Sfakianopites

For lovers of Cretan cuisine and beyond.

What we need:

For the dough

1/2 pound of flour

1/4 cup raki or ouzo 

2 tablespoons oil

1 cup water

pinch of salt

For the filling

Cream cheese 1/2

Method

Mix the flour with the oil to lubricate the flour well.

Add the remaining ingredients.

Divide the dough into 10 balls.

Allow the dough to mature.

After about half an hour to get every ball, open little hands, put a little cream cheese in the center and close it like a pouch.

Put us to the bench with the closed side to kato.To press lightly with the palm of us over with a rolling pin to roll out our size pasta dish.

Put a little oil in a pan and fry each one by one sfakianopites. If the leaves have opened -meaning bubbles that have kept air-through with a toothpick to tweak to leave the air.

When they are fried drizzle with honey or salty Parmesan.

Fay's spanakorizo (Rice with Spinach)

 Ingredients

1 kg spinach (cleaned, washed and coarsely chopped)

4 leeks (white part cut into washers)

6 green onions (chopped)

1 large onion (chopped)

1/2 bunch dill (chopped)

2 handfuls of long grain rice 

olive oil

salt - black pepper

Fresh juice of 1 lemon

Method

Cover the bottom of a casserole with olive oil and saute onions, fresh and dried with leeks.

Sauté until transparent  add the spinach, stir and cover to wilt. The spinach will pull fluids so do not add water immediately. 

After the wilted spinach, add the dill, rice, 2 cups water, salt and pepper.

Boil for 10 minutes more, stirring frequently to avoid sticking the rice. Then withdraw the food from the heat, sprinkle with the lemon juice and leave it covered until all fluids have been absorbed 

Serve with fresh crusty bread and feta cheese!