Get Him to the Greek!

Opa!! What could be better than eating delicious food and breaking some plates?!

While we didn’t break any plates (we were in the middle of the park using paper plates), we did enjoy some really tasty homemade Greek food. Spanakopita, stuffed peppers and pita bread were on the menu, try making them yourself and have your own Greek party!

Pita Bread (this recipe is specifically for a bread machine):


  • 1 1/3 cups water (80°F)
  • 8 tsp. olive oil
  • 4 tsp. sugar
  • 1 1/4 tsp. salt
  • 2 cups bread flour
  • 1 1/3 cups whole wheat flour
  • 2 1/2 tsp. active dry yeast
**For my bread machine, you add the ingredients, press the DOUGH cycle key; then BREAD. It takes about 1.5 hours for it to mix.
  1. After it has mixed, place dough on a lightly floured surface. Divide into 10 pieces. Shape each piece into a smooth ball.
  2. Place 5 balls on a large baking sheet; place the other 5 balls on another baking sheet. Let rise for about 20 minutes. With your fingertips, flatten each ball into a 6-inch circle.
  3. Bake at 500°F/260°C for about 5 minutes or until puffed and tops begin to brown.
  4. Cut each in half to form two pockets.
  • 2 pounds spinach, steamed, squeezed, drained, and chopped
  • 1 cup feta, crumbled
  • 1/4 cup dill, chopped
  • 1/4 cup parsley, chopped
  • 1/4 cup green onions, sliced
  • 3 eggs, lightly beaten
  • salt and pepper, to taste
  • 1/4 cup olive oil
  • 12 sheets phyllo dough
  1. Mix the spinach, feta, dill, parsley, green onions, egg, salt and pepper in a large bowl.
  2. Brush the bottom of an 8×8 in. baking pan with olive oil.
  3. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. Repeat until you have 6 layers.
  4. Place the spinach mixture on top of the phyllo dough.
  5. Brush the top of a sheet of phyllo dough with olive oil and place it on the spinach. Repeat until you have 6 layers.
  6. Bake in preheated 350°F oven until golden brown on top, about 30-50 minutes.
Lea's Spanakopita
Stuffed Tomatoes & Peppers:
  • 5 medium tomatoes
  • 5 medium green peppers
  • 3/4 cup olive oil
  • 13 tbsp. rice
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced finely
  • 1/2 cup parsley, minced
  • 1/2 cup pine nuts
  • 1/2 cup hardmizithra cheese or 1/2 cup kefalograviera cheese or 1/2 cup parmesan cheese, cut into tiny cubes
  • 1/2 cup sultana raisin (optional)
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 cups water
  • 1/2 cups olive oil
  • 1 tbsp. tomato paste
  • salt and pepper
  1. Cut off tops of tomatoes (retain tops) and carefully scoop out flesh (retain this as well).
  2. Cut tops off peppers (retain tops) and remove seeds and membrane.
  3. Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips.
  4. Take tomato flesh and process until pureed.
  5. Add olive oil, rice, onion, garlic, parsley, nuts, cheese, sultanas, 1 tsp. of salt and 1/2 tsp. of pepper (or season to taste).
  6. Stuff the vegetables evenly with this mixture.
  7. Replace tops of tomatoes and peppers.
  8. Combine 1 cup of water and 1/2 cup of olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg.
  9. Bake in a preheated 375°F oven for about 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts.
  10. Turn off oven and leave for another hour to ‘mellow’ before serving.
Happy eating!!

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