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PLATTERS - Greek Platter
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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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