Spetzofai se Kantaifi -- Sausage and Peppers over Kataifi

Spetzofai (sausage and peppers) is a common enough dish but one I don't think I can easily get tired of. It's definitely a rustic dish and one a little less visually appealing than a food blogger might like, but when done right it can be unbelievably flavorful.

I came across this recipe on the Greek Web site Kathimerini and thought it was a great twist to the traditional Spetzofai. Kataifi is typically used in Greek desserts but there are so many savory applications it can be used towards as well (see these Shrimp Wrapped in Kataifi). So, when some friends came by for an impromptu Friday night dinner a couple of weeks ago, I gave this Spetzofai over Kataifi a shot ... and made just a few minor changes along the way.

Since Easter, I feel like we've been on a meat-eating spree and being that summer is here (I can't believe it's already Memorial Day weekend in the United States) it's time to tighten the reins. As such, I used some turkey sausage in this dish and although a much leaner and lighter version, I wasn't disappointed with the results. Saute the sausage with tons of onions, vibrant peppers and juicy tomatoes; layer it on top of some Kataifi (shredded Greek phyllo); top with some cheese and bake until heated through. You really can't go wrong.

Spetzofai se Kantaifi -- Sausage and Peppers over Kataifi

(Adapted from a recipe on Kathimerini.gr)

Serves 6

1/2 pound Kataifi (thawed)

1/3 cup olive oil

1 1/2 to 2 pounds turkey sausage, sliced into 1-inch pieces

2 medium onions, thinly sliced

2 cloves garlic, minced

2 large red peppers, sliced

2 large green peppers, sliced

2 medium/large tomatoes, diced

Salt and freshly ground pepper

Pinch of crushed red pepper flakes

6 ounces graviera (gruyere), cubed

Heat oil in a large skillet; add the sausage and the onions and saute until the sausage is browned. Stir in the garlic and red pepper flakes. Add the peppers and stir well. Pour in the diced tomatoes; cover the skillet and cook over low-medium heat for about 15 minutes.

Meanwhile, heat oven to 350 degrees. Oil a baking dish and layer the bottom of the dish with kataifi (pulling the kataifi apart with your fingers as you go). Drizzle the kataifi with a little olive oil; top with the sausage mixture and add the cubed cheese on top. Bake until the kataifi is golden in color.

Duo of Dips --- Roasted Red Pepper and Feta & Lemony Chickpea and Thyme

When entertaining I find the easiest option to include in a spread of appetizers is a tasty dip accompanied by toasted pita triangles, crispy bread rounds or zesty crackers. There are, of course, endless possibilities from melitzanosalata (eggplant dip), to kopanisti (Greek cheese dip), to kafteri (spicy Greek feta dip), to tzatziki (the well-known yogurt/cucumber/garlic dip, although chatty guests and garlic aren't a very good mix), to traditional hummus or two of my favorites, a flavorful roasted red pepper and feta dip and a lemony chickpea and thyme spread.

Whether you roast fresh red bell peppers or invest in a good jar of roasted red peppers, or whether you prep dried chickpeas or use canned chickpeas, these dips are simple and satisfying. Serve alongside plump Kalamata olives and you're good to go (those shiny, tart and meaty olives pictured above come to you directly from my father-in-law's grove in Agrinio, where he grows two types, Kalamata and Agriniou).

Roasted Red Pepper and Feta Dip

2 red bell peppers
1 large clove of garlic, minced
1/2 cup crumbled feta
3 tablespoons olive oil
1 teaspoon fresh lemon juice

Pinch of crushed red pepper flakes

Salt and freshly ground pepper, to taste
1 tablespoon finely chopped parsley

Place whole red peppers on an oiled baking sheet and "roast" under the broiler until the skin is well charred and the peppers tender. Remove from baking sheet, place in a plastic or paper bag and cool. Once cooled, remove peppers from bag, peel skin, remove seeds and cut stem.

Add the peppers to the bowl of a food processor along with the garlic and lemon juice and process until smooth. Stir in the crumbled feta, olive oil, red pepper flakes, salt, pepper and parsley and pulse the food processor a couple of times. Transfer to a bowl and refrigerate until ready to serve.

Lemony Chickpea and Thyme Dip

2 cups chickpeas (if using canned, rinse chickpeas and drain or if using dried, soak chickpeas in water overnight, drain, then simmer about two hours until tender)

2 cloves garlic

1 lemon, juiced

Thyme from about 3 fresh sprigs

1/4 cup olive oil

Salt and freshly ground black pepper, to taste

Place first four ingredients in the bowl of a food processor and mix. Add the olive oil a little at a time, processing until the mixture is smooth (adding more olive oil as necessary). Season with salt and pepper to taste.