Celebrate with an Ouzorita - Happy Cinco de Mayo

Happy Cinco de Mayo! To add to the celebration, here is a drink recipe for an Ouzorita. This smooth lime and anise taste blends together well. Some describe it as the Greek margarita and others a Greek Cosmopolitan. Either way, the Ouzorita will be a nice new drink to introduce to your friends. Ouzorita Ingredients 1. 1 lime wedge and kosher salt 2. ice 3. 1 1/2 ounces vodka 4. 1/2 ounce ouzo 5. 1/2 ounce triple sec 6. 1 ounce fresh lime juice Method 1. Moisten the outer rim of a martini glass with the lime wedge and coat lightly with salt. Fill a cocktail shaker with ice. Add all of the remaining ingredients, shake well and strain into the martini glass. Garnish with a lime. More recipes or to order the book, go to http://www.greekchiccuisine.com/

Spanakopita!

This a widely popular Greek recipe and traditional family favorite can be served as an appetizer, side dish, or a vegetarian meal. Spanakopita is my favorite Greek recipe! Most people serve as an appetizer, but make it a bit larger and add a Greek salad as an entree. It contains deliciously prepared spinach and feta cheese wrapped in layers of filo dough.

Serves: 6
Ingredients
10 ounces fresh spinach, chopped
1 bunch of green onions, chopped
1 small yellow onion, chopped
1⁄2 cup Greek extra virgin olive oil
2–3 tablespoons fresh or dried dill
10 ounces Feta cheese, crumbled
1 cup small curd cottage cheese
2 eggs, beaten
1 pound filo, thawed
2 sticks of butter, melted
salt and pepper

Method

1. Sauté onions in a pan with 4 tablespoons of olive oil.
2. In a bowl, mix sautéed onions with spinach, Feta, eggs, dill, salt, pepper, and
remaining olive oil.
3. Take unwrapped filo and lay flat. Keep covered with a cloth. Take one filo sheet
and lightly brush with butter.
4. Place another sheet on top of the first sheet, and lightly butter it too.
5. Take 1⁄2 cup of the spinach mixture and place in the middle of the filo’s vertical or
short end.
6. Fold edges in and roll the filo, keeping it a small square.
7. Lightly butter the edges to seal the roll.
8. Place on a cookie sheet and repeat the process for each roll.
9. Bake at 350° F for 25 to 30 minutes on a cookie sheet until golden brown.
Optional:
Slice diagonally and arrange on serving tray.

Baked Feta Cheese Appetizer ~ Easy

Baked Feta Cheese Appetizer

Simple and easy to make appetizer. First tasted this in the Greek Islands at a luxious hotel. Bake it in a simple serving dish for all to share. This is my new recipe for parties.

Ingredients

1/2 lb feta (preferably Greek), rinsed and drained
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil

* Use any or all of the following topping.
1/4 teaspoon capers *optional
1/4 cup red onion, sliced *optional
1/4 cup red or green bell peppers, sliced *optional
1/4 cup roma tomatoe, sliced
10 Kalamata or other brine-cured black olives, pitted, rinsed, and sliced (1/4 cup)



Method

Preheat broiler.

1. Cut cheese into 1/2-inch-thick slices and divide evenly among 4 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese.

2. Slice red peppers, red onions, tomatoes, olives then place on top of feta cheese. Drizzle topping with olive oil.

3. Broil on hi heat until edges of cheese are golden, about 5 minutes.

4. Serve warm with toasted pita wedges or crusty bread.

Shrimp alla Santorini

Great Class tonight at Whole Foods. Here is one of the many recipes we cooked tonight.

Shrimp alla Santorini


This recipe was inspired by the famous Greek Island of Santorini, where one can eat the fruit of the sea daily. Light island cooking is fresh and has so much natural flavor. May this entree
bring you closer to the Greek Islands.
Serves: 4
Ingredients
¼ cup Greek extra virgin olive oil
5 green onions, chopped
¼ cup dry white wine
1-2 garlic clove, minced
1 ½ pounds large shrimp, shelled and deveined
5 Roma tomatoes, chopped
4 ounces Feta cheese, cubed or crumbled
2 tablespoons dried dill
¼ teaspoon salt
¼ teaspoon black pepper
1 cup orzo pasta, cooked

Method
1. Clean shrimp by shelling and deveining. Leaving the tail intact is optional. Rinse,drain, and dry with paper towels. Set aside.
2. In a pan, gently sauté onions and garlic in olive oil until transparent. Then add tomatoes, wine, dill, salt, and freshly ground black pepper. Add Shrimp and continue to stir.
Cover and simmer for 25 to 30 minutes until tomatoes are reduced.
3. Boil orzo pasta. Drain and rinse cooked orzo.
4. Place orzo in a baking dish and pour prepared sauce and mix. Sprinkle with Feta cheese and mix then top with extra feta.

5. Bake at 350° F for 15-20 minutes. Serve warm with
sliced bread.