Spanakopita "Inspired"Burgers with Greek "Tude"

Christmas is a time of overindulgence in many ways. I would never deprive myself the enjoyment of my family and friends digging into all that the season has to offer from eggnog to shortbread cookies. I have left my "everything in moderation" philosophy behind for the season and taken on a new mantra with "Nothing is off limits". I love this philosophy much better!!!!That being said, when eating at home I still feel the need to provide my family with healthy and less decadent choices. With all the calorie laden dishes, open houses and Christmas sweets in the weeks to come I felt it was time to bring out the "big guns" and have a heart-healthy and albeit delicious recipe option to offer my family in between all the goodies.

Rachel Ray’s Spanakopita Burgers gives me the best of both worlds. Not only are they high in flavour but they are high on the scale for being laden with "good for you goodness". Plus they cure my "love for all things Greek" for another day! What could be better than that!!!

For the burgers you use ground chicken or turkey for a healthy choice, with plenty of spinach, feta cheese and a generous dollop of yogurt based sauce. For a carb free and even fewer caloric option serve these burgers "bunless" with a side salad and tzatziki sauce. You can use a grill pan to cook these babies, or, as I did today, cook these up on the barbecue 6 minutes per side. Yes I know it is almost winter but I grill all year round, and since it is 8C and not a speck of snow in sight I still feel like doing so. This burger is definitely a keeper!!!! My family had grins from ear to ear!!

I am submitting this recipe to my blogsister Ivy who is hosting this weeks Weekend Herb Blogging. I’m sure you have seen this event as it is now in it's third year and was the brainchild of Kalyn of Kalyn’s Kitchen . Kalyn has now passed the event over to Haalo, of Cook Almost Anything At Least Once.

Not only is this a tender and juicy version of a turkey burger but is uses copious amounts of Greek oregano. Oregano, loosely interpreted from the ancient Greek language means "joy of the mountain"... "oros" (mountain) and "ganos" (joy). According to Greek mythology, the sweet, spicy scent of oregano was created by the goddess Aphrodite as a symbol of happiness. It was understandable in that case why in ancient Greece, bridal couples were crowned with garlands of oregano and it was placed on tombs to give peace to departed loved ones. If you taste "fresh from the garden" Greek oregano it is so spicy that fresh leaves numb the end of your tongue.

Not all oreganos are created equal!!!!! Greek oregano (rigani) is a subspecies with the latin name Origanum vulgare (previously Origanum heracleoticum or Oreganum heraclites). Look at oregano package labeling to identify it. Dried Greek Oregano is a great way to get through the winter blues.!!!!!!

I am also dedicating this dish to my blogsister Ivy of Kopiaste for all her hard work in making our Social Network Bloggeraid a reality. Also to Giz, of Equal Opportunity Kitchen, who was instrumental in our first initiative and getting us closer to our goal to raise funds for the World Food Programme (WFP), the United Nations frontline agency with her "foodie" inspired jewelry. It is people like you who can make a difference in this world. The blogging community is filled with caring people who touch our hearts everyday. We become a part of their lives, their accomplishements and their joys:D Thank you:D

Join Giz of Equal Opportunity Kitchen who is hosting this months foodie event Because we can help with one of your favourite holiday dishes!

**Spanakopita "Inspired" Burgers**

1 T extra-virgin olive oil
1 T unsalted butter
1 small red onion, 1/2 chopped and 1/2 thinly sliced
3 medium garlic cloves, 2 chopped and 1 crushed
One 10-ounce box frozen spinach, thawed
2 tsps dried Greek oregano, lightly crushed in the palm
1- 1/3 pounds ground chicken breast or turkey breast
1/4 pound crumbled feta cheese
1 T grill seasoning, such as Montreal Steak Seasoning
1/4 seedless cucumber, thinly sliced
1 plum tomato, thinly sliced
1 cup coarsely chopped arugula
Juice of 1 lemon
Salt and freshly ground pepper
4 crusty rolls, split
10 to 12 pitted Calamata olives (a generous handful)

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Heat a large nonstick skillet over medium-low heat. Add the olive oil and the butter. When the butter melts, add the chopped red onion and chopped garlic and cook for 5 minutes. Transfer the onion and garlic to a large bowl to cool.

Squeeze the thawed spinach dry. Break up the block of spinach as you add it to the cooled onion and garlic. Season with 1 teaspoon of the oregano (one-third palmful). Add the ground chicken and feta, then the grill seasoning and a healthy drizzle of olive oil. Mix it all together, then divide the mixture with the side of your hand into 4 equal sections. Form 4 patties, each 1 inch thick. In the same skillet, cook the patties over medium-high heat for 5 minutes on each side. (To cook on the barbecue grill 6 minutes per side)

Combine the sliced cucumber and tomato with the sliced red onion, arugula. Dress with half of the lemon juice and olive oil to taste and season with salt and pepper; reserve.

Toast the rolls. Serve with a generous portion of tzatziki sauce, arugula and red onion mixture.

Serves 4

**Tzatziki Sauce**

1 cup finely chopped, seeded, peeled cucumber
1/4 tsp salt
1 (8-oz) carton plain low-fat yogurt
1-1/2 tsp chopped fresh parsley
1/2 tsp fresh lemon juice
1/2 tsp olive oil
1/8 tsp pepper
1 - 2 garlic cloves, minced

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Place cucumber in a colander over a bowl; sprinkle with salt. Toss gently to coat. Cover and chill 1 hour. Rinse with cold water; drain well. Squeeze until barely moist. Spoon yogurt onto several layers of heavy duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into bowl using a rubber spatula. Combine cucumber, yogurt, parsley and remaining ingredients in a bowl.