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Octopus and Vegetable Risotto

ingredients for 4 people 400g cooked octopus, cut into chunks. 350g arborio rice. 1 sweet onion. 4 garlic cloves. 2 small green peppers. 2 small red peppers. 1 potato. 1 carrot. 1 small zucchini. 100g green beans. 50g peas. 120ml dry white wine. 1 teaspoon sweet paprika. chopped parsley. salt and black pepper. 4 or 5 tablespoons extra virgin olive oil. 1.5 liters vegetable broth. grated Parmesan cheese. preparation Wash the vegetables and dice them into small cubes. In a small pot with salted boiling water, cook the green beans, potato, and carrot until just tender — they'll finish cooking later with the rice, so don't overdo them. In a deep, wide pan, heat the olive oil and sauté the onion and garlic until soft. Add the peppers and zucchini, stirring everything together. Once the sofrito is ready, pour in the wine and let the alcohol cook off for a minute or two. Then add the parboiled vegetables (well-drained), the octopus pieces, paprika, pe...

Spanakopita, Greek Spinach and Feta Pie





Spanakopita is one of those traditional Greek dishes that everyone seems to love. It's a wonderfully crispy pie packed with spinach and feta cheese — perfect as an appetizer or a starter, depending on how you slice it.

Ingredients

  • 1/2 kg fresh spinach.
  • 250g phyllo pastry (store-bought works perfectly).
  • 2 shallots.
  • 200g feta cheese.
  • 2 whole eggs.
  • 2 tablespoons milk.
  • chopped parsley.
  • extra virgin olive oil.
  • salt.

Preparation

  1. Heat your oven to 180°C.
  2. Blanch the spinach quickly, then cool it down right away under cold water. Chop it up quite fine.
  3. In a deep skillet with a drizzle of oil, sauté the shallots until soft. Add the chopped spinach and cook for a few more minutes.
  4. Take the pan off the heat and stir in the beaten eggs and feta (cut into small cubes). Set this filling aside.
  5. Brush a baking dish with olive oil. Take five sheets of phyllo, brush both sides with oil, and layer them in the dish one on top of the other. Let the pastry hang over the edges — you'll need this later to seal the pie.
  6. Spoon the spinach filling into the dish, then layer five more sheets of phyllo on top (these don't need to be as large as the bottom ones). Brush them with oil too.
  7. Fold the overhanging pastry from the bottom layers over the top to seal everything in.
  8. Using a sharp knife, score the top into portions — just cut through the top 2 or 3 layers of pastry so you can see where to slice later.
  9. Sprinkle a little water over the pie and bake for 1 hour. If the top starts browning too much, cover it loosely with a piece of aluminum foil.
  10. Serve warm or at room temperature.

Time: 30 minutes plus 1 hour baking

Notes

For those with celiac disease, keep in mind that phyllo pastry contains gluten.

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