Greek it up!

So we had Greek night at cookbook - so below are the 2 recipes we made.  The dip was SUPER easy and SUPER yummy!  We just ate it with crackers - but you could do pita bread too! 

The Briam was really easy prep - but takes an hour to cook.  Half of us thought it was really good (feta cheese on top made the meal) - makes WAY more than a side dish for 5!  You could have this as the main course too -- and we thought eggplant (as well as zucchini) would have been really good too.  The other half of the group thought it didn't have much flavor - so feel free to add more herbs that would give it a little more kick.

Greek Dip

Serves 5

Ingredients:

1/3 cup crumbled feta cheese

1/3 cup grated parmesan cheese

8 oz package cream cheese, softened

1 tablespoon sun-dried tomato pesto (found in the tomato sauce aisle)

Blend the feta cheese, parmesan cheese, cream cheese, and sun-dried tomato pesto in a food processor/hand mixer until completely mixed.  Serve immediately or chill overnight.

Briam - Greek side dish

servings : side dish for 10 / main meal for 5

Ingredients:

4 large potatoes

1/2 cup olive oil, plus more dor drizzling

1 medium onion, diced

4 cloes garlic, minced

1/2 cup dry white wine

1/2 cup fresh dill, chopped

1/2 cup fresh parsley, chopped

2 cups tomato sauce

1 pinch of dried mint

1 pinch of dried basil

1 lb zucchini, sliced in thin rounds OR eggplant

4 large tomatoes, sliced

salt and pepper to taste

Crumbled feta cheese

Peel and boil the potatoes in generously salted water until nicely tender.  Slice the potatoes into 1/4 inch rounds and set aside.

heat 1/2 cup olive oil in a sauce pan and saute the onions until translucent.  Add the garlic and saute until fragrant, about a minute.  Add the 1/2 cup wine and saute a few minutes more.

Add the herbs, tomato sauce, and about a 1/2 cup of water.  Bring to a boil, cover and simmer for about 15 minutes.

Preheat the over to 425 degrees.

While the sauce is simmering, drizzle some olive oil in the bottom of a rectangular baking pan.  Layer half the potato slices on the bottom of the pan.  Season them lightly with salt.

Top the potatoes with the tomato slices.  Season lightly with salt / pepper.  Next add the remaining potatoes.  Season lightly with salt and top with half of the tomato sauce.

Next add the zucchini/eggplant and top with the remaining sauce.  Bake in a 425 degree oven for 1 hour or until the veggies have cooked through and are tender.  Top with feta cheese to serve.