Greek/Mediterranean Cuisine

Greek Tuna Steaks

1/2 teaspoon dried oregano
1 teaspoon olive oil
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) tuna steaks (about 3/4 inch thick)
Cooking spray
4 lemon wedges

Combine the first 5 ingredients in a small bowl, and rub evenly over the tuna steaks. Cover tuna steaks, and marinate in refrigerator 15 minutes.

Heat a large grill pan coated with cooking spray over medium-high heat. Add the tuna steaks, and cook for 5 minutes on each side or until steaks reach desired degree of doneness. Serve tuna steaks with lemon wedges. Makes 4 servings

Spinach Salad with Feta, New Potatoes, and Artichokes

6 small red potatoes (about 1 pound), scrubbed
1 (10-ounce) bag fresh spinach, washed, drained, and stems removed
1 cup Greek Vinaigrette, divided
1/4 cup red onion, thinly sliced into half rounds (about 1/2 small onion)
1 medium cucumber, peeled and cut into 1/4-inch rounds
1 pint cherry tomatoes, halved
1 (14-ounce) can quartered artichoke hearts, drained
1/2 cup pitted kalamata olives, coarsely chopped
1/2 pound feta cheese, rinsed and cut into 1/2-inch cubes
Garnish: fresh basil

Place potatoes in lightly salted water to cover in a large saucepan. Bring to a boil, reduce heat, and simmer 20 to 25 minutes or until tender when pierced with a fork. Drain, cool to room temperature, and quarter. Set aside.

Toss spinach with 1/2 cup Greek Vinaigrette in a large bowl. Transfer to serving platter. Combine potato, onion, and next 4 ingredients in a large bowl. Toss gently with remaining 1/2 cup of Greek Vinaigrette. Arrange vegetables over spinach, and top with feta. Garnish, if desired. Makes 10 to 12 servings

Greek Vinaigrette
1/2 cup red wine vinegar
3 garlic cloves, minced
1 tablespoon fresh chopped basil (or 1 teaspoon dried)
1 teaspoon fresh chopped oregano (or 1/2 teaspoon dried)
1/2 teaspoon dried marjoram (optional)
3 tablespoons lemon juice (about 1 lemon)
3/4 cup olive oil
Salt, to taste
Freshly ground pepper, to taste

Combine first 6 ingredients in a medium bowl. Slowly whisk in oil until blended. Season with salt and pepper. Keep refrigerated in an airtight container for up to 1 week. Makes about 1 1/4 cups

Greek-Style Salad with Spaghetti Squash

3 tablespoons red wine vinegar
2 teaspoons extra-virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
3 cups cooked spaghetti squash
2 cups chopped tomato
1 cup diced cucumber
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup diced green bell pepper
1/4 cup diced red onion
2 tablespoons chopped pitted kalamata olives
1 (15.5-ounce) can chickpeas (garbanzo beans), drained

Combine first 6 ingredients in a bowl; stir well with a whisk. Combine squash and remaining ingredients in a large bowl. Add vinegar mixture; toss well. Cover and chill. Makes 8 servings

Greek Pita Chips

6 white pita rounds
1/2 cup mayonnaise
1 teaspoon Greek seasoning
1 teaspoon paprika

Cut pita rounds in half, and separate each half into 2 pieces. Arrange in a single layer on 2 ungreased baking sheets. Stir together mayonnaise, seasoning, and paprika.

Brush mayonnaise mixture evenly on 1 side of each pita piece. Bake at 375° for 20 minutes or until toasted. Let stand 15 minutes or until cool. Break into pieces. Makes 8 to 10 servings

Avgolemono

6 cups low-sodium chicken broth
3/4 cup long-grain rice
2 cooked chicken-breast halves, skin discarded and meat shredded
2 large eggs, at room temperature
1/3 cup fresh lemon juice
1 lemon, thinly sliced

Heat the broth and rice in a large saucepan to boiling. Reduce heat to simmering; cover and cook 15 minutes or until the rice is cooked. Add the chicken. Remove the soup from heat and cover. Whisk the eggs and lemon juice in a medium bowl until frothy.

Remove about 1 cup hot broth from the soup and slowly add it to the eggs, whisking continually. Slowly stir the warmed eggs into the soup. Ladle into bowls and serve immediately with a slice of lemon. Makes 4 servings

Tomato Tart

Pastry for a 1-crust pie
6 plum tomatoes, each cut lengthwise into 6 wedges
1/2 cup oil-cured olives, pitted
6 ounces Feta cheese
3 tablespoons olive oil
1 tablespoon fresh thyme leaves
1/4 teaspoon freshly ground pepper

Heat oven to 350°. Fit the pastry in a 9-inch fluted tart pan with a removable bottom. Prick the bottom with the tines of a fork. Bake just until the crust begins to brown, 5 to 7 minutes.

Remove the crust from the oven and fill with the tomato wedges. Scatter the olives and cheese on top. Drizzle the olive oil over the tart and sprinkle with the thyme and pepper. Bake 25 minutes or until the crust is golden and the tomatoes are soft. Serve warm or at room temperature. Makes 4 servings

Salad with Shrimp

4 quarts water
1 1/2 pounds large shrimp, peeled and deveined
6 cups torn romaine lettuce
1 1/2 cups halved cherry tomatoes
1 cup (1/4-inch-thick) slices red onion, separated into rings
1 cup cucumber, halved lengthwise and cut into 1/4-inch slices
1 tablespoon chopped fresh flat-leaf parsley
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon extravirgin olive oil
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1/2 cup (2 ounces) crumbled feta cheese
8 kalamata olives, pitted and halved
4 pepperoncini peppers

Bring water to a boil in a large saucepan. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water. Place shrimp in a bowl; cover and chill.

Place lettuce, tomatoes, onion, and cucumber in a large bowl; toss to combine. Combine parsley and next 7 ingredients (parsley through garlic), stirring with a whisk. Spoon 1 tablespoon dressing over shrimp; toss to combine.

Add shrimp mixture and remaining dressing to lettuce mixture; toss gently to coat. Spoon about 2 3/4 cups salad onto each of 4 plates. Top each serving with 2 tablespoons cheese, 4 olive halves, and 1 pepperoncini pepper. Makes 4 servings

Lamb Meat Loaf with Feta Cheese

1/3 cup pine nuts
2 1/2 pounds lean ground lamb
1 green bell pepper, diced
1 onion, diced
2 to 3 garlic cloves, minced
2 large eggs
2 teaspoons pepper
2 teaspoons dried basil
1 teaspoon dried rosemary
1/2 teaspoon salt
1 (4-ounce) package crumbled feta cheese
1 (8-ounce) can tomato sauce
Garnishes: dried parsley flakes, fresh parsley sprigs

Bake pine nuts in a shallow pan at 350°, stirring occasionally, 5 minutes or until toasted. Combine pine nuts and next 9 ingredients; press half of mixture into a lightly greased 9- x 5-inch loafpan. Sprinkle with cheese, and press remaining lamb mixture over cheese.

Bake at 375° for 1 1/2 hours; remove from pan, and place on a rack in a broiler pan. Pour tomato sauce over top; bake 10 more minutes or until done. Garnish, if desired. Serve with toasted pita bread. Makes 8 servings

Greek Pasta Salad

Salad:
3 cups uncooked farfalle (bow tie pasta)
Cooking spray
1 (8-ounce) tuna steak (about 3/4 inch thick)
1/8 teaspoon salt
1 1/2 cups sliced peeled cucumber
3/4 cup (3 ounces) crumbled feta cheese with peppercorns
1/4 cup coarsely chopped red onion
1/4 cup sliced kalamata olives
1/4 teaspoon freshly ground black pepper
12 cherry tomatoes, halved

Dressing:
1/4 cup fresh lemon juice
2 teaspoons extravirgin olive oil
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain; place in a large bowl.

Heat a large grill pan coated with cooking spray over high heat. Sprinkle tuna with 1/8 teaspoon salt. Add tuna; cook 5 minutes on each side or until desired degree of doneness. Remove from pan; cool slightly. Cut tuna into 1-inch pieces. Add tuna, cucumber, and next 5 ingredients (cucumber through tomatoes) to pasta.

To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss gently to coat. Makes 4 servings

Chicken Pitas with Sun-Dried Tomato Vinaigrette

2 tablespoons balsamic vinegar
1 1/2 tablespoons sun-dried tomato oil
1 tablespoon chopped drained oil-packed sun-dried tomatoes
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups shredded cooked chicken breast (about 3/4 pound)
1 cup chopped tomato (about 1 medium)
1/2 cup (2 ounces) grated Asiago cheese
1/4 cup thinly sliced fresh basil
6 (6-inch) pitas, cut in half
3 cups mixed baby greens

Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil. Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves. Makes 6 servings

Veal-and-Artichoke Stew with Avgolemono

Stew:
4 cups water, divided
2/3 cup fresh lemon juice (about 4 lemons), divided
8 medium artichokes (about 10 ounces each)
4 lemons, cut in half
2 1/2 pounds veal round, trimmed and cut into 2-inch cubes
1 1/2 cups coarsely chopped onion
1/2 cup dry white wine
2 (15.75-ounce) cans chicken broth, divided
1/2 cup chopped fresh dill
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Avgolemono:
1 large egg
5 tablespoons water, divided
2 tablespoons fresh lemon juice
1 1/2 teaspoons cornstarch
1/4 cup chopped fresh dill
Lemon wedges (optional)

To prepare the stew, combine 3 cups water and 1/3 cup lemon juice in a large bowl. Working with 1 artichoke at a time, cut off the stem to within 1 inch of base, and peel stem. Remove the bottom leaves and tough outer leaves, and trim about 2 inches from the top of the artichoke.

Cut artichoke in half vertically. Remove fuzzy thistle from bottom with a spoon. Trim any remaining leaves and dark green layer from base. Rub edges with a lemon half; place the artichoke halves in lemon water. Repeat procedure with remaining artichokes.

Heat a Dutch oven over medium-high heat, and add veal, browning on all sides. Add onion, and cook for 5 minutes. Add the wine and 1 can of broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes.

Drain the artichoke halves. Add artichoke halves, 1 cup water, 1/3 cup lemon juice, 1/2 cup dill, 1 can of broth, salt, and pepper to pan; cover and simmer for 30 minutes or until the artichokes are tender. Remove veal and artichoke halves with a slotted spoon. Keep warm.

To prepare avgolemono, combine the egg, 3 tablespoons water, and 2 tablespoons lemon juice in a medium bowl. Combine 2 tablespoons water and the cornstarch in a small bowl; add to the egg mixture.

Add the egg mixture to juices in pan. Bring to a boil, and cook 5 minutes, stirring constantly with a whisk. Serve the sauce over the veal and artichokes, and sprinkle with 1/4 cup dill. Garnish with lemon wedges, if desired. Makes 8 servings

Marinated Green Beans with Tomatoes, Olives, and Feta

2 pounds fresh green beans, trimmed
1 1/2 teaspoons salt, divided
2 garlic cloves, minced
1/4 cup olive oil
1 cup kalamata olives, sliced
2 tomatoes, seeded and chopped
2 tablespoons red wine vinegar
1 tablespoon fresh oregano, finely chopped
1/4 teaspoon pepper
2 (4-ounce) packages crumbled feta cheese
Garnish: fresh oregano sprigs

Place beans in boiling water seasoned with 1 teaspoon salt; cook 6 to 8 minutes or until crisp-tender. Drain. Plunge beans into ice water to stop the cooking process. Place in a shallow serving dish.

Cook garlic in hot oil in a skillet over medium heat 30 seconds or just until fragrant; remove from heat. Stir in olives, next 4 ingredients, and remaining 1/2 teaspoon salt. Pour mixture over beans, tossing to coat. Chill at least 3 hours or overnight. Sprinkle with feta cheese. Garnish, if desired. Makes 8 to 10 servings

Balsamic Marinated Olives

2 (8-ounce) jars ripe olives, drained
2 (7-ounce) jars kalamata olives, drained
2 (7-ounce) jars pimiento-stuffed olives, drained
1/2 cup olive oil
1/2 cup balsamic vinegar
1 tablespoon Italian seasoning

Combine all ingredients; cover and chill at least 8 hours. Let stand 30 minutes at room temperature before serving. Serve with a slotted spoon. Makes 6 cups

Baked Gigantes in Tomato Sauce

1 pound dried gigantes beans or large dried lima beans (about 2 1/2 cups)
1/4 cup extravirgin olive oil
3 cups chopped onion
1 cup chopped celery
1 cup finely chopped carrot
3 garlic cloves, minced
2 teaspoons dried oregano
1 (28-ounce) can crushed tomatoes, undrained
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons dried dill
2 teaspoons honey
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
Cooking spray

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. Cover with water to 2 inches above beans, and bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender. Drain beans.

Preheat oven to 325°. While beans cook, heat oil in a large nonstick skillet over medium heat. Add onion, celery, carrot, and garlic; cook 10 minutes, stirring occasionally. Stir in oregano and tomatoes; simmer 10 minutes.

Stir in parsley, dill, honey, salt, and pepper. Combine the cooked beans and tomato mixture in a 3-quart casserole coated with cooking spray. Bake at 325° for 1 hour. Makes 8 servings

Swiss Chard Spanakopita Casserole

Cooking spray
2 1/4 cups minced white onion
3/4 cup minced green onions
3 garlic cloves, minced
9 cups chopped trimmed Swiss chard (about 1 1/2 pounds)
6 tablespoons chopped fresh parsley
3 tablespoons minced fresh mint
1 cup (4 ounces) crumbled feta cheese
1/2 cup (2 ounces) freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
3 large egg whites
10 (18 x 14-inch) sheets frozen phyllo dough, thawed

Preheat oven to 350°. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add white onion; sauté 7 minutes or until golden. Add green onions and garlic, and sauté 1 minute. Stir in chard; cook 2 minutes or until chard wilts. Stir in parsley and mint, and cook 1 minute. Place in a large bowl; cool slightly. Stir in cheeses, salt, pepper, and egg whites.

Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with 3 additional sheets.

Cut phyllo stack into a 14-inch square. Place square in center of a 13 x 9-inch baking dish coated with cooking spray, allowing phyllo to extend up long sides of dish. Cut 14 x 4-inch piece into 2 (7 x 4-inch) rectangles. Fold each rectangle in half lengthwise. Place a rectangle against each short side of dish. Spread the chard mixture evenly over phyllo.

Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with remaining phyllo sheets.

Place 18 x 14-inch phyllo stack over chard mixture. Fold phyllo edges into center. Coat with cooking spray. Score phyllo by making 2 lengthwise cuts and 3 crosswise cuts to form 12 rectangles. Bake at 350° for 40 minutes or until golden.

Note: Cut the phyllo stacks so they fit in and up the long side of the baking dish. Arrange folded section against short edges of dish to encase filling. Makes 12 servings

Hortopita

1 tablespoon olive oil
2 cups thinly sliced green onions
1 1/2 cups minced fennel (about 1 large bulb)
10 cup packaged fresh spinach (about 5 ounces)
8 cups thinly sliced mustard greens(about 8 ounces)
1 1/4 cups (5 ounces) feta cheese
1/4 cup chopped fresh parsley
1 tablespoon dried dill
1 teaspoon dried Greek oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
8 sheets frozen phyllo dough, thawed
Cooking spray
Flat-leaf parsley sprigs (optional)

Preheat oven to 375°. Heat oil in a large nonstick skillet over medium-high heat. Add onions; sauté 4 minutes. Add fennel; sauté 3 minutes. Remove onion mixture from pan; cool. Add spinach to pan; sauté 30 seconds or until spinach wilts.

Place spinach in a colander, pressing until barely moist. Add greens to pan; sauté 30 seconds or until greens wilt. Place greens in a colander, pressing until barely moist. Combine onion mixture, spinach, greens, feta, and next 5 ingredients (feta through black pepper) in a large bowl.

Working with 1 phyllo sheet at a time (cover the remaining dough to keep from drying), place 2 sheets in a 13 x 9-inch baking pan coated with cooking spray. Gently press sheets into bottom and sides of pan, allowing the ends to extend over edges of pan. Coat top sheet with cooking spray.

Fold 1 sheet of phyllo in half crosswise; place on sheets in bottom of pan, and coat with cooking spray. Top with 1 sheet of phyllo, gently pressing sheet into the bottom and sides of pan; coat with cooking spray. Spread greens mixture evenly over top of phyllo. Fold a sheet of phyllo in half; gently press on the greens mixture in pan, and coat with cooking spray.

Top with the remaining 3 sheets of phyllo, coating each with cooking spray. Cut ends extending over pan. Fold edges of phyllo to form a rim; flatten rim with fork. Cut 4 slits with a sharp knife in top of phyllo. Bake at 375° for 50 minutes. Cool for 30 minutes. Garnish with parsley sprigs, if desired. Makes 6 servings

Olive Bread

1 (1-pound) loaf frozen white bread dough
1/2 cup chopped pitted kalamata olives
1 1/2 teaspoons dried rosemary
Cooking spray
1 large egg white, lightly beaten

Thaw dough in refrigerator for 12 hours. Sprinkle olives and rosemary over dough; gently knead on a lightly floured surface 4 or 5 times or just until olives are incorporated into dough. Cover dough; let rest 10 minutes.

Roll dough into a 10 x 8-inch rectangle. Beginning with long side, roll up jelly-roll fashion; pinch seam to seal. Place roll, seam side down, on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

Preheat oven to 375°. Uncover dough; cut several 2-inch diagonal slits into top of dough using a sharp knife. Brush dough with egg white. Bake at 375° for 40 minutes or until loaf sounds hollow when tapped. Remove loaf from baking sheet; cool on a wire rack. Makes 1 loaf

Watermelon Salad

1/2 cup chopped red onion
3 tablespoons fresh lime juice (about 2 limes)
4 cups cubed seeded watermelon
1/4 cup pitted kalamata olives
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh mint
1/2 cup (2 ounces) feta cheese, crumbled

Combine onion and juice in a medium bowl; let stand 10 minutes. Add watermelon, olives, parsley, and mint. Cover and chill 1 hour. Sprinkle with cheese. Makes 12 servings (serving size: about 1/2 cup salad and about 1 1/2 teaspoons cheese)

Baklava with Wildflower Honey

Syrup:
1 1/2 cups wildflower honey
1/2 cup water
1 tablespoon fresh lemon juice
3 whole cloves
1 (3-inch) cinnamon stick

Filling:
2/3 cup unsalted pistachios, coarsely chopped
1/2 cup blanched unsalted almonds, coarsely chopped
1/3 cup walnuts, coarsely chopped
1/4 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon salt

Remaining ingredients:
Cooking spray
24 (14 x 9-inch) sheets frozen phyllo dough, thawed
1 tablespoon water

To prepare syrup, combine honey, 1/2 cup water, juice, cloves, and cinnamon in a medium saucepan over low heat; stir until honey is completely dissolved (about 2 minutes). Increase heat to medium; cook, without stirring, until a candy thermometer registers 230° (about 10 minutes). Remove from heat; keep warm. Remove solids with a slotted spoon; discard.

Preheat oven to 350°. To prepare filling, combine pistachios and next 6 ingredients (through salt); set aside. Lightly coat a 13 x 9-inch baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing end of sheet to extend over edges of dish; lightly coat with cooking spray.

Repeat procedure with 5 phyllo sheets and cooking spray for a total of 6 layers. Sprinkle phyllo evenly with one-third of nut mixture (about 2/3 cup). Repeat procedure with phyllo, cooking spray, and nut mixture 2 more times.

Top last layer of nut mixture with remaining 6 sheets phyllo, each one lightly coated with cooking spray. Lightly coat top phyllo sheet with cooking spray; press baklava gently into pan. Sprinkle baklava surface with 1 tablespoon water.

Make 3 even lengthwise cuts and 7 even crosswise cuts to form 32 portions using a sharp knife. Bake at 350° for 30 minutes or until the phyllo is golden brown. Remove from oven. Drizzle honey mixture evenly over baklava. Cool in pan on a wire rack. Store covered at room temperature. Makes 32 servings (serving size: 1 piece)

Lamb Chops

1 tablespoon dried oregano
2 tablespoons lemon juice
1 tablespoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
8 (4-ounce) lamb loin chops, trimmed
Cooking spray

Preheat broiler. Combine first 5 ingredients; rub over both sides of chops. Place chops on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness. Makes 4 servings

Penne with Sausage, Eggplant, and Feta

4 1/2 cups cubed peeled eggplant (about 1 pound)
1/2 pound bulk pork breakfast sausage
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh parsley

Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender.

Add tomato paste and the next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally. Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well. Makes 4 servings

Greek Pizza with Feta

2 (10-ounce) portions frozen pizza dough, thawed
1 pound lean ground sirloin
4 garlic cloves, minced
1 teaspoon cinnamon
1/2 teaspoon allspice
2 teaspoons dried oregano, crumbled
1/2 cup chopped red onion
2 cups sliced cherry tomatoes
2/3 cup crumbled feta cheese

Arrange oven racks in the lower and upper third of the oven. Heat oven to 475°. Divide dough into four equal portions. Roll out on a well-floured surface to make four 6-inch rounds and transfer to two ungreased baking sheets. Combine raw beef with the garlic, cinnamon, and allspice, and season with salt and pepper.

Crumble meat evenly over each round. Top with oregano, onion, and tomatoes. Bake 10 minutes; remove pizzas from the oven and scatter feta over tops. Return to oven and bake 5 minutes longer, or until the edges are lightly browned and the beef is thoroughly cooked. Makes 4 servings

Spinach and Kale Turnovers

2 teaspoons olive oil
1 cup chopped onion
1 garlic clove, chopped
3 cups chopped kale (about 1 small bunch)
1 (6-ounce) package fresh baby spinach
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup (3 ounces) crumbled feta cheese
1 (11.3-ounce) can refrigerated dinner roll dough (such as Pillsbury)
Cooking spray
2 1/2 tablespoons grated fresh Parmesan cheese

Preheat oven to 375°. Heat olive oil in a large skillet over medium-high heat. Add onion; sauté 10 minutes or until tender and lightly browned. Add garlic; sauté 2 minutes. Add kale and spinach; sauté 8 minutes or until kale is tender. Stir in pepper, salt, and nutmeg. Remove from heat; cool slightly. Stir in feta.

Separate dough into 8 pieces. Roll each dough piece into a 5-inch circle. Spoon about 1/3 cup kale mixture on half of each circle, leaving a 1/2-inch border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough with fingers to form a rim.

Place turnovers on a baking sheet coated with cooking spray. Lightly coat turnovers with cooking spray; sprinkle each turnover with about 1 teaspoon Parmesan. Bake at 375° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving; serve warm or at room temperature. Makes 8 servings

Greek Steak Pitas with Dill Sauce

Sauce:
1/2 cup plain fat-free yogurt
2 teaspoons chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced

Steak:
1/2 cup fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon black pepper
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed
Cooking spray
4 (6-inch) pitas, cut in half
4 romaine lettuce leaves, halved
1/4 cup (1 ounce) crumbled feta cheese

Prepare grill or broiler. To prepare sauce, combine first 5 ingredients, stirring with a whisk. To prepare steak, combine juice and next 4 ingredients (juice through steak) in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.

Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Line each pita half with 1 lettuce leaf half. Divide steak evenly among pita halves. Spoon 1 tablespoon sauce and 1 1/2 teaspoons cheese into each pita half. Makes 4 servings

Beef and Vegetables

2 pounds (1-inch-thick) boneless top sirloin steak
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon freshly ground pepper, divided
6 medium-size yellow squash, cut in half
1 red onion, cut into 1/2-inch-thick slices
1 lemon, cut in half
1 (10-oz.) box plain couscous
1/2 (4-oz.) package crumbled feta cheese
Chunky Cucumber-Mint Sauce

Preheat grill to 350° to 400° (medium-high). Rub steak with 1 Tbsp. oil, 1 1/2 tsp. kosher salt, and 3/4 tsp. pepper. Brush squash and onion with remaining 2 Tbsp. oil; sprinkle with remaining 1/2 tsp. kosher salt and 1/4 tsp. pepper.

Grill steak and vegetables, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 7 minutes on each side or until steak reaches desired degree of doneness and vegetables are tender. Remove steak and vegetables from grill; squeeze juice from lemon over steak and vegetables. Cover steak and vegetables with aluminum foil, and let stand 10 minutes.

Meanwhile, prepare couscous according to package directions. Cut steak across the grain into thin slices. Cover and chill half of sliced steak (about 1 lb.) up to 2 days. Top couscous with vegetables; sprinkle with feta cheese. Serve with remaining half of steak and Chunky Cucumber-Mint Sauce. Makes 4 servings

Chunky Cucumber-Mint Sauce: Stir together 1 cup plain yogurt; 3 Tbsp. sour cream; 1 small peeled, seeded, and chopped cucumber; 4 tsp. chopped fresh mint; and salt and pepper to taste. Makes about 1 3/4 cups