Spanakopita (Greek Spinach Pie)

"This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough."








PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min

INGREDIENTS
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Lebanese Spinach Fatayers

PREP TIME 1¼ hours 40 min

INGREDIENTS
5 cups all-purpose flour (plain)
1 tablespoon sugar
1 tablespoon salt
1 1/2 cups water
3/4 cup vegetable oil
1 1/2 kg fresh spinach
1/2 cup lemon juice
3 large onions, finely chopped
1 teaspoon salt
1 pinch ground black pepper
2 tablespoons ground sumac (as desired)
1/4 cup vegetable oil
1 tablespoon thickened pomegranate juice (as desired)


DIRECTIONS
1. Ajeen (dough).
Sift the flour into a working surface. Mix in salt and sugar. Make a well in the centre.
Pour olive oil and vegetable oil in the well. Mix the dry ingredients into the liquid.
Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).
Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.
Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.
2. Filling.
Prepare dough (ajeen). Leave aside and cover for an hour to rise. Make sure dough doubles in volume.
Filling:
Remove roots and yellow leaves from spinach. Chop finely then wash well and drain, rub with ½ tspn salt. Drain spinach again with your hands to dry.
Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside.
Roll out dough using a rolling pin till dough is as thin as possible (5 mm). Invert a tea cup on dough and press to have equal circles.
Place a tbls of spinach filling on each piece. Bring up sides at 3 points to form a triangular shape.
Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal).
Place pies on oiled baking sheets. Bake in a moderately hot oven (200° C) for 30 minutes.

Tzatziki Sauce (Yogurt and Cucumber Dip)

"Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips."






PREP TIME 25 Min

INGREDIENTS
1 (16 ounce) container low-fat plain yogurt
1 cucumber, peeled, seeded, and grated
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon fresh lemon juice
salt and pepper to taste


DIRECTIONS
Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.
Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.

Lebanese Easter Cookies

PREP TIME 24 Hrs
COOK TIME 10 Min
READY IN 1 Day 10 Min


INGREDIENTS
1 1/2 pounds butter
4 cups white sugar
1 cup water
9 cups semolina flour
8 cups all-purpose flour
1 1/2 tablespoons quick rise yeast
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon allspice
1 teaspoon ground mahleb
1/4 cup black sesame seeds
1/4 cup rose water
1/4 cup orange flower water
1 cup warm water


DIRECTIONS
In a small saucepan, melt butter over low heat. Stir in sugar and water; continue stirring to dissolve sugar. Do not boil. Remove from heat and let cool slightly.
Measure flours into a large bowl. Add melted butter, yeast, spices, and sesame seeds; stir slowly for about 10 minutes to thoroughly blend ingredients. Cover the bowl with plastic wrap and leave dough in bowl to rest for 1 hour.
Prepare 3 baking sheets with cooking spray or parchment paper. In a small bowl, pour the rose water and orange flower water. Pour the warm water in to a second small bowl. Working on a floured board, pull off a baseball-sized piece of dough. Dip your fingers first in the warm water and knead the dough a few minutes; then dip them in the flower water and knead it again until the dough is soft and pliable, about 5 minutes. Use the palm of your hand to roll the ball of dough into a rope about 8 -10 inches long and 1-inch in diameter. Cut the rope into 6 inch sections and make a wreath-shaped cookie with each one, pinching the ends together. Place on a baking sheet. When you have filled a baking sheet, cover the cookies with a clean towel and refrigerate overnight to rest the dough.
Preheat oven to 350 degrees F (175 degrees C). Remove baking sheets from the refrigerator and bake cookies 10 minutes, or until golden. Cool on a baking rack.
Editor's Note

Mahleb is a Middle Eastern spice made from ground black-cherry pits. Used to flavor baked goods with a subtle, sweet/nutty taste, it can be found in Greek or Middle Eastern ethnic markets.

Falafels

PREP TIME 25 Min
READY IN 1 Day 2 Hrs 25 Min

INGREDIENTS
1 pound dry garbanzo beans
1 onion, quartered
1 potato, peeled and quartered
4 cloves garlic, minced
1/2 cup cilantro leaves, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 teaspoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon all-purpose flour
2 teaspoons baking soda
2 cups canola oil

DIRECTIONS
Rinse the garbanzo beans under cold water and discard any bad ones. Place in a large pot, and cover with water. Let soak 24 hours, and rinse again.
Place the garbanzo beans, onion, and potato in the bowl of a food processor. Cover, and process until finely chopped. Leaving about 1 cup of the garbanzo bean mixture in the food processor bowl, pour the rest into a mixing bowl. Add the garlic, cilantro, coriander, cumin, salt, pepper, and cayenne pepper to the garbanzo bean mixture in the food processor bowl; process on low to blend thoroughly. Return the reserved garbanzo bean mixture to the food processor bowl, and add the lemon juice, and olive oil; process on low into a coarse meal. Cover, and refrigerate 2 hours.
Stir the baking soda into the garbanzo bean mixture until evenly blended. Using damp hands, form the mixture into 1 1/2 inch diameter balls.
Pour the canola oil into a wok 1 to 2 inches deep, and heat over medium-high heat. Cook the falafel balls, turning so all sides are evenly browned, about 5 minutes. Remove falafel from oil, and drain on paper towels. Repeat to cook remaining falafel balls.

Cook's Tip

If you don't have time to soak the dry garbanzo beans for this recipe, substitute three 15 ounce cans of garbanzo beans, and start with Step 2.

Greek Pizzas

"Pita breads make crispy crusts for these individual pizzas. Topped with feta and ricotta cheese as well as spinach, tomatoes and basil, the fast pizzas are a hit with everyone who tries them"




PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min

INGREDIENTS
4 (6 inch) pita breads
1 cup reduced-fat ricotta cheese
1/2 teaspoon garlic powder
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
3 medium tomatoes, sliced
3/4 cup crumbled feta cheese
3/4 teaspoon dried basil


DIRECTIONS
Place pita breads on a baking sheet. Combine the ricotta cheese and garlic powder; spread over pitas. Top with spinach, tomatoes, feta cheese and basil. Bake at 400 degrees F for 12-15 minutes or until bread is lightly browned.