Had a friend over for dinner who is a vegetarian so I made Spanakopita using the recipe I found a while ago over at Kevin's blog. I've made it several times and it is always a hit.
We also decided to make another of my favourites. I have no idea where I got this recipe but it is so good.
Pies were served with a Greek salad and it MUST be served with tzatziki from Sun Valley! - the best ever! UPDATE Sun Valley on Danforth is no more.
I can't find my photo so I "borrowed" this one.
GREEK MEAT PIE - Kreatopita
1 lb. ground beef chuck, lean
1 lb. ground lamb, lean
2 tablespoons olive oil
2 onions, chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon oregano, crushed
1 cup tomato sauce
pinch of cinnamon
2 eggs, lightly beaten
1 cup freshly grated Parmesan cheese
1/2 cup butter, melted
12 sheets Phyllo pastry
In a skillet, saute ground meat in olive oil with onions until browned. Season with salt, oregano and pepper. Add tomato sauce, cinnamon.
In a small bowl, beat eggs and stir in cheese. When ground meat has cooled, fold in the eggs and cheese mixture.
Butter a 9x13 inch baking pan. Arrange six sheets of Phyllo pastry on bottom of pan, buttering each sheet. Spread a layer of cooled meat mixture evenly on Phyllo. Cover with remaining six sheets, brushing each with melted butter.
Trim edges of Phyllo to fit pan with a sharp knife. Slice through top of pastry to form diamond shapes.
Bake in a preheated 350°F oven until pastry is golden crisp.
May be served hot or cold.