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Try making hortopita instead of spanakopita!

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blopez34

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Hortopita is like spanakopita's cousin! It's made with greens and you can pretty much use any type of greens that are in season. If you are in the United States, it is pretty easy to find collard greens but if you are in Greece you might be able to get a wider variety. One of the most important tips that I can give you about making hortopita is washing the greens very very well to get any dirt out. Sometimes hortopita can have a gritty or earthy flavor that's not so appealing.
 
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Yes I noticed in Greece spinach might not be widely available, and I see hortopita a lot more often because you can really use any type of green you can find. It's delicious!
 
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My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Greek cooking without a recipe?

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I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

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