Greek Pita Salad October 5, 2007

1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons chopped pitted Kalamata olives or other brine-cured black olives
1 teaspoon dried oregano
3 cups (loosely packed) thinly sliced romaine lettuce
2 cups diced seeded tomatoes
1 cucumber, peeled, halved, seeded, cut into 1/4-inch cubes
1 cup crumbled feta cheese (about 4 ounces)
6 6-inch pita breads, top 1 1/2 inches trimmed

Whisk first 4 ingredients in large bowl to blend. Add next 4 ingredients and toss to combine. Season salad with salt and pepper. Carefully open pita breads at cut end. Fill each with salad and serve.

Featured in Bon Appetit, Meatless Dinner: Aug ‘01

Span-A-Ko-PIT-A October 4, 2007

Spanakopita, from the Moosewood Cookbook

Yield: 8 servings
Time: 1½ hours
Ingredients:

½ c olive oil
2 c onion, minced
¼ tsp salt
1 tsp basil
1 tsp oregano
2½ pounds fresh spinach, cleaned and de-stemmed
5 cloves garlic, minced
3 Tbsp flour
1 pound feta cheese, crumbled
1 c ricotta or cottage cheese
1 Tbsp black pepper, or to taste
1 pound phyllo pastry leaves

Directions:

Preheat oven to 375º.

Sauté onion, salt, basil, and oregano in 2 Tbsp oil for 5 minutes, until the onion softens.

Add spinach and cook over medium-high heat for at least 5 minutes, until spinach wilts.

Turn heat down to medium, stir in garlic and flour, and cook for another 2 or 3 minutes.

Remove from heat and stir in the cheeses and pepper. Taste and add more salt and pepper as desired.

Get your phyllo dough out of the fridge and unwrap. Lay out a sheet of the dough in the baking dish (it will overlap the sides). Brush with oil, lay another on top, brush with oil, and repeat for a total of 8 sheets.

Spread half of the spinach mixture over the dough. Lay out another 8 sheets of phyllo as above. Spread the rest of the spinach on top, then lay out the remaining sheets. Brush the top with oil and tuck the phyllo sheets into the pan.

Bake uncovered for 45 minutes, until golden-brown and crispy.