Recipe(tried): Chicken Souvlaki, Tzatziki Sauce, Greek Orzo Salad, Greek Spinach Casserole

My daughter who lives in Washington, DC, was home for a few days. This is one of the meals that I made while she was home. I served Pita bread with the Souvlaki, and, instead of making Tzatziki Sauce, I bought it at Trader Joe's. They have Tzatziki Sauce that is made by the people who make Greek yogurt. It is excellent. I believe the company is FACE or FAGE. The Greek Orzo Salad was originally posted by Micha/AZ, and the Greek Spinach Casserole was originally posted by Gina/FL. Both are very good.

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CHICKEN SOUVLAKI (GRILLED, SKEWERED CHICKEN)
Servings: 4

1 1/2 lbs. boneless , skinless chicken breasts cut into 1 to 1 1/2-inch pieces
1 1/2 large red onions, peeled and quartered (I just used 1 onion)
2 green bell peppers, seeded and cut into large square pieces (I used one and cut it into about 1 1/2-inch squares.)
6 small round tomatoes, cored and quartered (I used many cherry tomatoes, whole.)
8 skewers*
FOR THE MARINADE:
1/4 cup extra virgin olive oil
2 Tbsp. freshly squeezed lemon juice
1 1/2 garlic cloves, peeled and crushed
1 to 1 1/2 Tbsp. dried oregano
Salt and pepper to taste

Divide the chicken into 4 portions. Thread each portion on a skewer alternating the chicken cubes with the vegetables. Place the skewers in a shallow pan (make sure to use as pan that is non-reactive such as stainless steel or glass.) Set aside.

For the marinade, combine the olive oil, lemon juice, garlic, oregano, salt and pepper. Pour oven the chicken and vegetable skewers. Cover and refrigerate for at least 1 hour. (We marinated the chicken and vegetables before skewering, then put them on skewers before grilling.)

Preheat the broiler or barbeque.

Grill the souvlaki, turning it several times, for 16-20 minutes.

*If you use bamboo skewers, be sure to soak them in water for at least 30 minutes before using so they don't catch on fire. Soak more skewers and use two for each Souvlaki. This keeps the food from spinning around, and makes turning them easier.

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TZATZIKI (YOGURT, CUCUMBER AND GARLIC DIP)
Source: The Food and Wine of Greece: More Than 250 Classic and Modern Dishes from the Mainland and Islands by Diane Kochilas
Makes about 2 cups (I usually make a much smaller amount than this recipe makes since we just wouldn't eat this much.)

"Serve alone with bread or crackers, or as an accompaniment to vegetable fritters and other fried food such as keftedes and squid."

1 (32 oz.) container plain yogurt* (Use strained Greek yogurt if you can find it. I prefer not to use the low fat yogurt since I don't feel that it gives as nice a flavor or texture to the Tzatziki. In the end, it's your decision.)
1 large cucumber (I like the English cucumbers with fewer seeds.)
3 garlic cloves, minced
1 1/2 Tbsp. finely chopped fresh dill or mint
3 Tbsp. extra virgin olive oil
1 1/2 Tbsp. red wine vinegar (or to taste)
Salt (to taste)

Empty yogurt into a large square of double cheesecloth. Tie at top and let hang to drip for 2 hours, until yogurt thickens and is strained. Place yogurt "cheese" in a medium-size bowl. You should have 1 1/2 cups.

Peel and grate the cucumber. Taking a little at a time between the palms of your hand, squeeze as hard as possible until water is removed. Add to yogurt cheese.

Mix in garlic, dill, olive oil, vinegar and salt. Combine all ingredients well. Refrigerate, covered, until ready to use.

*In place of strained yogurt, use a mixture of 3/4 cup plain yogurt and 3/4 cup sour cream, if desired.

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GREEK ORZO SALAD
This recipe was originally posted by Micha/AZ)
This makes a lot. Next time, I will halve the recipe. As is, it would make a wonderful salad to take to a pot luck.)

8 oz. orzo pasta
FOR THE SALAD:
4 cups baby spinach, chopped
12 cherry tomatoes, halved (I used grape tomatoes.)
1 cup Kalamata olives, pitted and halved
1/2 cup red onion, chopped
4 oz. Feta cheese, crumbled
FOR THE DRESSING:
1/3 cup olive oil
2 Tbsp. white wine vinegar
1 clove garlic, minced
1 tsp. anchovy paste, optional (I did not use anchovy paste since I couldn't find any.)
*1 tsp. dried oregano, crushed a bit in the palm of your hand (This was not in the original recipe but I added it to give the salad more flavor.)

Cook orzo until just tender, 8-10 minutes. Do not over cook. Chill 20 minutes.

Add remaining ingredients for the salad to chilled orzo.

In a separate container, mix together the dressing ingredients. Pour over salad and let chill 30 minutes.

This salad tastes better the longer it chills. (Leftovers were still good the next two days.)

Source: Unknown
Servings: 4 (Personally, I think that this serves way more than 4 people, but perhaps it serves 4 if it is used as a main dish salad.)

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GREEK SPINACH CASSEROLE
Culianry Arts and Crafts; The Park Maitland School, Maitland, Florida
Servings: 6

This recipe was originally posted by Gina, FL. It tastes like Spanikopita without using filo dough. It is very easy and very good!

2/3 cup chopped onion
*I added 2 large crushed garlic cloves (I did as well.)
1 Tbsp. butter or margarine
2 pkgs. (10 oz. each) frozen chopped spinach, thawed and drained
3 eggs
1 (12 oz.) container cream-style cottage cheese
2/3 cup crumbled feta cheese
*3/4 to 1 tsp. dried dill weed, crushed a bit in the palm of your hand (I added the dill to give it more of the flavor of Spanikopita.)
1/2 tsp. salt
1/2 tsp. pepper

Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.

Saute onion and crushed garlic in butter in a skillet until tender.

Add spinach and cook 5 minutes, stirring frequently.

Combine eggs and rest of ingredients, add to spinach mixture. Pour mixture into prepared baking pan.

Bake at 350 degrees F for 25-30 minutes or until set.