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Category Archives: Greek dishes

Ariani (Greek Drink)

14 Thursday May 2020

Posted by amaracooking in drinks, Greek dishes

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Tags

drinks

Ariani is made with Greek yogurt, water and salt. It’s very similar to the Indian buttermilk. Just a little more foamy. It’s a cooling drink in summer months.

Preparation Time: 5 minutes

Serves : 3

Ingredients:

Plain Greek Yogurt : 2 cups

Chilled water : 2 cups

Salt to taste

Method:

In a blender jar, add yogurt, water, salt and blend until it’s very foamy on the top.

Pour it into glasses that are quarter-filled with crushed ice. Serve immediately.

 

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Spanakopita (Greek Spinach Pie)

18 Tuesday Feb 2020

Posted by amaracooking in Greek dishes, side dishes, Starters

≈ 9 Comments

Tags

Baked Foods, Blogging Marathon, Greek dishes, side dishes

Spanakopita is a famous Greek Pie. It’s flaky on the top with a delicious spinach, feta cheese filling. Pastry sheet gives a nice crispness to the dish. This can be served as a side dish with meat or a main dish with some salad.

I called a friend when I chose to do Greek dishes as she always made her family Greek dishes for potlucks. She shared me this delicious recipe.

Simply replace egg with flax meal to make this a vegetarian dish. (1 tablespoon flax meal and 3tablespoons water for each egg)

Sending this recipe to our BM #109, week 3 day 2 under Countries by Alphabet where I’m doing Greek dishes.

Preparation Time: 2o minutes

Cook Time : 1 hour

Makes : 6 pieces

Ingredients:

For the Crust:

Puff Pastry sheet : 1 package thawed

Extra virgin Olive oil : 1/2 cup

For Filling:

Baby Spinach : 2 cups

Parsley : 1 cup finely chopped

Onion : 1 large finely chopped

Garlic : 2 cloves minced

Extra virgin olive oil : 1 tablespoon

Eggs : 3

Feta Cheese: 1 1/4 cups crumbled

Salt and pepper to taste

Method:

Preheat the oven to 325 degrees F.

In a large bowl, add all the ingredients listed under for filling and mix well to combine.

Unroll the pastry sheet, roll it a little. Line a baking pan with parchment paper and place the pastry sheet in the pan, apply olive oil generously, evenly spread the filling over the sheet. fold rest of the sheet and cover the filling.

Gently press the sheet to close the edges. Bake for 1 hour or until the crust is golden. Let it rest for 5 minutes before cutting.

Serve immediately. The left overs can be refrigerated for 2-3 days.

 

 

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109

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