I wanted to start this blog with my favourite food of all time. Spanokopita. Filo pastry brushed with olive oil and thinly layered with a spinach, feta, dill and egg filling. I could happily eat this dish morning, noon and night. The enjoyment I have had in the making and eating of this dish (from the age of about 8 or 9) marked my first sense of pride in my Greek heritage and my first feeling of passion and pleasure for cooking and combining ingredients. The recipe I have always followed (I know of the existence of no better one) was borrowed from my Yia Yia (grandmother).
Showing posts with label Greek. Show all posts
Showing posts with label Greek. Show all posts
Tuesday, 13 March 2012
Mousaka
I wanted to start this blog with my favourite food of all time. Spanokopita. Filo pastry brushed with olive oil and thinly layered with a spinach, feta, dill and egg filling. I could happily eat this dish morning, noon and night. The enjoyment I have had in the making and eating of this dish (from the age of about 8 or 9) marked my first sense of pride in my Greek heritage and my first feeling of passion and pleasure for cooking and combining ingredients. The recipe I have always followed (I know of the existence of no better one) was borrowed from my Yia Yia (grandmother).
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