Polly's Greek Hotdish Rice with lamb and feta cheese Based on a recipe seen in a magazine at a Grand Avenue laundromat twenty-some years ago. A lovely, exotic aroma fills the room as this dish heats. 1 lb ground lamb (see Note) Cavender's Greek seasoning      (or substitute oregano, salt and pepper) 1 brick frozen chopped spinach, thawed lemon juice 8 oz Feta cheese, crumbled 4 cups cooked rice (1 1/2 cups uncooked) Cook the lamb in a frying pan, breaking it up into small pieces, seasoning it with the Greek seasoning. Sautee the spinach with lemon juice. Stir all the ingredients together and place in a casserole dish. Cover and heat through. Note. If you can't find ground lamb in the fresh meat department of your local grocery, look for Papa George's ground lamb near the bulk sausage in the frozen-foods section. (You could substitute ground beef or turkey, but the result won't be the same without the lamb flavor.) Made by Polly for the January 2001 potluck.

  Back to Contents