New PDF release: Cooking the Greek Way: To Include New Low-Fat and Vegetarian

By Lynne W. Villios

ISBN-10: 0822541319

ISBN-13: 9780822541318

Recipes for actual Greek meals reminiscent of dolmades, baklava, and spinach pie, plus a number of different recipes for major dishes, appetizers, and truffles.

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Extra info for Cooking the Greek Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Sample text

Rice 3ø c. powdered sugar rum flavoring olive oil white vinegar Dairy/Egg/Meat Miscellaneous 6 eggs 6 oz. feta cheese æ c. butter 4 tbsp. cream 1 c. plain, lowfat yogurt salt pepper nutmeg 1 lb. shelled walnuts or pecans 1 lb. M. In the cities, lunch is a rather light meal, much like lunch in the United States. In the countryside, it is the main meal of the day. After this large lunch, schools and businesses close, and peo­ ple stay at home for an afternoon rest, a custom similar to the Spanish and Mexican siesta.

2 lb. fresh spinach (or 2 10-oz. packages frozen chopped spinach, thawed) ø c. olive oil ¥ c. chopped scallions ø c. finely chopped fresh parsley 2 tbsp. finely chopped fresh dill, or 1 tbsp. dried dill weed 4 eggs, lightly beaten 1 c. ) finely crumbled feta cheese ¥ tsp. salt 1. Preheat oven to 350ºF. 2. Remove large, tough stems from spinach leaves. Wash spinach leaves in cold water to remove all dirt and sand. Using your hands, squeeze water from spinach and dry on paper towels. 3. Chop spinach into ø-inch pieces.

Then turn over the skewers and broil 10 minutes more. 6. Holding skewers with a pot holder, remove lamb with a fork and serve with lemon wedges. Preparation time: 25 minutes Cooking and marination time: 50 minutes Serves 4 33 Spinach Pie/ Spanikópita Spanikópita, or spinach pie, is one of the most famous Greek dishes. It is made with phyllo pastry, which is paper-thin dough sold either fresh or frozen. See page 22 for tips on handling this delicious dough. Spanikópita can be served hot as a main or side dish, or cold as a snack or appetizer.

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Cooking the Greek Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) by Lynne W. Villios


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