| Ingredients:1 finely chopped Onion
1/2 cup crumbled Feta Cheese
1/4 cup Riccota Cheese
2 tablespoons chopped fresh Dill
1 large Egg Yolks
3 tablespoons Olive Oil
2 10-ounce packages ready to use, coarsely chopped Spinach
Directions:Preheat oven to 325″ F. Lightly butter 11x7x2-inch baking dish. Mix first 7 ingredients in large bowl. Heat oil in large pot over medium high heat. Add spinach; saute until wilted and juices evaporate, about 3 minutes. Transfer spinach to strainer over bottom of prepared dish. Sprinkle with cheese mixture. Bake until heated through, about 20 minutes.
Tiropita – Cheese Pie
| Ingredients:1/2 lb. Feta Cheese
1 cup cup Ricotta Cheese
1/2 cup, melted Butter
1 1/2 lbs. Phyllo (pastry sheets)
Directions:Crumble or mash the feta cheese with a fork. Add the riccota cheese, eggs and white pepper.
Dolmathakia Me Rizi – Stuffed Grape Leaves
| Ingredients:1 cup Olive Oil
1 lb. chopped Onion
1 cup uncooked Rice
2 tablespoons Dill
1 cup hot cup hot Water
2 tablespoons (optional) Pine Nuts
1 tablespoon Salt
1/4 teaspoon Pepper
50 to 60 fresh or 1 15oz. can Grapevine Leaves
Directions:Heat 1/2 cup olive oil, in a frying pan and saute the onions unitl soft. Add rice and cook, covered, for 5 minutes. Add all remaining ingedients, except grapevine leaves, lemon and 1/2 cup olive oil. Simmer for 5 minutes. Cool. Rinse the grapevine leaves in cold water. If fresh, drop them in boiling water and boil for 3 minutes. Strain and rinse in cold water.
Kalamari – Fried Squid
Ingredients:2 lbs. lbs. Small Squid
Directions:Wash the squid, drain well and flour. In very hot oil deep fry a few at a time, until golden and crisp. Drain; sprinkle lightly with salt and serve at once with lemon.