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Greek Recipes from Cooking with Rose
On October 16, 2005, we cooked:
Stuffed Grapevine Leaves -- Dolmathakia Me Rizi
2 cup Olive Oil
2 lb. chopped Onion
3 cup uncooked Rice
4 tablespoons Dill
6 cup hot cup hot Water
¼ cup Pine Nuts
1 tablespoon Salt
1/4 teaspoon Pepper
50 to 60 fresh or 1 15oz. can Grapevine Leaves
4 Lemons

Heat 1/2 cup olive oil, in a frying pan and sauté the onions until soft. Add rice and cook, covered, for 10 minutes. Add all remaining ingredients, except grapevine leaves, lemon and 1/2 cup olive oil. Simmer for 5 minutes. Cool. Rinse the grapevine leaves in cold water.

In the center of each leaf, shiny surface of leaf down-wards, place a heaped teaspoon of the filling. Fold ends of leaf over the filling and roll it up. (Do not roll too tighly as the rice will swell). Cover the bottom of a shallow saucepan with vine leaves and place "dolmathakia" side by side in layers. Sprinkle with lemon juice, add 1 cup olive oil and 3 cups hot water. Place a plate over "dolmathakia" to prevent them from opening, cover and simmer over a low heat for about 1 hour. Allow to cool in the saucepan.
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Roast Stuffed Chicken Kotopoylo Yemisto
2 Chickens
2 teaspoons Salt
2 cups Butter
1 cup Pine Nuts
2 cups Rice
2 cups Water
1/2 cup Currants
1 teaspoon Pepper

Prepare chicken for roasting. Rub neck and body cavities lightly with salt. In 1/2 cup hot butter in saucepan, sauté pine nuts. Add rice; sauté 3 minutes. Add pine nuts, water currants, salt and pepper. Cover and cook slowly over medium heat for about 10 minutes, or until the water is absorbed. Fill chicken about 2/3 full, with the stuffing, packing it loosely, skewer the opening.

Place bird, with breast side up, on a rack in shallow pan. Cover top and sides of chicken with a piece of cheese cloth dipped in melted butter. Roast in a slow oven for about 2 hours. If cheese cloth dries, moisten it with some of the dripping in pan. Remove the cloth towards the end of the cooking period. Serve, garnished with the stuffing.
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Pot Roasted Lamb -- Arni Psito
8 lbs. of leg Lamb
1 cup Olive Oil
6 cloves mashed Garlic
4 Lemon
4 tablespoons Oregano
and pepper Salt

Wipe the meat with a damp cloth and put it in a thick-bottomed saucepan. Add remaining ingredients, cover and cook slowly for about 1 1/2 hours or until the meat is tender.
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2 lb Spinach -- fresh
7 Eggs
1/2 lb Feta cheese
1 lb  Onion -- chopped
1 Garlic clove -- minced
Salt, pepper, oregano to taste
Olive oil
1lb phyllo dough

Wash spinach and place in large bowl.  Sprinkle heavily with salt, and rub into the leaves as you tear them into small pieces.  Then rinse salt off thoroughly, and drain.  Beat eggs, crumble feta cheese, and add to spinach. Sauté onion and garlic in olive oil until brown, add to spinach, season with pepper and oregano. Butter large oblong baking dish. Place one sheet of phyllo in pan, and brush with melted butter. Continue until only three or four sheets of phyllo are left, letting the edges of the sheets hang over the sides of the pan.  Pour in the filling, and fold ends of pastry over it,brushing with more butter. Then put the remaining sheets on top, brushing with butter.  Cut three or four steam vent slits in the top, down to the filling. Bake at 375 for 50 min.
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2 cups honey
1 cup sugar
1 cup water
1 T. grated orange rind
1 t. cinnamon
14 phyllo pastry sheets
1 C. butter, melted
2 cups toasted and/or roasted nuts (almonds, pecans, walnuts, pistachios), chopped fine

Bring honey, sugar, water, orange rind, and cinnamon to a boil. Continue boiling over low heat for 10 minutes. Remove from heat and save 1 cup for later use.

Grease a shallow baking pan and line with 4 pastry sheets*, brushing each one with butter. Extend sheets over the rims of the pan. Spread 1/2 cup mixed nuts evenly over sheets. Sprinkle them with some of the syrup and melted butter. Cover with 2 sheets, brushing each with butter. Repeat procedure 3 times. Cover the last layer of nuts, syrup and butter with the last 4 sheets   brushing each with butter.Press the pastry sheets firmly against the rim of pan and trim if needed. Cut through the top layer of phyllo diagonally to make 24 equal diamond shapes. Bake for 30 minutes, then increase the heat to 400°F and bake an additional 15 minutes or until golden brown.
Pour the cooled syrup on top and let cool. Slice all the way through previous cuts to make 24 diamond-shaped bars. Brush the top with the remaining butter.

* Keep phyllo sheets from drying out by placing a damp, clean dishtowel over them until they are ready to use.
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Fried Squid Kalamarakia Tiganita
4 cups calamari cut into rings
4 cups flour
Salt and pepper to taste
Wash calamari rings, dredge in flour and sprinkle with salt and pepper.  Fry in hot oil, drain on a paper towel.
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Tzatziki sauce
16 ounces plain lowfat yogurt
1 English cucumber, not peeled, seeded and finely chopped plus a few thin slices
1/1-2 teaspoons salt
 2 garlic cloves, chopped
1 tablespoon chopped fresh mint
1 tablespoon extra virgin olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon ground black pepper

Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.

Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.

With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 hours. Serve chilled topped with cucumber slices and mint sprigs.

Yield: about 1-1/2 cups
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Greens Salad - Horiatiki Salata
10 tomatoes
2 onions
1 pound of feta
8 english cucumbers
1 cup olive oil
Salt and pepper to taste
2 cups kalamata olives
¼ cup fresh oregano leaves
Cut tomatoes and cucumbers into chunks.  Cut feta into bite size pieces.  Mix remaining ingredients and chillz out!
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Green beans - Fasolakia
5 pounds green beans
2 cups water
3 onions thinly sliced
¼ cup chopped parsley
6 tomatoes thinly sliced
Salt and pepper to taste
Sautee the onion in the olive oil in a saucepan, add the tomatoes and the beans and sauté together for a few minutes. Add the water (the sauce should cover the beans) and bring to a boil. Add the parsley and the salt and stir. Cover and cook slowly for approximately 45 minutes. They should have a thick, oily sauce at the end. If you want to boost the dish up you can add 2 medium potatoes or 4 carrots, sliced thinly.
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