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View Diary: Tales from the Larder: Olive Oil, Part Two, the Recipes (176 comments)

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  •  I had a dip/spread yesterday that was amazing. (13+ / 0-)

    I was visiting my dad and we had lunch in a restaurant in Columbus, OH, called The Happy Greek (I include the name on the outside chance someone here knows the place).

    Best I can tell, it was finely chopped spinach, feta, olive oil, a little lemon and a little garlic; they served it at room temp with pita that appeared to be house-made.  It was so incredibly great that I would have been happy to make a meal of just that item.  I got an order to go that I brought back to SF with me in hopes that we can figure out how to duplicate it.

    If anyone has an actual recipe with actual proportions, I would be eternally grateful.

    They only call it Class War when we fight back.

    by lineatus on Fri Dec 04, 2009 at 10:27:03 AM PST

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