Special Dinner: Rack Of Lamb and Spanakopita



Greek Spinach & Feta Pie (Spanakopita)


For the Spinach and Feta Filling
Three 10 oz frozen chopped spinach packages, thawed and well-drained
1 cup flat-leaf parsley, stems trimmed, finely chopped
1 massive onion, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
4 eggs
7 oz high quality feta cheese, crumbled
2 teaspoons dried dill weed
Freshly-ground black pepper

For the Pastry
1 16 oz package deal Fillo Dough {pasty sheets}, thawed
1 cup additional virgin olive oil, extra if wanted


Preheat the oven to 325 levels F.
Earlier than you start mixing the filling, ensure the spinach could be very effectively drained, and squeeze out any extra liquid by hand.

To make the filling: In a mixing bowl, add the spinach and the remaining filling substances. Stir till all is effectively mixed.

Unroll the phyllo (fillo) sheets and place them between two very frivolously damp kitchen cloths.

Put together a 9½” X 13″ baking dish by brushing the underside and sides of the dish with olive oil.

To assemble the spanakopita: Line the baking dish with two sheets of phyllo (filo) letting them cowl the perimeters of the dish in addition to the underside of the dish.

Brush with olive oil. Add two extra sheets in the identical method, and brush them with olive oil. Repeat till half of the phyllo (fillo) is used.

Subsequent, evenly unfold the spinach and feta filling over the phyllo (fillo).

Prime with two extra sheets, and brush with olive oil. Proceed to layer the phyllo (fillo) sheets, two at a time, brushing with olive oil, till you could have used up all of the sheets.

Brush the very high layer with olive oil.
Fold the sifted down on the highest layer.
Brush effectively with olive oil.
Bake within the 325 levels F heated oven for 1 hour, or till the phyllo (fillo) crust is crisp and golden brown.

Take away from the oven. Let relaxation when you cook dinner the lamb. Lower into squares to serve.



Rack of Lamb 


For the lamb marinade:
5 garlic cloves, grated
2 tablespoons additional virgin olive
1 cup chopped contemporary herbs (resembling parsley, thyme, chives, oregano, and rosemary
Juice and zest of 1 lemon

For the rack of lamb:
1 lamb rack, about 1 ½ lbs
Kosher salt and floor black pepper
½ cup Italian-flavored Panko crumbs

Tzatziki Sauce, recipe under


Mix the marinade substances in a big ziplock plastic bag.
Season the lamb throughout with kosher salt and pepper.
Place the rack of lamb within the bag with the marinade. Seal the bag and transfer the lamb round within the bag to coat the lamb evenly. Let the lamb marinate for 20 to half-hour at room temperature (or in a single day within the fridge in case you have the time.

When you refrigerated the lamb, convey it to room temperature.

Warmth the oven to 450 levels F and place an oven rack on the highest ⅓ of the oven.

Organize the lamb rack (bone facet pointing up) in a foil-lined baking pan. Place the pan on the oven rack for quarter-hour.

Fastidiously take away it from the oven and switch the rack of lamb to the opposite facet. Sprinkle with panko crumbs.

Return to the oven and cook dinner for one more 5 to 10 minutes relying on how you want your rack of lamb (rack of lamb is often served uncommon or medium-rare, however you too can serve it medium).

To keep away from overcooking the lamb, use an instant-read thermometer to find out if the lamb is completed to your liking. For uncommon, the inner temperature ought to attain 125 levels F and for medium-rare, it ought to learn round 135 levels F. Examine and take it out of the oven 5 levels earlier than it reaches the temperature you’re in search of. Because the lamb rack rests, the temperature will rise.

Take away from the oven and tent with foil. Permit the lamb about 10 minutes to relaxation (the temperature will rise and the lamb will proceed to cook dinner some extra).

Lower the lamb chops in between the bones and organize them on a platter and serve with the Tzatziki Sauce.



Tzatziki Sauce


1 medium cucumber, peeled and sliced
1 teaspoon kosher salt divided
2 garlic cloves, peeled, finely grated
1 teaspoon white wine vinegar
1 tablespoon Additional Virgin Olive Oil
2 cups plain Greek yogurt
¼ teaspoon floor pepper
1 teaspoon dried dill
½ cup crumbled feta cheese


Use a field grater to manually grate the cucumber.
Toss the grated cucumbers with ½ teaspoon kosher salt. Let drain in a colander for 10 minutes. Squeeze the salted cucumbers to extract any liquid.

In a mixing bowl, place the garlic with the remaining ½ teaspoon salt, vinegar, and further virgin olive oil. Combine to mix.
Add the grated cucumber to the bowl with the garlic combination. Stir within the yogurt, and the remaining substances.

Cowl and refrigerate for a number of hours for the flavors to develop.

Tomato Salad


2 cups grape tomatoes
¼ of a crimson onion sliced
¼ teaspoon Greek seasoning
2 tablespoons French dressing


Mix the substances in a serving bowl. Depart at room temperature till serving time.


Leave a Reply

Your email address will not be published. Required fields are marked *