With my husband’s maternal grandparents Greek and Armenian, one or another deliciously lemony chicken soup was often on the table. In our own home, we’ve kept that going with this fortified version of avgolemono (Greek chicken, egg and lemon soup) that has tiny meatballs and baby spinach stirred in, Italian Wedding Soup style. Continue Reading…
Spanakopita—the buttery Greek comfort dish of flaky phyllo dough filled with cheese and greens, can be made as one large savory pie, or, folded up and baked into crispy little triangle hand pies as we’ve done. Although usually prepared with spinach, onion and feta cheese, in the Greek countryside lemony sorrel is sometimes a flavorful addition. With a garden full of sorrel, I decided this recipe should include it. If you prefer, you can omit the sorrel and double up on the spinach. Either way, the result is delicious. Continue Reading…