Spanakopeta - Popeye Would Be Proud

OK, This is gonna be a long one…. But I suppose it’s fitting… Since it’s the last Greek recipe of “Greek Week”… Don’t be sad though, I made a promise to make Baklava this weekend, so there will be at least 1 dessert coming up…

Spanakopeta, has got to be one of my favorite Ovo-Lacto Vegetarian Dishes. Obviously, I am not a vegetarian, in any way shape or form, just see a few of my other posts. Occasionally, however, I do not feel like eating meat, I know, it sounds kind of crazy to most omnivores out there. I can’t explain it, it just is… LOL

So tonight, as a send off for Greek Week, here is how I make Spanakopeta.

Oh, but before I begin... The filling can be made 24 hours in advance, BUT, it has to be left in 2 parts... The Egg/Feta must be kept separate from the Spinach/Herb/Onion mixture until right before you are ready to wrap it in phyllo. If you mix them together, lemon juice begins to denature the proteins in the eggs, thus causing water to seep from the eggs which turns the filling into soup (I learned that the hard way).

Spanakopeta

20 oz Fresh Spinach; Chopped

1/2 cup Green Onion; Chopped
1 Shallot; Minced
3 Garlic cloves; Finely Minced
Juice and Zest of 1/2 Large Lemon (if medium, use a whole Lemon)
1/4 cup Mint; Chopped
1/4 cup Italian Parsley; Chopped
1/4 cup Dill Weed; Chopped
8 oz Feta; Crumbled
3 Eggs
1 tsp Coriander
1/4 tsp Mace
Dash of Cinnamon
10 TB Unsalted Butter, Melted
3/4 LB Filo Pastry Sheets

In a big pot, boil about 8 cups of water (You won’t need much)
Rough chop spinach. (Yes, That is a Uber-Mega-Giganta-sized Mezzaluna - It's actually a pizza cutter, but it's great for stuff like this)

When water boils, add salt and the spinach and blanch for 2 minutes.

Remove with a skimmer and let cool.

Chop Green onion, Shallot, Garlic and zest and juice the Lemon.

Meanwhile, sauté green onion and shallot for 2 minutes, then add the garlic.

Remove from heat when onion/shallot/garlic are soft and add lemon juice and zest stirring to combine.

Add Mint, Parsley and Dill; stirring to combine.

Squeeze as much water form the spinach as possible, using cheesecloth if necessary. (I squeezed and extra cup of liquid out of it AFTER I had already drained it)

Add to the onion/shallot/garlic/lemon mixture and tear with a fork, to combine well.

In a separate bowl, mix crumbled Feta, Eggs, Coriander, Mace and Cinnamon till combined.

Add egg mixture to spinach and mix well.

Preheat oven to 350 degrees.
Melt butter and grab a pasty brush.

Brush a baking sheet lightly with melted butter.

Unroll Phyllo and cut into 3 equal strips with a pizza cutter. (usually about 4 1/2 inches wide)

Take one sheet and brush with butter, place another sheet on top of the first, and brush that one with butter as well. (When you fold it the butter on the second layer will be in contact with the un-buttered outside)

Place 2 1/2 TB of filling in the bottom.

and fold up the corner in a triangular fashion.

Continue folding into a triangle.

Brush butter on the ending flap and fold it over.

Place on buttered baking sheet with the left over flap (shown above) on the bottom. Then brush the top with a little more butter.

When finished with all the filling (should make about 12)

Brush them all with a little more butter.
Bake in the oven for 25-30 minutes until golden brown.

Delicious served both Warm and/or Cold.

Mangia!!
~~

"Gyro my Hero!!", said the Po' Boy

See, I told you. Just wait until tomorrow's "lamè de résistance" title.

The Gyro was my first "Greek Cuisina" experience, without even knowing it. Gyro makers abound in malls with their slowly turning spindles of pressed and formed meat, thinly shaved and served on flat bread with copious amounts of Tzatziki, Red Onion, Tomato and Feta.

The first time I had one, I was in smitten, and had no idea what culinary course my love of the Gyro would eventually take me on. But in all honesty, what is available in the Mega-Malls and/or "Shopping Towns", across America, is a mere penumbral shadow of what can be achieved by the home cook. (most of them are only 20% lamb)

Take it from me, the only thing better than a homemade Gyro is 2 homemade Gyros; and a stomach big enough to hold both of them, of course. It really is surprisingly simple to make a great gyro at home.

There are mixes available in the store, but most of these contain fillers, at which point you are really making a Greek meatloaf. I urge you to try this at home, it is actually very simple, throw everything in to the food processor, bake and press. Granted, gyro meat is base on the "doner kebab" of Turkey and requires roasting on a vertical spit, but this is the next best thing, and it still tastes better than the Mega-Mall. I read a blog where a guy built a vertical spit, but I wont be trying that until spring or summer...

The process I am currently using is "a la Alton Brown". I use to form a tube, wrap it tightly in plastic wrap and and chill, then spit on my Farberware Open Hearth Rotisserie... But my motor burnt out. It was a DARK day.... So I took my queue from Alton and now press with a couple of bricks to get the proper density to the meat.

Before I slip into my actual recipe, I would like to talk about meat. I already mentioned that most commercially produced Gyro meat is 80% beef or even more. Personally, I think the best combination is Goat and Lamb in equal parts. The Cheven (goat) meat has more body and gives you a firm toothiness while the lamb lends a tender velvety mouth feel from the lanolin in the fat. Seriously, it's THAT good... But since I don't know anyone raising cheven in Southern California, I have used beef here, as I usually end up doing. True, you can use all lamb, but I find that to be a little TOO velvety.

OK, I am done babbling at you now.

Gyros

1 Red onion; Chopped
1 lb ground Lamb
1 lb ground Beef (85/15)

2 TB Garlic; finely Minced
3 TB Fresh Oregano or Marjoram; Chopped (1TB Dried)
3 TB Fresh Thyme; Light Chopped (1 TB Dried)
2 TB Fresh Mint; Chopped (2 tsp Dried)
Zest of 1 Lemon
2 TB Fresh Dill Weed; Chopped (2 tsp Dried)
1 tsp Cinnamon
1/2 tsp Mace
1/8 tsp Clove
2 tsp Kosher Salt
1 tsp Freshly Ground Black Pepper

Serving:

Plain Pita
Tzatziti
Red Onion; sliced
Tomatoes; sliced

Greek Feta (Usually made with Sheep or Goat Milk; Not Cow milk)

Preheat the oven to 325 degrees F.
In a food processor with the blade attachment, process onion until fine, move to a tea towel or cheese cloth, gather the ends and squeeze out as much onion juice as possible.

Then return the onion to the processor,

along with the Lamb, Beef, garlic, marjoram, thyme, mint, lemon zest, dill weed, cinnamon, mace, clove, salt and pepper. (Basically everything)

Process this into a kind of paste.

Press the mixture into a loaf pan with wet fingers .

Bake in a water bath for 1 hour to 1 hour 10 min. (Temp should be about 170 degrees).

Prepare your weight... Take to heavy bricks and wrap in foil.

When Gyro loaf reaches 170 degrees, remove from the oven and pour off any residual liquid fat.
Place pan on a stable surface and cover the surface with a double layer of foil,

then place your brick or cast iron bacon press with pantry cans placed on to compress the meat while it rests for about 20 minutes (The internal temp should climb to about 175).

Remove weight, turn out the meat “loaf” onto a cutting board, slice thinly,

Brown lightly in a skillet over medium heat with just a little olive oil for a little extra crispiness.

Then combine with tzatziki, tomato, red onion, and feta on plain pita (not pocket pita).

Mangia!!
~~

Tzatziki - Yogurt's Finest Hour

Yeah, I know, my titles are getting a little lame.

Greek week continues, and I still have Kibbeh coming out of my ears, so it's Kibbeh for dinner again... BUT, I decided I didn't want Avgolemono Sauce tonight... I made up a batch of Tzatziki (say: dza-DZEE-kee) instead. A deliciously refreshing Yogurt dip comprised of yogurt, or course, with cucumber, dill, mint, lemon, garlic and a little green pepper. At least, that is my version, because just like Kibbeh, Spanakopeta and Skorthalia, everyone has a different version, cause it's really all about personal taste.

In the past, I always had an issue with runny Tzatziki. At some point, don't ask me when or where, though it was probably from an Alton Brown episode, it was suggested that I salt the cucumber to draw out some of the extra moisture. Well, it seems to work, so I continue to do it... My theory has become this...
Since salt pull moisture from anything it touches, it, in essence, dehydrates the cucumber over the space of 30 minutes, the quick rinse it receives to remove the salt, happens so fast that the cumber doesn't really have a chance to absorb any moisture, because it is dried immediately with a clean tea towel or paper towels. Once introduced to the yogurt, over the next couple of hours, it pulls in extra moisture from the yogurt, thus thickening it slightly instead of causing it to become runny.

Having a rudimentary knowledge of salts effects on food and the process of osmosis, this seems to make sense. Then again, I could be wrong. It seems to work. That's my story and I am sticking to it... LOLWhether I am actually right or completely off my rocker makes no difference, it is still delicious over Kibbeh, on a Gyro (Which I am making tomorrow) or directly from the bowl with a spoon.Oh, and incidentally, if you can find Greek Style Yogurt, go for that, it's thicker than American yogurt, which also makes for a thicker sauce. If it's not available, you will have to drain your yogurt using a cheese cloth lined strainer set in a bowl and placed in the refrigerator for 8-12 hours, to remove the excess moisture.

Tzatziki (over Kibbeh)

1/2 -3/4 of an English hot house Cucumber; Seeded and chopped (Persian or Mediterranean cucumbers are better)

Kosher Salt1 1/2 cups Greek Yogurt (or full fat American yogurt, drained for 8-12 hours)2 cloves of garlic, crushed

1 TB Fresh Mint; Chopped fine

2 TB Fresh Dill; Chopped fine

1 tsp Lemon Juice
Optional - 1/2 tsp Lemon Zest
Optional - a couple grinds of Green pepper

Peel and Seed the cucumber.

Chop to your desired preference, I personally like little cubes.

Place cucumber in a colander and toss with salt to draw out come of the moisture.

Let sit and drain for 30 minutes. (the below picture was draining water after 3 minute)

In the meantime, chop your dill, mint and garlic.

Place Yogurt in a bowl and add the Garlic, Mint, Dill and Lemon Juice (and Zest and Pepper if using)

Stir to combine; cover and place in the refrigerator while waiting for the cucumber to finish draining.

After 30 minutes, quickly rinse with plenty of water and immediately transfer to a clean tea towel or several layers of paper towels to pat dry. (The cucumber will feel slightly wilted)

Add the chopped cucumber to the yogurt mixture,

stir to incorporate.
Re-cover and chill for 1 hour before serving.

Mangia!!
~~

Kibbeh, Kibbeh Here and Kibbeh, Kibbeh There

Here Kibbeh, There Kibbeh... Everywhere Kibbeh... I forgot how much Kibbeh my recipe makes. I have Kibbeh Krammed in every Knook and Kranney of my Kitchen!! (sigh) This is what happens when you don't make something for a looooooong time and are suddenly gripped by an overwhelming craving. I have made Kibbeh about 4 times, all 4 of which were over 9 years ago... Why so long? Well it's deep fried, and as a general rule, I try to avoid deep fried foods (Pay no attention the the Bacon Wrapped Corndogs behind the curtain).

What is this Kibbeh thing that I am rambling on about?

Kibbeh is a Mediterranean dish of extraordinary deliciousness. It is Lamb, wrapped ever so lovingly around MORE lamb... What could possibly be better than Lamb wrapped in Lamb...? OK, there is Pig wrapped in Pig, but that is another dish, and another post (remind me, sometime, to blog about Prosciutto Wrapped Pork Loins in Caper pan sauce).

Anyway, before I enter into a tangential discussion on the wonders of the all things Porcine, Kibbeh consists of two parts.

• Ground Lamb mixed with Bulgur wheat to form a dough
• Ground Lamb sautéed with onions, nuts and spices

The sautéed lamb is then stuffed, or rather wrapped in the "lamb" dough, then deep fried... And Holy Cow!! er, I mean Holy Sheep!!! The stuff is good, especially served with tzatziki (cucumber yogurt sauce) or avgolemono saltsa (egg-lemon sauce) or even a pomegranate glaze (especially if mint is included in the stuffing part). 

There are several versions of Kibbeh, one of which the outer dough is not cooked but eaten raw, I believe this is called Kibbeh Nayye.  I mix mine up a little, and like to give it a Moroccan flair, so instead of Allspice, Cumin, Cinnamon, and Smoked Paprika, I use a wonderful spice mix called Ras al Hanout (top/front of the store). This is similar to an Indian/Thai curry or a Chinese 5 Spice; however, not all Ras al Hanout is created equal. The recipes are different from store to store in Morocco and from manufacturer to manufacturer in the U.S., containing anywhere from 11 to 111 different spices. It can be extremely complex in both flavor and aroma. Let your senses guide you if you choose to go this route. The brand I use is made by "Spicely".

Kibbeh

For the Dough
1 lb Ground Lamb
1⁄2 lb Bulgar Wheat (I use #1 grind) 1 1/4 cups
1 Small Onion; coarsely chopped
1 tsp Kosher Salt
1 tsp Ground Black Pepper
For the Filling
1 Medium Onion; finely chopped
1/2 cup Pistachios; finely chopped
1 lb Ground Lamb or Goat (Cheven)
1 tsp Kosher Salt1 tsp Fresh Ground Black Pepper*
1 tsp Ground Allspice*
1/4 tsp Ground Cumin*
1/4 tsp Smoked Paprika*
1/8 tsp Cinnamon*
2 TB Olive Oil
* or use Ras al Hanout in the same amount as the sum of spices
For Cooking
Peanut oil
Paper towels to drain

Soak Bulgar for 30 minutes in bowl of cold water.

Start with the filling once the Bulgar is soaking.
In a pan, sauté finely chopped Onion in olive oil until softened, then add the Pistachios.

Add ground Lamb or Goat and break with wooden spoon or a fork to ensure the meat is fine in texture.

Add allspice, salt, pepper, smoked paprika and cumin (or Ras al Hanout)

When lamb is brown remove from heat and set aside for 15 minutes to cool.

The Bulgar should be done soaking, so drain it though cheese cloth, squeezing to remove as much moisture as possible.

Place Ground Lamb, coarse Onion, Salt, Pepper and Bulgar in the bowl of a food processor, mix until a homogeneous mass of dough is created. (This can sometimes take a while)

When the dough has “come together”, begin heating your deep fryer to 350 degrees.
Then begin assembling the Kibbeh by taking an egg-sized amount of dough mix and form a ball. (Yes, I am that OCD sometimes… I used an actual egg to make sure I got it right)

Poke a hole in the center and add 2 TB of the filling.

Pinch closed and shape into a football. (although you can make them into balls)

When you are finished stuffing the Kibbeh.

Submerge in 350 degree oil for about 4-5 minutes or until dark golden brow then drain on a paper towel.

Serve with Avgolemono Saltsa (see Polpetes) or Tzatziki and have some Skorthalia on the side...

Mangia!!
~~