Greece…

Monday, December 31 –

Greece happened, just not the way I had imagined at first. I thought, New Years Eve + Greek food = great idea! But the planning and execution of the event made it more as appetizers, and most people showed up after they had had dinner, and most people didn’t make the stuff they brought (a few as wonderful exceptions). There was Greek food, it was good, but I honestly couldn’t tell you what was handmade and what was bought, so I’m not going to report everything. There were so many people there that I’m not going to go through them all here either. Just believe me, it was a damn good party.

I made the Greek salad exactly as it is written except I used cherry tomatoes and left out the olives. I made the spanikopita exactly as it is written except I put it into a casserole and cut it into squares instead of folding them.

By the time I got to the champagne toast and was ready to leave I realized that I never really had dinner, and I only had a bite or two of a couple of dishes (oops!), but what I had was delicious. Thank you to everyone who made and bought stuff to share for the party – it was quite the bash!

Greece
(recipes borrowed from the cooks at: www.allrecipes.com)

Spanikopita

  • 2 (10 ounce) packages frozen chopped spinach, thawed and well drained
  • 1/2 cup crumbled feta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1 (16 ounce) package whole wheat phyllo dough
  • 1/2 cup unsalted butter, melted

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Mix the spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic, and salt in a bowl.
Arrange one sheet of phyllo dough on a clean work surface and brush with melted butter. Cover the remaining phyllo dough with a damp towel. Place a second sheet of phyllo on top and brush with butter, then place a third sheet on top. Cut the buttered phyllo lengthwise into four strips.
Place about 1 tablespoon of the spinach mixture on the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the dough is folded. Arrange the stuffed triangles, seam-side down, on the prepared baking sheet. Lightly brush the triangle with butter. Repeat with the remaining phyllo dough and spinach filling.
Bake in the preheated oven until golden brown, about 20 minutes. Cool slightly before serving.

Greek Salad

  • 3 large ripe tomatoes, chopped
  • 2 cucumbers, peeled and chopped
  • 1 small red onion, chopped
  • 1/4 cup olive oil
  • 4 teaspoons lemon juice
  • 1 1/2 teaspoons dried oregano
  • salt and pepper to taste
  • 1 cup crumbled feta cheese
  • 6 black Greek olives, pitted and sliced

Directions: In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

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About devouringworldbites

A girl on a mission to cook, eat, and write about the world, one country at a time. View all posts by devouringworldbites

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