Recipe(tried): First Day of Summer Celebration in Florida - Shrimp and Rice Salad with Lemon Dressing, Spanikopeta

Today is the official beginning of summer. Summer is the time for lazy entertaining, especially here in sunny Florida. My Mom and I are going to celebrate the start of summer with a delicious, simple salad: Shrimp and Rice Salad. It is ideal because of its simplicity and it is refreshing! It's just as flavorful served at room temperature or slightly chilled. We will be eating this along with sinfully rich Greek Spanikopeta, our all-time favorite!
Here are the recipes, Happy 1st Day of Summer!

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Shrimp and Rice Salad

Lemon Dressing:
3/4 tsp. grated lemon zest
2 tblsp. fresh lemon juice
1 tsp. Dijon mustard
1 garlic clove, minced
6 tblsp. olive oil
salt and pepper to taste

Salad:
1 cup long-grain white rice
1/8 tsp. ground turmeric
1 bay leaf
2 tsp. olive oil
1 lb. medium shrimp, peeled and deveined
salt and pepper to taste
1 cup frozen petit peas, thawed
1/4 cup chopped fresh parsley
finely shredded romaine lettuce
3 plum tomatoes, seeded and finely chopped
lemen wedges, for serving

In a small bowl, whick the zest and juice, mustard and garlic. Add the oil in a slow stream, whisking til' smooth and thickened. Season with salt and pepper and set aside.

In a large pot of boiling salted water, cook the rice with the turmeric and bay leaf for 20 mts, or until tender. Discard bay leaf after.

Transfer the hot rice to a large bowl and add the lemon dressing tossing until well mixed. Set aside.

In a large nonstick skillet, heat the oil over med. heat, add the shrimp and season with salt and pepper. Cook stirring for 3-5 mts. Add the shrimp to the rice along with the peas and parsley. Toss well and let come to room temp.

To serve, place the lettuce on plates and spoon the shrimp mixture on top. Scatter the tomatoes on top and garnish with a lemon wedge.

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Spanikopeta

This recipe is so old... when we lived in New York back in the 60's, we had a landlady who was Greek and she hardly spoke English yet we coaxed her into giving us the secret... here it is, it's the best!!

1 large onion, chopped
4 tbsp. olive oil
2 garlic cloves, crushed
2 pkgs. (10 oz. each) frozen chopped spinach, thawed and drained
2 eggs beaten
2 cups cottage cheese
1 (8 oz.) pkg. feta cheese, crumbled
1 tbsp. fresh chopped fresh parsley
1 tbsp. chopped fresh dill
Salt and pepper to taste
2 sticks (1 cup) butter, melted
1 pkg. frozen phyllo sheets

Saute the onion in the olive oil till golden, at the last minute throw in the garlic and saute for 1-2 minutes more.

Put thawed and drained spinach into the skillet with the onion mixture to sop up flavors.

In a bowl, mix together the eggs, cheeses, parsley, dill, salt and pepper. Add the spinach mixture and stir well to blend thoroughly. Set aside.

In a 9x13-inch baking pan, brush bottom of the pan with melted butter. Start layering phyllo sheets in the pan, brushing each sheet with butter. Layer up to 12 and then spread filling on; layer again 12 sheets, brushing each one with butter.

When done, with a sharp knife or razor blade, (I use the razor blade) cut the top layers through into squares.

Bake at 350 degrees F for 45 minutes.