1 T olive oil
1/2 onion, grated
3 cloves garlic, minced
1 box frozen spinach, defrosted (used Green Giant)
1 C crumbled feta (we used fat free)
1 lb. ground chicken
2 t oregano
2 t onion powder
2 t garlic powder
Sea salt and cracked black pepper season to taste
juice of one lemon
Preheat the oven to 400 degrees.
2 C Greek yogurt (used Oikos brand)
1 large english cucumber, peeled, shredded, and drained (make certain it is dried well)
1 garlic clove, finely chopped
1 T mint, chopped
1 T, dill chopped
1 ounce lemon juice (about one lemon)
salt and pepper to taste
To prepare the yogurt, line a strainer with a cheesecloth and set over a bowl. Put the yogurt in the strainer, loosely covered, and let it drain overnight in the refrigerator. Discard the liquid and use the strained yogurt as directed.
Combine all ingredients and refrigerate overnight before serving.
This is totally worth the work, I think. It was so tasty and I love the traditional flavors over the Americanized version.