Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie)
Prep Time: 20 min     Cook Time: 20 min     Ready In: 40 min
Serving Size: 8


INGREDIENTS

2 Bags of Ready to eat spinach
2 Tbs Pine Nuts
1 1/2 Cup Feta
1 Cup White Grated Cheddar
Sprinkle of Paprika
Sprinkle of Nutmeg
Sprinkle of Salt
Oil Spray
1 Tsp Oil
5 Eggs
16 Sheets of Phyllo
1 Tsp Rosemary


DIRECTIONS

Preheat oven to 350 degrees.
In a medium oven safe pan, brown pine nuts for about 1 minute. Set pin nuts aside. In the same pan, cook the spinach for about 2 minutes or until the greens are wilted with 1 Tsp oil.  Set spinach aside and try to drain all the liquid out of the spinach.

In a large bowl, mix together 5 eggs, crumble feta, cheddar and pine nuts.


On a large surface, place a sheet of parchment paper for working area.  Grease parchment paper and make a big square with 4 phyllo sheets. Make sure the edges of the phyllo sheets are overlapping by at least 2 inches. Spry on some oil , sprinkle salt, nutmeg and paprika onto the top of the phyllo. Layer on the remaining phyllo sheets and seasonings.

Make sure the phyllo square is bigger than the pan, about 1.5 times larger.

Drape the big phyllo sheet along with parchment paper onto of the pan. Place in the egg mix and cover the top of the drape. With the extra phyllo that is hanging over the pan edges, fold it back into the middle of the pie to cover the the top of the egg mix.


Bring the pan to medium high on the stove stop and cook for 5 minutes. Place pan into the oven for 15-20 minutes or until the phyllo sheets are browned.

Let pie rest for 5 minutes and serve!

Pork Souvlaki

Pork Souvlaki
Prep Time: 1 Day      Cook Time: 9 min      Ready In: 1 Day
Serving Size: 20


So I made souvlaki and I have forgot to take a photo during and after the process. Thankfully I have one picture of the last souvlaki!


INGREDIENTS

3 Lb Pork Tenderloin Cubed (1")
1 Cup Olive Oil
4 Cloves Garlic
3 Tbs Dry Oregano
2 Zest of Lemon
3 Juice of Lemon
2 Tbs Salt
2 Tbs Ground Black Pepper
1/4 Cup Onion Powder
20 Bamboo Skewers (Soak in water overnight)


DIRECTIONS

Soak bamboo sticks with water in a big bowl or a pan.
Put all other ingredients into an extra large zip log bag and mix well. Place into fridge and let sit overnight.

Take out the pork cubes and place onto skewers, discard the marinade.
Preheat the grill to medium-high and cook the pork for 7-9 minutes and serve.

Greek Chicken Wings and Cucumber Dip

Greek Chicken Wings and Cucumber Dip
Prep Time: 2hrs    Cook Time: 35min     Ready In: 2hr 35min
Serving Size: 4

INGREDIENTS
2lb Chicken Wings
6 Tbs Lemon Juice
4 Tbs Olive Oil
4 Tbs Honey
2 Tbs of Dried Oregano
1/2 Tbs Salt
4 Cloves of Garlic, minced

DIP

1/2 Cup Sour Cream
1/2 Cup Shredded Cucumber
Dash of Salt


DIRECTIONS
In a large resealable plastic bag, combine the lemon juice, oil, honey, oregano, garlic and salt. Add chicken wings; seal bag and toss to coat. Refrigerate for at least 2hrs and up to two days.

Pre-heat oven to 400 degrees, grease pan and place wings onto the pan, discard marinate. Bake for 35 minutes. Combine sour cream and cucumber into a small bowl. Mix well and add in salt to taste.

Greek Potatoes (Side Dish)

Greek Potatoes

INGREDIENTS
8 Yukon Gold Potatoes (Med Size)
2 Lemons
1 Whole Garlic
1 1/2 Tbs of Oregano
8 Spring of Parsley
1/4 Cup of Olive Oil
1/4 Cup of Butter
Salt to taste
Black Pepper to taste


DIRECTIONS
In a large pan heat up oil and butter. Dice potatoes into big chucks. Add potatoes into the pan and brown potatoes on medium heat for 15 minutes. Zest two lemons and juice two lemons, bring zest and juice into a bowl. Mice one whole garlic add salt and olive oil and chop again. Now the garlic should turn into a paste. Add the garlic paste into the lime juice, stir in oregano.

Toss cooked potatoes with the garlic paste, add salt and pepper to taste.