300th Video Celebration - GREEK FEASTING... LIKE A SPARTAN! - Day 17,199

300th Video Celebration - GREEK FEASTING... LIKE A SPARTAN! - Day 17,199

Orange Pie

For the syrup:

2 Cups Water

1 Cups Orange Juice

2 Cups Sugar, granulated, white

1 Peel Of Orange

1 Cinnamon Stick

For the cake

1 Pound Filo Dough

1 Cup Greek Yogurt

1 Cup Sugar, granulated, white

1 Teaspoon Vanilla Extract

4 Eggs, large

1 Cup Vegetable or Olive Oil

20 Teaspoon Baking Powder

1 Zest Orange, whole

1 Orange, sliced thin in rings and then halved

(3 Oranges for whole recipe)

Add all ingredients for syrup to small pot and bring to a boil.  Stir to be sure all the sugar is dissolved, then turn off heat and set aside.  Tear apart or slice all filo into thin strips.  Be sure to separate all the strips.  Pieces with multi layers will be dry in the cake if not separated.  In a large mixing bowl, mix all ingredients but filo and orange slices well.  Then, fold in half the filo strips.  When well combined, add the remaining filo and again mix well. 

Butter or spray a 9”x13” pan well.  Pour the batter in and smooth out the edges.  Decorate with sliced oranges into a decorative design.  Bake at 350F in oven for 45-50 minutes or until an inserted toothpick comes out clean or the top is nicely browned with no giggling.  Remove the cake from the oven, and while still hot, our over half the syrup and allow to soak in as it cools.  Add more syrup as needed until completely saturated.  Serve warm or cool.  Serves  8-10. 2016-10-20 REJ

Spanakopita

1/3 Cup Olive Oil

2 Pounds Spinach, washed and drained

8 Each Scallion Stalks, white and green parts, chopped

1/4 Cup Parsley, finely chopped

1/2 Teaspoon Black Pepper, ground

1/2 Pound Feta Cheese, crumbled or diced small

2 Eggs, lightly beaten

1 Cup Butter, melted

1 Pound Filo Pastry Sheets

Saute scallions and parsley in a pan with half of the olive oil over high heat for 3 minutes.  When cooked place in medium size mixing bowl.  Saute the spinach with the other half of olive oil over high heat  for 4minutes, or until all the spinach is well wilted.  Place spinach in a colander and allow to drain. Press spinach with the back of spoon removing as much water as possible.  Chop the cooked spinach to medium dice and place in the mixing bowl.  Add the cheese, pepper and eggs and mix well.

While filo sheets are still rolled, cut into 3 equal portions which will form long strips.  Lay out several strips and place about 2 tablespoons of the vegetable mixture at the end of each filo strip. Fold filo over vegetable mixture at a 90 degree angle, and repeat, folding the length of the strip up into a triangular shape.  Place each triangle on a greased baking sheet with the last fold down, at least 1 inch apart.  When the baking sheet is full, brush the top of each with melted butter, and bake for 20-25 minutes at 350°F until golden brown.  Serve immediately. 

Alternative.  On a greased baking sheet, place one sheet of filo.  Brush filo with melted butter and add another sheet on top but turned slightly to not match the other sheet below.  Repeat this until you have 10 sheets, continue rotating each consecutive sheet.  Place half the vegetable mixture in the center of the sheets and fold over one side of the sheet.  Make 5 folds n clockwise order, buttering the filo after each fold.  Then all folds are made, slather butter over entire pie and bake for 20-25 minutes at 350°F until golden brown.  Serve immediately. Makes 40 Triangles or 2 Pies

Greek Yogurt Marinated Lamb

1 Leg Of Lamb, boned or bone-in

2 Cups Greek Yogurt

5 Tablespoons Oregano, dry

5 Teaspoons Garlic, minced

4 Tablespoons Olive Oil

2 Teaspoons Salt

2 Teaspoons Black Pepper, ground

1 Tablespoon Cumin, ground

1 Lemon, zest and juice only

1 Cup Water

Mix all ingredients but lamb in a bowl.  Place lamb in a large zip top bag and add the sauce.  Squeeze out the air, zip well, then massage the sauce over the whole lamb.  Allow to marinade for minimum of 4 hours, but preferably overnight in the refrigerator.

In a large oven safe pot, add a bit of oil then the lamb from the bag.  Pour water around lamb.  Sprinkle a bit more oil over the lamb and then place in the oven, uncovered, for 3 hours at 325F.  Uncover and continue cooking for 1 more hour.  Remove from the oven and allow resting for 10-20 minutes.  Place lamb on large serving platter with garnish to impress guests.  Serves 6-8. 2016-10-20 REJ 

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