Evening of Ancient Greece!

Greek Patatas: 4 # Russet potatoes, peeled and quartered. Place in large deep pan and add, 1/2 to one cup chicken stock, 1/2 c oilve oil, 1/2 cup fresh lemon juice, 1 T kosher salt, fshgrnd pepper, 1 T tomato sauce, 1 t chopped fresh oregano and 1 t dried, about one clove garlic, pureed. Mix all and pour over potatoes. Roast at 500 oven, turning once, for about 40 minutes or until lusciously browned all over. Keep basting with juices, esp when you turn, and add more midway if necessary.

Greek Cod: Place 6-8 cod filets (3 oz each- roll thinner ones under) in deep baking dish. Pour over, 1/2 c fresh lemon juice, 1 stick of butter, melted, salt and pepper and oregano. place lemon slice on each filet, bake 350 for about 20 min, covered with foil.....til fork easily inserts

Spanokopita: Dough- 1 c warm water (bit more if needed), 1 T red wine vinegar, 1/2 c olive oil, t salt,250 g wheat flour, 250 g unbleached white flour. Mix til dough comes together, wrap in saran and rest for about 1/2 hour before rolling out. Dough should be smooth, soft,pliable.
Filling (on this night)
2 10 oz pkgs frozen spinach, well drained and thawed
2 heads fresh broccoli, chopped finely
1 small vidalia onion, diced
3 oz sharp cheddar cheese
10 oz feta
2 eggs
3 t dried dill weed
2 T olive oil
Saute diced onion in olive oil. Add salt, pepper and dill. Add broccoli and spinach. Cool. In large bowl, stir broc and spinmixture with cheeses and eggs, beaten.
Roll out filo til see thru, place in oiled pan. Fill with filling, Roll up filo around. bake, 350, until beautiful and browned.