Spanakopita

“Surprisingly addicting and reheats well. A great dish when you need to bring a vegetarian dish somewhere.” – April Ferre

Spanakopita

Course: Main Courses – Vegetarian
Cuisine: Greek, Mediterranean

Ingredients

  • 1 Pound Phyllo Pastry
  • 3/4 Cup Extra Virgin Olive Oil Divided
  • 2 Pounds Fresh Spinach
  • 6 Spring Onions Chopped
  • 1 Leek White and Light Green Parts, Chopped
  • 1 Medium Red Onion Finely Chopped
  • 3/4 Cup Fresh Dill Minced
  • 3/4 Pound Feta Cheese Crumbled
  • 3 Eggs Beaten
  • Salt and Pepper To Taste

Instructions

  • Heat 1/4 Cup Olive Oil in a large saucepan and sauté the onions and leek until translucent, about 2 to 3 minutes. Add the spinach and sauté until the leaves have wilted and the liquid has cooked off, about 8 to 10 minutes.
  • Remove the pan from the heat and allow to cool somewhat. When cool enough to handle, finely chop the spinach and place in a large bowl.
  • Preheat the over to 375 degrees. Lightly oil (always use olive oil) a 12 inch diameter or 9×13 inch metal baking pan.
  • Add dill and feta to spinach mixture. Add salt and pepper to taste (careful with the salt as the feta will add quite a bit of its own.) Pour the eggs over and give a stir to combine well.
  • Open up the phyllo pastry and place on work surface. Moisten a paper towel and cover dough to prevent it from drying out as you work. Layer the phyllo in the pan, brushing each phyllo layer generously with olive oil. Use half of the phyllo sheets to make the bottom pastry layer.
  • Put the spinach mixture in and press the top down gently to smooth filling. Add top layer of phyllo pastry, oiling between sheets as for bottom layer.
  • Using a sharp knife, score the upper layers of pastry into the size pieces you will want to serve once the pie is baked. Be careful not to cut through the bottom layer of pastry.
  • Bake the pie in the middle of the oven for 40 to 45 minutes until it is golden brown. Cool until just warm. Cut into serving sized pieces and serve either just warm or at room temperature.

2018 Recipe – April Ferre – from www.geniuskitchen.com

Greek Salad Dressing

“This is the dressing from my Greek Salad Recipe, but it is a nice basic recipe that could be used on any type of salad or to dress other vegetables.” – April Ferre

Greek Salad Dressing

Course: Salad Dressing
Cuisine: Greek

Ingredients

  • 6 Tablespoons Olive Oil
  • 2 Tablespoons Lemon Juice
  • 1/2 Teaspoon Garlic Chopped
  • 1 Teaspoon Red Wine Vinegar
  • 1/2 Teaspoon Dried Oregano
  • Salt and Pepper to Taste

Instructions

  • Combine all ingredients and whisk together until blended.

2016 Adapted Recipe – April Ferre – Adapted from www.simplyrecipes.com

Related Recipes:
Greek Salad

Greek Salad

“This is another recipe I added to my repertoire when I needed to use up the cherry tomatoes gone wild in my garden. I also had a serious craving for Kalamata olives, and I love a good Greek salad.” – April Ferre

Greek Salad

Course: Salads – Green & Vegetable
Cuisine: Greek

Ingredients

  • 6 Tablespoons Olive Oil
  • 2 Tablespoons Lemon Juice
  • 1/2 Teaspoon Garlic Chopped
  • 1 Teaspoon Red Wine Vinegar
  • 1/2 Teaspoon Dried Oregano
  • Salt and Pepper To Taste
  • 1 Pint Cherry Tomatoes
  • 1 Cucumber Peeled and Cubed
  • 1/2 Red Onion Sliced
  • 1 Green Pepper Diced
  • 1/2 Cup Kalamata Olives Halved
  • 1/2 Cup Feta Cheese Crumbled

Instructions

  • Combine first five ingredients and whisk together until blended. Season with salt and pepper to taste.
  • Combine remaining ingredients in bowl. Toss with dressing and serve.

2016 Recipe – April Ferre – Adapted from Simply Recipes

Related Recipes:
Greek Salad Dressing

Barley Greek Salad

“A familiar story, I bought some bulk barley from Pedrick’s Produce and needed to find a way to use it all. I love a good Greek salad, and this could be made without the barley and be fantastic as well. But I like the extra bulk the barley gives it to make it feel like more of a lunch salad as opposed to a side dish. Serve it with a side of Hummus or Tzatziki and some naan, pita or homemade flatbread. Of course, to make a more authentic Greek salad, use the kalamata olives. I tend to use regular black olives because I haven’t yet developed a taste for the stronger kalamata olives.” – April Ferre

Barley Greek Salad

Course: Salads – Green & Vegetable
Cuisine: Greek

Ingredients

  • 1 Cup Pearl Barley
  • 2 Cups Cherry Tomatoes Halved
  • 1 Large Cucumber Diced Large
  • 1 Yellow Bell Pepper Diced Large
  • 1/2 Cup Kalamata Olives Pitted
  • – Or 1 Can Black Olives
  • 8 Ounces Feta Cheese Crumbled
  • 1/2 Cup Pine Nuts Toasted
  • 1 Large Shallot Minced
  • 3 Tablespoons Fresh Mint Chopped
  • 1/3 Cup + 1 Tablespoon Red Wine Vinegar
  • 1/4 Cup Extra Virgin Olive Oil
  • Salt And Pepper To Taste

Instructions

  • Add barley to boiling water, reduce heat to low, and simmer until the barley is tender, about 45 minutes, adding more water as necessary. Drain in a colander and let cool.
  • Combine tomatoes, cucumber, bell pepper, olives, feta, pine nuts, shallot, and mint in a large bowl. Add cooled barley and stir to combine.
  • Whisk together red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper as desired. Drizzle over the salad and toss to coat. Cover and place in refrigerator until ready to serve.

Notes

It is best to make the barley salad at least 3 hours ahead of time so that the flavors have time to mingle.

2013 Modified Recipe – April Ferre – From www.foodnetwork.com, Recipe courtesy The Neelys

Herbed Feta Pastries (Börek)

“I found this while looking for hummus recipes. They are surprisingly addictive and reheat in the microwave well.” – April Ferre

“Known as Börek, these crisp, cheese-filled pastries are a common feature of street food throughout much of the Mediterranean, where they are often taken with aperitifs. They are easy to make at home, but require a little time and patience.” – The Complete Book of Greek Cooking

Herbed Feta Pastries (Börek)

Course: Appetizer
Cuisine: Greek, Mediterranean

Ingredients

  • 9 Ounces Feta Cheese Crumbled
  • 2 Tablespoons Each Fresh Parsley Dill And Mint Chopped
  • 1/2 Teaspoon Nutmeg
  • Ground Black Pepper
  • 40 approx 1 Pound Filo Pastry Sheets (9×14 Inches)
  • Olive Oil

Instructions

  • Preheat Oven to 375 degrees.
  • Mix the feta, nutmeg, and herbs in a bowl. Add pepper to taste and mix.
  • Cut filo sheets in half lengthwise to make 14 x 4 1/2 inch sheets. Brush one sheet of filo lightly with olive oil. Place another sheet on top of it and brush that too. Place 1 rounded teaspoonful of the cheese filling at the base of the filo, fold the corners in diagonally to enclose it, then roll the pastry up into a cigar shape. Brush the end with a little extra olive oil to seal, then place join-side down on a non-stick baking sheet. Repeat with the remaining pastry and filling.
  • Brush the pastries with more olive oil and bake for 20 minutes or until crisp and golden. Cool on a wire rack.
  • Tip: When using filo pastry, it is important to keep the unused sheets covered so that they don’t dry out. The quantities for filo pastry in this recipe are approximate, as the size of filo sheets varies. Any unused pastry will keep in the refrigerator for a week or so, if it is well wrapped.

2013 Adapted Recipe – April Ferre – The Complete Book of Greek Cooking by Rena Salaman & Jan Cutler, 2005.

Greek Dip

Greek Dip

Course: Appetizer
Cuisine: Greek, Mediterranean

Ingredients

  • 1/2 Cup Cocktail Shrimp
  • 3 Tablespoons Lemon Juice Divided
  • 1 Teaspoon Greek Seasoning
  • 8 Ounces Cream Cheese
  • 3/4 Cup Feta Cheese
  • 1/2 Cup Roasted Red Bell Pepper Drained
  • 1 Clove Garlic Minced
  • Pita Chips

Instructions

  • In small bowl, combine shrimp, 1 Tablespoon lemon juice and Greek seasoning; set aside.
  • In a food processor, combine the cheeses, red pepper, garlic and remaining lemon juice. Cover and process until smooth. Stir into shrimp mixture. Cover and refrigerate until serving. Serve with pita chips.

2017 Recipe – April Ferre – From Taste of Home