The Super Bowl and snacks go hand in hand, and there is no better way to enhance the experience than with the delicious flavors of Greece.
Spanakopitakia- Spinach Pie Triangles
4 tablespoons Greek extra-virgin olive oil
2 bunches fresh spinach, chopped
1 small-medium onion, finely chopped
1 cup feta, crumbled
2 tablespoons fresh dill, chopped
1 tablespoon mint, finely chopped
3 scallions, thinly sliced
Greek sea salt and freshly ground pepper, to taste
1 (16-oz.) package frozen phyllo dough, thawed
6 tablespoons unsalted butter, melted
Heat 2 tablespoons of the olive oil in a large skillet over high heat. Add the spinach and cook, stirring frequently, until wilted, about 4 minutes. Transfer the cooked spinach to a large strainer and press with a wooden spoon to remove any excess water. Then set aside. Heat the skillet to medium-high and add the remaining olive oil. Add the onions and cook, stirring occasionally, until translucent. Transfer the cooked onion to a mixing bowl. Add the cooked spinach, feta, dill, mint, and scallions and stir together. Season the filling with salt and pepper to taste and set aside to cool.
Preheat oven to 375 degrees F. Cut the stacked phyllo dough lengthwise into 2-inch wide strips. Cover with a damp kitchen towel and set aside. Place one strip of phyllo on your work surface and brush with some of the melted butter. Top with another strip, brush with butter, and repeat once more. Place a tablespoon of filling on one end of strip one inch from the end. Fold in the corner of the end to form a triangle. Then, fold in the triangle edge to form another triangle. Continue folding like a flag, until the triangle pastry is complete. Transfer to a baking sheet. Repeat with the remaining phyllo strips and filling. Brush the triangle pastries with the remaining butter. You may need to melt additional butter for brushing. The spinach pie triangles can be covered with plastic wrap or put in a freezer bag and frozen at this point for up to a month, if needed. Bake in the preheated 375-degree oven for 18-20 minutes or until golden brown. Serve warm.
Greek Nachos with Tzatziki
For the Tzatziki:
1 large seedless cucumber, grated coarsely
Greek sea salt
2 cups Greek yogurt
4-6 garlic cloves to taste, minced
3 tablespoons Greek extra virgin olive oil
1 tablespoon fresh lemon juice
1/4 cup chopped fresh dill
Place grated cucumber in a strainer over a bowl, sprinkle with a 1/4 teaspoon salt and let stand for 30 minutes to an hour to drain off the liquid. If preferred, place in cheesecloth and after an hour squeeze out any excess liquid. Place the cucumber in a mixing bowl with the yogurt, garlic, olive oil, lemon, and dill, and toss to combine. Taste and adjust seasoning with salt, if needed. Cover tightly and chill in the refrigerator for 15 minutes before serving.
For the Nachos:
1 bag pita chips, or 4-5 whole pitas, toasted and cut into triangles
1/4 cup sliced Kalamata olives, or the olives of your choice
1 cup crumbled feta Dondonis
1/2 cup cooked chickpeas (optional)
1 small-medium cucumber, diced
1 medium tomato, diced
1 small-medium red onion, diced
1-2 tablespoons chopped fresh parsley
1-2 tablespoons chopped fresh dill
Greek sea salt and freshly ground pepper to taste
To assemble the nachos: Place the pita chips on a serving platter. In a mixing bowl, stir together the olives, feta, chickpeas (if using), diced cucumber, tomato, red onion, parsley, and dill. Season with salt and pepper to taste. Place the mixture on top of the pita chips and drizzle with some of the tzatziki, reserving the rest in a serving bowl as a dip.