Farm fresh spinach is combined with garlic, onions and feta cheese then baked in thin flaky layers of phyllo dough until golden brown.  Our version of this classic Greek Spanakopita adds a bit of a twist to the traditional recipe adding a blend of feta and ricotta cheeses and a hand full of fresh dill.  Formed in a slightly different manner, this recipe offers the perfect ratio of filling to crisp flaky layers of pastry.

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Spanakopita

Layers of flaky phyllo dough are filled with spinach, onions, and feta cheese then baked to a golden crisp in the favorite Greek pastry.

Course Appetizer

Cuisine Mediterranean

Keyword phyllo dough, Spanakopita

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8

Author Christoph

Ingredients

• 2 pounds fresh spinach wilted, chopped, and drained
• ½ red onion sautéed finely chopped
• 4 cloves garlic finely chopped
• 4 tablespoons fresh dill chopped
• 8 ounces feta cheese crumbled
• 4 ounces ricotta cheese
• salt and pepper to taste
• 2 eggs
• 1 package phyllo dough
• ¾ cup olive oil

Instructions

• Position rack in the center of the oven and heat to 375°F. Lightly grease a 10” springform or cake pan.
• In a large non-stick skillet over medium-high heat wilt the spinach in a tablespoon of olive oil adding handfuls at a time. You may need to do this in more than one batch depending on the size of your skillet. Transfer to a large bowl to cool.
• Sautee the onions until translucent, adding the garlic for the last minute. Add to bowl of spinach to cool. Once cooled, add the fresh dill and turn out on to a cutting board and finely chop.
• Press as much liquid as you can from the cooked spinach and onions using a mesh strainer and the back of a large spoon. A ricer also works very well for this.
• Return the spinach to the mixing bowl and add the cheese. Mix well and taste adding salt and pepper as needed. Once seasoned add the eggs and mix well.
• Place a sheet of phyllo dough in the bottom of the baking pan and brush with olive oil, and a second sheet and brush again.
• Lay a sheet of phyllo dough on a cutting board, long edge towards you and brush with olive oil, and another sheet and brush, add a third and brush again.
• Pipe or spoon a row of filling along the bottom edge of the dough, roll the dough into a rope. Starting in the middle of the pan, form a coil with the rope of dough, keeping it as tight as you can. The dough may crack a bit as you work.
• Repeat with more sheets and filling until the coil completely fills the pan. Brush the top of the coil with olive oil. Cover coil with a sheet of dough and brush with oil, add a second sheet and brush again. Tuck the edges of the top sheets down around the sides of the coil and sprinkle the top with sea salt.
• Bake for 50 to 60 minutes or until the top is golden brown. Cool in the pan for five minutes before placing on a wire rack to cool.
• Spanakopita is served warm or at room temperature.

Notes

This can also be made on a baking tray if you do not have a large springform or round pan. Parchment paper would be a good idea.

 

Bake any remaining filling as hand pies.  Using several sheets of phyllo, brush oil between the layers, add the filling, and fold into pockets or triangles.  Bake until golden 20 - 25 minutes. 

An interesting combination of spices are added to a mixture of beef and pork to create a traditional Middle Eastern dish known as Kofta.  This flavorful meatloaf-style delight is usually formed as either a log or in balls and then grilled.  There are many recipes for this food which vary from country to country and family to family using different blends of spices and meats.  Depending on the region, kofta kebabs are served with sauces such as tzatziki or curries which add an additional dimension of flavor. 

Toasting the whole spices in a dry skillet will enhance the flavors.  I found a coffee grinder at a thrift store for only a few bucks that I reserve just for spices, but a mortar and pestle also will do the trick.  Just like making meatloaf I find that nothing works better to combine the meat and spices than my hands.  After the meat is well mixed I like to place it in the the fridge for a few hours to allow the flavors to come together.  To check my spices I fry a small patty of the meat in a skillet to sample which gives me the opportunity to adjust the spices before forming the kebabs and grilling.

To form the kebab I take a handful of the meat and pack it into a ball then roll it between the palms of my hand into a cigar shape.  Then I stick the skewer through the meat and squeeze in tight to the stick making final adjustments to the shape as needed.  Grill the kebabs over direct heat.  I cook each side about 6 or 7 minutes before turning a total of 4 times.  If you mess with them too much especially in the beginning the meat can fall off of the skewer.

In the Mediterranean Kofta is often served with Tzatziki Sauce which brings a nice cool to the spicy flavors of the kebab, while in south Asia curries may accompany the dish.  Regardless of the region a flat bread or Naan is typically eaten with this meal.

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Kofta Kebab

An interesting combination of spices bring a deep flavor to these grilled beef and pork kebab.  Serve with Tzatziki sauce and Naan bread for an authentic Middle Eastern dinner.

Course Main Course

Cuisine Mediterranean, Middle Eastern

Keyword grilling recipes, kofta, kofta kebab, kofta kebab recipe

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Chill 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 12

Author Christoph

Ingredients

• ½ pound lean ground beef
• ½ pound fresh ground pork
• 3 Tablespoons onion finely minced
• 3 cloves garlic finely minced
• ½ cup parsley finely chopped
• 1 egg
• 3 teaspoons cumin seed roasted & ground
• 2 tablespoons ground coriander
• 1 tablespoon ground cinnamon
• 1 teaspoon allspice
• 1 teaspoon ginger
• 1 teaspoon salt
• 2 teaspoons black pepper
• 1 teaspoon red pepper flakes
• 12 wooded skewers soaked in water

Instructions

• Soak wooden skewers in water for several hours.
• Toast all whole spices in a small dry skillet. Allow to cool and grind.
• Mix meat and all spices together by hand in a large bowl.
• Refrigerate meat mixture for several hours to allow the flavors to develop. This step can be skipped in the interest of time.
• To check your spices form a small patty of the meat and fry in a skillet, adjust spices if needed and mix well to combine.
• Form the Kofta by molding a handful of meat around each skewer into a cigar like shape.
• Grill kebabs over medium high heat until browned and cooked through.

Notes

If you are using a packed sausage like Jimmy Dean reduce the amount of salt in the recipe by at least half.  The packaged sausages contain quite a bit of sodium.

 

I like to chill the meat mixture for several hours before grilling to allow the flavors to develop however this step can be skipped to shorten the overall prep time.

 

Fry a small patty of the meat to taste your spices and adjust if needed before forming the kebab.

 

Roasted eggplant is the star of this delicious Middle Eastern dish spiced with garlic, lemon, and Tahini paste. Found widely across the region, there are as many variations of this dish as there are grandmothers who prepare it.

In Jordan, Lebanon, Palestine, and Syria, Baba Ghanoush is made by adding tomatoes to the eggplant, while in Egypt and Israel tomatoes are replaced with Tahini paste. The dish created with Tahini is also known as Mutabbal in Egypt, and Salat Hatzillim in Israel. One thing for sure, however you make it, and whatever you call it, Baba Ghanoush is simply delicious!

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Baba Ghanoush

Roasted eggplant is the star of this delicious Middle Eastern dish spiced with garlic, lemon, and Tahini paste.

Course Appetizer

Cuisine Middle Eastern

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 12 people

Ingredients

• 3 medium eggplants roasted
• 4 Tablespoons Tahini paste
• Juice from one lemon
• 3 garlic cloves crushed
• 1 Tablespoon white vinegar
• 1 Tablespoon olive oil
• salt to taste go lightly, there is salt from the roasting process
• ¼ teaspoon chili powder
• Handful of flat-leaf parsley or cilantro leaves optional

Instructions

• Add roasted eggplant and all ingredients in a food processor and let run for 2-¬3 minutes until you get a paste.

Serve

• Place Baba Ghanoush paste on to a serving plate or bowl. Garnish with olive oil, dusting of chili powder, and fresh parsley or cilantro.
• Serve cold as an appetizer, with a side of Pita bread or chips, and salted pickles and olives.

Notes

There are many versions of this dish, feel free to adjust according to your personal taste.

Thick and creamy yogurt is blended with cucumbers, dill, lemon, and garlic to create a traditional Greek sauce

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Tzatziki Sauce

Thick and creamy Greek yogurt is blended with cucumbers, dill, lemon and garlic to create a healthy and addictive sauce.

Course Sauce

Cuisine Greek, Mediterranean

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup

Ingredients

• 1 cup Greek yogurt
• 1 Tablespoons lemon juice
• 1 garlic clove minced
• 1 large cucumber peeled, seeded, and diced
• 1 Tablespoon salt  for salting cucumbers
• 1 Tablespoon fresh dill or mint  or both, depending on preference, chopped
• salt & freshly ground black pepper to taste

Instructions

• Begin by peeling and seeding the cucumber. Dice cucumber and place in a bowl with the tablespoon of salt.
• Allow to sit for about 30 minutes to draw the excess water out. Drain.
• In a food processor place the yogurt, lemon juice, garlic, cucumber, and chopped dill. Process into a smooth sauce. Add salt and pepper to taste.

Serve

• Traditionally used in gyros, Souvlaki, and other Greek dishes. Excellent with chicken or pork, or as a dip for flat bread.

Notes

It is really easy to make your own Greek yogurt (here is my recipe).

Photo credit ~ Life’s Ambrosia

Pieces of tomato, cucumber, onion, olives, and feta cheese tossed together with olive oil, lemon, and oregano bring the flavors of the Mediterranean to your table in this delightful Greek Couscous Salad.  Light and fresh, this salad makes a wonderful lunch or the perfect side dish to any meal.

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Greek Couscous Salad

Pieces of tomato, cucumber, onion, olives, and feta cheese tossed together with olive oil, lemon, and oregano bring the flavors of the Mediterranean to your table in this delightful Greek

Course Salad

Cuisine Mediterranean

Prep Time 20 minutes minutes

Servings 10

Author Christoph

Ingredients

Salad

• 1 ½ cups vegetable or chicken stock
• 1 cup couscous
• 1 cup cucumber, peeled, deseeded, and diced
• 1 cup red onion, diced
• 1 cup grape tomatoes, halved
• 1 cup black or kalamata olives, sliced
• 1 cup spinach, chiffonade
• 1 cup feta cheese, crumbled

Dressing

• ¼ cup olive oil
• ¼ cup fresh lemon juice
• ½ teaspoon garlic paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

Salad

• In a small sauce pan with a tight fitting lid, bring stock to a boil. Add couscous, stir, cover, and remove from heat. Let stand covered for five minutes. Remove lid and fluff couscous with fork. Allow to cool.
• When couscous becomes room temperature, transfer into a large mixing bowl. Add cucumber, onion, tomato, black olive, and spinach. Toss to combine. Add Feta Cheese and mix again.

Dressing

• Whisk together olive oil and lemon juice in a small mixing bowl. Add garlic paste, herbs, and salt and pepper. Mix well.

Assemble

• Pour over couscous mixture and toss until evenly coated.
• Cover and place in the fridge until completely chilled. Fluff before serving.

Notes

To make garlic paste, peel and fine dice garlic. Add a pinch of salt and smash the garlic against cutting board with the side of the knife.

If you are looking for an easy appetizer idea, that is something other than ordinary, this spicy olive tapenade is perfect.  This tangy southern French paste is wonderful enjoyed on toasted bread, served as a dip, or used for a sandwich spread. The combination of olives, capers, and garlic give this dish an interesting flavor, making it a great way to offer something different at your next gathering.

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Olive Tapenade

This tangy southern French paste is wonderful enjoyed on toasted bread, served as a dip, or used for a sandwich spread. The combination of olives, capers, and garlic give this dish an interesting flavor, making it a great way to offer something different at your next gathering.

Course Appetizer

Cuisine French, Retro

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Ingredients

• 1½ cups black olives pitted
• ½ cup stuffed green olives
• 2 Tablespoons capers
• 1 Tablespoon garlic minced
• 1 Tablespoon fresh lemon juice
• 3 Tablespoons olive oil
• 1 teaspoon red pepper flake optional
• baguette sliced and toasted

Instructions

• Place all ingredients into a food processor and mix until paste like.

Serve

• Delicious with toasted bread or crackers.

Notes

This recipe is a spicy variation with the addition of red pepper.

Traditional tapenade is made with anchovies, I have not included them here, however feel free to add if you want.

Tapenade also makes a wonderful spread in a cold cut sandwich.

Tender pieces of chicken thigh, marinated in olive oil, lemon juice and Greek spices, served in a warmed pita bread with onion, black olives, tomato, and feta cheese. Dressed with a creamy yogurt dill tzatziki sauce, this sandwich is an amazing combinations of flavors. Light, fresh and full of herby goodness, this dish will transport you to the Mediterranean isles.

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Chicken Souvlaki

Tender pieces of chicken thigh, marinated in olive oil, lemon juice and Greek spices, served in a warmed pita bread with onion, black olives, tomato, and feta cheese.

Course Main Course

Cuisine Mediterranean

Prep Time 4 hours hours

Cook Time 20 minutes minutes

Total Time 4 hours hours 20 minutes minutes

Servings 8

Ingredients

• 1/2 cup olive oil
• 6 cloves garlic chopped
• 1 Tbsp chopped fresh rosemary or 3/4 tsp dried
• 1 Tbsp chopped fresh thyme or 3/4 tsp dried
• 1 Tbsp chopped fresh oregano or 3/4 tsp dried
• 2 lemons juiced
• 1 pound chicken thighs or breasts cut into 1½” cubes
• 1 red onion thinly sliced
• 1 medium tomato diced or sliced
• 1/4 cup black olives sliced
• 1/4 cup feta cheese crumbled
• 1/4 cup tzatziki sauce see below
• pita bread

Instructions

• Mix all ingredients in a bowl and toss chicken cubes well to coat. Cover bowl with plastic wrap or place in a zip lock bag and refrigerate for at least eight hours or overnight.
• Skewer the chicken pieces pushing them tightly together on the skewer (This will help to keep the chicken from drying out on the grill).
• Brush grill to clean and heat on high. When hot reduce heat to low and oil the grate. Place skewers on the grill and cook for about 8 minutes before turning (Chicken will stick to the grill if you try to turn it too soon).
• Turn the skewers of chicken until each side is well-marked and the chicken is no longer pink.
• Remove chicken from the grill and allow to rest for about 5 minutes before removing from the skewers (If you wait too long to take the chicken off the skewers it becomes difficult).

To Serve

• Place slices of red onion down the center of a warmed pita bread, followed by chicken, tomatoes, olives and feta. Spoon tzatziki sauce over and fold bread to create a “taco” (wrap the gyros in a piece of wax paper to hold closed). Serve with a side of cucumber and tomato salad to make a complete meal.

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Tzatziki Sauce

Thick and creamy Greek yogurt is blended with cucumbers, dill, lemon and garlic to create a healthy and addictive sauce.

Course Sauce

Cuisine Greek, Mediterranean

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup

Ingredients

• 1 cup Greek yogurt
• 1 Tablespoons lemon juice
• 1 garlic clove minced
• 1 large cucumber peeled, seeded, and diced
• 1 Tablespoon salt  for salting cucumbers
• 1 Tablespoon fresh dill or mint  or both, depending on preference, chopped
• salt & freshly ground black pepper to taste

Instructions

• Begin by peeling and seeding the cucumber. Dice cucumber and place in a bowl with the tablespoon of salt.
• Allow to sit for about 30 minutes to draw the excess water out. Drain.
• In a food processor place the yogurt, lemon juice, garlic, cucumber, and chopped dill. Process into a smooth sauce. Add salt and pepper to taste.

Serve

• Traditionally used in gyros, Souvlaki, and other Greek dishes. Excellent with chicken or pork, or as a dip for flat bread.

Notes

It is really easy to make your own Greek yogurt (here is my recipe).

Photo credit ~ Life’s Ambrosia

In my life I have worn many different hats in my struggle for the legal tender. There was one chapter that I particularly enjoyed which required extensive travel overseas. I was working for a sportswear company that produced garments in every corner of the world. My job was to visit these locations to maintain relations with the vendors and also inspect production facilities.

During one particular clothing release, I found myself traveling to Israel to coordinate a project. Now Israel is not really know for its textile productions, and how we ended up there is a long story, but never the less there I was. I would stay in Tel Aviv at the Olympia Hotel, and travel by train to work with our vendor. The production facility was actually a kibbutz  located in the north near the Golan Heights. After a long day of travel back to my hotel, I found nothing more relaxing than walking across the street and enjoying a bite to eat at a seaside cafe. The beaches in Tel Aviv are spectacular. How marvelous it was for me to sit and watch the sunset over the Mediterranean while sipping an ice cold beer and savoring a plate of delicious Israeli hummus.

Hummus is a Middle Eastern food dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt, and garlic. The earliest documented recipe for something similar to modern hummus dates back to 13th Century Egypt. Today, it is popular throughout the Middle East, and in Middle Eastern cuisine around the globe.

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Roasted Garlic Hummus

A Middle Eastern food dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt, and garlic. Enjoy with pita chips or flat bread, or as a sandwich spread.

Course Appetizer

Cuisine Middle Eastern

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Ingredients

• 1 can chick peas
• 3 Tablespoons tahini
• juice of one lemon
• 2 Tablespoons olive oil
• 6 cloves garlic roasted
• 1/2 teaspoon kosher salt
• 1 cucumber peeled seeded and diced
• ¼ cup tomato seeded and diced
• 2 - 3 green onions finely sliced
• parsley rough chop
• paprika

Instructions

• Heat oven to 400 degrees.
• Make a foil pouch. Place peeled garlic in pouch and drizzle with olive oil.
• Bake for 15 - 20 minutes. Allow to cool.
• Place the first six ingredients in a food processor and blend into a smooth paste. For a creamier dip add more olive oil.
• Smooth on to a flat plate using the back of a spoon.
• Place cucumber, tomato, onion, and parsley in a small bowl and toss with one teaspoon each of olive oil and lemon juice.
• Place vegetable mixture in the center of the dip and sprinkle with olive oil, parsley, and paprika.

Serve

• Serve with warm pita chips or flat bread.

Notes

There are as many different versions of hummus as cooks in kitchens.

Feel free to adjust ingredients to your taste.

Today the sun is shining, the birds are singing, and the bulbs are pushing their way up through the remains of winter. This is the kind of day that really gets my spring fever acting up.  I know it is not officially spring yet with the vernal equinox still a week away, but it feels like the new season to me.  We will of course be slapped with a few more bouts of snow and cold, but overall the outlook is promising.

As the days grow longer, I find myself craving light and fresh foods. The warm spring days seem to signal an end to casseroles and pots of stew, and wave on the salads and the grill.  It is also this time each year that I have a hard time switching gears and thinking of what to prepare. Salad has been sounding extra good, and then I saw some luscious Yellow Fin Tuna at the market and something clicked — Salade Niçoise!

Salade Niçoise or Nice Salad, is named for an area in France known as the Nice region. Situated along the cost of the Mediterranean Sea between Cannes and Monaco, the Côte d’Azur or French Riviera, is believed to be among the oldest human settlements in Europe. The creation of this salad is rumored to have been influenced by the world renowned choreographer Balanchine during his tenure in Monte Carlo, and made famous in America by Julia Child, the French Chef.

The original version of the salad is made with a bed of fresh greens, raw red peppers, ripe tomato wedges, shallots, artichoke hearts, hard boiled eggs, and Cailletier olives, tossed in a light vinaigrette and topped with canned tuna (packed in oil) and anchovies.  There are now many versions of this salad, most commonly updated by using seared tuna instead of canned.

There really is no secret to this dish other than if you plan to use seared tuna, use the freshest fish you can get your hands on. I choose a sashimi grade tuna, which I purchase the same day I intend to make the salad.  A pound of this wonderful fish will run you between $20 and $25, but do not compromise on this item, and remember a pound will easily serve 6 people.  I have tried using a lesser quality tuna purchased for half the price and found it to be unacceptable for this preparation.

To pan sear tuna, use a heavy skillet that will withstand high heat. Get the skillet hot.  Do not add oil to the pan, it will only smoke.  Rub all sides of the fish with a light coat of olive oil. I like to encrust the fillet by rolling in black pepper, and black sesame seeds. When the pan is extremely hot, a drizzle a very small amount of olive oil in the center of the pan and immediately place the fish. Watch the side of the fillet to know when to turn.  It only takes a minute or so for a thin band of white to form. Turn and repeat, watching again for the narrow band to appear.  You really need to monitor this closely to avoid overcooking.  Use a very sharp knife to slice, cutting across the grain of the fish.

To prepare a Light Vinaigrette Dressing for Salad Niçoise:

• 2 teaspoons finely minced garlic
• 1 tablespoon Dijon mustard
• 1/2 cup balsamic vinegar
• 1/4 cup hot water
• 1 tablespoon sugar
• 1 tablespoon olive oil
• salt and pepper

Combine all ingredients in a small bowl and whisk, or shake in a tightly closed jar.

Seared Yellow Fin Tuna served over cucumber spaghetti with wasabi and soy.