Recipe(tried): Mediterranean Easter Dinner

SPINACH PHYLLO PIZZA

1 1/2 pounds spinach (about 2 bunches), coarse stems discarded and the leaves washed well and drained
5 tablespoons unsalted butter, melted and kept warm
7 sheets of phyllo (each about 17 by 12 inches), stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
6 tablespoons freshly grated Parmesan
1 teaspoon dried mint
1/2 cup very thinly sliced red onion
2/3 cup finely crumbled Feta
1 1/2 tablespoons olive oil

In a kettle cook the spinach in the water clinging to the leaves, covered, over moderate heat for 3 to 4 minutes, or until it is just wilted, refresh it under cold water, and let it drain well in a colander while making the phyllo crust.

Preheat the oven to 400 degrees F.

Brush a baking sheet lightly with some of the butter, put 1 sheet of the phyllo on the butter, the brush it lightly withy some of the remaining butter. Sprinkle the phyllo with 1 tablespoon of the Parmesan, put another sheet of the phyllo on top, and press it firmly so that it adheres to the bottom layer. Butter, sprinkle, and layer the remaining phyllo in the same manner, ending with a sheet of phyllo. Brush the top sheet lightly with the remaining butter.

Bake the crust in the middle of the oven for 5 minutes.

Arrange the spinach evenly on the crust, leaving a 1-inch border all around, crumble the mint over it, and season the spinach with salt and pepper. Scatter the onion over the spinach, sprinkle the pizza with the Feta, and drizzle it with the oil.

Bake the pizza in the middle of the oven for 15 minutes, or until the cheese is melted, and with a pizza wheel or sharp knife cut it into squares.

Serves 6 to 8 as an hors d'oeuvre.

---

SHRIMP SOUP WITH OUZO

12 cups water
2 pounds uncooked large shrimp, peeled, deveined, shells reserved
4 tablespoons olive oil
2 large leeks (white and pale green parts only) finely chopped
2 cups finely chopped trimmed fennel (about 2 medium bulbs)
1 1/2 cups finely chopped red bell pepper
1/3 cup minced shallots
2 1/2 cups chopped seeded tomatoes
3 large garlic cloves, minced
1 cup dry white wine
1/4 cup ouzo (unsweetened anise liqueur) or anisette
Fennel fronds

Combine water and shrimp shells in heavy large pot (cover and refrigerate shrimp). Bring water with shells to boil. Reduce heat and simmer 20 minutes. Cover and remove from heat.

Heat 2 tablespoons oil in large Dutch oven over low heat. Add leeks, fennel, bell pepper and shallots. Cover and cook until vegetables are tender, stirring occasionally, about 30 minutes.

Uncover vegetables; add tomatoes and garlic and saut until tomatoes soften and almost all liquid evaporates, about 8 minutes. Increase heat to medium. Add wine and boil 1 minute. Strain shrimp stock into vegetable mixture. Boil until mixture is reduced to 8 generous cups, about 1 hour 15 minutes.

Puree half of soup in blender in batches. Combine with remaining soup. Season soup with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Season shrimp with salt and pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Add shrimp; saut until cooked through, about 5 minutes. Add ouzo. Carefully ignite with lit match. Remove from heat; allow flames to subside.

Ladle soup into bowls. Spoon some of shrimp and cooking liquid from skillet into each bowl. Garnish with fennel.

8 servings

---

SPRING GREEN SALAD

1/2 cup plus 1 tablespoon olive oil
6 tablespoons fresh lemon juice
2 garlic cloves, pressed

16 cups torn romaine lettuce (about 1 large head)
1 English hothouse cucumber, cut into 2 1/2x1/4x1/4-inch strips
4 green onions, thinly sliced
1/4 cup minced fresh dill

Whisk oil, juice and garlic in small bowl to blend. Season with salt and pepper.

Combine lettuce; cucumber, green onions and dill in large bowl. Pour dressing over salad and toss to coat.

8 servings

---

MINT-MARINATED LEG OF LAMB
Saut ed zucchini or spinach makes a delicious accompaniment. Serve with a dry red wine such as a Naoussa from Greece or a Zinfandel or Pinot Noir from California. Baklava from a local Middle Eastern market is the ideal after-dinner sweet.

1/2 cup olive oil
1/2 cup dry red wine
1/4 cup packed minced fresh mint
4 large garlic cloves, minced
2 bay leaves, crumbled
1 5-pound leg of lamb, boned, butterflied

Fresh mint sprigs

Mix first 5 ingredients in large glass baking dish. Season with generous amount of pepper. Add lamb, turning to coat. Cover and refrigerate overnight.

Preheat oven to 450 F. Drain lamb and transfer to large roasting pan. Season both sides with salt and generous amount of pepper. Arrange fat side down in pan. Roast 15 minutes. Reduce oven temperature to 375 F and continue roasting until thermometer inserted in thickest part of lamb registers 130 F for rare, about 20 minutes. Let stand 10 minutes. Cut into slices. Arrange on platter. Garnish with mint sprigs and serve.

8 Servings

---

FETA AND MINT RICE

2 tablespoons olive oil
1/2 small onion, chopped
1 cup long-grain rice
1 14 1/2-ounce can chicken broth
1/2 cup crumbled feta cheese
3 tablespoons minced fresh mint
Salt and freshly gound pepper

Heat oil in heavy medium saucepan over medium heat. Add onion and saut until translucent, about 5 minutes. Add rice and stir 1 minute. Add broth. Bring to boil. Reduce heat to low, cover and cook until broth is absorbed, about 20 minutes. Fluff rice with fork. Add feta and mint and mix in with fork. Season with salt and pepper.

2 servings; can be double or tripled

---

FOR DESSERT:
Fresh strawberries with Plain yoghurt, honey, and mint garnish.

A centerpiece of bright red easter eggs would lend an especially Greek touch.