Spanakopitakia (pr. spa-nah- koh -pee-TAA-kia) is the diminutive of Spanakopita which are small spinach triangles. They, are really so easy to make, they taste so good and are perfect to serve as finger food or appetizers.
They are very versatile in shape and ingredients and you can also enjoy them as a snack or even as a light lunch or dinner with a salad, as I did.
I am sure you have all heard of Spanakopita, so the word Spanakopitakia may ring a bell to you.
I usually make them with fresh spinach but it was a last minute decision so I had to use what I had in the deep freezer. If you use fresh spinach follow the directions given in the link for Spanakopita.
Instead of making them into triangles, you can also make them into turnovers. Just follow my instructions given in Kolokotes (Cypriot Squash Turnovers).
Potato Salad with Green “Tsakistes” Olives
This is a very easy potato salad but its taste depends mainly on the olives. I used the tsakistes olives I made last month, taking also some of the olive oil used together with garlic and coriander seeds.
If you use other type of olives, then you will get a totally different result and taste.
Regarding the potatoes I used, (I usually use Cypriot potatoes) I am not really sure what type of potatoes they are.
In Cyprus and Greece we don’t have the varieties which are used abroad but as I have explained this in a previous post, I think they are called Mondial or Spunta.
Cooking time: About 30 minutes depending on the type of potato
Preparation time: 10 minutes
- 3 potatoes
- 10 green tsakistes olives, together with a tablespoon of olive, with some garlic and coriander seeds
- 1 onion, cut into half rings
- 2 tbsp butter
- 1 teaspoon crashed rosemary
- Salt and pepper to taste
Boil potatoes with skin and peel. Chop into cubes and set aside.
Remove pips from the olives
Chop the onion and sauté it in butter.
Mix in the potatoes and add the rosemary.
Remove from the heat and mix in the tsakistes olives together with some coriander and garlic.
I know I promised yesterday to give you all the remaining recipes but unfortunately it’s quite late, so I will have to post the remaining recipes tomorrow.
NEXT WEEK 1 – 7 December, I will be hosting Weekend Herb Blogging, so please keep your recipes containing vegetables, fruit, herb, plant, or flower until next week!!!
TO ALL MY FRIENDS WHO ARE CELEBRATING TODAY
Serving Size: 1
Amount Per Serving: Calories: 81 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 24mg Sodium: 119mg Carbohydrates: 6g Fiber: 1g Sugar: 2g Protein: 3g
Kopiaste and Kali Orexi,