Wednesday, February 13, 2008

Greek Meze

It's cold and icy outside, but inside we're sitting at a little cafe in Greek islands. The sun is out, the glasses are full, and we're nibbling on meze all afternoon. To start with there are three kinds of phyllos pastries, hot and flaky just out of the oven.

There's tiropita, a combination of feta, ricotta, and onions; spanikopita, with spinach and feta; and a squash, feta, and ricotta mixture, too.

There is also marinated artichoke hearts with red peppers and garlic, sweet and salty walnuts, a variety of olives, slow cooked beef with honey and bay leaves, and hummos with pita triangles.

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