No picture on today's recipe, but the title alone should be enticing enough.  These are so good.  The weather was warmer yesterday--sort of a tease, though, since it's only March.  But it made me think of summer and grilling outside and this recipe came to mind.  The nice thing about this one is that you can easily use a grill pan or George Foreman to make the burgers.  And if you're not a lamb fan, substitute beef or turkey and they'll still be awesome.  As I said, I love all things with feta cheese, so this recipe makes me happy.  Practice making it now so you can make it for summer gatherings and pool parties!

Greek Lamb Feta Burgers w/ Cucumber Sauce
(serves 4)
4 large unpeeled garlic cloves
1 1/4 pounds ground lamb
1/2 cup crumbled feta cheese
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 large cucumber, peeled and diced
3/4 cup sour cream
1 tablespoon minced fresh mint leaves
1 teaspoon red or rice wine vinegar
1 clove garlic, minced
4 large, thin tomato slices
4 small (4 inch) pita breads


Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.

Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.

Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.

Grill burgers for about 4 to 5 minutes per side for medium to medium-well burgers.

Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.

 

     Spanikopita is the Greek version of a spinach pie.  Instead of bread dough, you use phyllo dough instead.  The result is a flaky, flavorful dish that is sort of the savory form of baklava.  This is a recipe my mom has made for years and when you try it, you'll know why it's one of my favorites.  Oh, and if you make it for a dinner party, you can put it together a day ahead and just wait to bake it until the last minute.  I love when this is an option!


Spanikopita   
(Greek Spinach Pie)

Yield: 12-24 servings (depending on how small you cut the pieces)
 
Ingredients:

2 lbs (or 2 10-oz. boxes) frozen spinach, chopped
½ cup butter or margarine, melted
10 sheets phyllo pastry
½ lb feta cheese or Gruyere or cheddar
1 cup small curd cottage cheese
3 eggs, well beaten
Freshly ground black pepper, to taste
Freshly grated nutmeg
Salt to taste


Microwave spinach according to package directions.
  Preheat oven to 375 degrees.  Butter an 11 x 17 inch jelly roll or similar baking pan.  Brush butter on each of 5 phyllo sheets, place on bottom of pan.  (Keep remaining sheets covered with a damp cloth.)

Drain spinach and stir in feta cheese, cottage cheese, eggs, pepper, nutmeg, and salt.
  Place spinach mixture on phyllo sheets in baking dish; make certain to spread filling almost to edges of the pastry.

Place remaining phyllo sheets on top, brushing butter on each sheet as you assemble.
  (You can bake this dish later if you prefer; it keeps well in the refrigerator wrapped in foil.)

Cover baking sheet with foil and bake for 30 minutes.
  Remove foil and continue baking until golden brown.  Cut into squares or diamonds and serve immediately.