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 |
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 |
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 |