover the spinach with the remaining filo sheets, coating each in oil before placing them in the dish. Brush the top of the layered sheets with oil and bring over any of the filo sheets covering the sides of the dish into the top layer. Brush with more oil. Bake uncovered for 45 minutes until the filo is golden-brown and crispy.

I serve Spanakopita with
Cucumber Salad
Lamb Chops

 



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