Posts filed under ‘Greek’

Moussaka – A small batch

moussaka

This is best described as Greek lasagna, replacing the noodles with slices of roasted eggplant. This isn’t traditional, in that I don’t use Béchamel sauce or lamb, but still damn tasty.

1 pound ground meat
2 eggplants
1 onion, diced
1 clove garlic, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
dash of chili pepper, to taste
3 cups tomato sauce
grated Parmesan cheese
bread crumbs

The meat
Sauté onions until golden
add garlic and cook until fragrant
brown meat
add spices
add approximately 1/3 cup of sauce
salt & pepper to taste, then set aside

Turn on the broiler

The eggplant
Peel and slice into 1/4″ slices, you need 18 slices
place slices on foil-lined baking sheets
brush lightly with oil
sprinkle with salt

Broil slices for about 5-7 minutes, or until the slice begin to get brown
flip slices and broil the other side

moussaka 2

Assembly
You know how this goes, but if you really need a reminder…

Begin with about 1/2 cup tomato sauce in the bottom of a casserole dish, then alternating eggplant slices, meat, then more sauce, layering the ingredients until all are used

Be sure to reserve some tomato sauce for the last layer
then sprinkle the top with a combination of bread crumbs and Parmesan cheese

Bake at 375° F  for 30-40 minutes

Freezes very well

One 4×4 serving = 10 carbs

April 30, 2013 at 10:58 am Leave a comment

Spanakopita – A small batch

I make individual pies, instead of one larger pie, for ease of serving.

aka Greek Spinach Pie

6 sheets phyllo dough
1 package frozen chopped spinach, thawed
1 egg
4 ounces feta cheese, crumbled
1/4 cup parmesan, grated
1 small onion, chopped
1 clove garlic, minced
handful fresh parsley, chopped
handful fresh dill, chopped
salt and pepper
oil for sautéing and brushing (or use cooking spray)

Defrost spinach and squeeze out the liquid using a kitchen towel

Sauté the onions, garlic, dill, and parsley
add to the spinach
let cool

Add egg and cheeses, mix well
season to taste

Place 1 sheet of dough onto a flat surface
brush with oil (or use cooking spray)
fold dough into thirds
add approximately 1/3 cup of spinach mixture and fold like a flag as pictured

Place on a baking sheet
brush with more oil

Bake at 350° F for 45-50 minutes or until golden brown

For smaller portion, fold the phyllo into fourths and use 1/4 cup of filling

October 15, 2012 at 4:46 pm Leave a comment


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