This is a family favorite and so fresh tasting. We just realized it wasn't on here, so I'm putting it on, but you can play with the amounts as desired. Just chop everything into bite-sized pieces.
Onions (love red onions best)
Peppers (colorful is best)
Cucumber
Tomatoes
Olives (opt.)
Feta cheese!
splash apple cider vinegar
splash extra-virgin olive oil
small dash garlic powder
dash salt
Throw everything together. :) Best eaten sooner than later.
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Showing posts with label Greek. Show all posts
Showing posts with label Greek. Show all posts
Apr 30, 2012
Apr 6, 2012
Gyro Pita Sandwiches
So this is a family favorite and I'm sure we may do slight things differently, but I realize it's not on here, so I'm typing the basic idea up. You play with portions, because it's a sandwich and isn't picky when it comes to that.
Pita Pockets
Lamb (I use pork semi-thawed so I can slice into super thin strips before it gets too difficult to do that)
colorful peppers, chopped
tomatoes, diced
onions, chopped (white, purple, green, w/e your preference)
English Cumcumbers (or the cheap kind, but those you for sure have to peel first)
plain yourt and/or sour cream (I do hald and half)
garlic
salt
olive oil
greek seasoning (we use the yellow cylinder and it's a great meat flavoring for other things, so you'll use it. Or you can try homemade if you want--I haven't yet)
1. Slice up meat and cook it in some oil with lots of greek seasoning, until done.
2. Make Tzatziki Sauce: Cut cumcumbers in half and deseed. Then shred and squeeze out excess water. Add salt and let sit for at least a half hour to keep getting the excess water out. Frequently squeeze and drain. Then add sour cream/yogurt and a dash of garlic powder. I usually do about 2 cups with about 1 cucumber per cup (so 2 total). But more or less if fine. Add a dash or olive oil if desired.
3. Cut up other veggies and place them in seperate bowls so people can compile their own sandwiches as desired.
4. Warm up pita pockets right before stuffing. My mom puts a little oil in a pan and warms them up in it with some extra greek seasoning--heavenly, but a little more work if you're up to it.
5. Stuff to heart's content. Typically meat first, then veggies, then tzatziki sauce--plenty (that makes it!).
---
Typical Greek Flavors: oregano, mint, thyme, basil, marjoram, onion, garlic
see post of ethnic flavors: http://2nourishyourbody.blogspot.com/2010/11/list-of-ethnic-flavors-which-herbs-are.html
Pita Pockets
Lamb (I use pork semi-thawed so I can slice into super thin strips before it gets too difficult to do that)
colorful peppers, chopped
tomatoes, diced
onions, chopped (white, purple, green, w/e your preference)
English Cumcumbers (or the cheap kind, but those you for sure have to peel first)
plain yourt and/or sour cream (I do hald and half)
garlic
salt
olive oil
greek seasoning (we use the yellow cylinder and it's a great meat flavoring for other things, so you'll use it. Or you can try homemade if you want--I haven't yet)
1. Slice up meat and cook it in some oil with lots of greek seasoning, until done.
2. Make Tzatziki Sauce: Cut cumcumbers in half and deseed. Then shred and squeeze out excess water. Add salt and let sit for at least a half hour to keep getting the excess water out. Frequently squeeze and drain. Then add sour cream/yogurt and a dash of garlic powder. I usually do about 2 cups with about 1 cucumber per cup (so 2 total). But more or less if fine. Add a dash or olive oil if desired.
3. Cut up other veggies and place them in seperate bowls so people can compile their own sandwiches as desired.
4. Warm up pita pockets right before stuffing. My mom puts a little oil in a pan and warms them up in it with some extra greek seasoning--heavenly, but a little more work if you're up to it.
5. Stuff to heart's content. Typically meat first, then veggies, then tzatziki sauce--plenty (that makes it!).
---
Typical Greek Flavors: oregano, mint, thyme, basil, marjoram, onion, garlic
see post of ethnic flavors: http://2nourishyourbody.blogspot.com/2010/11/list-of-ethnic-flavors-which-herbs-are.html
Perfect Pocket Pitas--with little effort!
Holy Cow! I cannot tell you how awesomely these pitas puffed up into a pocket! I mean look...this is my photo.... Wow! I can't say it's the best flavor to eat the next day, because it's not super soft and pliable like most store-bought white flour things would be--but it's not bad, not bad at all!
After I made these I just had to call someone over to share it with. But alas, hubby at work late and neighbor MIA (busy away from home). So...I ate this--no, savored it as a gyro. Soooo yummy, I finally think I made it like my Mom (but with homemade pitas this time).
So it's super easy! Just use the no-knead recipe! If you're familiar with it, just use this summary from that post I pasted here:
Pita
|
--
|
Fist size, 1/8”
|
0
|
500
|
5-7
|
Stone
|
no
|
keep cooked pitas in towel
|
If you're not, you should read the post anyway, but here's a summary of the basic idea:
Base Recipe (I'd 1/4 or 1/2 the recipe if you just want to make a few)
3 c. warm water
1 1/2 T yeast (I only use 1 T, which is fine for
longer dough raising)1 1/2 T salt (not needed: I only use 1 T)
6 1/2 c. flour (I use half white, half wheat and 1T of vital wheat gluten per cup wheat flour)
opt. flax seeds, ground (I used about 1/4 to 1/2 cup and maybe took out a tid bit of flour)
Mix it all together in large glass or ceramic bowl and cover with towel. Let sit for up to 12 hours. Then preheat oven to 500 and take out fist sizes of dough and roll 1/8th in. thin circles. Place on hot stone and cook 5-7 minutes until puffed to perfection. When you take them out, leave them in a towel in the microwave, to keep them moist and soft and warm. Then cut and stuff!
Now try our gyros recipe!
Apr 12, 2011
Spanakopita (& other version)
This is our Mom's greek recipe for spinach and egg pastries. They're so yummy!
1-2 bunches fresh spinach chopped (or frozen, drained)
3-5 eggs
1/2 onion, chopped finely
1 t. dill (opt., or cilantro)
1/2 c. feta (or more)
1 garlic clove (or garlic salt)
onion powder (opt. if didn't use onion above)
filo dough (pastry)
butter, melted (for dough; or half butter half olive oil)
lemon pepper (for topping)
1. Mix all ingedients together (except dough and butter)
2. Butter filo sheets (we normally use three layers at a time and cut in half so you have two long rows) and put a spoonful of the mix in the corner and fold the corner over into a triangle and then to the other side in a triangle (like the folding of a flag the army or boy scouts do).
3. Butter the ends and top. (you should have a completed triangle) Place on a tray.
4. Sprinkle all the tops with lemon pepper and bake at 350 for 30 minutes.
*simple version: Lay filo down in pie or casserole dish and butter some layers here and there. Add egg mixture and then put more layers of filo on top, buttering between layers (makes them more crispy). Then sprinkle with lemon pepper and butter on top. Cook about the same about the same amount of time--make sure the inside is all cooked when done.
-------------
Or use flour and do a puffier version...
1/2 cup butter, melted
1 cup all-purposeflour
1 teaspoon salt
1 teaspoon bakingpowder
3 eggs
1 cup milk
2 (10 ounce) packagesfrozen chopped spinach, thawed and squeezed dry
4 cups shredded Monterey Jack cheese
Pour butter into a 13-in. x 9-in. x 2-in. baking dish; tiltto coat. In a bowl, combine the flour, salt and baking powder. Whisk eggs andmilk; stir into dry ingredients just until blended. Fold in spinach and cheese.Pour into prepared dish.
Bake, uncovered, at 350 degrees F for 30-35 minutes or untila knife inserted near the center comes out clean. Cool for 5 minutes; cut intosmall squares. Serve immediately or transfer to a freezer container. May befrozen for up to 3 months.
*tip: To use frozen appetizers: Thaw in the refrigeratorovernight. Place on baking sheet. Bake, uncovered, at 350 degrees F for 25-30minutes or until heated through. Let stand 5 minutes before serving.
1-2 bunches fresh spinach chopped (or frozen, drained)
3-5 eggs
1/2 onion, chopped finely
1 t. dill (opt., or cilantro)
1/2 c. feta (or more)
1 garlic clove (or garlic salt)
onion powder (opt. if didn't use onion above)
filo dough (pastry)
butter, melted (for dough; or half butter half olive oil)
lemon pepper (for topping)
1. Mix all ingedients together (except dough and butter)
2. Butter filo sheets (we normally use three layers at a time and cut in half so you have two long rows) and put a spoonful of the mix in the corner and fold the corner over into a triangle and then to the other side in a triangle (like the folding of a flag the army or boy scouts do).
3. Butter the ends and top. (you should have a completed triangle) Place on a tray.
4. Sprinkle all the tops with lemon pepper and bake at 350 for 30 minutes.
*simple version: Lay filo down in pie or casserole dish and butter some layers here and there. Add egg mixture and then put more layers of filo on top, buttering between layers (makes them more crispy). Then sprinkle with lemon pepper and butter on top. Cook about the same about the same amount of time--make sure the inside is all cooked when done.
-------------
Or use flour and do a puffier version...
1/2 cup butter, melted
1 cup all-purposeflour
1 teaspoon salt
1 teaspoon bakingpowder
3 eggs
1 cup milk
2 (10 ounce) packagesfrozen chopped spinach, thawed and squeezed dry
4 cups shredded Monterey Jack cheese
Pour butter into a 13-in. x 9-in. x 2-in. baking dish; tiltto coat. In a bowl, combine the flour, salt and baking powder. Whisk eggs andmilk; stir into dry ingredients just until blended. Fold in spinach and cheese.Pour into prepared dish.
Bake, uncovered, at 350 degrees F for 30-35 minutes or untila knife inserted near the center comes out clean. Cool for 5 minutes; cut intosmall squares. Serve immediately or transfer to a freezer container. May befrozen for up to 3 months.
*tip: To use frozen appetizers: Thaw in the refrigeratorovernight. Place on baking sheet. Bake, uncovered, at 350 degrees F for 25-30minutes or until heated through. Let stand 5 minutes before serving.
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