Greece is a meeting place between East and West, its cuisine mixing classical Mediterranean cooking with "oriental" influences from the Middle East. Greek food remains true to its roots, like ancient philosopher Epicurus' dictum to "live well and enjoy the simple things in life."
1/2 pound soft cream cheese
1 cup soft butter
2 cups sifted flour
With a fork, combine cream cheese and butter. Cut in the flour. Work with hands until dough forms a ball. Place in waxed paper and chill overnight. Roll out dough 1/3" thick with floured rolling pin on a generously floured surface. Cut in rounds with 1-1/2 to 2" cutter.
1 onion, finely chopped
3 tablespoons olive oil
1 package frozen chopped spinach, thawed and well drained
1 teaspoon salt
1/4 pound feta cheese, crumbled
4 ounces ricotta cheese
1 egg, beaten
Saute onion in olive oil until softened. Add spinach and salt. Cook over low heat until tender. Mix cheese together and stir in egg. Add spinach-onion mixture and mix well. Place a little spinach filling on each round and fold over. Moisten edge so it will hold together. Flute edge with a fork and prick center. Place pastries on cookie sheet and bake in a 425 degree oven for 15 minutes. Serve warm.
Copyright © Judy McCann, 1998-2006