TO ALL MY FRIENDS WHO ARE CELEBRATING TODAY
It’s still morning in the western hemisphere, so you can quite easily make these if you have the ingredients at home.
I am sure you have all heard of Spanakopita, so the word Spanakopitakia may ring a bell to you. Spanakopitakia is the diminutive of Spanakopita and these little mezedes are really so easy to make and they taste so good. (A friend has asked me for the recipe of Spanakopita, so please check both links if you like as they are not the same).
I usually make them with fresh spinach but it was a last minute decision so I had to use what I had in the deep freezer. If you use fresh spinach follow the directions given in the links above.
Preparation time: 30 minutes
Cooking time: 10 minutes
Makes: about 20
- 250 grams of frozen spinach
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- Salt and pepper
- 2 spoonfuls finely cut dill
- 2 spoonfuls finely cut parsley
- 1 egg
- 100 grams of feta
- 50 grams anthotyro (optional) (*check out link to see pictures)
- 2 spoonfuls of olive oil
- Phyllo pastry
- Olive oil for frying
After thawing spinach squeeze out any excess water.
In a non stick frying pan sauté onion and garlic until translucent. Add spinach and sauté as well. Remove from the heat until it cools and season with salt and pepper, add parsley and dill and then mix in the egg and cheese.
Cut the phyllo into 7 cm (less than 2 inches) wide pieces and place a spoonful of filling. Cover spinach forming a triangle.
Then continue folding going forward, then left and then right until all the phyllo is folded.
When all are folded, heat the olive oil and fry until golden on both sides. Remove on kitchen paper to absorb excess oil.
Potato Salad with Green Olives
This is a very easy potato salad but its taste depends mainly on the olives. I used the tsakistes olives I made last month, taking also some of the olive oil used together with garlic and coriander seeds. If you use other type of olives, then you will get a totally different result and taste.
Regarding the potatoes I used, (I usually use Cypriot potatoes) I am not really sure what type of potatoes they are. In Cyprus and Greece we don’t have the varieties which are used abroad but as I have explained this in a previous post, I think they are called Mondial or Spunta.
Cooking time: About 30 minutes depending on the type of potato
Preparation time: 10 minutes
- 3 potatoes
- 10 green tsakistes olives, together with a tablespoon of olive, with some garlic and coriander seeds
- 1 onion, cut into half rings
- 1 spoonful butter
- 1 teaspoon crashed rosemary
- Salt and pepper to taste
Boil potatoes with skin and peel. Chop into cubes and set aside.
Remove pips from the olives
Chop onion and sauté in butter.
Mix in potatoes and add rosemary. Remove from the heat and mix in tsakistes olives together with some coriander and garlic.
I know I promised yesterday to give you all the remaining recipes but unfortunately it’s quite late, so I will have to post the remaining recipes tomorrow.
NEXT WEEK 1 – 7 December, I will be hosting Weekend Herb Blogging, so please keep your recipes containing vegetables, fruit, herb, plant, or flower until next week!!!