What are the benefits of incorporating Mediterranean cuisine, such as a Greek salad and spanakopita, into a PAA diet?
Mediterranean Delight: Greek Salad and Spanakopita Recipe for a Perfect Lunch
Are you in the mood for something light and flavorful for lunch? Look no further than this Mediterranean-inspired Greek salad and spanakopita recipe. The fresh ingredients and savory flavors are sure to satisfy your taste buds and leave you feeling satisfied. So let’s get started!
Greek Salad Recipe
- 2 large cucumbers, chopped
- 2 large tomatoes, chopped
- 1 red onion, thinly sliced
- 2 green bell peppers, chopped
- 1 cup crumbled feta cheese
- 1/2 cup Kalamata olives
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- Salt and pepper to taste
1. In a large bowl, combine the cucumbers, tomatoes, red onion, and bell peppers.
2. Sprinkle the feta cheese and Kalamata olives on top of the vegetable mixture.
3. Drizzle olive oil and red wine vinegar over the salad.
4. Sprinkle with oregano, salt, and pepper to taste.
5. Toss the ingredients together until well mixed.
6. Serve chilled and enjoy!
Spanakopita Recipe
- 1 pound fresh spinach, washed and chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1 cup crumbled feta cheese
- 2 eggs, beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 sheets phyllo dough
- 1/4 cup unsalted butter, melted
1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until softened.
3. Add the spinach and cook until wilted.
4. Remove the pan from the heat and stir in the parsley, dill, mint, feta cheese, eggs, salt, and pepper.
5. Unroll the phyllo dough and cover with a damp towel to keep it from drying out.
6. Take one sheet of phyllo dough and brush it with melted butter.
7. Place another sheet of phyllo dough on top and brush it with butter as well.
8. Repeat this process until you have used six sheets of phyllo dough.
9. Spread the spinach and feta mixture over the phyllo dough.
10. Cover the filling with six more sheets of phyllo dough, brushing each sheet with melted butter.
11. Brush the top layer of phyllo dough with melted butter.
12. Bake for 30-35 minutes, or until the top is golden brown and crispy.
13. Let cool for a few minutes before slicing and serving.
There you have it – a delicious and healthy lunch that transports you straight to the Mediterranean. Enjoy your Greek salad and spanakopita with a glass of white wine or a cold lemonade for a refreshing finish. Bon appétit!
