Spanakoryzo Avgolemono (Spinach Risotto with Egg-Lemon sauce)

This a controversial greek dish. People either love it or hate it. 

It is usually cooked in two versions, a simple spinach risotto on which we drizzle some lemon juice or with tomato juice and it’s definitely vegetarian. 

My version, however, is finished with avgolemono (egg-lemon sauce) which completely transforms it. I’d like to thank my aunt Lefki who made me change my mind about spanakoryzo with this recipe, and my son Chris, who helped me with the photos.

For 4 hungry people we’ll need:

- 1 cup olive oil

- 250 grams spinach leaves, coarsely chopped

- 1 finely diced dry onion

- 4 spring onions, chopped

- 1/2 cup chopped dill

- ½ cup chopped herbs, I use “kafkalithres” (Hartwort) and “mironia” (Venus’ comb)

- 200 grams rice for risotto (Arborio or Carolina)

- 2 large eggs, preferably organic

- 1 lemon

- 1 lit warm water

- salt, pepper

Put the olive oil in a large deep frying pan, add the diced onion and cook until tender. 

Add the chopped greens and stir lightly until they reduce in size and their juices are evaporated. 

Then add the rice and stir until it becomes opaque white. 

Add a glass of warm water and wait until it forms bubbles on the surface. Repeat this procedure until all the water is added. 

Season well, put a lid on the pan and turn down the heat. 

Let the rice simmer until it becomes as tender as you like. 

When we are satisfied with the texture of the rice, we check the remaining liquid in the pan. It must have the consistency of thick soup, otherwise add some more warm water. Taste the seasoning and take it off the heat. 

It’s time to make the avgolemono sauce.

Pour the sauce over the risotto and mix well with a wooden spoon. 

The risotto must have the consistency of rice pudding. 

Serve warm with some cheese.

Good apetite!

Fyllo leftovers=Instant cheese pies

Ok, the family wants spinach pie (spanakopita) today.

I take out my movable surface ("plastiri") and my rolling pins to make the fyllo.
The long one is called "verga" and I use it to make very thin fyllo, for Baklava. The short one "plastis" works better for pies.

I assemble the pie, but the fillo is always larger than the baking tray so I have to cut it.

However I don't throw away those small pieces. Some times I cut them in stripes, sprinkle them with coarse sea salt and sesame and bake saltted cookies.



Most of the times I knead them again and roll out a smaller fyllo.
I add some feta cheese crumbles, a little paprica and oregano.

Then I brush the edges with some water and fold it in the sape of an envelope.
I fry it for a few minutes in a little olive oil, and voila! something to eat until the big tray comes out of the oven!

Cod Fish with Spinach

This is also a traditional greek dish. It's a favourite in the Ionian islands and Western Greece.
It can be cooked with any kind of fish or you can alter the herbs according to what is available on season. What is more important is to cook with love for your family!

We'll need!
- 1 kg of fish, (cod, perch or even sea-bass) in small portions
- 1 medium dry onion, finely chopped
- 1 kg of spinach leaves, roughly chopped
- 1 bunch of spring onions, chopped
- 1 bunch of fresh dill, chopped
- Any kind of aromatic fresh herbs that you like, finely chopped, such as parsley, cherville, chives or even finochio.
- 2-3 bay leaves
- 2-3 finely chopped tomatoes or 1 tin can tomato juice
- 1 cup extra virgin olive oil (Greek is the best, by far)
- salt (be careful, if you use salted cod) and pepper.

Preheat the oven at 200 C. Put half the oil in a frying pan and add the onion. Stir fry for a couple minutes, then add the herbs and finally the spinach. Stir fry until soft, then add the tomato and the bay leaves. Season carefully and take off the heat. (1)
Use the rest of olive oil to cover a baking dish, place the fish inside, season with salt and pepper carefully, and pour the spinach mixture around  and over the fish. Put it in the oven until it is cooked, for about 15-20 minutes. Serve with crunchy fresh bread and don't be afraid to dip in the sauce!!!! Enjoy!

(1) For a vegetarian version of this dish, add a cup of rice in the spinach mixture and 4 cups of warm water, then let it simmer until the rice is cooked! You will have the greek style spinach risotto, called "spanakorizo".
Sprinkle with feta cheese, if you like the taste!

Baked Beans with Herbs

It's Wednesday, so traditionally we do not eat meat. In winter the alternative is usually pulses or vegetables. In this recipe they are combined.
 I use:
- 500 gr dry beans
- 1 dry onion cut in thin slices
- 2-3 fresh spring onions finely chopped
- 1 cup chopped fresh dill
- 1/2 cup chopped parsley
- 1 cup olive oil
- 1 cup tomato juice
- 2 bay leaves
- salt, pepper

I put the beans in deep cooking pot, fill it with water and bring to the boil. I take them off the heat and let them rest in the pot for about an hour. I change the water and boil them again until they are cooked but firm (Do not add any salt at this point). In a frying pan, I put the olive oil and stir fry the onions and the herbs for 2 minutes. I add the tomato juice, the bay leaves, salt and pepper, taste it and take it off the heat. I keep 2 cups of the water in which I cooked the beans, throw away the rest of the water, and put the beans in a baking tray. I pour the herb and tomato sauce over the beans in the tray, the cups of water and if needed, some salt. I bake them in a preheated oven (200o C) until most of the water is evaporated.
I serve them with fresh lemon juice, and greek olives or feta cheese.
Bon Apetit!

Yummy Spinach Pie.

Lately I became obsessed with all types of pastry. This is my favorite. Spinach and Feta cheese pie(aka Spanakopitta in Greek). I make the fyllo pastry myself. It crumbles like a soft cookie and the spinach filling is mellow. Good Greek virgin olive oil in generous quantities is a must!
I add different vegetables such as leeks, chard and spring onions but also herbs such as parsley, dill, and mint. It depends on what there is in season or in the market. My mother used to add the green leaves of wild poppies (we had a ball after that, lol), my mother-in-law adds alfalfa, and my aunt adds cabbage or lettuce leaves.
I need for the fyllo pastry:

- 4 cups of plain flour
- 2 cups of water
- 1 cup of olive oil
- 2 tablespoons of vinegar (this make it extra crumbly)
- 1 full teaspoon of salt

If the mixture is sticky I add a handful of flour. If it is very tough I add a little water. I kneed the dough until it becomes very soft, like a soft sponge. I put the dough in a container and then in a plastic bag to let it rest. After all this kneeding it really needs it!
I prepare the filling. For this I usually need:

- 500 gr spinach
- 1 or 2 leeks (the white part only)
- 3 spring onions
- a hand full of any herb you like (parsley, dill, mint)
- 250 gr feta cheese in crumbles
- salt, pepper, olive oil

Wash the greens, chop them in a big bowl, add the cheese, some olive oil and a handful of flour. Mix them well/
Divide your dough in four and use a rolling pin to make four sheets of fyllo pastry. Put some olive oil in a baking tray, add two layers of your fyllo, sprinkle with olive oil and put half the spinach mixture. Put on another layer of fyllo pastry, the rest of the mixture and cover with the forth layer of fyllo. Trim the pastry at the rim of your baking tray and make a nice border.Sprinkle with olive oil again and with a sharp knife carve diagonally the surface of your pie. Bake in medium heat, 180C.

You'll never taste the same pie twice, even by the same cook. So make this recipe according to your taste and enjoy it.