A Trip to Greece: Greek Salad and Spanakopita

1 word...feta.

This meal is simply delicious...the refreshing flavors can take you all the way from 51 Porter Road to Greece!

Spanakopita
Ingredients
1. 4 sheets of phyllo dough (defrosted)
2. 2 Tablespoons butter, melted
3. 1/2 cup Ricotta Cheese
4. 1/2 cup feta cheese, crumbled
5. 3 cloves garlic, crushed
6. 3 cups fresh spinach, chopped
7. 1 teaspoon salt
8. 1/2 teaspoon ground black pepper
9. 1/4 teaspoon nutmeg
10. 1 Tablespoon olive oil
11. 1/4 cup chopped onion

Directions
1. In a skillet, heat one table spoon olive oil over medium heat. Add onion and garlic and saute for 2-3 minutes.
2. Add spinach to skillet and mix with garlic and onion. Add salt, pepper, and nutmeg. Saute about 1 minute (let spinach wilt a bit...not too long).
3. Turn off the heat and add ricotta and feta cheeses to skillet. Stir to combine.
4. Place one sheet of phyllo down on a flat surface and brush with melted butter. Add another phyllo sheet on top.
5. Each 2 sheet-stacks should make about 4-5 spanakopita. Add about 1 tablespoon of the spinach filling to the phyllo sheets at one end, dividing the dough into fifths (i.e., 1 tablespoon filling each spanakopita). Cut length wise between each spanakopita and fold up like a triangle (folding over the corners until you reach the end). Place each spanakopita on a cookie sheet and brush the tops with melted butter. Repeat with additional sheets of phyllo.
6. Bake the spanakopita at 375 degrees for about 20 minutes until golden brown and delicious!

Greek Salad
Ingredients
1. 4 cups fresh spinach, chopped
2. 2 ripe tomatoes, chopped (or cherry tomatoes cut in half)
3. 1/2 a large cucumber, peeled and chopped
4. 1 small red onion, diced
5. 1/2 up pepperoncini, sliced

6. 1/2 cup crumbled feta cheese
7. 3 Tablespoons olive oil
8. 2 Tablespoons white wine vinegar
9. 1 Tablespoon lemon juice
10. 1 teaspoon salt
11. 1/2 teaspoon ground black pepper

Directions
Combine all ingredients in a large bowl and toss together in a large bowl. Great additions are roasted red pepper and ...extra feta! :)

Difficulty?

Kelly's Kut Rating:  I could eat this salad all day, every day...breakfast, lunch, and dinner!  The salad whips up in a flash...careful with the knife work though ;)  The spanakopita are quite quick too.  If you have never worked with phyllo...no worries...if you keep a damp cloth over the sheets as you work with them, they won't dry out.  Also, make sure you defrost your phyllo sheets before attempting to use them; otherwise, they will crack.  Hands down, one of my favorite meals!  (I want to go to Greece!)

Taste?

Renee's Mmmmm-gasm Scale: What a refreshing party in my mouth! The Greek Salad is so fresh tasting and light, which is great for people like me who like to go back for seconds, thirds, and fourths! This salad is packed with Greek flavor and satisfies, earning a commendable 9,800 Mmmmm-gasms. Now the Spanokopita, ohmyfreakingoodness AMAZING!!! These little pockets are just an orgasmic delight in my overly spoiled mouth. The philo dough bakes up to be slightly crisp as you bite in, and soon thereafter the spinach, feta, and ricotta ooze into your mouth, a burst of (warm) savory flavors that complement the salad so well. Spanokopita, baby, you are a strong 9,900 Mmmmm-gasms!

Looks?

Stephanie's Hotty Hot Hotness Rating: I think salads are always good looking, if made by Kelly anyway. This salad being no different, was pleasing to the eye and oh man, pleasing to the tongue. One of my favorite salads of all time. The spanakopita are great served with the salad because on these cold days you want something warm and satiating at the end of the day. A true Grecian delight.