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PLATTERS - Greek Platter

PLATTERS - Greek Platter Categories:
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Yield: 2 cups
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2012, Ina Garten, All Rights Reserved Serves: 4 to 6 servings Ingredients Sliced Spinach Pie, cut in slices (see recipe) Hummus (see recipe,) drizzled with olive oil and topped with toasted pine nuts Sliced feta, drizzled with olive oil Greek olives
      Sliced tomato
      Whole tomato
Grape leaves stuffed with rice
      Pita bread, cut in triangles
Directions Arrange the food items decoratively on a platter and serve. Spinach Pie:
    3 cups  chopped yellow onions,, (2 onions)
    2 tablespoons  good olive oil
    2 teaspoons  kosher salt
    1 1/2 teaspoons  freshly ground black pepper
    3 (10-ounce) packages  frozen chopped spinach, defrosted
6 extra-large eggs, beaten
    2 teaspoons  grated nutmeg
    1/2 cup  freshly grated Parmesan cheese
    3 tablespoons  plain dry bread crumbs
    1/2 pound  good feta, cut into 1/2-inch cubes
    1/2 cup  pignoli,, (pine nuts)
    1/4 pound  salted butter, melted
    6 sheets  phyllo dough, defrosted
Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature. Hummus:
    2 cups  canned chickpeas, drained, liquid reserved
    1 1/2 teaspoons  kosher salt
    4  garlic cloves, minced
    1/3 cup  tahini,, (sesame paste)
    6 tablespoons  freshly squeezed lemon juice, (2 lemons)
    2 tablespoons  water or liquid from the chickpeas
    8 dashes  Tabasco sauce

Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed. Taste for seasoning and serve chilled or at room temperature. Yield: 2 cups.

Copyright 2012 Television Food Network G.P.
All Rights Reserved

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