How To make Spanakopita Peloponnisos
1 kg Spinach
1 md Onion; chopped
1 Leek; chopped
1 c Chopped spring onions
1/3 c Olive oil
1/2 c Chopped parsley
3 ts Ground nutmeg
Salt Freshly ground black pepper 8 Fillo pastry sheets
Olive oil or butter Serves 6-10 Oven temperature: 180 C (350 F) Cooking time: 50 minutes Wash spinach well and cut off any coarse stems. Chop coarsely and put into a large pan. Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach with a fork. Heat just long enough to wilt spinach so that juices can run out freely. Drain well in a colander, pressing occasionally with a spoon. Gently fry the onion in olive oil for 10 minutes, add chopped leek and spring onions and fry gently for further 5 minutes until transparent. Place well-drained spinach in a mixing bowl and add oil and onion mixture, herbs and nutmeg. Blend thoroughly, adding salt and pepper to taste. Place a sheet of fillo pastry on work surface and brush lightly with olive oil. Top with 3 more sheets of pastry, brushing each with oil. Brush top layer lightly with oil and place half the spinach mixture along the length of the pastry towards one edge and leaving 4 cm (1-1/2-inches) clear on one side. Fold bottom edge of pastry over filling, roll once, fold in sides then roll up. Place a hand at each end of roll and push it in gently like a concertina. Repeat with remaining pastry and filling. Place rolls in an oiled baking dish leaving space between rolls. Brush tops lightly with oil and bake in a moderate oven for 30 minutes until golden. Serve hot cut in portions.
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Feta Cheese Phyllo Pie with Moscofilero Greek White Wine
Have you ever wondered what to drink with tangy Greek feta, especially when it's the main ingredient in a Greek recipe for phyllo pie? I recommend a noble Greek white varietal called Moscofilero. This particular vintage is produced by Domaine Skouras in Mantineia, the Peloponnese.
About the grape: Moscofilero produces white -- and a growing selection of rosé -- as well as sparkling wines that promise to be refreshing and aromatic. Indeed, the name of this varietal translates to aromatic leaf.
It flourishes on the high, cold, mountain terrain of Mantineia. You'll find notes of citrus, green fruits and rose petals in a typical moscofilero as well as delicious acidity.
If you'd like to make the recipe for the cheese pie, please be sure to visit my site:
How to Make Stuffed Tomatoes, Peppers and Grape Leaves by Diane Kochilas
Greek summer without pans full of stuffed tomatoes and peppers is unthinkable! Look for large, firm tomatoes that aren't too watery and remember to season all the vegetables with a sprinkling of salt and sugar.
Ingredients:
6 large firm, ripe tomatoes
6 large green bell peppers
Salt to taste
Pinch of sugar
⅓ cup extra-virgin olive oil plus more for drizzling over vegetables before and after they bake
6 large onions finely chopped or grated *
3 garlic cloves very finely chopped
1 cup medium-grain rice preferably Greek rice, such as the Carolina variety grown in N. Greece
2/3 cup white wine
1/2 cup dark seedless raisins
½ cup toasted pine nuts or coarsely chopped blanched almonds
¾ cup water or more if needed
Freshly ground pepper to taste
1 cup fresh chopped flat-leaf parsley
1 cup fresh chopped mint or half a cup mint and half a cup pennyroyal)
1 cup fresh chopped dill or wild fennel
2 - 3 potatoes peeled and cut into 1-inch/2.5 cm wide rectangular chunks
Instructions:
Check out the detailed instructions for this recipe on my site:
How to Cook an Authentic Mediterranean Dinner (Greek)
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Bill and Koula Barydakis’s cookbook - “Foods of Crete: Traditional Recipes from the Healthiest People in the World”
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A Mediterranean Diet Weight Loss Program (a 10-week online program designed to teach you how to lose weight on the Mediterranean Diet)
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*This content is strictly the opinion of William Bradley, R.D., and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither William Bradley, R.D. nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
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Galatopita with Phyllo
Galatopita is a traditional baked milk pudding dessert from the Peloponnese. Recipe here:
How to Make Spanakopita - Behind the Recipe | Allrecipes.com
Meet Jeanette, and learn the story of her family recipe for spanakopita.
In this video, you'll see the inspiring story of how food and tradition can bring a family together. As you watch the story, you'll also discover how to make Jeanette's family recipe for traditional spanakopita, the delicious Greek spinach and feta pastry.
Get Jeanette's family recipe for homemade Spanakopita @
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Greek Feta Spinach Pie (Spanakopita without the pita!) YUM!
Spanakopita is traditionally made with Phyllo (filo) dough, but that recipe is not written in stone? Once you try it this way, you will wonder why you have not made it this way earlier. Call it a quiche if you will, but at the end of the day it's a Greek feta cheese and spinach pie served in the traditional 9 inch pie dish!
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