Welcome to Greek Week!

I know its been a while since we've done a theme-dinner week, but it's back and this time the theme is Greek food! We're working with recipes from Andy Harris' cookbook, Modern Greek. We were going to kick things off tonight with Spanakopita, but we got lazy and decided instead to order a pizza. However, the pizza decision was cast after our 2 pound eggplant was already roasting in the oven. That being said, we did prepare Melitzanosalata (Eggplant Dip). This dip consists of 2 pounds of eggplant (roasted), garlic, a grated yellow onion, red wine vinegar, flat leaf parsley, olive oil and salt and pepper. I liked it (though the roasted eggplant was a bit more green than brown-- I would have preferred brown, so perhaps I needed to roast it for longer) but the Husband wasn't a fan. In case you were wondering the pizza (from Domino's) was okay, the chicken kickers, outstanding as usual.

So, for the rest of Greek Week we've got the following recipes on tap:

Dolmades (stuffed grape leaves) with Pastitsio

Spanakopita with Ktipiti (spicy feta and pepper dip) as an appetizer

Potato, Onion and Caper Salad with Chicken Baked in Yogurt with Spinach and

Fassoulada (Greek Bean Soup) with Eliopsomo (Olive Bread)

As usual, I'll let you know how it goes!