Greek Potatoes with Lemon Vinaigrette
- 1 1/2 cups olive oil
- 6 tablespoons fresh lemon juice
- 1 large shallot, chopped
- 2 cloves garlic, chopped
- 2 tablespoons chopped fresh oregano, or 1 tablespoon dried
- 1 tablespoon chopped fresh Italian parsley, plus more for garnish
- Salt and freshly ground black pepper
- 3 pounds large russet potatoes, cleaned, each cut lengthwise into 6 wedges
- 1/2 cup chicken stock or canned low-sodium chicken broth
Preheat oven to 425 degrees F.
Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.
Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.
Spanakopita (Greek Spinach Pie)
2 pounds spinach (steamed, squeezed, drained and chopped)
1 cup feta (crumbled)
1/4 cup dill (chopped)
1/4 cup parsley (chopped)
1 bunch green onions (sliced)
3 eggs (lightly beaten)
salt and pepper to taste
1/4 cup olive oil
1. Mix the spinach, feta, dill, parsley, green onions, eggs, salt and pepper in a large bowl.
2. Brush the bottom of an 8×8 inch baking pan with olive oil.
3. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. (You may have to cut the phyllo dough to fit the pan.) Repeat until you have 6 layers.
4. Place the spinach mixture on top of the phyllo dough.
5. Brush the top of a sheet of phyllo dough with olive oil and place it on the spinach. Repeat until you have 6 layers.
6. Bake in a preheated 350F oven until golden brown on top, about 30-50 minutes.
Greek Tomato Tart
- pastry for a 1-crust pie
- 6 plum tomatoes, each cut lengthwise into 6 wedges
- 1/2 cup oil-cured olives, pitted
- 6 ounces Feta cheese
- 3 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon freshly ground pepper
- Heat oven to 350° F. Fit the pastry in a 9-inch fluted tart pan with a removable bottom. Prick the bottom with the tines of a fork. Bake just until the crust begins to brown, 5 to 7 minutes.
- Remove the crust from the oven and fill with the tomato wedges. Scatter the olives and cheese on top. Drizzle the olive oil over the tart and sprinkle with the thyme and pepper.
- Bake 25 minutes or until the crust is golden and the tomatoes are soft. Serve warm or at room temperature.