Tonight's Dinner Plan. And get this: I found everything on my shopping list!
Greek Dinner
Starters: spanakopita, chicken kebabs
with tzatziki sauce
Mains: Lamb Kofte, greek lemon
potatoes, chickpea salad
Greek Lemon Potatoes
Ingredients:
1 kg
potatoes, peeled and quartered 1/4
cup fresh lemon juice
1/4 cup
olive oil 3 tablespoons
chopped fresh dill
2 teaspoons
finely grated lemon peel
12 garlic
cloves, sliced 1/2 cup extra-virgin
olive oil
Preheat oven
to 375°F. Spray a large rimmed baking sheets with nonstick spray; set aside.
In a large
bowl, toss potatoes with 1/4 cup olive oil and sprinkle generously with salt
and black pepper. Transfer potatoes in single layer onto baking sheet.Roast 30
minutes.
While
potatoes are roasting, make the dressing by whisking extra-virgin olive oil,
lemon juice, dill, and lemon peel in small bowl. Pour two tablespoons of the
mixture into another small bowl and add garlic.
Divide
garlic mixture between baking sheets with potatoes and toss to coat; reverse
baking sheets and roast until potatoes are tender and brown around edges, about
15 minutes longer.
In a large
bowl, toss roasted potatoes with enough of remaining dressing to coat and
serve.
Spanakopita Triangles
Prep Time:
30 Minutes Cook Time: 1 Hour 5 Minutes
Ready In: 1
Hour 35 Minutes Servings: 12
INGREDIENTS:
55 ml
vegetable oil 1
large onion, chopped
1 Kg fresh
spinach 4 g
chopped fresh dill
8 g
all-purpose flour 125
g feta cheese, crumbled
2 eggs,
lightly beaten salt
and pepper to taste
3/4 package
phyllo dough 165 g butter,
melted
DIRECTIONS:
1. Preheat oven to 350 degrees F (175
degrees C).
2. Heat vegetable oil in a large
saucepan over medium heat. Slowly cook and stir onions until softened. Mix in
spinach, once wilted, add dill and flour. Cook approximately 10 minutes, or
until most of the moisture has been absorbed. Remove from heat. Mix in feta
cheese, eggs, salt and pepper.
3. Separate one sheet of phyllo from
the stack and evenly brush with a light coating of butter. Place another sheet
of phyllo over the butter and press the two sheets together. Cut the layered
phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo
covered with plastic wrap to keep it from drying out.
4. Lay out one strip of phyllo at a
time on your work surface with one of the narrow ends close to you. Place a
heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom
right corner over the filling to the left edge to form a triangle. Fold the
triangle up, bringing the point at the bottom left up to rest along the left
edge. Turn the lower left corner over to touch the right edge. Continue turning
the triangle over in this manner until you reach the end of the phyllo. Repeat
with the remaining filling and phyllo dough.
5. Place filled phyllo dough triangles
on a large baking sheet and brush with the remaining butter. Bake in the
preheated oven until golden brown, 45 minutes to 1 hour.
Tzatziki Sauce
450 g greek
yogurt
2 cucumbers - peeled, seeded and finely diced
30 ml olive oil
1 Tbsp lemon juice
salt and pepper to taste
4 g finely chopped fresh dill
3 cloves garlic, finely crushed
In a mixing
bowl, combine the yogurt, olive oil, lemon juice, salt, pepper, dill and
garlic. Blend thoroughly, chill for one hour before serving.
Lamb Kofte Kebabs
250 g lamb
mince
250 g beef
mince
¼ cup
breadcrumbs
1 small
onion, finely diced
2 cloves
garlic, pressed
1 Tbsp dill,
chopped
Salt &
pepper to taste
In a large
bowl, combine the ground lamb and beef mixture, breadcrumbs, half the shallot,
a pinch of garlic (save the rest for the vegetables), the remaining dill and
remaining mint; season with salt and pepper. Divide the mixture into 4 equal,
oblong patties and insert a wooden skewer lengthwise into the center of each.
In a large
pan (nonstick, if you have one), heat 2 teaspoons of oil on medium until hot.
Add the kebabs and cook 3 to 5 minutes per side, or until browned and cooked through.
(Loosely cover the pan with aluminum foil to help the kebabs cook faster.)
Transfer the cooked kebabs to a plate, leaving any drippings in the pan. Set
the cooked kebabs aside in a warm place.
Garnish with
the cucumber-yogurt sauce and lemon wedges. Enjoy!
Chickpea Salad
2 (15 ounce)
cans garbanzo beans, drained
2 cucumbers,
halved lengthwise and sliced
4 roma
tomatoes, diced
0.5 red
onion, chopped
2 cloves
garlic, finely minced
1/2 cup
black olives, drained and chopped
30 g
crumbled feta cheese
60 ml extra
virgin olive oil
60 ml
balsamic vinegar
2 Tbsp lemon
juice
salt and
pepper to taste
Combine the
beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing,
lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours
before serving. Toss feta in before serving. Serve chilled.
