OPA!

Last week’s dinner theme was “Greek”! Gyros have to be one of my favorite things, but one thing I
have learned…Greek food is not cheap to make! But is it worth it? Tastebuds say “Yessss!”

Main Course: Gyros w/ Tzatziki Sauce

Prepared by: Sabrina

2 lbs Gyro Meat (makes 6-8 gyros)
Pitas (or flatbread)
Red Onion
Tomato
2 cups plain Greek Yogurt
1 ½ medium Cucumber
¾ Garlic Clove
1 Tablespoon Dill
3 Tablespoons Lemon Juice
Salt to Taste

Directions (Sauce): It’s best to make the tzatziki sauce (ahem…”cucumber sauce”) hours before the
meal so all the flavors blend well together. If you do not have Greek yogurt, you may strain regular
plain yogurt (if you don’t have a yogurt strainer…and honestly – who does??)– by using coffee filters to
remove excess liquid.
Peel and seed cucumbers and place in a strainer above a bowl.
Heavily salt the cucumbers (about a tablespoon…this is to pull some of the moisture out of the
cucumbers)
Let cucumbers strain for about 30 minutes. Not much liquid to be removed, but enough!
In large bowl, add greek yogurt
With paper towel, dry off/soack up the cucumbers, and dice them.
Chop/blend the cucumbers, garlic,and dill (add to yogurt)
Stir it up, add lemon juice, and a pinch of salt to taste!
Let refrigerate for at least 2 hours for flavors to blend.

Directions (Gyros): Pan fry gyro meat until browned (but not crispy) on both side. ( I like to place them
on a paper towel to absorb any grease first….maybe I just do this because they are cut in strips like
bacon)
Grab your pita, place gyro meat, tomato slices, and red onion, add tzatziki sauce and enjoy!

Side Dish: Greek Salad

Prepared by: Kala

4 Cups Raw Spinach
1/2 Cup Artichoke Hearts
8 Cherry Tomatoes (in halves)
½ Cup Feta Cheese

8 Peppadews
¼ Cup Red Onion
2 Tablespoons Olive Oil
1 Tablespoon Red Wine Vinegar
1.5 teaspoons Oregano
1.5 teaspoons Basil
Salt and Pepper to taste

Directions (Per salad): For the dressing, mix Olive Oil, Vinegar, Oregano, Basil, salt and pepper. Split
Salad ingredients among 4 bowls and add the dressing to each!

And another side:  Stuffed Peppadews

Prepared by: Kala

Easy Peasy - stuff Peppadews with either feta or goat cheese (tonight we used feta)!  YUM!

Dessert: Baklava

Prepared by: Stephanie

1 (16oz) pkg Phyllo Dough
1 lb Chopped Nuts
1 Cup Butter
1 Cup Water
1 Cup Sugar
½ Cup Honey
1 teaspoon Vanilla
1 teaspoon Ground Cinnamon

Directions:
Preheat oven to 350.
Grease 9x13 pan.
Chop nuts and toss with cinnamon, set aside.
Unroll phyllo dough and cut whole stack in half to fit in pan.
(Cover phyllo w/ dampened cloth so it doesn’t dry out while you are preparing in the pan section)
Place 2 sheets of dough in pan and butter thoroughly. Repeat until you have 8 sheets layered.
Sprinkle 2-3 Tablespoons of cinnamon nut mixture on top.
Top with 2 sheets of dough, butter and nuts (layered). The top layer should be 6-8 sheets deep.
Using sharp knife, cut into diamond or square shapes.
Bake for 50 minutes (until golden crisp)
While baking, boil sugar and water until sugar is melted, then add vanilla and honey and simmer for 20
minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool.

Time consuming? Yes. Messy? Yes. Worth it? YES!

Next up: Italian Night! Until next time, “OPA!”