Best Kale Chips Ever

Layered Mexican Style Dip

Lentil Soup


  • 2 cups lentils (pick over and wash in water and drain)
  • 1 large onion (chopped roughly, big)
  • 2 celery stocks (chopped small)
  • 3 carrots (sliced on diagonal)
  • 2 garlic cloves (crushed)
  • 1/3 cup olive oil
  • 7 cups water
  • 1/4 cup wine vinegar (or balsamic vinegar to taste)
  • Salt and Pepper to taste


  1. In a large pot place olive oil, lentils, onions, celery, carrots, garlic and water.
  2. Mix, cover and bring to a boil.
  3. Lower heat to a simmer (checking water level occasionally and add more as needed) for about 35 minutes or until lentils are soft.
  4. Stir in vinegar, salt and, pepper.
  5. Serve with your choice of bread.

Καλό όρεξη, (Kalo orexi), good appetite

Papas Easy Spanakopita  (Spinach Pie)

Papas Easy Spanakopita  (Spinach Pie)

While traveling through Greece we tasted many variations of Spanakopita, but this is our favorite.


  • ½ pound Filo (12-14 sheets)
  • 1 pound fresh or frozen spinach
  • 3 tbsp olive oil
  • 1 large onion chopped
  • 1-2 garlic cloves chopped (if desired)
  • ½ pound feta cheese (the more the better)
  • ½ cup Ricotta, cottage cheese or cream cheese( if desired)
  • 2 eggs lightly beaten
  • salt and pepper to taste
  • 1 stick of melted butter or margarine plus some olive oil to assemble

Spinach Filling:

  1. Thaw and drain Spinach. If using fresh, wash steam and drain spinach.
  2. Add spinach, onion, garlic, cheeses, olive oil, salt, and pepper. Mix well.
  3. Add eggs and mix again.

To assemble in pan:

  1. Grease a 9×12 pan and preheat oven to 350 degrees.
  2. Layer the filo one at a time, brushing each with butter/oil. (5-7 layers of Filo)
  3. Fill with spinach mixture and fold sides over.
  4. Layer 6-9 filo with butter on top. Fold each under to fit. Or you can cut the fillo to fit.
  5. Brush or pour all remaining butter/oil on top. Carefully cut through the top 2 layers of fillo to mark the pieces. This makes cutting easier when done.
  6. Bake for 45 minutes or until golden brown.

Note: If you use a larger pan, use more spinach or double the recipe. Thick or thin, it is still good.

Enjoy any time. I like it with a glass of wine.