Greek Spinach Pie-The only one


Greek Spanakopita (Greek Spinach Pie) is one of the most well-known Greek traditional dishes. It is well-known to people who love the Greek Cuisine.

In Greece, you can taste Spanakopita practically everywhere, in a house, in the restaurant, as a snack to take out etc.

In my recipe the quantity of ingredients is large. I advice those of you who will venture it to do the same and enjoy a rich,

juicy spinach pie that can stand proudly in the dish. Any time is a good time to go for a Spanakopita together with your main course or as the main dish.

Not to mention that a piece of homemade Spanakopita is perfect for school or a day at work. Enjoy!

GREEK SPINACH PIE

 INGREDIENTS:

1 1/2 kilo of fresh spinach

1 cup of fresh dill finely chopped

1 cup of parsley finely chopped

1 cup of fresh onions finely chopped

1 large onion finely chopped

400-500 gr of crumbled feta cheese

1 cup of Extra Virgin Olive Oil (EVOO)

1/2 a cup of evaporate milk

5 eggs

1 pack of fillo pastry

salt and pepper to taste

HOW TO:

First clean the spinach and discard all the hard outer parts,

leaving the leaves and the soft stems.

Wash it well under plenty of running cold water and cut it in small pieces.

Using your hands, squeeze the cut spinach to get as much water out of it.

Pour half of the olive oil in a large frying pan and sauté the chopped onion.

When the onion becomes translucent, add the chopped fresh onions to be sautéed a little bit as well.

Add the spinach, stirring and mixing with the sautéed onions.

Add the dill, parsley, salt and pepper to taste and mix with the rest of the ingredients.

Lower the heat and simmer until there is no more water in the spinach.

Remove from heat, transfer the spinach in a bowl and pour over the milk to cool it down a bit.

In another bowl, crack the eggs, beat lightly with a fork and add the crumbled Feta cheese and mix with the beaten eggs.

When spinach is half cold pour over the eggs (not sooner because the egg will fry), the feta mixture and mix together.

Divide the fillo sheets into two parts (eg. if they are 8 in total, put 3 at the bottom and the rest on the top).

Start placing the sheets at the bottom of the pan, one by one.

Make sure that you oil each fillo with a brush. If you don’t do that, the sheets will stick together…sheer disaster!

Pour in the mixing and finish with the last fillo sheets, oiling again each one, even the last one.

Sprinkle with a few drops of water on the top fillo to give it a little moisture and put the pan in the oven.

Bake in a preheated oven at 350 degrees for about 30-45 minutes or until the top is golden brown.

Remove from the oven, let it cool down for about 30 minutes and serve.

Greek Spanakopita (Greek Spinach Pie) can also be done without sautéing the spinach.

The only deference is that is going to take about an hour to cook on lower temperature.

Homemade filo pastry can also be used, making two sheets,

one to use for the bottom of the baking pan and one for the top, having the filling in between.

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Stuffed Tenderloin with Aegina’s pistachio

Cooking with fruits and nuts is a gourmet venture for most people… It sounds like a “scary” idea but really, once you try it you will find it ingenious and fun. Here, I’m giving you a special recipe made with pork tenderloin, apples and pistachio from the Greek island of  Aegina.

Aegina’s pistachio is a P.D.O (Protected Designation of Origin) product.

It is rich in proteins (26,5% to 28,4%), oils (52,1% to 53,8%),

sugar ( 5,3% to 6,5%) and its nutritional value per  100 gr is: protein:

12 gr, calories: 340, fat 29 gr, carbohydrates: 8 gr, fiber: 2 gr.

Of course, if you cannot find the original Aegina’s pistachio, you can use any other kind is available near you.

So, don’t be afraid to venture this recipe.

Ask your friends to taste it and I’m sure that they will love it, thus they will love you even more. Enjoy…

Stuffed Tenderloin with “Aegina” pistachio & apples

For four persons

INGREDIENTS:

2 pieces of pork tenderloin (appr. 1 ½ kilo)

Salt and freshly ground pepper

FOR THE STUFFING:

1 tbsp of butter

100 gr of pistachio (without the skin)

1 apple (piled and cut in cubes)

FOR THE SAUCE:

6 tbsp of Extra Virgin Olive Oil (EVOO)

1 large onion (grated)

FOR DECORATION:

2 apples (1 red, 1 green) cut into rounds

2 tbsp of brown sugar

HOW TO:

Thoroughly wash the meat and dry it on a piece of paper.

Season it well. Using your hands, open the two pieces of meat wide and hardly press it against the table, so that it becomes slim enough.

Place the two pieces of meat one under the other on a foil, in a way they form a rectangle.

In a frying pan and on a medium heat, melt the butter and sauté the apple cubes. Pour in the pistachio as well with a little water and leave them to boil for a few minutes, just until the apple is soften enough.

When ready remove from heat and slowly pour the stuffing in the centre of both pieces of meat starting from the top to the bottom.

Gently roll the meat, encircling the stuffing inside, forming a cylinder.

Use a culinary string to tie the meat to secure that the stuffing will stay inside.

If you don’t have a string you can use four or five toothpicks (just remember to remove them when serving).

With a brush, coat the meat with some olive oil.

Bake the tenderloin in a preheated oven in 180oC for 40 minutes (it depends on the meat’s size).

When ready, move it to a large plate and cut the meat into slices.

Take all the juice from the baking pan and pour it over the slices.

Last but not least, in a casserole or frying pan, warm the brown sugar with the olive oil on a low heat.

Sauté the apple rounds for a few minutes (be careful not to melt them, they must be firm) and use them to decorate your plate. Place them all around the meat.

That’s it. Now, be frank, it wasn’t too difficult, was it?

 

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Cretan Rusk-4 steps abundance

This gallery contains 8 photos.

  Cretan rusk (Dakos in Greek, or owl due to its shape) is a traditional, Cretan dish. Usually it is a barley rusk on which we add mashed tomato and mashed Cretan “mizithra” cheese, or “feta” cheese. The dish is … Continue reading

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Greek Kalamari,the cheesy version

This gallery contains 12 photos.

INGREDIENTS: 4 big squids Greek “Feta” cheese, 4 pieces cut in matchsticks Greek “Kefalotyri” cheese, ½ cup, grated 1 red, sweet pepper, cut in matchsticks 1 tomato, cut in cubes FOR THE SAUCE: 3 tbsp of Extra Virgin Olive Oil … Continue reading

Greek Kalamari, stuffed

Lent is the Christian observance of the liturgical year from Ash Wednesday to Holy Thursday.

The traditional purpose of Lent is the penitential preparation of the believer—through prayer, penance, repentance, almsgiving and self-denial. Its institutional purpose is heightened in the annual commemoration of Holy Week, marking the Death and Resurrection of Jesus, which recalls the events of the Passion of Christ on Good Friday, which then culminates in the celebration on Easter Sunday of the Resurrection of Jesus Christ.

During Lent, many of the faithful commit to fasting or giving up certain types of luxury as a form of penitence, such as dairy products, meat and every food that has blood.”

So, they usually confine only in pulses, pasta and seafood, like KALAMARI.

GREEK KALAMARI, STUFFED 

INGREDIENTS:

 1½ kg squid (kalamari)medium or small size

1 (or 2 according to taste) onion

120 gr risotto rice

50 ml white wine (eg Greek Retsina wine)

2 tbsp fresh parsley, chopped

60 ml Greek Extra Virgin Olive Oil (EVOO)

Freshly ground pepper and salt to taste

 

THE SAUCE:

1 tablespoon tomato paste diluted in 2 tablespoons water

1 onion grated

50 ml white wine

2 garlic cloves, chopped

a handful of fresh basil

400 ml fresh tomatoes, chopped

1/2 lemon, the juice

60 ml Extra Virgin Olive Oil

a pinch of sugar

Salt & freshly ground pepper

 

HOW TO:

For the sauce:

Take a frying pan, pour in the olive oil and in medium heat saute the onion

until it becomes transparent. Be careful not to burn it.

Then add the garlic and saute for one more minute.

Then distinguish with the wine.

Leave it to evaporate and then add the lemon juice, the tomatoes, the tomato paste, salt, pepper and sugar.

Simmer for another 20 minutes. 5 minutes before the end, add the fresh basil.

 For the squid:

Remove the head with the tentacles from the body. Then take a sharp knife and remove the ink,

the eye and mouth and discard them.

Make sure you empty the body completely and wash it well.

In this point you can rub the tentacles and empty tubes with salt.

This way the outer membrane will be removed completely.

To be honest, I never do it but some people can’t stand the membrane, so it’s up to you.

Chop the tentacles and the onion.

*If you want to avoid all this trouble, just buy the already cleaned kalamari.

Take a frying pan and saute the onion in the olive oil for 3 minutes (until transparent).

Add the tentacles and fry them until all the juices have evaporated.

Then add the rice, the parsley, salt and pepper and cook the mix for about one minute.

Then extinguish with the wine and stir until it is evaporated.

Add one or two tbsp of your previously prepared sauce so it’s not too dry.

Let it slow cook for 5 minutes. 

When ready, with a teaspoon, you stuff the kalamari with your mixture and secure the tube with a toothpick.

Put the stuffed kalamari in an oven dish and spread the sauce over them. If you want you can sprinkle with some more fresh parsley.

Cover the oven dish with a lid or tin foil.

Bake in a pre-heated oven at 160 oC for about one hour or until the kalamari is tender enough. From time to time you should inspect your kalamari to make sure there is enough water. If not, add a little.

 Serve alone or with white rice. Enjoy!

Party ideas with Greek salad?Why not.

In your effort to learn your children to eat more fresh vegetables, why not preparing an easy, quick and smart recipe for them.

Take advantage of the simplest ingredients like tomato, cheese, cucumber and olives that come right out of the original Greek salad recipe. Only this time don’t serve them all together in a bowl.

Prepare the loveliest appetizers like in the photo. Just make sure you prepare a lot of them because they tend to be eaten rapidly…

Good luck to you all, fellow cooks.

Do you know how to make Greek salad?

The Greek country (or rustic) salad (Choriatiki in Greek) is worldwide known as simply “Greek salad”. It is considered a summer salad and basically it is made of tomato, cucumber, onion, black olives, Extra Virgin Olive Oil, salt and dried oregano. Optionally, it is enriched with Greek “feta” cheese, green pepper and even sometimes and in some places with vinegar and capers.

However, you can find other variations of the Greek salad but it is always served in a soup plate which is large enough to keep a large amount of olive oil together with the tomato liquid (the salt tends to extract all the liquids out of the vegetables, that is why it is better to be added when served. That is also the reason why yesterday’s salad is always richer in flavor and liquids, perfect for a bread dip.) It is a perfect kids recipe as it combines freshness with all the benefits from fresh vegetables and virgin olive oil.

 The Greek salad goes well with everything…

 And in Greece you can find it everywhere…

Oven baked “Kleftiko” lamb

The term “kleftiko” suggests lamb or goat meat which is slow-cooked traditionally in a sealed clay oven.

It is a recipe from Cyprus and if it is cooked properly and slowly, it is delicious. There are many variations. Here is an easy, basic version. With this recipe, I’m sure you will steal your loved ones heart. Enjoy!

INGREDIENTS:

1 kg lamb meat without the bone

125 gr Extra Virgin Olive Oil (EVOO)

250 gr peas

Dried oregano

Dried thyme

3 carrots chopped

2 tbsp lemon Juice

3 tbsp of Extra Virgin Olive Oil

3 big potatoes cut in cubes

2 tomatoes sliced

6 pieces of non-stick paper

100 gr of Greek “kefalograviera” cheese (it’s salty enough)

Salt and freshly ground pepper

HOW TO:

Wash the meat, drain and marinade the meat with all the spices, the lemon and the olive oil in a large bowl, leave for at least one hour.

Meanwhile, we scald the carrots and peas into salted water. Drain well.

In a pot, pour 3 tbsp of olive oil and sauté the carrots and peas.

In another pot, pour 125 gr of the olive oil and sauté the lamb. Then in the same oil (we add a little if needed) saute the potatoes.

Take 6 pieces of non-stick paper and divide the pieces of lamb, the potatoes, the carrots, the peas and “kefalograviera” cheese equally. On the top, add one tomato slice, salt and pepper and wrap each paper individually.

Use a cotton string to tie them and put them into a clay pot or a simple baking tray.

Bake them for 1 hour at 175o C.

Make sure you serve hot and accompany with a Greek salad.

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Smyrna Meatballs-Heaven must be Greek!!!

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