* Greek Spinach Pie
* Lemon Rice Soup

Greek Spinach Pie

Makes 12 servings

 2 tablespoons olive oil
 1 medium onion, chopped
 2 tablespoons chopped dill
 Four 10-ounce packages frozen spinach, cooked and well drained
 1/2 pound feta cheese, crumbled
 6 egg whites
 1+1/2 cups grated Parmesan cheese
 12 sheets frozen filo dough (about 1/4 pound),thawed
 4 tablespoons margarine, melted

1. Preheat the oven to 350 F.

2. In a medium saute pan, heat the olive oil over medium-high heat. Saute
the onion with the dill until translucent, approximately 3 minutes. Add the
spinach and saute 2 minutes more.

3. In a medium mixing bowl, combine the onion-spinach mixture, the feta
cheese, egg whites, and Parmesan. Mix well.

4. On a cutting board, place one sheet of the filo dough and brush lightly
with the melted margarine. Place a second sheet on top and repeat until
there are 4 sheets, each brushed with margarine. In a
13+1/2X8+3/4X1+3/4-inch baking dish, place the filo dough so it lines the
bottom of the pan and overhangs the long sides so that it can be folded back
over the filling. Repeat the process if necessary so that the bottom and
long sides of the pan are covered. Spread the spinach filling on the filo
lining and fold the dough over to cover. If necessary, trim some filo dough
to make a 4-layer buttered strip to fill in between the folded edges. Trim 4
pieces of the remaining filo and make a 4-layer buttered lid to cover the
entire surface. Score pie into 3-inch squares. Bake for approximately 1+1/4
to 1+1/2 hours, until the dough is golden and crispy.

Copyright 1995 Acorn Associates, Ltd.


Lemon Rice Soup
Sonoma Mission Inn, Boyes Hot Springs, California

Makes 4 servings

 1 tablespoon olive oil
 1 small onion, chopped
 1/2 cup white rice
 1 teaspoon ground turmeric, or 3 strands saffron
 2 tablespoons lemon juice
 1 tablespoon lemon zest
 1/4 cup dry white wine
 6 cups chicken broth
 Chopped fresh dill for garnish

1. In a large saucepot, heat the olive oil. Add the onion and cook over low
heat until the onion is softened. Stir in the rice and turmeric or saffron.
Add the lemon juice, lemon zest, wine, and chicken broth and cook for 30
minutes, uncovered.

2. In small batches, puree the soup in a blender or food processor, filling
the container one quarter full of liquid before processing. Return the
pureed soup to the stove to reheat, if necessary. Serve garnished with
chopped dill.

Note: Different blenders and processors have a different "safe" capacity for
hot liquids. Be careful not to overload your machine.

Copyright 1995 Acorn Associates, Ltd.