From my favorite magazine, here are the last three recipes they had for all those inspired Greek cooks out there! With Thanksgiving coming up, these should give a nice change of pace before and after the turkey day!

Avgolemono (Egg and Lemon Soup)

Cook Time: 30 Minutes
Servings: 6

6 cups vegetable stock
½ cup uncooked white rice
sea salt, to taste
freshly ground black pepper, to taste
½ cup fresh parsley, chopped
2 eggs
juice of 2 lemons

Bring stock to a boil in a large soup pot. Add rice, salt, and pepper and reduce heat. Simmer for 15 minutes. Add parsley. In a small bowl, beat eggs with the lemon juice. Stir a ladle of hot broth into the egg mixture. Pour egg mixture into the pot. Stir vigorously until slightly thickened, and remove from heat. Serve hot or chill and reheat for future use.

Protein Twist: Add cooked, cubed chicken or turkey breast along with the parsley. You may also substitute chicken stock for the vegetable stock if you would like.

Spanakopita (Spinach and Cheese Pie)

Prep Time: 50 Minutes
Cook time: 40 Minutes
Servings: 12

1 pound frozen phyllo dough, thawed according to package instructions
1 10-ounce package frozen chopped spinach, thawed
1 bunch scallions, finely chopped
1 garlic clove, minced
¼ cup olive oil
½ cup feta cheese, crumbled
½ cup ricotta cheese
¼ cup Parmesan cheese, grated
1 egg
1 tablespoon fresh dill, finely chopped
freshly ground black pepper, to taste
1 cup butter, melted

Preheat over to 350 degrees.

On a flat surface, roll out phyllo dough and cover with wax paper and a damp towel.

Sauté spinach, scallions, and garlic in olive oil until tender. Cool slightly and drain oil from pan.

In a large bowl, mix cheeses, egg, dill, and pepper. Add cooked spinach mixture to cheese mixture and blend thoroughly.

Butter a 9 x 13 baking pan. Spread 6 sheets of phyllo on the bottom of the pan, using a pastry brush to brush each layer with butter. Spoon the spinach filling over the phyllo layers, and cover with 6 more sheets of phyllo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 minutes, or until top is golden brown. Let stand 15 minutes then cut into squares and serve warm.

Appetizer Twist: For cocktail parties, use this recipe to make 60 small triangle portions. Cut phyllo dough into 3 x 11 inch strips. Using a pastry brush, brush one strip of phyllo with melted butter, keeping remaining strips covered with a towel. Place 1-2 teaspoons of cooled filling on one end of the strip. Fold into a triangle as if folding a flag. Continue folding triangle to end of strip. Brush outside of triangle with butter. Repeat with remaining strips. Lay triangles seam side down, at least an inch apart, on a lightly buttered cookie sheet. Bake in preheated 350 degree oven for 20 minutes or until golden brown and puffed. Serve hot.

Amygdalopita (Greek Almond Cake)

Prep Time: 30 Minutes
Cook Time: 25 Minutes
Servings: 12

14 eggs
1 cup sugar
1 tablespoon baking powder
¼ cup brandy
1 tablespoon vanilla
3 cups ground almonds
2 ¼ cups toasted bread crumbs
cinnamon for sprinkling
whipped cream for garnish

Syrup:
3 cups sugar
3 cups water
1 cup brandy
juice of 1 lemon

Beat eggs using mixer, then add sugar and mix to combine. Mix baking powder with brandy and vanilla, and add to egg mixture. Mix half the almonds with the bread crumbs. Add a little at a time to the other mixture.

Grease a 9 x 13 casserole dish. Pour mixture into dish and top with the rest of the almonds. Sprinkle cinnamon over the top. Bake at 350 degrees for 25 minutes.

While the cake is baking, prepare the syrup. Boil the sugar and water until reduced to half. Remove from heat and stir in brandy and lemon.

When cake is done, remove from oven and cut vertical slits into cake approximately 2 inches apart. Then cut diagonal slits. Pour syrup over cake and let cool completely. Slice and serve with a dollop of whipped cream on top.

This information is presented by:

Connie Taylor
Keller Williams
ConnieTaylor@KW.com
www.AmarilloDreamHomes.com

Information is deemed to be reliable, but is not guaranteed.