Spanakopita Wins Every Time!
During spring and summer, our meals are lighter, fresher and hopefully easier. One of the best and healthiest things about Greek cuisine is that fresh vegetables, farm eggs, extra virgin oil and a vast array of delicious cheeses are readily available.
Despina likes to say that the first thing that visitors ask her when they are on one of her tours is not something about Greek history but rather about food, and more specifically; everybody wants to know how to make a good ole’ spinach pie, or in Greek-Spanakopita!
Spinach pie is a wonderful choice for a light spring or summer meal because it is very filling, can be served as the main meal and can be accompanied by delicious Greek salad and some fresh fruit for dessert.
It is a complete meal because it has carbohydrates, fats and proteins. It is also quite healthy because we not only use spinach but a number of aromatic fresh herbs and greens that are full of healthy nutrients. Traditional Spanakopita is made with phyllo dough but today’s recipe is without phyllo and made more like a souffle or a casserole. It is a little more contemporary, a lot easier to make and just as delicious.
Get to know the wonderful world of Mediterranean cuisine; the herbs, the fresh vegetables, the choice meats that we always use on our Athens Cooking Lesson and learn the basics on how to make the authentic, traditional “spanakopita” as part of a full Greek Sunday dinner with easy to follow recipes you can use to impress your guests when you get back home!
Is your mouth watering yet? I won’t tease you any longer then. Here’s the recipe:
1/2 cups green onions
1 cups of fresh dill, mint and parsley finely chopped and mixed
(Optional) 2 cups of mixed wild greens (such as dandelion and purslane) or Swiss chard, chopped
1 cup. olive oil
1 pkg. spinach (chopped), preferably fresh and not frozen
11/2 cup feta cheese
1 cup milk
1/2 cup all purpose flour
1/4 tsp. pepper
a dash of nutmeg powder or all spice
Preheat oven at 180° C./ 160 for a fan oven / 350F /Gas Mark 4 for gas ovens
1. Cook onions, spinach, wild greens and aromatic herbs in olive oil until wilted.
2. Drain well.
3. In lightly olive oiled casserole dish layer spinach and crumbled feta.
4. Put all the other ingredients in blender and mix well.
5. Pour over casserole. Bake for about 35 minutes.
Enjoy warm with a chilled glass of Assyrtiko wine from Santorini or a delicate Malagouzia from Northern Greece.
For more original Greek tastes take an Athens Food Tour