Greek Seafood Casserole

This dish brings the quintessential flavors of the ancient land of oracles and Olympian feats to the humble kitchens of U.S. suburbia.  A pungent mixture of thyme, basil, oregano, lemon juice, and white wine combines with the frutes de mer typically caught and eaten along the shores of Mykonos and Crete.  Meanwhile, the addition of a large quantity of feta adds a huge burst of salty sweetness that becomes evident in every bite.

Stin lyiamas!

Ingredients:

1/4 cup olive oil

2 large shallots, peeled and thinly sliced

4 cloves garlic, peeled and minced

3 roma tomatoes, seeds removed, finely chopped
1 tsp. dried thyme

1 tsp. dried basil

1 tsp. dried oregano

Salt and pepper to taste

1 1/2 pound mixture of calamari (cut into rings), baby shrimp, and octopus (diced into small chunks)

Juice of one large lemon

1/2 cup white wine

16 oz. package of rotini pasta, preferably whole wheat

3/4 cup heavy cream

12 oz. feta cheese, crumbled

2 tbsp. lemon zest

To make:

Heat oven to 350 degrees.

Begin by heating olive oil, on medium heat, in a Dutch oven.  Add shallots, garlic, tomatoes, thyme, basil, oregano, and salt and pepper to taste, and stir to combine.  Let simmer on medium heat, stirring occasionally, for about eight minutes, until scallions and garlic are soft.  Add seafood, lemon juice, and white wine, and stir well to combine.  Change heat to medium low, and let simmer for fifteen minutes, stirring occasionally, until seafood is cooked and liquid is reduced.  

Meanwhile, boil two quarts salted water in a large pot and add pasta when boiling.  Cook pasta to al dente, per package instructions, about seven minutes.  Drain pasta in colander and put aside.

Remove Dutch oven from heat and place contents in a large bowl.  Return empty Dutch oven to burner, and on medium low, add cream, about 8 oz. of crumbled feta, and lemon zest.  Stir constantly with a whisk for about five minutes, until cheese begins to soften.  Remove from heat and combine these ingredients with the seafood and spice mixture in the large bowl.  Add pasta to bowl and stir contents together thoroughly to combine flavors well.  Pour contents of the bowl into a large, round casserole, and sprinkle remaining feta crumbles liberally throughout.  Let bake, covered, for 25 minutes.  Remove cover and let cook for 5 minutes more, so that the cheese can turn a bit golden brown.  Remove from oven and let sit for ten minutes, uncovered, to cool.

Serve this dish with homemade brown bread and a green salad if desired.  A quality bottle of ouzo would not be a bad idea either.

Serves 8-9 as a main course.