SPINACH, RICOTTA & FETA SOUFFLÉ

Serves 4

This Greek inspired side dish is a most delicious light and puffy soufflé. 

INGREDIENTS

• 1 yellow onion, diced
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1 lb spinach leaves
• 3/4 cup ricotta cheese
• 1/2 cup feta, crumbled
• 2 eggs, beaten
• 1/2 teaspoon red pepper flakes
• Kosher salt and pepper

DIRECTIONS

1. Preheat oven to 375
2. Heat oil in a large pan or wok and cook onion until softened, about 3 minutes then add garlic & cook for another minute 
3. Add spinach to wok and cook until fully wilted and no more moisture remains - about 5 minutes
4. Put in a large bowl with both cheeses, red pepper flakes and eggs - season well with salt & pepper
5. Mix well to combine everything and pour into greased 8" cast iron pan or oven proof dish
6. Cook for 40 minutes, or until puffy and beautiful
7.  Οπα!

Greek Hot Dogs

Makes 4

Yes the tomato and cucumber are nice, refreshing & certainly delicious.  But what really makes this is the quick tzatziki. It adds a crazy amount of flavor that had us wanting a 2nd & 3rd.  

INGREDIENTS

• 4 hot dogs
• 1/2 cup greek yogurt
• 1/3 cup cucumber, finely diced
• 1 clove garlic, minced
• 1 teaspoon dried dill
• 1 wedge lemon
• Pinch of Kosher salt
• 1/4 cup diced tomato
• 1/4 cup Kalamata olives, pitted and diced small
• Butter
• 4 hot dog buns

DIRECTIONS

1. Make small diagonal slits on all sides of the dogs and cook in a non-stick pan
2. Combine yogurt, cucumber, garlic, dill, lemon juice & salt - mix well
3. When dogs are almost cooked (and you'll know cuz the slits will open and it'll get gorgeous and slightly brown) butter buns and cook on a flat griddle until lightly brown
4. Spread tzatziki sauce on a bun, then place a dog, then add tomato & olives
5. Eat

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Avgolemono Soup

Serves 4

A wonderful little Greek soup - just like Mrs. Kronopoulos, the wonderful little Greek woman who used to make it for me.

Ingredients

• 6 cups Chicken broth
• 3/4 cup rice
• 3 eggs, beaten
• Juice of 2 lemons
• Parsly for garnish

Directions

1. Bring chicken broth to a boil, add rice and turn down to a simmer for about 15 minutes
2. In a medium bowl, beat eggs and add lemon juice - stir to mix
3. This next part is IMPORTANT - - if you just pour the egg mix into the soup right now it'll turn to scrambled eggs, so don't
4. Take about a cup of the hot broth and slowly stir it into the egg mix - then slowly add one more
5. Now that the egg mix is hot enough, you can add it into the broth in the pot
6. Continue simmering until it thickens and is heated through and you're done
7. Serve with a little chopped parsley on top

Feta Stuffed Lamb Burgers

Makes 4 Burgers

A different version of the typical grilled burger.

Ingredients

• 1 pound ground lamb
• 1/2 red onion, diced small
• 1/4 cup fresh mint leaves, chopped fine
• 2 tablespoons fresh oregano leaves, chopped fine
• 1/2 teaspoon each Kosher salt and fresh ground pepper
• 1 piece Feta cheese, big enough to get four 3/4 inch square blocks

Directions

1. Heat your grill outside to high
2. Put the lamb, onion, mint, oregano, salt & pepper into a bowl and mix really well
3. Separate lamb mixture into 4 equal portions and form into patties using the feta squares as the center - get it?
4. Grill until done and evenly cooked - the cheese might leak a bit - if so, no big deal
5. I like to serve them without a bun

Grilled Halloumi Cheese Salad

Serves 2-4

Halloumi is a hearty Greek cheese you can pan fry, grill or broil. And it’s great in a salad, just watch.

Ingredients

• 2 hearts of Romaine lettuce, ends removed and roughly chopped

• 1 medium English cucumber, peeled and diced

• 2 tomatoes, diced

• 1/2 cup pitted Kalamata olives, halved

• 1/2 cup red onion, diced

• Salt & fresh ground pepper to taste

• 1/2 cup olive oil, plus a little extra for the halloumi

• 2 tablespoons red wine vinegar

• 2 teaspoons oregano

• 1 teaspoon sugar

• 1 block Halloumi Cheese, cut into 1/2 inch thick slices

Directions

1. Combine romaine, cucmber, tomatoes, olives and red onion in a bowl - toss to mix

2. Mix dressing ingredients and add to salad

3. Heat a skillet or cast iron pan on medium/high heat, lightly drizzle halloumi with a little olive oil and grill halloumi slices for 30-45 seconds on each side or just until brown

4. Lay the cheese on top of the salad and serve.