Prassopita (Greek Potato and Leek Pie)

3 Tbsp olive oil
4 c cleaned, chopped leek whites and greens (about 4 leeks)
3/4 lb Idaho potatoes, scrubbed, peeled and grated
1 egg
2 Tbsp milk
2 Tbsp chopped fresh dill (or 2 tsp dried)
1/4 tsp pepper
8 sheets phyllo dough, thawed and refrigerated until ready to use
1 c crumbled feta cheese
1/4 c kalamata olives, coarsely chopped

Preheat oven to 375 degrees. Spray a 9"x13" baking pan with cooking spray.

Heat 2 tsp oil in a large nonstick skillet over medium heat, then add leeks. Cook until they have softened but are still bright green and have not caramelized, about 10 minutes. Transfer to a bowl and let cool about 10 minutes. Put potatoes, egg and milk into a large bowl and mix to combine, then stir in dill and pepper.

Place remaining 2 Tbsp + 1 tsp olive oil in a small cup or bowl. Remove phyllo dough from fridge, take sheets out of box and unroll so they're flat. Cover with a sheet of plastic wrap and then a clean, damp dishtowel.

Place a sheet of phyllo on bottom of baking pan. Using fingers, lightly dot with olive oil. Place another piece of phyllo on top, gently press down, and continue until you have 4 layers. Do not oil the last sheet.

Place half the potato mixture on top and sprinkle with half the feta and half the olives. Top with 1 sheet phyllo and, using fingers, lightly dot with olive oil. Continue until you have 4 layers. Oil the last sheet, too, using up any remaining oil.

Bake at 375 degrees until golden brown, about 45 minutes. Serve hot or at room temperature. May be made in advance and frozen, then reheated at 350 for 15-18 minutes.

NOTES
From Hannaford.
Untried.

Greek-Style Scampi

1 tsp olive oil
5 garlic cloves, minced
1/2 c chopped fresh parsley, divided
2 (28 oz) cans whole tomatoes, drained, coarsely chopped
1 1/4 lb large shrimp, peeled and deveined
1 c (4 oz) crumbled feta cheese
2 Tbsp fresh lemon juice
1/4 tsp freshly ground black pepper
4 c hot cooked spaghetti (about 8 oz uncooked)

Heat oil in a large Dutch oven over medium heat. Add garlic; saute 30 seconds. Add 1/4 c parsley and tomatoes. Reduce heat, simmer 10 minutes. Add shrimp; cook 5 minutes. Pour mixture into a 13"x9" baking dish; sprinkle with cheese. Bake at 400 degrees for 10 minutes. Sprinkle with 1/4 c parsley, lemon juice and pepper; serve over pasta.

NOTES
I think this is from Cooking Light.
Untried.

Greek Chicken Casserole

1 Tbsp olive oil
2 c chopped onion (about 1 large)
2 Tbsp dried thyme
1-2 tsp black pepper
10 garlic cloves, minced
6 c cubed red potatoes (about 2 lb)
2 c cut green beans (about 1/2 lb)
1/4 c water
2 Tbsp finely chopped olives
2 (14 1/2 oz) cans diced tomatoes, undrained
8 skinned, boned chicken thighs (about 1 lb)
1/2 c (2 oz) crumbled feta cheese

Heat oil in a large ovenproof Dutch oven over medium heat. Add onion; saute 3 minutes. Add thyme, pepper, garlic; saute 1 minute. Increase heat to medium-high. Add potatoes; saute 8 minutes or until potatoes begin to brown. Stir in beans, water, olives and tomatoes. Remove from heat. Nestle chicken thighs into potato mixture and top with feta. Cover and bake at 375 degrees for 45 minutes.

NOTES
From Cooking Light.
Untried.