Shrimp Saganaki.

From Kevin. Shrimp simmered in a spicy tomato sauce, a lot like shakshouka.

Spinach Pesto.

From Kevin. He also calls it spanakopita pasta. It is basically spanakopita filling turned into a pesto. It's pretty good. I used frozen spinach, but it might be better with fresh spinach and it would definitely be better with fresh herbs.

Spinach and Feta Quesadilla.

From Kevin. Corn tortillas are bad for quesadillas.

Shrimp, Feta, Roasted Garlic Pizza.

Got the idea from a pizza I had a while ago that had whole garlic cloves on their pizza. I think it might be better to try to caramelize them in the pan before putting them on the pizza where they'll inevitably get roasted.

Spanakorizo.

Another one from Kevin. A solid rice dish with onions and spinach, sprinkled with feta. I made mine with brown rice because I like the extra chewiness.

Feta and Scallion Scones.

From Farm Girl. I didn't realize scones were so straightforward to make. I took a little more time in between mixing and baking so I guess that's why they didn't rise as much, but they still came out fairly light. Excess flour on top looks bad, should have used an egg wash.

Radish and Scallion Dip.

Sourced from Farm Girl. Basically just processor'ed radishes, creme cheese, feta, scallions, a bit of pepper and lemon juice. I used only half the amount of creme cheese so it came out a bit watery but very fresh tasting. More creme cheese = more like a spread, which would be/is pretty good on some pulled pork or turkey sandwiches.

Tomato Zucchini Feta Fritter.

Yet another random thing from Kevin.

Mediterranean Pizza.

Here are some more crappy pictures.

I had bought these pizza crusts back in September, and they've been sitting at the bottom of my refrigerator where I keep forgetting I have them. Anyway, I finally got around to using one of them since I had a bunch of other random ingredients that I had bought without anything in particular in mind.

Over a bed of spinach: feta, shrimp, chopped up artichoke hearts. I was going to put some kalamata olives on top, but the ones I had weren't pitted. So they just came along on the side.

This was actually a reheating, and I think it was better the second time. When it first came out of the oven, parts of the bottom were a bit soggy. I had cooked it on aluminum foil instead of a slotted sheet or on the rack which was a mistake. I ate it up with some hummus (which seems to be missing something. I might try some cumin.), a yogurt dill sauce that I've acquired a taste for, a bit of chili sauce, and some olives. I've bene eating a lot of olives. I fucking love olives.