Spanakopita, or Spinach Feta Pie, is one of my all-time favourite Greek dishes, along with Moussaka and Baklava.
When I was invited to be a part of the “Fall for Greece” blog tour, reviewing Debbie Matenopoulos’s new cookbook, It’s All Greek to Me, I immediately knew that the healthy Spanakopita recipe would be the one I’d be trying out.
My only tweaks were halving the recipe since I was serving 1 and 3 year olds, and reducing the about of dill by half. I think the spanakopita recipe would have still been delicious with the full amount, but I wanted to make sure that it would get eaten by kids who had (potentially) never eaten Greek food before! (I’m all for authenticity, but not when it leaves me scrambling to make an impromptu lunch when the first one gets thrown back at me!)
I loved how this lighter version still had all of that delicious flavour I associate with Spanakopita — I would have been so disappointed if anything was missing! Switching out the olive oil for butter enhanced the dish for me, and I felt better giving it to the kids (and eating two portions myself…)
Perhaps most shockingly of all, my PICKIEST EATER ate his whole portion! Devoured it. Said it was delicious. One of the other children just sat there, staring at him, mouth agape, incredulous to what she was witnessing.
I think I can safely say that we will be making this again, and trying out a few different recipes from It’s All Greek to Me.
As a special treat, BenBella will be sending one lucky reader a copy of It’s All Greek to Me! To qualify to win, comment below and tell me what your favourite Greek or Mediterranean dish is.
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