Lentil Soup

2 cups black lentils

1/2 can peeled tomatoes

1 onion, finely chopped

2-3 garlic cloves, chopped

2 carrots, chopped

1 bay leaf

3/4 cup olive oil

salt & pepper

Sort and wash lentils.  Boil for a few minutes and drain.  Plunge lentils into boiling water and add carrots, onion, garlic & bay leaf.  When halfway cooked, add crushed tomatoes, salt, pepper & oil.  Simmer until soft and creamy.  Makes 4-5 servings.  Tastes even better on the 2nd day! 

Spanikopita (Greek Spinach Pie)

This recipe is delicious and easy.  I'm a big fan of just sticking something in the oven and then you can relax and let it cook.  The original recipe has a huge yield (an entire pan of spanikopita) but this is the halved version.

1 package filo dough

1 1/4 lbs. spinach

2 large chopped onions (red taste the best)

1 medium leek, chopped (optional)

1 small bunch dill, chopped

1/2 cup olive oil

salt & pepper

oil for brushing

Wash spinach well and parboil until limp.  Drain well and chop.  Place half the oil in pot and brown onions and leeks slightly.  Add chopped spinach, dill, salt, & pepper and let simmer a few minutes.  Remove from heat.

Grease pan of desired size and roll out 4 sheets of filo to size of pan.  Place 2 sheets in pan, brushing each with oil.  Pour in filling and cover with remaining 2 sheets, brushing oil in between.  Bake in a moderate oven (I usually do about 275 degrees) for 45-60 minutes.  

It goes great with a bit of tzatziki.  I'll post that recipe as well.