Monday, June 15, 2009
Friday, May 29, 2009
SPANAKOPITA
1 kilo (2.2 lb.) of fresh spinach.
1(1 pound) package of Athens Phyllo dough.
2 large good-looking leeks.
2 green onions, sliced
1-½ cups of good green olive oil.
½ cup cut up fresh dill.
½ pound Greek feta cheese
4 lightly beaten eggs
First clean the spinach from dry and yellow leaves, wash it well, let it drain and then chop it up, medium roughly. Do the same with the leeks and green onions. Put the spinach, leeks, green onions and dill in a deep bowl add salt, pepper and ½ of olive oil and “knead it” until it looses volume and spinach looks wilted and has a dark color.
Add the crumbled feta cheese, lightly beaten eggs and put the mixture aside. Take a nice 9x13 baking deep, lasagna pan dish and brush it with olive oil.
Open the package of the phyllo dough, cover it with a damp towel and start layering one sheet at a time by brushing them with the olive oil. Allow part of the dough to go up on the sides of the pan, because later you will fold them in. You want this to be a somewhat sealed pie on the sides. When you have used half of the dough spread the spinach mixture in it. Continue by layering the rest of the dough. Finish by brushing the top final layer with olive oil. Take the bottom dough that overlies on the ends of the pan and bring in over the top layers of dough. Pat it down and brush with more olive oil. Let that extra dough hang outside the pan and you finish with layering all of it, go back and turn in by folding it at the ends. As you work with this pie you will find out some other little way you like to do this or that! It is your pie; your dough and you are the boss!!
Now before you bake it you HAVE to score it in diagonal pieces. If you do not you will have to find a new way to serve it because the dough gets real crisp and there is no way to cut it in pieces. Bake it in an already heated oven 350 f. For at least one hour or until the phyllo has a light golden baklava color like. Place your rack pretty low, or maybe in the middle rack, since when you use phyllo dough the top gets cooked faster than the bottom.
Enjoy this pie as an appetizer serving it in diagonal pieces in a nice platter or as a main meal if there is nothing else to eat.
1 kilo (2.2 lb.) of fresh spinach.
1(1 pound) package of Athens Phyllo dough.
2 large good-looking leeks.
2 green onions, sliced
1-½ cups of good green olive oil.
½ cup cut up fresh dill.
½ pound Greek feta cheese
4 lightly beaten eggs
First clean the spinach from dry and yellow leaves, wash it well, let it drain and then chop it up, medium roughly. Do the same with the leeks and green onions. Put the spinach, leeks, green onions and dill in a deep bowl add salt, pepper and ½ of olive oil and “knead it” until it looses volume and spinach looks wilted and has a dark color.
Add the crumbled feta cheese, lightly beaten eggs and put the mixture aside. Take a nice 9x13 baking deep, lasagna pan dish and brush it with olive oil.
Open the package of the phyllo dough, cover it with a damp towel and start layering one sheet at a time by brushing them with the olive oil. Allow part of the dough to go up on the sides of the pan, because later you will fold them in. You want this to be a somewhat sealed pie on the sides. When you have used half of the dough spread the spinach mixture in it. Continue by layering the rest of the dough. Finish by brushing the top final layer with olive oil. Take the bottom dough that overlies on the ends of the pan and bring in over the top layers of dough. Pat it down and brush with more olive oil. Let that extra dough hang outside the pan and you finish with layering all of it, go back and turn in by folding it at the ends. As you work with this pie you will find out some other little way you like to do this or that! It is your pie; your dough and you are the boss!!
Now before you bake it you HAVE to score it in diagonal pieces. If you do not you will have to find a new way to serve it because the dough gets real crisp and there is no way to cut it in pieces. Bake it in an already heated oven 350 f. For at least one hour or until the phyllo has a light golden baklava color like. Place your rack pretty low, or maybe in the middle rack, since when you use phyllo dough the top gets cooked faster than the bottom.
Enjoy this pie as an appetizer serving it in diagonal pieces in a nice platter or as a main meal if there is nothing else to eat.
CHICKEN WITH ORZO
INGREDIENTS
1 large cut up chicken
1 pound orzo pasta
1 cup chopped tomatoes
¼ cup olive oil
4 - 5 garlic cloves, minced
Salt and pepper to taste
Wash and dry the chicken pieces well. I always love to cook chicken with skin and bones on. You will need 11x13 baking pan that will eventually hold about five cups of liquid.
Place the chicken pieces into the baking pan and season with salt, pepper, olive oil. Add garlic and tomatoes. Cook in a 370F. oven for about 45 minutes or until meat is tender αnd still has a light color. Then remove from the oven add about 4 cups of salted hot water and return to the oven. Let juices get almost bubbly and real hot and then add the orzo pasta. Make sure the pasta is all over and around the pan. You might have to add extra salt, cook until all pan juices are absorbed and pasta is cooked. Optional accent would be some sundried tomatoe pieces and or sliced kalamata olives.
Serve with a good portion of freshly grated parmesan cheese on top
INGREDIENTS
1 large cut up chicken
1 pound orzo pasta
1 cup chopped tomatoes
¼ cup olive oil
4 - 5 garlic cloves, minced
Salt and pepper to taste
Wash and dry the chicken pieces well. I always love to cook chicken with skin and bones on. You will need 11x13 baking pan that will eventually hold about five cups of liquid.
Place the chicken pieces into the baking pan and season with salt, pepper, olive oil. Add garlic and tomatoes. Cook in a 370F. oven for about 45 minutes or until meat is tender αnd still has a light color. Then remove from the oven add about 4 cups of salted hot water and return to the oven. Let juices get almost bubbly and real hot and then add the orzo pasta. Make sure the pasta is all over and around the pan. You might have to add extra salt, cook until all pan juices are absorbed and pasta is cooked. Optional accent would be some sundried tomatoe pieces and or sliced kalamata olives.
Serve with a good portion of freshly grated parmesan cheese on top
Monday, November 24, 2008
Tuesday, November 11, 2008
You might want to visit the following picasa picture gallery from my recent trip in the United Kingdom. I was kindly invited by the European Christian workshop to speak on outreach through loving table fellowship. My good friend Angie Thomas from Nashville Tennessee came to attend the retreat and be with me as well.
http://picasaweb.google.com/emelirry/UntitledAlbum#
http://picasaweb.google.com/emelirry/UntitledAlbum#
Monday, November 10, 2008
"PHILADELPHIA 2008"
7th Annual women's meeting
Ancient Corinth, Cenchrea
September 30, 2008My dear sisters and friends,
This last weekend God blessed us with two beautiful days and the most sweet fellowship. We all gathered and spent unforgettable time at a seaside hotel right at the ancient port of Cenchrea in Ancient Corinth. This was the first time we took the decision to have the 7th annual womens’ meeting, Philadelphia 2008, away from Athens. Very difficult to believe and equally true was that the Lord blessed our efforts and the meeting was a source of learning God’s word deeper as well as a time of good fellowship, lot’s of laughter, few hours of sleep, fantastic food and above all showered with spiritual blessings.
Lee Burgess was our teacher this year from Nashville, Tennessee. She brought us closer to the understanding of “God’s will in our life”. She addressed her message to eight different nationalities. Her preparation on this very special theme was absolutely wonderful. Translation was provided in Russian and Greek. Harding university helped us by providing a wireless translation system which we wish to purchase our selves when the Lord allows it.
The women who came from far and close were from Bulgaria, Romania, Russia, Ukraine, Nigeria, Phillipines, the United States and Greece. We offered songs and prayers to the Lord. Every nationality took a turn to sing songs in their language. Our mistake, we did not tape it. If there was a competition of harmony, beauty, glorious simplicity, beautiful, fantastic or brilliant offering, we would have a problem of which group to vote.
Our sister Popi, Greek, treated us with a very good lesson on faithfulness and conviction. Sister Mary took us on a history journey to the history and events that took place to the port of Cenchrea during Apostle Pauls departure from this area.
This part of Greece, West Peloponnese, is some of the most beautiful spots in our country. Combined with such a joyful occasion was a brilliant experience and blessing.
We had two more guests from the Unites States as well, Celeste Ortega and Carolyn Hagewood from the Nashville area. Harding university study abroad students honored us with their presence together with their professors, Rebeca Brinley and Tish Elrod.
Plans are already made for our next year’s meeting. September will be the month again.
We are thankful for every one who prayed, worked, sacrificed to make this meeting again possible.
We are greatful and thankful to our Lord for His faithfulness to always meet us where we need Him and bless us
For the sisters in Christ,
Eleni Melirrytos, Athens, Greece
Please remember to visit the picasa picture gallery at the link shown below with pictures from "PHILADELPHIA 2008"
http://picasaweb.google.com/emelirry/7THANNUALWOMENSMEETINGPHILADELPHIA2008#
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