Glenda has contributed a beautiful Greek dish of Spanakopitta for this month’s Cookbook Guru. It just goes to show how versatile Claudia Roden’s Book of Middle Eastern Food is. If you haven’t already checked it out, then I highly recommend getting your hands on a copy asap! For now here is a gorgeous contribution for a meat free Good Friday.
Have a Safe and Restful Easter Everyone,
This month, The Cook Book Guru is featuring Claudia Roden’s A New Book of Middle Eastern Food. I have already posted two recipes from this cookbook, Moroccan Tagine with Prunes and Muhallabia (one of my all-time favourite desserts). As I have previously mentioned, Claudia’s book is the classic English language cookbook on Middle Eastern cooking. It was first published as A Book of Middle Eastern Food in 1968.
Spanakopitta, Greek spinach and cheese pie, is a world wide favourite vegetarian dish… and for good reason. It is yummy. Claudia offers two versions in her book, neither of which totally appealed to me. The first recipe was made with filo pastry but the filling was, literally, spinach (cooked in butter and a little salt) and cheese which sounded a bit too basic. The second recipe’s filling was very similar to a recipe I use for spinach triangles but was made with puff pastry rather than filo. I decided to combine…
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