Greek Platter (Barefoot)

By LDenvir

Ingredients

• Level:
• Greek Platter
• 20122012, Ina Garten, All Rights Reserved
• Prep Time:30 minInactive Prep Time: -- Cook Time:1 hr 15 min
• Intermediate
• Serves:
• 4 to 64 to 6 servings
• Ingredients
• Sliced Spinach Pie, cut in slices (see recipe)
• Hummus (see recipe,) drizzled with olive oil and topped with toasted pine nuts
• Sliced feta, drizzled with olive oil
• Greek olives
• Sliced tomato
• Whole tomato
• Grape leaves stuffed with rice
• Pita bread, cut in triangles
• Directions
• Arrange the food items decoratively on a platter and serve.
• Spinach Pie:
• 3cups3 cups chopped yellow onions (2 onions)
• 2tablespoons2 tablespoons good olive oil
• 2teaspoons2 teaspoons kosher salt
• 1 1/2teaspoons1 1/2 teaspoons freshly ground black pepper
• 3(10-ounce) packages3 (10-ounce) packages frozen chopped spinach, defrosted
• 66 extra-large eggs, beaten
• 2teaspoons2 teaspoons grated nutmeg
• 1/2cup1/2 cup freshly grated Parmesan cheese
• 3tablespoons3 tablespoons plain dry bread crumbs
• 1/2pound1/2 pound good feta, cut into 1/2-inch cubes
• 1/2cup1/2 cup pignoli (pine nuts)
• 1/4pound1/4 pound salted butter, melted
• 6sheets6 sheets phyllo dough, defrosted
• Preheat the oven to 375 degrees.
• In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly.
• Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli.

Preparation

Step 1

Hummus:
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
4 garlic cloves, minced
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes Tabasco sauce
Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed. Taste for seasoning and serve chilled or at room temperature. Yield: 2 cups.