Sweet Baklava (31 page)

Phoebe's Lentil Salad

Phoebe's notes: Ladies' lunch favorite.

Ingredients:

• 3 cups of cooked lentils, drained
  
• 1½ cups crumbled feta cheese
  
• ¾ cup Greek vinaigrette salad dressing
  
• 1 sliced cucumber
  
• 1 cup of diced fresh tomatoes
  
• 1 medium diced onion
  

Directions:

1. Place lentils in a large mixing bowl.
   
2. Stir in ½ of the salad dressing.
   
3. Add feta, cucumber, tomatoes, and onion.
   
4. Cover and refrigerate for an hour or two.
   
5. Before serving, add the rest of the salad dressing and stir.
   

Apollo's Spanakopita
(spinach pie)

Apollo's notes: Menu staple.

Popular with tourists and locals.

Ingredients:

• Cooking spray
  
• 10 sheets of phyllo dough
  
• ½ cup butter, melted
  
• 1 pound fresh spinach, washed, patted dry, and chopped
  
• 2 eggs
  
• ½ cup chopped onion
  
• 2 cups ricotta or small curd cottage cheese
  
• 1 cup grated feta cheese
  
• Salt and pepper to taste
  

Directions:

1. Spray a 13 x 8 baking pan with cooking spray.
   
2. Place a layer of phyllo in the pan.
   
3. Brush the first layer of phyllo with melted butter.
   
4. Repeat layering the phyllo and melted butter until there are 5 sheets in the pan.
   
5. Place the spinach in a bowl and lightly salt. Allow to stand for 10 minutes.
   
6. Beat the eggs then add onion and cheeses.
   
7. Fold the spinach into the egg, onion, and cheese mixture.
   
8. Add salt and pepper to taste.
   
9. Spread the entire mixture over the phyllo.
   
10. Layer the remaining phyllo over the top, brushing each layer with melted butter.
    
11. Bake in a 350 degree oven for approximately 35 to 40 minutes.
    
12. Cut into squares.
    

Greek Salad –
Tarpon Springs style(with potato salad)

Apollo's notes: Hide the potato salad beneath the lettuce for the surprise factor.

Ingredients:

• 4 large romaine lettuce leaves
  
• 8 cups chopped romaine lettuce
  
• 3 cups potato salad (recipe below)
  
• 2 medium tomatoes, each cut into 8 wedges
  
• 1 cucumber cut into 16 slices
  
• 1 bell pepper cut into rings
  
• 4 slices canned beets
  
• 8 cooked and peeled shrimp
  
• 4 anchovies
  
• 8 Greek style black olives
  
• 8 banana peppers
  
• 4 whole green onions
  
• ½ cup white vinegar
  
• ¼ cup extra virgin olive oil
  
• ¼ cup vegetable oil
  
• 1 tsp. oregano
  

Potato Salad:

• 4 large potatoes cubed and boiled
  
• ¼ cup diced onion
  
• ½ cup mayonnaise
  

Directions:

1. Mix the potato salad ingredients and chill.
   
2. Line a large bowl or platter with large romaine lettuce leaves.
   
3. Scoop the potato salad onto the romaine leaves in 4 single serving mounds.
   
4. Cover the potato salad with the chopped lettuce
   
5. Top with tomatoes, cucumber, bell pepper, beets, shrimp, anchovies, and olives.
   
6. Add banana peppers and onions to the side of the salad.
   
7. Mix the vinegar, olive oil, vegetable oil, and oregano.
   
8. Pour the vinegar and oil blend over the salad.
   

Greek Lentil Soup

Ursa's notes: Freezes well so always make extra.

Ingredients:

• 1 bag dried lentils, washed
  
• ½ cup olive oil
  
• ½ cup chopped onion
  
• 1 cup chopped celery
  
• 1 teaspoon minced garlic
  
• 1 chopped carrot
  
• 1 tablespoon lemon juice
  
• 12 cups water
  
• 2 teaspoon beef bouillon crystals
  
• Salt and pepper to taste
  

Directions:

1. Cover the lentils with half (6 cups) the water in a pot.
   
2. Bring to a boil then turn the heat down to medium. Simmer for 10 minutes.
   
3. In a skillet, heat the oil and sauté the onions and garlic until the onions are translucent.
   
4. Add the rest of the chopped vegetables and cook for about 10 minutes on low heat.
   
5. Drain the lentils and add the remaining 6 cups of water to the pot.
   
6. Add the sautéed onions and vegetables to the lentils and water.
   
7. Add bouillon, salt, and pepper.
   
8. Cook for approximately 30 minutes, until flavors have blended.
   
9. Remove from heat. Add the lemon juice before serving.
   

Apollo's Moussaka

Apollo's notes: Make extra for moussaka night. Take some home to family.

Ingredients:

• Cooking spray
  
• 2 large eggplants
  
• 1½ pounds ground lamb
  
• ¼ cup extra virgin olive oil
  
• ½ cup chopped onion
  
• 1 teaspoon minced garlic
  
• ½ lemon thinly sliced (circles)
  
• ¼ cup fresh chopped oregano
  
• 1 cinnamon stick
  
• 1 small can of tomato paste
  
• 1 small can of diced tomatoes
  
• ¾ cup feta cheese
  
• ¾ cup grated parmesan
  
• ¾ cup bread crumbs
  
• Salt and pepper to taste
  

Directions:

1. Peel and slice eggplant to about ½ inch thick.
   
2. Salt and pepper the eggplant.
   
3. Pour half of the olive oil into the skillet and fry the eggplant in a single layer until brown on both sides.
   
4. Place the eggplant on paper towels to absorb excess oil.
   
5. Pour the rest of the olive oil into the pan and add onion, garlic, lemon slices, and oregano. Cook for approximately 5 minutes or until the onion is translucent.
   
6. Add the ground lamb, breaking it up. Stir while browning. Salt and pepper to taste.
   
7. Add the whole cinnamon stick, tomato paste, and diced tomatoes.
   
8. Simmer until most of the liquid has evaporated and turn off the heat.
   
9. Spray a 13 x 9 baking pan with cooking spray.
   
10. Place 1/3 of the eggplant on the bottom of the pan.
    
11. Spread ½ of the meat over the eggplant.
    
12. Sprinkle with ½ of feta and ½ of parmesan cheeses.
    
13. Repeat the layers and sprinkle the breadcrumbs over the top.
    
14. Bake in a 350 degree oven for approximately 35-40 minutes.
    
15. Cool for 10 to 15 minutes before serving.