Greek Tortellini Salad

INGREDIENTS

• 2 (9 ounce) packages cheese tortellini
• 1/2 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1/4 cup red wine vinegar
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 pound baby spinach leaves
• 1 cup crumbled feta cheese
• 1/2 cup slivered red onion
• 1/2 cup chopped tomatoes
  

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
2. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
3. Mix the spinach, feta cheese, onion, and tomatoes into the bowl with the pasta.
   

Baklava

Baklava

INGREDIENTS
1 (16 ounce) package fillo dough
1 pound chopped nuts (recommend Walnuts)
1 cup butter
1 teaspoon ground cinnamon (recommend adding more cinnamon to enhance flavor)
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey (recommend adding more honey to enhance flavor)

DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll fillo dough. Cut whole stack in half to fit pan. Cover fillo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 45 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it's wrapped up.