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Old 05-22-2006, 05:33 PM   #11
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Here's a couple recipes I have. The first recipe, the Boreks, basically is the same as Spanikopita. I have idea why it's called a Borek. I got that recipe out of my culinary textbook in college. I've made it once, and it's great.

Spinach Boreks
Yields: 50 pieces

2 # spinach
3 sticks butter, in all
4 oz onion, diced
1 oz scallions, diced
1 oz fresh dilled, chopped
1 # feta, crumbled
salt and pepper
25 sheets phyllo dough

Clean and blanch spinach. Drain, cool, and squeeze dry. Chop the spinach fine. Heat 1 stick of butter in a sautÚ pan. SautÚ onion and scallions until soft. Remove from heat, adding in the spinach and cheese. Season to taste with salt and pepper. Melt the remaining butter. Thaw phyllo if frozen. Cut phyllo in half lengthwise. Keep covered with a damp towel to keep from drying. One sheet at a time, brush phyllo with butter. Fold in half and brush with butter again. Place a small amount of spinach mixture at one end of phyllo. Fold up like a flag or paper football. Arrange on baking sheets with loose ends on bottom. Brush with butter. Bake @ 375░F until golden brown, about 20 - 25 minutes. Serve warm.

I got the Spanakopita recipe from somewhere else, and I can't remember where. It actually makes a small pie or tart. As much as I love Spanakopita, I'd rather have the big ones.

Remember My Big Fat Greek Wedding, where the two families got together for the first time? The one crazy aunt was talking about something weird, and had a spanakopita in her hand that was about 6" across. That's a good-sized one. The ones I made were only about an inch across, as are the frozen ones I get at work.

Spanakopitas
Greek Cheese and Spinach Pies
Serves: 4

2 T olive oil
6 green onions, chopped, optional
9 oz fresh young spinach, stemmed and rinsed
╝ c cooked rice, optional
╝ c chopped fresh dill, optional
╝ c chopped fresh parsley, optional
╝ c pine nuts, optional
2 T raisins, optional
2 oz feta cheese, drained and crumbled
1 - 2 t nutmeg
Pinch cayenne, optional
40 sheets phyllo (filo) dough
About 1 c + 2 T melted butter
Black pepper to taste

Heat the oil, then add the green onions, and cook for 2 minutes. Add the spinach, and cook, stirring, until wilted. Transfer to a bowl, and cool. When the spinach is cool, squeeze dry (this is best done in cheesecloth). Stir in the rice, herbs, pine nuts, raisins (if desired), and the feta. Add the nutmeg, black pepper, and cayenne pepper to taste.
Cut the phyllo into 40 6” square pieces. Cover the phyllo with a damp towel to keep the phyllo moist, as it will dry out and crack if left uncovered. Remove 8 slices, and, using a 4” cookie cutter, cut the slices into 4” rounds. Cover the phyllo rounds with the towel. Brush a 4” tart pan with removable bottom with butter. Place one of the phyllo rounds into the tart pan and brush with butter. Repeat this step five more times, for a total of six pieces of phyllo in the tart pan. Do not push the dough to fill in the ridges/riffles of the tart pan. Spoon ╝ of the filling into the shell and spread to smooth it. Top the tart with the remaining two sheets of phyllo, brushing each with butter. Fold excess phyllo over to seal the pie and brush with butter. Repeat this assembly process 3 more times to make 4 pies.
Bake on a cookie sheet at 350░F for 20 - 25 minutes. Remove from the oven, and let stand for 5 minutes before removing from the pan. Serve warm.
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Old 05-22-2006, 06:28 PM   #12
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Quote:
Originally Posted by IcyMist
When you live close to Tarpon Springs, then you can eat LOTS of greek food. :)
Used to live near Tarpon Springs, Icy, and totally agree with you. I am especially partial to the bakeries in T.S.
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Old 05-22-2006, 09:54 PM   #13
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Good to have you with us rickell ... and don't mean to sound like I'm picking on you ... I am certainly NOT .. but .. here goes ...

I'm going to go with IronChef on this ... if you are looking for a recipe for something that you can't find when you Google ... then ask here and somebody will probably either have a recipe or will research it for you. Just asking for Greek recipes is a little broad of a question ... if you go to Google and just type in "Greek recipes" they suggest you narrow down the search a bit (same thing happens with other cuisines).

As for what is "simple" ... I have a great Moussaka recipe, it's not difficult, but it takes some time (about 2 hours) and requires several steps. Spanakopita and Baklava have significantly less steps and ingredients ... but unless you have worked with phyllo/filo dough before ... they can be far more complicated.

I've had Souvlaki that was nothing more than cubes of lamb, coated with olive oil and grilled over a charcoal grill, to being served with Tzaziki and other condiments in a pita bread like a gyro ... sometimes it was cubes of lamb and sometimes it as ground lamb. I've also seen Beef and Chicken Souvlaki - sometimes it was just a kebab with alternating meat and vegies on a stick ... brushed with olive oil and herbs/lemon juice.

Quote:
Originally Posted by CharlieD
On one hand it is so easy to send a person to Google something , on the other, when I/you/anybody comes and asks a question here, I bet they've been to Google already and have not found anything they like.
I'm going to have to start keeping statistics on this Charlie ... but, when someone in another Forum was looking for a Corn and Spinach Casserole recipe ... YOU posted a Google link to recipes
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Old 05-23-2006, 09:56 AM   #14
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Seems I Have Upset Some Folks

For Asking For Ideas, I Do Know How To Use Google,
Just Thought It Would Be Better To Ask People Who
Love To Cook And Try New Things.

For Those Who Have Asked I Am A Female, Not
Sure Why Anyone Would Think With A Name Like Rickell
I Would Be Male. Doesn't Everyone Know Who Raquel
Welch Is? My Name Is The Same
My Mom And Dad Just Spelled It Different.

Thank You For All Your Ideas I Will Be Trying Some Of
These This Weekend.
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Old 05-23-2006, 10:08 AM   #15
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As has been explained 'Greek recipes' is a pretty wide brief.... a bit like saying 'American' recipes.... where to start?!

As for your name..... hmmmmm, I was pronouncing it (silently, of course, cos I am reading it, not saying it) as rickell to rhyme with tickle.... how would we possibly know that it is pronounced the same way as Raquel, when the spelling is so different?

Don't take offence at comments here, most people will certainly try to help if they can, and if they cant... they will normally direct to a site, such as google, that probably CAN help.
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Old 05-23-2006, 10:21 AM   #16
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hey, i think we're getting a little backed up here. time to seperate the men from the boys, as it were...

how about a little greek soup called avgolemono. here's a link to a recipe: http://www.recipezaar.com/7602

or some greek boiguhs called bifteki: http://www.recipezaar.com/7602
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Old 05-23-2006, 12:05 PM   #17
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Not to mention my all-time favorite - Spanokopita. Even tho we're Czech, my grandmother used to make a kick-*** Spanopita strudel. It was a given that she'd bring it for the Easter dinner appetizer.
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Old 05-23-2006, 12:08 PM   #18
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Quote:
Originally Posted by Michael in FtW
Good to have you with us rickell ... and don't mean to sound like I'm picking on you ... I am certainly NOT .. but .. here goes ...

I'm going to have to start keeping statistics on this Charlie ... but, when someone in another Forum was looking for a Corn and Spinach Casserole recipe ... YOU posted a Google link to recipes
It has always been my understanding that it is appropriate to post a link to a recipe (even on another site) when assisting a member in finding a specific recipe.

Not to ruffle anyone's feathers... but I thought the goal here was to encourage people to visit this site & all it has to offer & stick around, exchange ideas, and make some friends along the way.

Sometimes the written word doesn't always convey what someone's true meaning/intentions are, so the response(s) may appear apathetic or cocky -- which I am sure no one intended. But, it did come off a bit that way. Just my opinion.

And, not to pick on YOU Michael, or any site helpers, but recipes have been removed and replaced with links...and some recipes remain - even though they are quoted from i.e. this is from Gourmet Magazine -- and those 'recipes' remain.

Thanks for all the recipes pds, I do appreciate your time and effort in sharing them with us.
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Old 05-23-2006, 12:11 PM   #19
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You're welcome Mish! Hope you have time to try them some day.
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Old 05-23-2006, 03:32 PM   #20
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Quote:
Originally Posted by mudbug
Used to live near Tarpon Springs, Icy, and totally agree with you. I am especially partial to the bakeries in T.S.
I stay far away from TS when I am hungry. I have a tendency to get more than I should and then I feel miserable. :) Have you ever gone out on the party boats there Mudbug? I use to go out every weekend and always brought home nice fresh grouper. :) Now they have limits so isn't as easy and I also ended up with skin cancer so can't get in the sun. ...period. :(
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