Today my oldest son turned 18.
As we normally do in our house, we let him pick what he wanted for dinner. His choice? Greek food. However, not Greek take-out or going to one of the two local Greek restaurants...he wanted Mom to cook Greek food at home.
I had him sit down with me and we looked up a variety of Greek recipes on Pinterest. Once he found some he was interested in, I got to work on compiling my list of needed ingredients and prepping the kitchen.
Chicken pitas using the crock-pot, (a recipe we use often) with Spanakopita (we used the Betty Crocker recipe linked at Pinterest) and a salad blend that we simply call Greek Salad.
Considering it was the first time I have ever attempted Spanakopita - I was very pleased!
The boys did not try any, but my husband - my dad - and I each really enjoyed this spinach dish.
Additionally, the salad was a revamp of other salads we have had before using the ingredients we had on hand. We have enough for leftovers, so I'm sure it will be even better tomorrow!
- 1 can medium pitted ripe olives, drained
- 1 pint cherry tomatoes, rinsed and dry
- 1 1/2 cups crumbled feta cheese
- 1/2 cup chopped Italian parsley
- 1/2 large red onion, diced
- 1 TBS minced garlic
- 2 TBS extra virgin olive oil
- 2 TBS lemon juice
- salt & pepper to taste
**HINT: Don't forget to add the salt and pepper to the spinach for the Spanakopita, or add more cheese and skip the salt entirely. The Greek Salad would be a FABULOUS appetizer or afternoon snack, just add some crispy Pita chips.**