Greek Night with Heather and Zoanna!

Yummy Greek Salad with CousCous

Ingredients (I skipped the olives)

* 1 1/2 cups water
* 1 teaspoon extra-virgin olive oil
* 1 cup uncooked couscous
* 1 cup cherry tomatoes, quartered lengthwise
* 5 tablespoons pitted and sliced kalamata olives
* 5 tablespoons chopped fresh parsley leaves
* 4 ounces feta cheese, crumbled
* Dressing, recipe follows
* Dash Ceylon cinnamon, optional

Directions

In a medium saucepan, bring the water and the 1 teaspoon oil to a boil. Stir in the couscous. Remove from heat, cover, and let stand for 2 minutes. Uncover and fluff with a fork. Add remaining ingredients and toss with dressing. Taste and add a pinch of cinnamon, if desired. Serve hot or at room temperature.

Dressing:

* 2 tablespoons extra-virgin olive oil
* 2 tablespoons freshly squeezed lemon juice
* 1/4 teaspoon salt
* Freshly ground black pepper


Homemade Hummus


* 1 (15-ounce) can chick peas, drained
* 1 lemon
* 1 sprig fresh oregano, leaves chopped
* 2 cloves garlic, finely chopped
* Salt
* 1 rounded tablespoon tahini paste

Directions

Combine chick peas, juice of 1 lemon and oregano in food processor. Mash garlic into paste with some salt pressing under the flat part of your knife then add garlic to processor along with tahini paste and parsley. Process hummus until smooth (add olive oil if too thick) then transfer to a bowl and let sit. Serve with warm pita or fresh veggies! MMMMmmmm! :)


Tzatziki (Cucumber and Yogurt Dip)

Ingredients

* 1 tablespoon olive oil
* 1 tablespoon chopped garlic (add more if you really like garlic like me!)
* 1 cup Greek yogurt
* 1 medium cucumber, peeled and small diced
* Salt
* Freshly ground black pepper

Directions

Whisk the olive oil, garlic and yogurt together. Season with salt and pepper. After chopping cucumber pat dry with paper towel to reduce liquid. Add cucumber Cover and refrigerate until chilled. If you have time make the night before!!


Spanokopita


Ingredients
nocoupons

* 1/4 cup olive oil
* 1/2 bunch chopped scallions, white and green parts
* 1 (10-ounce) box frozen chopped spinach, defrosted
* 1 tablespoon chopped fresh dill
* 3 extra-large eggs, lightly beaten
* 4 ounces feta cheese, crumbled
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* Puff Pastry (thawed)

Directions

Preheat oven to 400 degrees F.

Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.

Take your puff pastry onto a lightly flowered surface and cut into 6 pieces per sheet. Put about 2 tablespoons of filling onto each square. After all are filled gently pull the sheets across creating a pocket. Next, take a fork and seal the edges. Brush the top with butter. Place it on a parchment covered baking sheet.

Place in the oven and bake for about 16 minutes or until the edges are lightly browned. Serve warm.

This meal was very YUMMY!!! Try one or all. Make sure to have plenty of warmed pitta on hand and enjoy!!!