º to ½ cup olive oil, plus more for the baking dish 6 thick/large scallions, white and light-green parts, trimmed and chopped (½ cup) Three 10-ounce packages frozen chopped spinach, kale and/or ...

Makes 1 (9-inch) top and bottom crust. Ingredients: 2-1/2 cups all purpose flour; 3/4 teaspoon salt; 2/3 cup olive oil, partially frozen; 4 to 8 tablespoons ice water ...

1/4 cup extra virgin olive oil. 2 cups milk. 145 grams (1 cup) fine cornmeal. 1 cup water, as needed. 1. If using spinach, wash the leaves, then steam, in batches if necessary, for 1 to 2 minutes ...

1/4 cup extra virgin olive oil. 2 cups milk. 145 grams (1 cup) fine cornmeal. 1 cup water, as needed. 1. If using spinach, wash the leaves, then steam, in batches if necessary, for 1 to 2 minutes ...

10-inch unbaked oil pie crust or to fit a 9-inch deep pie pan Prepare your pie crust first while you preheat your oven to 325-degrees. Place the unbaked crust in a well-greased 10-inch or nine ...

In summer, I find myself leaning vegetarian for the most part. I want ultrasimple meals: feta, tomatoes, olive oil, bread. They seem to somehow veer Greek, more often than not, and I want to eat ...

Greek Potatoes. Greek potatoes are roasted with olive oil, lemon juice, garlic, and oregano, resulting in a flavorful, crispy dish. Perfect as a side for any meal, these potatoes bring a taste of ...

Essentially this pie is made from full-fat Greek yogurt and melted chocolate in a chocolate-graham-cracker crust. It’s cold, creamy, sweet, and just tangy enough to remind you that those ...

Dissolve the yeast in the water, add the sugar and allow to sit until the mixture is creamy, about 5 minutes. Beat in the egg and the olive oil.

1/4 cup extra virgin olive oil. 2 cups milk. 145 grams (1 cup) fine cornmeal. 1 cup water, as needed. 1. If using spinach, wash the leaves, then steam, in batches if necessary, for 1 to 2 minutes ...