Episode 4: Greek Delights

Spanakopita (Spinach Pie)
1 box Phyllo dough
2 lb Spinach, frozen, chopped,
1 lb Feta cheese
4 ea egg, whole
4 oz cream cheese
Black pepper
*Clarified butter

In a sauté pan, sauté spinach quickly, and cool down immediately.
In a bowl, crumble feta cheese and mix with cold spinach.

To assemble
On top of a cutting board:
Place one layer of Phyllo dough and brush with clarified butter.
Place a second layer on top and brush with butter.
Using a chef knife cut Phyllo sheets into 2” stripes, lengthwise
Place a tablespoon of feta and spinach mixture on each Phyllo stripe and fold into a triangle.

Tzatziki (Yogurt & Cucumber Salad)
1 qt Yogurt, strained,  (cheese cloth) coffee filter
1 ea Cucumber, seeds removed, small diced
1 ea Garlic, clove, minced fine
1 cup Olive oil
4 ea Lemons, juiced
10 ea Mint leaves, chopped fine
2 TBSP Parsley, Italian, chopped fine
1 TBSP Red wine vinegar
Salt and pepper

In a glass bowl, mix cucumber, olive oil and lemon juice. Season with salt and pepper to your taste.

Taramasalata (Fish Roe salad)
8 oz Tarama, (Carp Roe Egg)
1 lb Bread, crust removed. (Two-day old bread)
Water
1 cup Olive oil
2 ea lemon, juiced
Salt and pepper

Remove crust from bread.
Soak bread in water for about one minute and squeeze.
In a bowl add squeezed bread and Tarama.
Using a wire whisk, add olive oil in small batches and whip until mixture fluffs up.
Season with salt and pepper to your taste.

Melitzanosalata (Eggplant Salad)
2 ea eggplant, roasted, peeled, chopped fine
½ Cup Olive Oil
1 ea garlic, cloves
2 ea lemon, juiced
2 TBSP Parsley, Italian, chopped

Grill eggplant on stove top until fully charred. Remove the skin and chop finely.
Peel and chop cucumber.
Juice lemons.
Mash garlic.
In a bowl, mix all ingredients together.
Season with salt and pepper to your taste.