Title: Arakas latheros (peas latheros)
 Categories: Vegetables, Greek
      Yield: 10 Servings
 
      5 lb Fresh peas
      4    Scallions
  1 1/4 c  Oil OR
      1 c  Butter
  1 1/2 lb Tomatoes, peeled,strained OR
      1 tb Tomato paste diluted with:
      2 c  Water
      3 tb Dill, chopped
           Salt & pepper to taste
           Water as needed
 
     Shell, wash and drain peas.  Chop white part of the callions into
  small pcs., and the green part into lge. pcs. Heat oil in large pot.
  Add the scallions and cook until soft but not browned. Add the peas
  and brown very lightly.  Add the tomatoes (or the diluted paste),
  dill, salt, and pepper. Add enough water to half cover the peas.
  Cover the pot. Cook over medium heat until only the oil remains and
  the liquid has been absorbed (abt. 45 min.).
  
     NOTE:   You can make this without the tomatoes, if you wish. In
  that case, add just enough water to cover the peas.