This is no ordinary Greek salad. Cucumbers? Gone. Tomatoes? Nada. Green peppers? Nowhere to be seen.
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Does anyone else go crazy over spinach and feta together?
My love for these spanakopita strudels might have something to do with the phyllo dough and copious amounts of butter, but I’m fairly certain it stems from my appreciation for the spinach-feta combo. Other then requiring a little patience, you have no excuse for not attempting these at home. They are crazy good and seriously easy to make. Mix a few ingredients together, throw ‘em on top of some phyllo, fold, bake, and devour. This couscous first made an appearance in my life last summer. John and I were headed to a friend’s barbecue and he had offered for me to bring a salad. Seriously — a salad? I am not the person who offers to bring a bag of mixed lettuce to a party. Now I’m not dissing the green stuff (our go-to weeknight salad is a mix of arugula, strawberries, goat cheese or gorgonzola, and some type of toasted nut), but in 90-degree weather, I’m not about to put out a bowl of lettuce whose only trick is to wilt before my eyes. That’s what I said at the time, at least. Instead, I brought this couscous. The best parts about this recipe are that (a) it can be made ahead of time, and (b) it can be served cold or at room temperature. For anyone who has entertained large groups before, you know what a pain it can be to time your cooking perfectly so that everything is served warm and at the same time. Another added benefit? It’s vegetarian! Most barbecues are centered around burgers and dogs, grilled chicken, and stick-to-your-ribs foods that are not always veggie-friendly. This changes that. As we get further into August, the nights begin to cool off and the sun sets sooner. Fall is literally just around the corner. Before you know it, I’ll be posting recipes featuring winter squash and brussels sprouts. There’s no denying my happiness over the change of seasons, but I’ll admit I’m going to miss the summer’s produce terribly. Are you a fan of Greek salad? This guilt-free version is perfect for a light lunch, which is how I consumed it every day this past week. Perhaps this wouldn’t be ideal in the dead of winter, but for summer, it’s a home run.
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