My visit to Greece this past May consisted of two parts: the first part was spent attending the Sani Gourmet Festival and the second was with family and friends in Thessaloniki. I stayed at my uncle’s house in Elaiones, a suburb that sits overlooking Thessaloniki on one side and nearby Panorama – still lording high over the city with its high elevation.
After for days of gourmet food my soul was craving some home-cooked meals and the very first comforting meal was had at my uncle’s – courtesy of his wife, Elly. Thea Elly is my aunt by marriage, she has pretty good tastes (hey, she chose to marry my favourite uncle) and my affections for her grew even more after trying this Spinach & Feta gratin.
You get the same classic combo of Spinach & Feta here but the beauty in this dish is that it’s light, not over-the-top with ingredients, definitely with the spinach in there and as always – tastes great! Aunt Elly’s recipe was basically spinach, dill, eggs, flour, milk, dill and Feta and I’ve added my own “touches” to the dish. I’ve added onions, some grated Graviera cheese and a pinch of nutmeg to add more depth of flavours.
This is not a quick dish but it’s an easy one: blanche spinach, sweat the onions, toss the ingredients together then bake in the oven. I think this dish is worth the time and what the heck, every family needs another good vegetarian dish to add to their roster no? Make Spinach & Feta “Gratin” today!
Spinach & Feta Gratin
approx. 1 kg. of spinach (about 4 bunches), well rinsed
2 medium onions, sliced
1/4 extra-virgin olive oil
1/4 cup all-purpose flour
2 cups of milk
1/2 cup chopped fresh dill
1/2 cup grated Graviera cheese
1/2 tsp. grated nutmeg
1/2 cup crumbled Feta cheese
Pre-heated 375F oven
- Place your spinach in a sink and fill with cold water. Drain and replace water until there’s no grit or sand. Place a large pot on the stove-top filled halfway with water. Bring to a boil and add a good amount of salt and add the spinach (add in batches as the spinach wilts to fit in pot). Boil for 6-7 minutes then drain well.
- In the meantime, add your olive oil into a skillet over medium heat and the onions and a pinch of salt. Cover and allow the onions to sweat for about 5 minutes then allow to cool. Pre-heat your oven.
- Empty your well-strained spinach into the skillet (or pot if it doesn’t fit) and add the onions, flour, milk and toss. Now add the eggs, dill, grated Graviera, nutmeg and toss again. Empty into a deep baking dish and top with crumbled Feta.
- Place in your pre-heated oven (middle rack) for 35-40 minutes or until just golden-brown on top.
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