I have a very good friend who is originally from Greece.  A few years ago, we took a trip together and thoroughly enjoyed seeing the sites and tasting the foods.

Today is her birthday – Happy Birthday Venetia!!

In honor of her birthday, I decided to make some Greek cuisine for dinner.

Our menu included (serves 3):

Kolokithopitta (Zucchini Pie)
1 zucchini, unpeeled and shredded
1 onion, finely chopped
1 clove garlic, chopped
1 T Olive Oil
1 tsp parsley chopped
1/2 tsp dill weed, chopped
1 egg, beaten
1/2 cup feta cheese, coarsely chopped
salt and pepper, to taste
4 sheets filo pastry, cut in fourths
2 T butter, melted
Preheat the oven to 350 degrees. Over low heat, saute the zucchini, onions and garlic in the oil until browned, stirring occasionally. In a bowl, combine the remaining ingredients except the filo and butter.  Butter a 5×7 pan. On the bottom, place 8 pieces of filo dough, each sheet brushed with butter.  Spoon the zucchini mixture over the filo.  Cover with 8 more pieces of filo, each brushed with butter.  Brush the top with butter.  Bake in the preheated oven for 45 minutes.  Cool slightly and cut into six pieces.

Salata (Greek Salad)
20 grape tomatoes, cut in half
1 cucumber, chopped
1 green pepper, seeded and chopped
1 onion, finely chopped
1 clove garlic, chopped
1 T Olive Oil
1 tsp vinegar
1/2 cup feta cheese, coarsely chopped
salt and pepper, to taste
Combine all vegetables.  Serve with feta sprinkled on top. Most Greek salads have olives on top.  But, since I don’t like olives, I don’t have any in my refrigerator.

Psimeno Arni Pilafi (Baked Lamb Pilaf)
8 ounces lamb stew meat
1 T tomato paste
1 tsp oregano
1 clove garlic, chopped
1 T Olive Oil
1 cup brown rice
1 cup vegetable broth
salt and pepper, to taste
Preheat the oven to 350 degrees. Combine tomato paste, oregano, garlic and oil.  Coat the chicken pieces with the mixture and place in a baking dish.  Bake in preheated oven for 30 minutes.  Add rice and broth.  Cover and cook for an additional 30 minutes.