New Year's Day Lunch.

Spent all morning preparing this fantastic greek spinach pie. I was so eager to eat that I forgot to photograph the whole pie. This recipe is from "The Mediterranean Vegan Kitchen". I added cremini mushrooms and red bell pepper to the spinach filling which was a nice change.


We ate this with dijon potato salad, chickpeas with yogurt sauce and a Bulgarian relish called Lutenica. Delicious food!

Greek Lenten Spinach Pie

I've been on a greek food kick lately. Can't get enough! This is the greek lenten spinach pie from "The Mediterranean Vegan Kitchen". It's basically spanakopita without the cheese. It is served during lent when animal products are forbidden. I've had non-traditional spanakopita with tofu (Vegan with a Vengeance recipe) which is very rich and filling. This pie is a little on the lighter side yet satisfactory. I think I may use a few sheets less of phyllo as I found it way too much.


My pie had a serious hump top from the phyllo puffing up a lot. It soon deflated a bit when I cut into it. I think I might double the filling next time.


Served with russian salad, a potato salad popular in greek cuisine and lutenica which is a red pepper spread from Bulgaria.


Good stuff.