2 lb. fresh spinach, washed, dried, trimmed, and coarsely chopped
3 Tbs. extra-virgin olive oil
1 bunch scallions (about 3 oz. or 10 small), white and light-green parts only, trimmed and finely chopped
2 cups crumbled feta cheese (10 oz.)
1/2 cup finely grated Greek kefalotyri cheese or Parmigiano-Reggiano
2 large eggs, lightly beaten
1/2 cup finely chopped fresh dill
1/3 cup finely chopped fresh flat-leaf parsley
1/4 tsp. freshly grated nutmeg
Kosher or fine sea salt
For The Assembly
1/3 cup extra-virgin olive oil for brushing; more as needed
Eighteen 9×14-inch sheets frozen phyllo dough (I use Athens brand), thawed and at room temperature
2 tsp. whole milk
Transfer 1 cup of the hot stock to a blender.
Add 1/2 cup of the rice, the egg yolks and the lemon juice and puree until smooth.
Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes.
Stir in the dill and serve.
By: Grace Parisi
GREEK LEMON GARLIC CHICKEN SALAD
2 large skinless boneless chicken breasts , halved to make four fillets
1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon red wine vinegar
2 teaspoons minced garlic (or 2 large garlic cloves, minced)
2 tablespoons dried oregano
1 teaspoon salt
1 cup plain Greek yogurt
1 tablespoon olive oil
1 lebanese cucumber , peeled, deseeded and grated
1 clove of garlic , minced
1 tablespoon lemon juice
Pinch of salt
3 lebanese cucumbers , halved lengthways and sliced thick
250 g | 8 oz cherry tomatoes (or grape tomatoes)
1 green pepper (capsicum), deseeded and sliced
1/2 red onion , sliced thinly
7 oz | 200 g marinaded Feta cheese , cubed
1/2 cup (3 oz | 80 g) pitted Kalamata olives
Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out 1/3 cup to use as the dressing; reserve in the refrigerator for later.
Add the chicken to the marinade and evenly coat; cover and allow to marinade for 30 minutes or overnight in the refrigerator.
While chicken is marinading, prepare tzatziki: combine tzatziki ingredients in a bowl and mix well. Cover and refrigerate until ready to serve. Toss salad ingredients together and divide between four plates. Prepare flatbreads using this recipe, or warm store bought flatbreads on a pan over low heat until soft and warmed through. Transfer to warmed plates.
Heat a large grill pan / skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Sear until the chicken is cooked through, about 5-6 minutes each side (total cook time of 10 to 12 minutes).
Remove chicken from the pan; allow to rest for 5 minutes. Slice thickly and arrange on salad. Slice each flatbread into four pieces and arrange on salad plates. Drizzle with the reserved dressing and serve with the tzatziki.
TURKEY MEATBALL GYRO WITH TZATZIKI
21 lb. ground turkey
1/4 cup finely diced red onion
2 garlic cloves, minced
1 teaspoon oregano
1 cup chopped fresh spinach
salt & pepper to season
2 tablespoons olive oil
1/2 cup plain greek yogurt
1/4 cup grated cucumber
2 tablespoons lemon juice
1/2 teaspoon dry dill
1/2 teaspoon garlic powder
salt to taste
1/2 cup thinly sliced red onion
1 cup diced tomato
1 cup diced cucumber
4 whole wheat flatbreads
To a large bowl add, ground turkey, diced red onion, minced garlic, oregano, fresh spinach, salt, and pepper. Using your hands mix all the ingredients together until meat forms a ball and sticks together.
Then using your hands, form meat mixture into 1″ balls. (you should be able to get about 12 meatballs).
Heat a large skillet to medium high heat. Add olive oil to the pan, and then add the meatballs. Cook each side for 3-4 minutes until they are browned on all sides. Remove from the pan and let rest.
In the meantime, to a small bowl add greek yogurt, grated cucumber, lemon juice, dill, garlic powder, and salt to taste. Mix together until everything is combined.
Assemble the gyros: to a flatbread (I like to warm mine up so they are more pliable) add 3 meatballs, sliced red onion, tomato, and cucumber. Then top with Tzatziki sauce.