Greek Food Festival this weekend!


It’s the best food weekend of the year in Little Rock! It’s the International Greek Food Festival this weekend.  DO NOT MISS THIS EVENT! It’s a fundraiser and really good food is involved. Here’s the link.


Spanakopita Soup (Serves 4)




For the Meatballs                                                        1 pound ground lamb                                      2 tablespoons fresh dill, minced

1 10-oz. pkg. frozen spinach, thawed

1 egg

1 tablespoon lemon zest

1/4 teaspoon grated nutmeg

Salt to taste

For the Soup

2 tablespoons butter

2 stalks celery, diced

1/2 yellow onion, chopped

3 garlic cloves, minced

1-quart chicken stock

2 tablespoons lemon juice

Feta cheese (optional)





Over medium heat, melt about 2 tablespoons of butter in a large soup pot. Add celery, onion and garlic. Sauté until soft. Add to Crockpot along with chicken stock and lemon juice. Place Crockpot on high.


Meanwhile, in a large bowl, mix together ground lamb, dill, spinach, egg, lemon zest, nutmeg and salt. Form mixture into bite-size meatballs. After making the bite-size meatballs, place them in the sauté pan and brown them for 5-7 minutes. Add the browned meatballs to the Crockpot and turn down the temperature to low for 3 hours.
If desired, serve with feta cheese crumbled on top.


This recipe was adapted from Primal Cravings by Megan McCullough Keatley and Brandon Keatley.


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