Spanikopita - fetta, ricotta and pecorino mixed with egg, breadcrumbs
and thinly sliced fresh english spinach, seasoned with nutmeg,
cayenne, s&p and olive oil - encased in layers of filo pastry sprayed
with oil.
Moussaka - a vegetarian version of the Greek classic - thinly sliced
eggplant, sprayed with oil and roasted in a very hot oven until
lightly browned - then used like pasta sheets in a lasagne - a little
tomato sauce* in the bottom of a roasting tin then a layer of
eggplant, then sauce, then basil, grated pecorino, eggplant, sauce,
basil, pecorino and so on until you run out of eggplant. The last
layer covered in a generous amount of cheese and baked until golden
brown.
Served with Za'tar pita, Greek salad and tzadziki.
* sauce made with canned tomato, onion, garlic, cinnamon, sumac, cumin
and s&p
R
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