Our first attempt had a Greek theme. Favorite youngest daughter (FYD) had accompanied us on a trip to Greece. We had all enjoyed the food, so hence the menu.
We started with spanakopita, a spinach pie. It is a savory pie containing spinach, feta cheese, eggs, and garlic. It is surrounded by phyllo dough sheets, this time anointed in olive/grape seed oils.
As soon as we cut into it, a nice fresh smell filled the air.
The next course was a moussaka, with ingredients built in steps. The recipe was taken from allrecipes.com, and it came out delicious.
The accompaniment was a χωριάτικη σαλάτα[xorˈjatiki saˈlata] 'rustic salad', with plenty of the Kalamata olives that FYD loves.
This week's edition included an old family favorite, leek pie. This savory pie is very simple, Pâte Brisée (short crust with butter), leeks, onions, garlic, grated sharp cheddar, and a pepper-laced custard. There is an old story of one boyfriend who used to snarf up all the leftovers, he liked it so much. The leek pies were accompanied by a green salad with chilled, steamed, broccoli, and
ham, mushroom, and cheese rolled in buttered phyllo. Here they are in an Indian Kadai picked up in a market in Kolkata.
Each time we make enough for the young people to take home for a couple meals.
