-=> Ben Collver wrote to Dave Drum <=-

 DD> Here is the recipe I got from the ladies at the St. Anthony's Hellenic
 DD> Orthodox Church's "Greek Fest". I made it once just to see if mine was
 DD> as good as theirs. Dang, that was a lot of dolmas. When I get a "jones'
 DD> next time, I'll sit on it until Festival time and let them do the cooking.

 BC> Thanks for the recipe!  I've already missed prime grape leaf season,
 BC> but perhaps next year i will try it out.  I could see making them once
 BC> a year.

Although my ancestry is (mostly) northern European I would make a decent Greek as I really like their cooking. Here's another that I like --

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spanakopita (Greek Spinach Pie)
 Categories: Greens, Vegetables, Herbs, Cheese, Pastry
      Yield: 8 servings

      6 lb Fresh spinach; washed in
           - several changes of water,
           - coarse chopped
      4 tb Extra-virgin olive oil
      2 lg Yellow onions; fine chopped
      2 bn Scallions; trimmed, thin
           - sliced
    1/2 c  Fine chopped fresh dill
    1/2 c  Fine chopped fresh parsley
    1/4 lb Feta; crumbled
    1/4 c  Long-grain rice
           Salt & fresh black pepper
    1/2 lb Frozen phyllo dough; thawed
      6 tb Unsalted butter; melted,
           - more for greasing

  To a large cast-iron skillet set over medium-high heat,
  add 2 tablespoons of the oil and the spinach, working in
  batches if necessary. Cover and cook, stirring
  occasionally, until wilted, 5-8 minutes. Transfer to a
  large bowl.

  To the empty skillet, add the remaining oil and turn the
  heat to medium-low. Add the onions and scallions and
  cook, stirring occasionally, until soft, 15-20 minutes.
  Scrape the cooked onions into the bowl with the spinach,
  then add the dill, parsley, feta, rice, and salt and
  black pepper to taste. Stir to combine. When the skillet
  is cool enough to handle, wipe it out and place it on
  the counter.

  Position a rack in the center of the oven and set @
  350+|F/175+|C.

  Working quickly so that the pastry doesnCÇÖt dry out,
  brush the top sheet of phyllo with melted butter and
  line the bottom of the skillet with it. Repeat with 9
  more sheets, fanning the edges out toward the edge of
  the pan and ensuring the bottom is fully covered (let
  any excess dough creep up the sides). Spoon the filling
  into the pan and spread evenly to fill the pan. Drape
  the remaining layers of phyllo over the filling one at a
  time, brushing each with butter. Brush the top layer
  with butter, then neatly fold the overhanging phyllo
  over the top of the pie. Brush all over with any
  remaining butter. Bake until golden and puffy, about 1
  hour.

  Cool for 30 minutes before serving.

  Yield: serves 8

  BY: Diane Kochilas

  RECIPE FROM: https://www.saveur.com

  Uncle Dirty Dave's Archives

MMMMM


... "The surest way to make a monkey of a man is to quote him." Robert Benchley

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