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From Our Family

Heavenly Hummus

  • Total Time: 10m
  • Serves: 10 people

Ingredients

  • 4 Cans of Ziyad Chickpeas
  • 1/3 c Fresh Lemon Juice
  • 2 tbsp. Morton Kosher Salt
  • 6 tbsp. Ziyad All Natural Tahini
  • 6 tbsp. Fresh Chopped Garlic
  • 6 tbsp. Fresh Ground Cumin
  • 1/2 c Mt. Kofinas Extra Virgin Olive Oil

Garnish

  • 1/4 c Mt. Kofinas Extra Virgin Olive Oil
  • 2 dashes Paprika

Instructions

  1. Drain 3 cans of chickpeas. Reserve the liquid of the 4th can. Remove to a clean bowl, cover and refrigerate overnight.
  2. Pour all 4 cans of chickpeas along with liquid from one can into food processor. Run on high speed until chickpeas are fully made into a smooth paste.
  3. Add Mt. Kofinas olive oil and all other ingredients into food processor. Run until mixed well.

To Serve

  1. Place in a plate with a small lip evenly, gently pour 1/4 cup Mt. Kofinas extra virgin olive oil over and sprinkle a light dusting of paprika. Enjoy!

Use the exact ingredients to ensure this dish comes out perfect every time. Quality matters!


Kofinas Cod with Spinach

  • Serves: 4 people

Ingredients

  • 1 1/2 Lbs spinach
  • 1 Small red onion finely chopped
  • 4 Cod filets
  • 2 tsp. pepper
  • 1 pinch cumin
  • 4 c fish stock
  • 1 Lemon, Juiced
  • 1 tsp. salt
  • 3 tbsp. Mt Kofinas Citrus Infused Olive Oil

Instructions

  1. Steam the spinach in a little bit of salted water for 12 minutes.
  2. Drain and toss it in a pan with 2 tbsp of olive oil and a small minced red onion.
  3. Add the cod, the fish stock and the spices.
  4. Cook until cod is tender.
  5. As soon as the cod is finished cooking, drizzle with lemon and remaining citrus infused olive oil.

Use the exact ingredients to ensure this dish comes out perfect every time. Quality matters!


Eleni’s Greek Village Salad

  • Total Time: 15m
  • Serves: 4 people

Ingredients

  • 1 Loaf of fresh, crusty bread
  • 1 Large cucumber, peeled and sliced
  • 1 Small red onion, finely diced
  • 4 oz feta cheese, crumbled
  • 1 tbsp. red wine vinegar
  • 4 tbsp. Mt. Kofinas extra virgin olive oil
  • 1 tsp. oregano
  • 1/2 tsp. table salt
  • 3/4 c pitted Kalamata olives
  • 3 Large tomatoes, cut into wedges

Optional

    Instructions

    1. Combine tomatoes, cucumber, and onion in a large bowl.
    2. Liberally top with crumbled feta cheese, salt and oregano.
    3. Drizzle oil and vinegar over ingredients, and toss thoroughly.
    4. Top with olives, and be sure to use the bread to soak up juice at bottom of salad.

    Use the exact ingredients to ensure this dish comes out perfect every time. Quality matters!


    Greek Potato Salad

    • Serves: 4 people

    Ingredients

    For the salad

    • 2 tbsp. mayonnaise
    • 1 tbsp. vinegar
    • 1 tbsp. lemon juice
    • 2 tbsp. Mt. Kofinas extra virgin olive oil
    • 3 tbsp. feta cheese, crumbled
    • 1 tbsp. fresh dill, minced
    • 8 green olives, pitted
    • 1 bunch of green onions, minced
    • 1 head of iceberg lettuce, torn
    • 1/2 cucumber, diced into 1 inch cubes
    • 2 carrots, peeled and diced into 1 inch cubes
    • 2 large farm eggs
    • 2 large potatos, diced into 1 inch cubes
    • salt and pepper to taste

    For the dressing

      Instructions

      1. In a medium-sized saucepan, place the diced potatoes and cover with cold water.
      2. Bring to a boil. Lower the heat and simmer until done, being careful not to overcook.
      3. Drain and set aside.
      4. In another, smaller pan, place the eggs and enough water to cover.
      5. Bring to a rolling boil and immediately remove from heat.
      6. Cover the pan tightly and allow to sit for fifteen minutes.
      7. Drain the water and cover the eggs with ice water. Allow to chill completely.
      8. Peel the eggs and cut into small wedges.

      The Dressing

      1. In a small bowl, combine the ingredients for the dressing.
      2. Mix well and season with salt and pepper according to taste.
      3. Combine the salad ingredients in a large serving bowl and pour the dressing over.
      4. Serve chilled.

      Use the exact ingredients to ensure this dish comes out perfect every time. Quality matters!


      Spanakopita Triangles (Spinach Pies)

      • Prep Time: 20m
      • Cook Time: 40m
      • Serves: 5 triangles

      Ingredients

      • Box of frozen phyllo dough
      • 1/2 c Mt. Kofinas extra virgin olive oil
      • 1/4 c chopped fresh dill
      • 1/2 c chopped fresh parsley
      • 3 eggs, beaten
      • 12 oz crumbled feta
      • 4 cloves garlic, minced
      • 1/2 onion, chopped
      • 2 10 oz boxes of frozen spinach
      • Optional melted butter

      Instructions

      1. Mix frozen spinach (thawed and drained) with chopped onions and garlic.
      2. Stir in crumbled feta with herbs and eggs.
      3. Layer 6 sheets of phyllo brushed with olive oil and melted butter between each layer.
      4. Place about 1 cup spinach mixture in the corner of phyllo rectangle.
      5. Fold corner over to make a triangle and continue folding until sealed.
      6. Place on baking sheet, brush with olive oil and butter and continue making pockets.
      7. Bake at 350 degrees for 40 minutes, or until nicely browned.

      Use the exact ingredients to ensure this dish comes out perfect every time. Quality matters!