Spanakopita (Spinach Pie)

Ingredients:

• 2lbs baby spinach
• 1 package of filo dough (found in the frozen section)
• 1 bunch green onions, sliced
• 3 cloves of garlic, minced
• 8-10 ounces, feta cheese, crumbled
• olive oil
• pepper
• 3/4 stick unsalted butter, melted

Directions:

1. In a large skillet, sautee garlic and green onions in olive oil, about 6 minutes over medium heat.
2. Remove garlic and onions to a large bowl
3. Using same skillet and working in small batches, cook spinach until wilted and add to bowl with green onions and garlic
4. Add feta cheese to your taste (I like a lot) and mix well
   Melt unsalted butter
5. Open filo dough and slice strips of about 3-4 inches in thickness
6. Working quickly, brush butter thinly onto one strip of filo dough, adding about a 2 heaping tbsp of spinach mixture, until it is gone
7. Fold into triangle shape and place on rimmed baking sheet
8. Brush triangles on the outside with remaining butter
9. Bake for 30-45 minutes (or until triangles are a light, golden-brown) on 325

Greek Pork Tenderloin

The Marinade Ingredients



Mix it up

Don't forget some wine for you

Served with green beans and baby potatoes

Ingredients:

• pork tenderloin, I buy the 2 packs at the wholesale club


• 1 cup white wine, I usually buy Pinot Grigio, but even cheap cooking wine tastes great, just omit salt if you use it


• 1/2 cup olive oil


• 4-5 cloves garlic, smashed


• 1/4 tsp oregano


• 1 small lemon juiced


• 2 bay leaves


• pinch of sea salt


• pepper

Directions:

1. Mix everything in a big bowl, marinade tenderloin overnight, or at least 5-6 hours in fridge


2. Cook on 325, for 45 -65 minutes or until thermometer reaches 155 or juices run clear, pork can be slightly pink in the middle, according to the new guidelines


3. serve with your favorite sides

Note: this is also the marinade for pork souvlaki that I use, but I do not have use of a grill this week

Greek Pork Tenderloin

The Marinade Ingredients



Mix it up

Don't forget some wine for you

Served with green beans and baby potatoes

Ingredients:

• pork tenderloin, I buy the 2 packs at the wholesale club


• 1 cup white wine, I usually buy Pinot Grigio, but even cheap cooking wine tastes great, just omit salt if you use it


• 1/2 cup olive oil


• 4-5 cloves garlic, smashed


• 1/4 tsp oregano


• 1 small lemon juiced


• 2 bay leaves


• pinch of sea salt


• pepper

Directions:

1. Mix everything in a big bowl, marinade tenderloin overnight, or at least 5-6 hours in fridge


2. Cook on 325, for 45 -65 minutes or until thermometer reaches 155 or juices run clear, pork can be slightly pink in the middle, according to the new guidelines


3. serve with your favorite sides

Note: this is also the marinade for pork souvlaki that I use, but I do not have use of a grill this week