- Palatable Pastime: Spanakopita Bites
- Magical Ingredients: Spanakorizo
- Amy’s Cooking Adventures: Greek Cabbage Roll Rice Bowls
- A Day in the Life on the Farm: Makaronia me Yiaourti
- Pandemonium Noshery: Aginares a la Polita - Greek Artichoke Stew
- Sneha’s Recipe: Greek Hot Dogs
- Culinary Adventures with Camilla: Skordalia
- Sugarlovespices: Greek Spinach and Feta Pie with filo pastry (Spanakopita)
- Kitchen Frau: Classic Moussaka
Skordalia is a delicious Greek garlic dip that has a thick base of mashed potatoes. You can serve it chilled or at room temperature. I used it as a spread on sourdough and as a side for roasted chicken thighs.
- 2 Tablespoons garlic, peeled and minced
- 2 cups cubed potatoes
- 2 Tablespoon freshly squeezed lemon juice
- olive oil
- water from the boiled potatoes
Boil the potatoes in salted water. When they are cooked through, remove them but reserve the cooking water. In a large mixing bowl, mash the potatoes with the garlic. Add the lemon juice and enough olive oil to make a thick sauce. Add the cooking water till the sauce is the consistency you want.