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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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…

Meatballs for kids. Easy, quick and…yummy!

Searching to find a recipe that children would really love, I came across one which I think that every kid adores…

Meatballs!!

Honestly, I don’t know one little fellow that doesn’t like meatballs. Served either with fries or with pasta, in your kitchen…

or packed for the school or the road, meatballs are in the heart of every kid. So, today we cook meatballs, fried or grilled,

with tomato paste or not…

INGREDIENTS

½ kg minced meat (beef)
1 onion mashed
½ tsp oregano

½ tsp freshly ground pepper
1 tsp salt
1 tsp mint
1 egg
4 bread slices, only the crumb
mint chopped(according to taste)
1 tsp white vinegar
1 tsp olive oil
flour

HOW TO:

In a large bowl, we mix all the ingredients together except the bread.

We soak the bread into water to soften and we squeeze with our hands very well until.

Then, we add it into the bowl. We mix the ingredients with our hands, very well.

We take small portions in our hands and we form small meatballs.

The actual size and form is up to us. Into a flat plate we sprinkle the flour.

We roll each meatball on the flour. Be careful to cover the entire meatball with the flour.

Now we are ready to fry them in a frying pan or in a fryer.

We can serve them with mashed potatoes, rice, spaghetti or French fries.

 

*1) Further step:

If we want, we can continue our recipe.

Once the meatballs are fried, we can dip them into a casserole with tomato sauce for 15 minutes.

Then we can use the sauce with the meatballs to serve our spaghetti.

*2) Further step:

Instead of frying our meatballs, we can put them in the oven with fat potato chunks.

In that case, we should give them a more flat form so that they can be grilled homogeneously.

If you don’t want them to dry in the grill, you must “brush” them with some olive oil from time to time.

 

Wait, there is more…

Alternatively, you could place the meatballs and the tomato sauce into a large pan

and sprinkle with Feta cheese. When they are ready, take them out of the oven

and sprinkle with some fresh basil. Trust me, the result will be superb and your kids are going to love it.

It is an easy and quick recipe for everyone.

Ottawa’s Greek Fest-Dancing Zorba!

Have they gone mad? No, they are Greeks !

Ottawa’s Greek Fest in August 2011 made everybody dancing into the streets.

If you’d like to see the video, please press here: http://www.youtube.com/watch?v=UhDgpXWkFHE

They had dancing, live music, kids activities, souvenirs,

Greek language lessons, church service and of course…Greek cuisine.

Here’s the menu:

Dolmades

  Greek feta & olives

Tzatziki

Pikilia Platter

Greek Salad

Spanakopita, Turopita

Pita Bread

Souvlaki Stick

Souvlaki on Pita Bread

Gyros Platter

 

Moussaka

Lamb-Greek style

I wish I was there. Maybe next summer I will

Until then… God bless !

Jamie Oliver visits Greece !

My fellow cooks, good morning and Happy New Year to all. May 2012 brings us more happiness and more new flavors…
In my Google research I found the Jamie Oliver episode where he visited our Greek islands.
If you ‘d like to see the episode, press here: http://www.cookingchanneltv.com/jamies-food-escapes/athens/index.html
From this episode, I am focusing on his version of  the famous “Greek Salad”.
Jamie adds 2 kinds of tomatoes, cherry tomatoes and beef tomatoes. To my opinion, the Greek, summer tomatoes are so sweet that don’t need the sweetness from the cherry tomatoes. However, they add an extra flavor that elevates the salad. additionally, the mint leaves go very well turning the popular salad into a gourmet dish.
Last but not least, I would like to say a huge “Thanks” to Jamie for his idea of scratching the cucumber with a fork to let the olive come in, for cutting the onions very slightly so that they absorb the olive oil, for the use of oregano and of course for using Extra Virgin Olive Oil
because this is the only kind of olive oil that the salad allows to touch her!!!
Jamie, thanks for not ruining this recipe with “touristic” tricks and for respecting
the originality of my country’s most popular dish.
PS. Also thanks for the genius cook’s note.

“In Athens, Jamie goes spear fishing off a Mama Mia-style island, meets bee keepers who produce the most amazing honey and are full of even more amazing stories about bee sex. He makes goat cheese with a Greek Orthodox monk, and prepares a Greek salad, and pistachio and honey cake.”

Greek Salad – by Jamie Oliver

Ingredients

  • 1 medium ripe tomato
  • 7 ounces/200 g ripe cherry tomatoes
  • 1 beef tomato (also known as beefsteak tomato)
  • 1 medium red onion, peeled
  • 1 cucumber
  • 1 green pepper
  • A handful fresh dill
  • A handful fresh mint leaves
  • A large handful black olives, pitted or stoned    
  • Sea salt
  • 1 tablespoon red wine vinegar
  • 3 tablespoons good-quality Greek extra-virgin olive oil
  • 7 ounces/200 g block feta cheese
  • 1 teaspoon dried oregano

DIRECTIONS

This salad is known and loved around the world. Those of you who’ve been lucky enough to eat this salad in Greece will know that when it’s made well it’s absolute heaven. Hopefully this recipe will help you achieve the big bold authentic flavours that it’s known for. The trick is to pay attention to the small details that make it so wonderful: things like finding the ripest tomatoes, good Greek olive oil, beautiful olives, creamy feta, and lovely herbs.

I think it’s quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes, and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl.

Slice the onion very finely so it’s wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices.

Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.

Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in.

Add a pinch of salt, the vinegar, and extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the vegetables is when the magic starts to happen. Have a taste, and adjust the flavours if need be.

To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra-virgin olive oil and take it straight to the table. It’s confident and scruffy with a bit of attitude. Delicious.

Cook’s Note: I’ve been known to pop leftover Greek salad into a liquidizer with a splash of extra-virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it’s basically a Greek gazpacho. It’s not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!”