Mouthwatering Tzatziki, Souvlaki, and Spanakopita Recipe – Orektiko

If you’re looking ​to treat ​yourself ⁣to a feast full of traditional Greek flavors, look no further than‌ this⁢ mouthwatering recipe. With Tzatziki, ​Souvlaki, and Spanakopita on the menu, your taste buds are sure to be⁣ delighted with every bite.

Tzatziki

• 1 cucumber, peeled and seeded
• 1 tsp salt
• 1 ‍cup plain⁤ Greek⁤ yogurt
• 2 ‌cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp fresh dill, chopped

Instructions:

1. Grate the cucumber and place in a fine-mesh strainer⁤ over a bowl.
2. Sprinkle ‍salt over the grated cucumber and let it⁤ sit for 10 minutes to allow excess moisture to drain out.
3. Meanwhile, combine the Greek yogurt, ⁣minced‌ garlic, olive oil, red wine vinegar, and fresh ​dill in a bowl.
4. Squeeze the excess moisture from the cucumber and add it to the⁣ yogurt mixture. Stir ⁣to combine and refrigerate until ready to⁢ serve.

Souvlaki

• 1 ⁤lb‌ boneless, skinless⁤ chicken breast, cut into ⁤bite-sized pieces
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1‌ lemon, juiced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In ​a medium bowl, ⁢whisk together the‌ olive oil, minced garlic, lemon juice, dried oregano,​ salt, and pepper.
2. Add the chicken pieces ‍to⁣ the bowl and toss⁣ to coat evenly.
3. Cover‍ and refrigerate for at least ⁢30⁢ minutes ‍(or⁤ up to 2 ‌hours).
4. Preheat grill to medium-high heat.
5. Thread the marinated chicken pieces onto skewers and grill for 12-15 minutes, turning occasionally, until the chicken is cooked through and nicely charred.
6. Remove ‌from grill and let rest for a few minutes before serving.

Spanakopita

• 1 lb fresh spinach, washed and⁣ trimmed
• 4 green⁢ onions, sliced
• 1/2 cup fresh dill, chopped
• 1/2 cup ‍fresh parsley, chopped
• 4 oz feta cheese, crumbled
• 2 eggs, beaten
• Salt and pepper to taste
• 12 sheets phyllo dough, thawed
• 1/2 cup unsalted butter, melted

Instructions:

1. Preheat oven to ‍375°F. Grease a 9×13⁣ inch baking‌ dish.
2. In a large bowl, combine the spinach, green onions, dill, parsley, feta cheese, and beaten eggs.
3. Season with salt⁤ and pepper to taste.
4. Layer 6 sheets of phyllo dough in the bottom of the prepared baking dish, brushing each sheet with melted butter.
5. Spoon the‍ spinach and feta mixture over the top of the phyllo layers.
6. Layer the remaining 6 sheets of phyllo dough on top of the spinach​ mixture, brushing each sheet with melted butter.
7. Bake for 35-40 minutes, or until the phyllo is golden‌ brown and crispy.
8. Remove ⁤from oven and let rest for a few minutes before slicing and serving.