Greek appetizers

"raj" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Going to a Greek themed dinner and we're bringin' appetizers. Looked on

the

Quoted message said:

internet and, of course, found a bazillion choices.

So, we probably need to have a stuffed grape leaf thing, there was a zucchini and pepper one
(Giouzlemedes), saw herring mentioned a few times, and lamb things.

Anyone have better guidance?

Thanks.

Bob

Spanakopita.

A word about size and pastry. This can be made bite sized (ie a tablespoonful or so of filling on a
square of pastry about 2 1/2" by 2 1/2". Or it can be made loaf sized by lining a buttered bread tin
with pastry so that plenty hangs over the edges, filling the inside, and bringing the pastry up over
the top and sealing it. Whichever size you do, brush the pie/s with beaten egg, and bake 45 minutes
to an hour or so in a moderate 350 degree oven. You can either use sheets of Greek phyllo dough,
separated and individually buttered ( a pain in the you-know -where, but very good), or use
shortcrust or puff pastry. I usually use a box of frozen puffpastry (375g) since I cannot make
pastry to save my life.

1 kg (2.2lbs) spinach. I use fresh, but frozen and thawed would probably work. 1 package frozen puff
pastry or phyllo pastry 250g (1/2lb) Greek feta cheese
1/2 stick of butter and some olive oil for frying One onion, as much garlic as you like or not 2-3
eggs (optional. I don't use eggs) 4-5 sprigs fresh dill (optional) Salt and pepper to taste What
you do: Combine butter and olive oil in large heavy pan and fry onion and garlic until soft. Wash
and drain spinach and remove thick stalks, then blanch for a minute or two in boiling water. Add
blanched spinach to onion and garlic mix and cook for further 5 minutes or so. Spinach should be
deep green colour and stalks should be tender. Add eggs (I use no eggs, but the traditional
receipe calls for them) and dill. Crumble feta into pan and stir well for a minute or two. Eggs
should be cooked by then. Season with salt and pepper. Butter baking pan. If using phyllo,
separate sheets, and brush each sheet individually with melted butter. Use 15-20 sheets, and
overlap them, making sure that sheets hang well over the edge of the pan. If using short-crust or
puff pastry, roll out a sheet big enough to line pan with plenty hanging outside. If making bite-
sized pies cut squares approximately 2 1/12" square. Drain spinach mixture by pressing lightly and
allowing liquid to drain into a cup or bowl. The filling should not be too wet or the pastry gets
mushy. It should also not be too dry or the pie is not juicy enough. This buttery, cheesy,
spinachy liquid is lovely, and I am quite capable of drinking it straight, but you can also use it
on mashed potatoes, as a soup base or anywhere else that seems appropriate. Put filling into
pastry and bring edges up to enclose filling. (Fill each bite-size square with a spoonfull or so,
fold over pastry into a triangle). Seal by crimping, tucking in, or any means that work. Score the
top lightly, not enough to reach filling, and brush with egg. Bake in moderate oven until pastry
is golden and done. Good hot or cold.

Dimitri

Quoted message said:

Going to a Greek themed dinner and we're bringin' appetizers. Looked on the internet and, of
course, found a bazillion choices.

So, we probably need to have a stuffed grape leaf thing, there was a zucchini and pepper one
(Giouzlemedes), saw herring mentioned a few times, and lamb things.

Anyone have better guidance?

1. Good and interestingly different:

PICKLED SQUID Serves 6

12 medium squid 3 tablespoons olive oil Salt Freshly ground pepper
2/4 cup chopped fresh parsley A few sprigs fresh rosemary 2 cups white vinegar (approx.)

Pickling Spices & Herbs 8 black peppercorns 2 garlic cloves 1 bay leaf 1 sprig fresh rosemary

Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and
discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and
rinse them inside and out with cold water. Heads and tentacles should be rinsed thoroughly. Cut
the sacs into
3/2-inch wide rounds. Heat the oil in a frying pan and slip in the squid rounds, heads and
tentacles. Cover and simmer until bright pink and tender (approximately 30 minutes), adding salt
and pepper to taste, parsley and rosemary during the last 15 minutes. Half fill a clean quart-
sized jar with the squid and all the juices remaining in the pan.

Add white vinegar almost to the top, then the pickling spices and herbs. Seal the jar tightly and
shake. Marinate at least one day before serving. Keep in the refrigerator. To serve, remove from
marinade and serve cold, within 10 days.

4. Outstanding:

From the San Francisco Chronicle, May 15, 2002, from a review of Rosemary Barron's "Meze: Small
Bites, Big Flavors from the Greek Table."

SWEET & SOUR SHALLOTS Gently baked with bay leaves, olive oil, wine, red wine vinegar, currants and
honey, these shallots are meltingly soft and mellow and the sauce thick and tangy. Small onions,
plump green onions, young leeks or tiny carrots may be substituted for the shallots. .

12 shallots (about 14 ounces) 2 tablespoons extra virgin olive oil 4 bay leaves
5/4 cup red wine vinegar, or 2 tablespoons balsamic vinegar mixed with 2 tablespoons water
6/4 cup dried currants or small seedless dark raisins 2 tablespoons Hymettus or other strongly
flavored honey (see Notes)
7/4 cup Mavrodaphne, Madeira, or port wine (see Notes) Coarse sea salt and coarsely ground
pepper to taste

Neatly trim off the shallot root ends and remove a very thin slice from each stem end. In a medium
saucepan of boiling water, cook the shallots for 5 minutes. Drain and set aside to cool.

Choose a heavy, shallow baking dish just large enough to hold the shallots in a single layer. Place
in the oven and preheat the oven to 325 degrees. Remove the shallot skins with a paring knife. Pour
the olive oil into the baking dish. Add the shallots, turn in the oil to coat, and tuck the bay
leaves among them. Bake, uncovered, for 20 minutes.

Meanwhile, combine the vinegar and currants in a small bowl. Stir the honey into the currant mixture
and add this sauce and the wine to the shallots. Baste the shallots and continue baking for 40
minutes to 1 hour, or until the sauce is syrupy. Baste occasionally; if the dish appears dry, add a
few tablespoons of water and lightly cover with aluminum foil.

Transfer the shallots to a serving platter or shallow bowl and pour the sauce and bay leaves over.
Sprinkle with salt and pepper. Serve at room temperature.

Yields 8 meze or 4 side-dish servings.

NOTES: Hymettus is Greek thyme-blossom honey, and is available in Greek and Middle Eastern stores.
Mavrodaphne is a portlike dessert wine that's produced near Patras. The name means "black laurel."

PER SERVING (8 servings): 95 calories, 1 g protein, 13 g carbohydrate, 4 g fat ( saturated), 0
cholesterol, 6 mg sodium, 1 g fiber.

8. Also outstanding

Greek Stuffed Mushrooms Serves 8

24 mushrooms, fresh, stemmed 10 ounces spinach, frozen
9/2 cup Parmesan cheese, grated 4 ounces Feta cheese -- rinsed, crumbled
10/2 cup chopped green onions -- finely chopped
11/2 cup chopped parsley -- finely chopped 1 dash salt Top quality olive oil

Cook frozen spinach on HIGH until barely defrosted. Drain in colander, pressing out moisture.

In mixing bowl, combine spinach, cheeses, onion, parsley and salt to taste. Mix well. Mound mushroom
caps high with spinach mixture. (Spinach mixture may be formed into balls and frozen to be placed in
mushroom caps just before microwaving.) Drizzle a little olive oil over top, for extra flavor.
Arrange on serving plate and cook on HIGH until steaming - approximately 4 - 6 minutes.

On Wed, 04 Feb 2004 18:21:16 GMT, "raj" <[email hidden]>

Quoted message said:

Going to a Greek themed dinner and we're bringin' appetizers. Looked on the internet and, of
course, found a bazillion choices.

So, we probably need to have a stuffed grape leaf thing,

Be careful... have you made them before? They are trickier than they appear.

Practice safe eating - always use condiments

raj said:

Going to a Greek themed dinner and we're bringin' appetizers. Looked on the internet and, of
course, found a bazillion choices.

So, we probably need to have a stuffed grape leaf thing, there was a zucchini and pepper one
(Giouzlemedes), saw herring mentioned a few times, and lamb things.

Anyone have better guidance?

Thanks.

Bob

Try here:

greekfoodfest.comrecipes.htmOpen ↗

jim

"Dimitri" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Subject: Re: Greek appetizers From: "Dimitri" <[email hidden]> Newsgroups: rec.food.cooking
Reply-To: "Dimitri" <[email hidden]>

"raj" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Going to a Greek themed dinner and we're bringin' appetizers. Looked on

the

Quoted message said:

internet and, of course, found a bazillion choices.

So, we probably need to have a stuffed grape leaf thing, there was a zucchini and pepper one
(Giouzlemedes), saw herring mentioned a few times, and lamb things.

Anyone have better guidance?

Thanks.

Bob

Spanakopita.

I could make a meal on this and stuffed grape leaves with lamp and mint!

"Dimitri" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

"raj" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Going to a Greek themed dinner and we're bringin' appetizers. Looked on

the

Quoted message said:

internet and, of course, found a bazillion choices.

So, we probably need to have a stuffed grape leaf thing, there was a zucchini and pepper one
(Giouzlemedes), saw herring mentioned a few times, and lamb things.

Anyone have better guidance?

Thanks.

Bob

Spanakopita. (snip great recipe) Dimitri

======================
I posted this B4 - It's easy, fast & "Greek to Me!"

Quoted message said:

Took this to a Potluck "Appetizers & Sweets" Party. Read about 12 recipes and made it up as I went
along. It was good stuff!

12 oz. unpitted green olives 12 oz. Calimata olives 1 jar button mushrooms (Green Giant) 1 jar (4
oz?) Alessi (brand) Caper Berries (these are BIG suckers - almost the size of the olives and they
have long stems) 1 large can artichoke bottoms
1/2 cup roasted red peppers in oil

Drain the liquid off everything. Rinse the olives and the capers & pat dry. Cut each artichoke
bottom in four to six pieces. Julienne the peppers. Put everything in a big glass bowl.

Heat:
1/2 cup EV olive oil
1/3 cup balsamic vinegar
1/3 cup red wine & garlic vinegar
1/4 to 1 tsp red pepper flakes or Tabasco to taste Pour over mixture. Refrigerate overnight,
stirring occasionally. Serve at room temp.

Lynn from Fargo

In article <[email hidden]>,

(K ACKRMAN) said:

Quoted message said:

Going to a Greek themed dinner and we're bringin' appetizers. Looked on the internet and, of
course, found a bazillion choices.

So, we probably need to have a stuffed grape leaf thing, there was a zucchini and pepper one
(Giouzlemedes), saw herring mentioned a few times, and lamb things.

Anyone have better guidance?

1. Good and interestingly different:

PICKLED SQUID Serves 6

12 medium squid 3 tablespoons olive oil Salt Freshly ground pepper
1/4 cup chopped fresh parsley A few sprigs fresh rosemary 2 cups white vinegar (approx.)

Pickling Spices & Herbs 8 black peppercorns 2 garlic cloves 1 bay leaf 1 sprig fresh rosemary

Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and
discarding the translucent cartilage, and small sand bag and ink. Rub salt on the outer sacs and
rinse them inside and out with cold water. Heads and tentacles should be rinsed thoroughly. Cut
the sacs into
1/2-inch wide rounds. Heat the oil in a frying pan and slip in the squid rounds, heads and
tentacles. Cover and simmer until bright pink and tender (approximately 30 minutes), adding salt
and pepper to taste, parsley and rosemary during the last 15 minutes. Half fill a clean quart-
sized jar with the squid and all the juices remaining in the pan.

Add white vinegar almost to the top, then the pickling spices and herbs. Seal the jar tightly and
shake. Marinate at least one day before serving. Keep in the refrigerator. To serve, remove from
marinade and serve cold, within 10 days.

2. Outstanding:

From the San Francisco Chronicle, May 15, 2002, from a review of Rosemary Barron's "Meze: Small
Bites, Big Flavors from the Greek Table."

SWEET & SOUR SHALLOTS Gently baked with bay leaves, olive oil, wine, red wine vinegar, currants
and honey, these shallots are meltingly soft and mellow and the sauce thick and tangy. Small
onions, plump green onions, young leeks or tiny carrots may be substituted for the shallots. .

12 shallots (about 14 ounces) 2 tablespoons extra virgin olive oil 4 bay leaves
1/4 cup red wine vinegar, or 2 tablespoons balsamic vinegar mixed with 2 tablespoons water
1/4 cup dried currants or small seedless dark raisins 2 tablespoons Hymettus or other strongly
flavored honey (see Notes)
1/4 cup Mavrodaphne, Madeira, or port wine (see Notes) Coarse sea salt and coarsely ground pepper
to taste

Neatly trim off the shallot root ends and remove a very thin slice from each stem end. In a medium
saucepan of boiling water, cook the shallots for 5 minutes. Drain and set aside to cool.

Choose a heavy, shallow baking dish just large enough to hold the shallots in a single layer.
Place in the oven and preheat the oven to 325 degrees. Remove the shallot skins with a paring
knife. Pour the olive oil into the baking dish. Add the shallots, turn in the oil to coat, and
tuck the bay leaves among them. Bake, uncovered, for 20 minutes.

Meanwhile, combine the vinegar and currants in a small bowl. Stir the honey into the currant
mixture and add this sauce and the wine to the shallots. Baste the shallots and continue baking
for 40 minutes to 1 hour, or until the sauce is syrupy. Baste occasionally; if the dish appears
dry, add a few tablespoons of water and lightly cover with aluminum foil.

Transfer the shallots to a serving platter or shallow bowl and pour the sauce and bay leaves over.
Sprinkle with salt and pepper. Serve at room temperature.

Yields 8 meze or 4 side-dish servings.

NOTES: Hymettus is Greek thyme-blossom honey, and is available in Greek and Middle Eastern stores.
Mavrodaphne is a portlike dessert wine that's produced near Patras. The name means "black laurel."

PER SERVING (8 servings): 95 calories, 1 g protein, 13 g carbohydrate, 4 g fat ( saturated), 0
cholesterol, 6 mg sodium, 1 g fiber.

3. Also outstanding

Greek Stuffed Mushrooms Serves 8

24 mushrooms, fresh, stemmed 10 ounces spinach, frozen
1/2 cup Parmesan cheese, grated 4 ounces Feta cheese -- rinsed, crumbled
1/2 cup chopped green onions -- finely chopped
1/2 cup chopped parsley -- finely chopped 1 dash salt Top quality olive oil

Cook frozen spinach on HIGH until barely defrosted. Drain in colander, pressing out moisture.

In mixing bowl, combine spinach, cheeses, onion, parsley and salt to taste. Mix well. Mound
mushroom caps high with spinach mixture. (Spinach mixture may be formed into balls and frozen to
be placed in mushroom caps just before microwaving.) Drizzle a little olive oil over top, for
extra flavor. Arrange on serving plate and cook on HIGH until steaming - approximately 4 - 6
minutes.

I'm saving these... I'm always looking for creative things to do with seafood, and I LOVE squid and
baby Octopus. Baby Ocotpus is usually available at CM and is reasonably priced.

K.

--
Sprout the Mung Bean to reply...

Quoted message said:

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"raj" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Going to a Greek themed dinner and we're bringin' appetizers. Looked on the internet and, of
course, found a bazillion choices.

So, we probably need to have a stuffed grape leaf thing, there was a zucchini and pepper one
(Giouzlemedes), saw herring mentioned a few times, and lamb things.

Anyone have better guidance?

Thanks.

Bob

Meatballs with egg lemon sauce (keftedaki me avgolemono). Grilled Greek sausage (loukaniko). Yogurt
and cucumber dip (tzatziki). Fish roe dip (taramosalata). Eggplant dip (melitzanosalata). Cold
garlicked mashed potato dip (skordalia). Beetroot salad (batzaria salata).

The dips should all be served with Greek bread (or French or Italian if Greek is not available).

Here are my URLs for Greek cooking: //www.carnegielibrary.org/subject/food/greek.html
//www.webexpert.net/vasilios/recipes.htm //www.geocities.com/NapaValley/7003/cover.htm
//graphics.stanford.edu/~tolis/recipes/index.html //www.columbia.gr/Recipes/meatindx.htm
//www.eatgreektonight.com/Recipes/index.html //greece.hispeed.com/recipes.htm
//www.hol.gr/clubs/cookery/ //www.nmt.edu/~shipman/food/recipe/greek

-bwg