Cooking Greek

Black Bean Soup

  • 4 cups black beans
  • 1 cup scallions
  • 1 ½ cup leeks
  • ½ cup parsley
  • 1 red & 1 green pepper
  • 2 cups mushroom broth
  • 1 container of vegetable broth
  • 2 cups of water
  • ½ cup Olive Oil

Directions: Soak beans in water for 6 hours. In a pan add finely chopped scallion, leeks, parsley, and olive oil. Sauté for 5 minutes then add beans and water and broths. Cook in medium for 4 hours (until beans are soft) and then puree.

Garnish: Dice and mix 1 cucumber, 2 tomatoes, dill ( to taste), olive oil (to taste), and 1 cup Manouri cheese. Crème fraiche optional.


spanakopita (Spinach Pie)

  • 1 ½ cup leeks
  • 4 bulbs garlic
  • ½ cup scallion
  • ¼ cup dill
  • 1 package 16oz spinach
  • 1 cup ricotta
  • 2 cups feta cheese
  • 4 eggs
  • Butter

Directions: Sauté finely chopped leeks, garlic, scallion and dill for five minutes. Add spinach until it wilts down and the water is cooked. Set aside and let cool. In a separate bowl add egg, ricotta, and feta cheese and mix with spinach mixture. Cut filo dough accordingly whether you are making a pie or hors d’oeuvre and melt butter, then with a brush add butter to each layer of filo dough and add spinach mixture. Cook in oven @ 350 degrees for 20-25 minutes.



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