The wheel in the sky keeps on turnin'...

Today I am handing over a delicious lineup for a Mediterranean meze that is vegetarian. First Spanikopita, or spinach pie, is a Greek savory pastry. It belongs to the burek family of pastries with a filling of chopped spinach, feta cheese, onions, and spices (I added mushrooms). Secondly, deep fried falafel balls made from chickpeas. These are believed to have originated in Egypt as an alternative to meat during lent. Today they are widely popular as street food, often served in pitas with sauce. Lastly, stuffed peppers adorn the table. These peppers have a combination of artichokes, feta, ricotta, bountiful amounts of oregano and cream cheese. I chose to use hot peppers, therefore the cheese acted as a cooling agent. All of these items may be prepared in advance, and then reheated prior to being served. I have also injected recipes for tzatziki (which I have used in previous posts) and a yogurt based smokey red pepper sauce. Both sauces may accompany all the hors d'oeuvres presented. I served these with homemade flatbread and pita alongside hummus. Garnishes such as tomatoes, red onions, pepperoncini, or olives are an attractive idea for visitors that would consider relishing a falafel pita. You will discover these recipes simple to prepare, and leading crowd pleasers. I encourage you to invite a few friends over for a Mediterranean cocktail party.

Spanikopita

1 box frozen phyllo sheets, thawed

2 bags frozen spinach, thawed and squeezed

1 medium onion diced

2 C baby bella mushrooms chopped

3 garlic cloves chopped

1 C feta crumbled

1/4 C ricotta cheese

1 egg

dash of grated nutmeg

3 T butter melted

salt and pepper

Saute onions, garlic, and mushrooms in 2 tablespoons olive oil over medium heat until translucent and tender. Season with salt and pepper.

Combine cooked veggies with spinach, cheeses, ricotta, egg and nutmeg.

Take one sheet of phyllo at a time, keep others covered with a damp cloth. Fold the sheet into half then half again (2 folds) vertically. Take 1 hefty teaspoon and place in the top right corner (this will seem like alot of filling). Fold diagonally to make a triangle. Then fold the triangle down, then to the right. Keep folding following this pattern, until all sides are sealed more than once. If there is still phyllo when you feel that it is sealed properly you may trim the excess. Melt butter and brush on all sides, place on a baking sheet. Continue until filling is gone. Bake at 350 for 10-12 minutes, until golden and crispy.

These are bite size, but may easily be made larger simply use 2 sheets instead of 1. Then only fold in half once. Continue with instructions and bake accordingly. If you do not want to deal with the phyllo, you may purchase the pre-made phyllo shells and place the filling inside before baking.

These may be made ahead and preheated in the oven at 200 degrees.

Fried Falafel Balls

1 can chickpeas, rinsed and drained

1 egg

1 small onion diced

1 serrano pepper diced

2 cloves garlic diced

2 T chopped fresh cilantro

2 T chopped fresh parsley

juice of 1 lemon

2 t ground cumin

salt and pepper

vegetable oil for frying

Saute onions, garlic, and pepper in 2 tablespoons olive oil over medium heat until translucent and tender.

Combine chickpeas, sauteed veggies, herbs, lemon juice, egg, and cumin in a food processor and process until smooth. Taste and season with salt and pepper accordingly.

Place dollops of 1 T on a baking sheet lined with parchment paper (the mixture will be fairly loose). Cover and place in freezer for 30-60 minutes. Heat 2 1/2 inches of oil, fry in batches until golden and crisp, about 4 minutes. Place on paper towels to drain excess oil.

These may be made ahead and preheated in the oven at 200 degrees.

Tzatziki Sauce

1 C plain Greek yogurt

1/2 large cucumber grated

3 cloves garlic grated

1 T fresh chopped dill

1 T fresh chopped mint

juice of one lemon

salt and pepper to taste

Combine all ingredients.

Yogurt Pepper Sauce

1 C plain Greek yogurt

1 roasted red pepper

2 cloves garlic grated

2 t smoked sweet paprika

2 t lemon juice

salt and pepper to taste

Combine all ingredients in a food processor and process until smooth.

Greek Stuffed Peppers

5-6 jalapeno peppers

5-6 hot Hungarian wax peppers

1 C cream cheese

1/2 C feta cheese crumbled

1/2 C ricotta cheese

1 C chopped artichokes

1 T chopped fresh oregano

1 T dried oregano

Cut tops off pepper, take out ribs and seeds. Combine all other ingredients in a bowl. Stuff each pepper. Place on baking sheet. Chill in the freezer for 20 minutes, so inside mixture becomes firm. Bake at 375 for 20 minutes, until peppers seem soft. If some filling spills out, that is ok just pile it on top of the peppers.

salt and pepper

Until tomorrow...Peace.