Grecja kusi bogactwem smaków i zapachów. Na talerzach znajdziemy tu potrawy, które urzekają prostotą wykonania, a zarazem intensywnością doznań podczas ich spożywania. W Twoje ręce oddajemy serię kilkunastu przepisów z różnych części Grecji na dania przyrządzone przez naszych greckich przyjaciół. Za wszystkimi potrawami kryją się prawdziwe historie naszych bohaterów. Ich opowieści zainspirowały nas do odtworzenia tych samych smaków na naszych talerzach. W ich przygotowanie i sfotografowanie włożyliśmy całe serce. A efekt? Oceń sam!
Zapraszamy do odkrywania smaków prawdziwej Grecji z Grecosem!
Stavroula Vlachogianni
Moje wspomnienie młodości
W czasach, gdy przybyłam do Lavrio, w Grecji żyło się trudno, dlatego jedliśmy skromnie. Nauczyłam się wtedy od miejscowych kobiet przyrządzać placek ze szpinakiem. Dzisiaj do tradycyjnej pity dodaje się różne sery. Jednak wówczas produkty z nabiału były luksusem, dlatego nie było ich w pierwszej spanakopicie. Jej niepowtarzalny smak spowodował, że stała się jednym z najbardziej tradycyjnych greckich dań, a mi przypomina nostalgiczne lata młodości…
Składniki:
Ciasto:
- ½ kg mąki
- 1 łyżka oliwy z oliwek
- 1 łyżeczka soli
- 1 łyżeczka cukru
- 1 filiżanka wody
Nadzienie:
- 1 kg świeżego szpinaku
- 1 duża cebula
- 1 pęczek kopru
- 1 pęczek pietruszki
- 35 dkg sera feta
- 2 jajka
- sól, czarny pieprz
- oliwa z oliwek
Składniki na ciasto filo mieszamy w naczyniu, tylko wodę dolewamy na samym końcu, wciąż mieszając. Miękkie i łatwo odklejające się od rąk ciasto wkładamy do lodówki na 30 minut. W tym czasie przygotowujemy nadzienie.
Szpinak należy dobrze umyć. Miksujemy dokładnie cebulę, koper, pietruszkę z odrobiną oliwy z oliwek i w dużym garnku podsmażamy na oliwie przez 5 minut. Dodajemy szpinak, solimy i pieprzymy według uznania. Ciągle mieszając, gotujemy całość przez kolejnych 5 minut, do zmięknięcia liści szpinaku. Zdejmujemy garnek z ognia i usuwamy wodę po „rozpuszczeniu się” szpinaku.
W oddzielnym naczyniu ubijamy jajko i mieszamy je z rozgniecionym serem feta, dodając sól i pieprz do smaku. Całość wrzucamy do garnka ze szpinakiem i dokładnie mieszamy, aż powstanie jednolita masa. Zimne ciasto dzielimy na dwie części: dolną (2/3 ciasta) i górną (1/3) ciasta.
Na dobrze posypanym mąką blacie rozwałkowujemy obie porcje ciasta. Nasmarowaną oliwą z oliwek dużą blachę wykładamy dolną warstwą ciasta (aż po brzegi!) i rozkładamy nadzienie (równomiernie na całej powierzchni ciasta). Następnie rozkładamy ostrożnie górną warstwę ciasta, łącząc ją z wystającymi krawędziami warstwy dolnej. Placek smarujemy oliwą z oliwek, nakłuwamy widelcem w wielu miejscach, aby nie urósł podczas pieczenia (można też pokroić całość nożem na kawałki).
Spanakopitę wstawiamy do piekarnika nagrzanego do 180°C i pieczemy 50-60 minut.
Smacznego!
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