Tag Archives: greek

Spanakorizo

Here’s a quick meal that it’s really easy and fast to cook, it has enough quantity to stop your hunger cold. From the original Spanakoryzo (spinach and rice) Greek recipe.

If you’re in the phase of the diet that you can’t have rice yet, or if you just don’t do rice at all, substitute it with cauliflower rice.

spanakorizo

Ingredients (for 1)
* 25 gr rice
* 80 gr spinach
* 1/4 of a lemon
* salt to taste
* 1 tbspoon olive oil

Method
1. Medium-heat 1 cup of water in a pan and add the rice in it.

2. Wash the spinach and add it in the pan too.

3. Cook until most of the juice has evaporated and the rice has cooked through.

4. Remove from the heat, and squeeze the lemon on top. Serve hot or cold with some olive oil as a salad.

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Broiled feta cheese

One of the best side-dishes you can ever hope to taste in your life, guaranteed. Often served in Greek restaurants. Picture below is from my pre-Paleo days (hence the bread).

feta

Ingredients (for 2)
* Authentic feta cheese (not crumbled)
* 1 tbspoon of olive oil
* oregano

Method
1. Preheat the broiler to become very hot (500F). Place the rack close to the broiler’s heat.

2. Cut the feta cheese into a 1 inch thick, long rectangle (if not already cut as such).

3. Cut a square piece of aluminum foil, fold it in two, and then shape the edges vertically with your hands (in essence, shape it a small oven dish out of the foil).

4. Place the cheese on the foil. Pour the olive oil on top of the cheese and then use your finger to spread it evenly. Pour a generous amount of oregano on top of that too.

5. Place in the oven and broil for a few minutes, until golden brown. Serve hot with crackers. No need to remove the aluminum foil.

Greek Salad

I’m Greek, so it’s time to share my ultimate Greek salad recipe (aka “horiatiki”).

greek_salad

Ingredients (for 2)
* 1 beef tomato
* 1/3 of a small cucumber, peeled
* 1/6 of a green bell pepper
* 1/6 of a large onion
* 1/4 feta cheese (~50 grams)
* 6 olives
* oregano, some lemon juice, a bit of salt
* 3 tablespoons of virgin olive oil

Method
1. Cut the tomato in 6 vertical slices. Cut the cucumber in round, thin-ish slices. Cut the green pepper in thin vertical slices. Cut the red onion in vertical slices (not too thin). Cut the cheese in cubes. Place all above ingredients and the 6 olives into a big salad bowl.

2. Sprinkle with the oregano, lemon juice and salt. Add the olive oil. Mix well.

Tip: If you don’t have the time to prepare the salad when also preparing lunch/dinner, after step 1 you can secure the bowl with a transparent wrap paper and place it in your fridge. As long as the step 2 ingredients have not being mixed into the bowl, the salad’s ingredients can keep fresh for up to 5 hours!

“Blatzara” Greek spinach pie

Blatzara (aka “plastos”) is the original version of the popular Greek spinach pie. The recipe goes back thousands of years, but only a few villages still make spinach-pie this way. In fact, this is one of these recipes that you can’t find anywhere else online. I’m originating from the Souli mountain villages of Epirus, so this is as original as it goes. I double-checked with my mom & grand-mother too.

Blatzara is made similarly to modern Greek spinach-pie, but without a dough/phyllo. It does retain the same taste though, and it’s easier to make! This makes it perfect for the Paleo diet, with only a few small changes: I used “riced” cauliflower instead of white rice (although white rice was optional in the original recipe anyway). The rest is the same as in the ancient recipe!

Ingredients (for 6)
* 1/2 cup spinach (thawed from frozen), or 2 cups fresh spinach
* 1 cup fresh sorrel (or baby kale), chopped
* 1 cup fresh Swiss chard, chopped
* 1 cup of other green leaves you got (e.g. chopped amaranth, kale, collards, beets, dandelion etc). Use more spinach & swiss chard if you can’t find such kinds of greens.
* 2 leeks, cut in 1/4-inch rounds
* Some chopped mint
* 4 scallions (or 1/2 of a big onion), chopped
* 1/4 cup fresh parsley, chopped
* 1/2 cup cauliflower, “riced” with a shredder (or semi-cooked rice)
* 100 gr feta cheese, crumbled (optional, only if you do dairy)
* salt to taste

Method
1. Wash the leaves with cold water. In a big bowl place the chopped onion, parsley, leeks, mint, spinach, sorrel, Swiss chard and other greens. Add salt to taste. Using your fingers, work the mixture, until they almost start looking wilted.

2. Crumble the feta cheese using your fingers, and add it to the mixture. Add the riced cauliflower too. Carefully mix all ingredients again. Pre-heat the oven at 400 F (200 C).

greek-pie

3. Move everything in a deep baking pan. The raw ingredients should be forming a mass of about 2.5 inches thick in the pan.

4. Bake for about 45-50 minutes. Half-way through check it out and notice if it looks too dry. If yes, drizzle a bit more olive oil on top of it. When it has started getting some nice color on top, remove from the oven.

5. Serve it with either by squeezing some lemon juice, or with butter. In Greece we drizzle lemon juice, but my French husband loves it with butter (since it gives the dish a more creamy texture). Enjoy!