Spinach, Artichoke with Orzo- Stuffed Tomatoes
A quick go to recipe.
One-Pot Greek Lamb, Spinach & Orzo
Get the exact recipe here:
Ingredients
3 pounds (1 and 1/2 kg) lamb, cut into cubes
1/3 cup olive oil
1 onion, finely chopped
5-6 garlic cloves, grated
15 oz (425g) crushed tomatoes
salt, to taste
freshly cracked black pepper, to taste
1 and 1/2 cups (250g) orzo pasta
4 cups water/broth
1/4 cup fresh lemon juice
1 pound (500g) fresh spinach leaves
optional: 1 teaspoon dried dill
2-3 tablespoons fresh chopped parsley
Serve with: olives, feta, bread
Instructions
Season the lamb with salt and pepper.
Heat olive oil in a large Dutch oven pot over medium heat.
Brown the lamb in 2-3 batches. Transfer to a plate and set aside.
Add the onion to the pot and cook until soft and golden.
Add the garlic to the pot and warm through until fragrant.
Place the browned lamb into the pot along with the tomatoes, salt, pepper, and enough water to almost cover the meat.
Cook over medium heat until the meat is tender. About 45 minutes-1 hour.
Add the spinach and cook until wilted.
Add the orzo, lemon juice, dill, a teaspoon of salt, and 4 cups of water or broth. Bring to a boil and reduce the heat to medium-low. Simmer for 15 minutes or until the orzo is al-dente.
Taste and adjust seasoning if needed. Garnish with parsley and serve with toasted bread, feta, and olives.
Kali Orexi!
One-Pan Orzo with Tuna & Tomatoes | Budget-Friendly 20 Minute Recipe
EPISODE 759 - How to Make Orzo with Tuna & Tomatoes | Easy Pantry Staple Recipe
FULL RECIPE HERE:
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Orzo with Spinach Pesto Recipe - Laura Vitale - Laura in the Kitchen Episode 428
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Greek Spinach Pie w:Homemade Crust Kourou 2 ways!
There can’t ever be too many spanakopita recipes. In this version, I combined the classic spinach pie filling with tender kourou pastry. As a result, a delicious combination of flavors emerged. Since life is all about options, I made two different versions: mini pies, also known as pitakia in greek and turnovers or hand pies in English. Call them whatever you want because, in the end, they are delicious!
Print this recipe on my blog:
Makes 2 pies or 36 turnovers
For the Kourou dough:
4 cups all-purpose flour
1 cup olive oil
1 cup Greek Yogurt (strained yogurt) or sour cream
1 egg
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon sugar
1/2 teaspoon salt
For the filling:
• 1-pound baby spinach leaves, roughly chopped
• 6 scallions, finely sliced
• 3 teaspoons dried dill
• 15 ounces ricotta cheese
• 1-pound feta cheese, crumbled
• 3 eggs
• 1/3 cup olive oil
• ½ teaspoon salt
• Black pepper to taste
Eggwash: 2 egg yolks with 3-4 tablespoons of milk/water
Make the kourou dough:
Note: Make a double batch of the kourou dough to use up all of the filling.
Combine the flour, sugar, and salt in a bowl and whisk together.
Combine the olive oil, yogurt, egg, and lemon juice together in a large bowl and whisk together until smooth. The mixture will look curdled but, that’s ok!!
Slowly add the flour mixture to the wet ingredients and whisk to combine. Once the mixture becomes too thick to use the whisk, switch to your hands, and knead it until a dough comes together.
Cover with plastic or with a kitchen towel and set aside at room temperature to rest for 30 minutes.
Make the filling:
Combine the feta cheese, ricotta, eggs, oil, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined.
Add the scallions and beat until combined.
While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated.
Mix everything together with a spatula and set aside.
Preheat the oven to 400 °F, 200 °C.
Lightly grease your work surface with olive oil. This will help the pastry roll out very easily.
Cut the dough into two equal portions. Cut each portion into 8 pieces.
Roll each portion out into a ball.
Gently roll out each ball into a 5-inch round circle. You can do this using your fingertips to press the dough gently out into a circle. Use a rolling pin if you prefer doing it that way but do not add any flour to the dough otherwise, it will become dry and tough.
Place a tablespoon full of the filling onto the rolled-out circles.
Add some crumbled feta or your favorite cheese, if desired.
Fold over to cover the filling.
Gently press the edges together to seal.
Place the pies onto the prepared baking pan. 8 on each tray.
Use a fork to press down the edges to create a decorative design.
Brush the tops of the pies with the egg wash
Bake for about 30 minutes or until golden.
Halfway through baking, rotate the trays. Place the bottom tray on the top rack and the top tray on the bottom for even baking.
Serve warm. Enjoy!
Notes:
The turnovers can be stored in the freezer (before they are baked) for up to 3 months.
Place the filled pastries onto a baking tray and chill them in the freezer until they are hard. Transfer them into freezer-safe bags/containers. It is better to freeze them without the egg wash.
When ready to bake, place the frozen pastries onto a baking tray(s) lined with parchment paper, brush with egg wash and bake in a preheated 350 °F oven until golden. About 40 minutes. They do not have to be thawed. They can be baked frozen.
For the pie, wrap it with foil and then with plastic. It will keep fresh in the freezer for up to 3 months. When ready to bake, place it in a cold oven and then set the temperature to 350 °F. Bake for 1 and 1/2 hours or until golden and the filling is bubbling.
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Nigella's easy Greek feta pie recipe - BBC
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Full recipe here: Old Rag Pie is not the most glamorous name for something which, while being incredibly simple to make, will have you, and anyone who eats it, in raptures. The name is the English translation for the Greek Patsavouropita, created by bakeries as a way of using up old scraps of filo pastry: the 'old rags' indicated by the title.
Simply Nigella | Episode 3
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