Greek Spanakopita

Greek Spanakopita

Greek
Spanakopita

A Trio of Cheese, Greens, and Dough

Greek spanakopita is a delectable savory pastry filled with spinach and feta cheese, enveloped in delicate layers of phyllo dough. It is a beloved dish in Greece, commonly enjoyed as both an appetizer and a main course.

Our recipe provides versatile options, allowing for variations that cater to vegan, lactose-free, or gluten-free preferences.

Spanakopita Spice Blend

Oregano, dill weed, garlic, black pepper, cinnamon, dill seed, mint, chilies, nutmeg

Greek Spanakopita

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Ingredient Mix & Match Cheat Sheet

Greek Spanakopita - Mix & Match
For your convenience, we have prepared a cheat sheet to assist you in selecting your desired ingredients for the recipe. Take a look below to discover how you can effortlessly combine and customize the components to craft your own personalized meal. To have a handy reference readily available, feel free to download the accompanying image.

Part 1 - The Cheese

Key Ingredient: Feta

Feta cheese is the key ingredient in Greek spanakopita, providing its distinctive texture. The best substitute are cotija or queso fresco.

Cottage cheese is an excellent alternative. However, bear in mind its higher moisture content compared to feta; avoid adding any cream. For added texture, try incorporating grated hard cheese.

For those seeking a vegan and non-dairy substitute, options like vegan feta or firm tofu can offer a similar texture.

Alternatively, if you have a preference for a different type of cheese, we offer a pasta variation for you to try. Kindly note, this version presents a significant departure from the original. Nevertheless, it offers a delightful twist to your dinner repertoire.

Feta
whipped cream

A Little Secret

If you’re looking to make a delicious spanakopita, the feta cheese you find at your local grocery store may be too dry, especially if you opt for crumbled feta instead of a block. But fear not! We have a tip that will ensure your dish is anything but dry.

Simply add a small amount of a different type of cheese, such as whipped cream cheese or cream cheese with whipped heavy cream. Another great option is ricotta. These additions will make a world of difference and take your spanakopita to the next level.

Part 2 - The Greens

Key Ingredient: Spinach

Spinach is the ideal choice for an authentic spanakopita. Excellent substitutes can be found in the leaves of any type of chard or kale. If you wish to include the stalks as well, an extra step is needed to soften them. Another delightful variation is to incorporate green asparagus or zucchini, if you have the time and desire to experiment further.

baby spinach
Greek Ikaria Island

Ikaria - A Greek Island of Longevity and Vibrant Culture

Discover the enchanting Greek island of Ikaria in the Aegean Sea, renowned for its exceptional culture and remarkable population of centenarians. Learn about their healthy lifestyle choices and close-knit community that contribute to their longevity. What can we learn from them? Would you abandon your current lifestyle for a potentially longer life on Ikaria?

The island is also famous for its festivals and celebrations. One of the most popular is the Panigiri, which takes place in different villages throughout the summer months. These festivals are a great opportunity to experience traditional Greek music, dance, and food.

See more on our YouTube channel. Carefully selected for you! Plus, on our ‘World Music’ playlist: Greek music & dance live from the Panigiri festivals.

Part 3 - The Dough

Phyllo Substitutes - Up to a Change?

Authentic spanakopita is traditionally made using phyllo dough. As a gluten-free alternative, we highly recommend our almond pie crust. However, if you’re looking to reduce preparation time significantly, you can opt to bake the spanakopita filling on a pizza crust or serve it on a bed of wide egg noodles. These shortcuts can help expedite the process while still providing a delicious result.

Greek Spanakopita with phyllo
pie crust
pizza crust
wide noodles

Enjoy!

Give Greek spanakopita a try and savor its delightful flavors. Once you’re hooked, consider adding it to your regular dinner rotation, experimenting with a unique twist each time. For your convenience, our shop offers a specialized spanakopita spice blend, ensuring you have everything you need to enhance its taste. Stock up now and elevate your spanakopita experience.

Greek Spanakopita

Greek Spanakopita

SpiceBreeze
Greek spanakopita is a savory pastry made with spinach and feta cheese, wrapped in layers of phyllo dough. It is a popular dish in Greece and can be served as an appetizer or main course. Our recipe offers variations to substitute spinach and phyllo dough or make the dish vegan, lactose-free, or gluten-free.
hands-on time 30 minutes
Course Main Course
Cuisine Greek
Servings 4

Ingredients
  

Protein/Dairy

  • 10 oz feta cheese [1] crumbled
  • 6 tbsp whipped cream cheese [2]

Fresh Produce

  • 10 oz spinach [3] roughly chopped
  • 4 green onions sliced

Packaged Goods/Staples

  • 20 sheets phyllo dough [4] (9 x 14 inches)
  • olive oil [5]
  • salt [6]

Culinary Spice Kit

  • Oregano, dill weed, garlic, black pepper, cinnamon, dill seed, mint, chilies, nutmeg

Suggested Sides

  • ▪ mixed salad with lettuce or cucumber
  • ▪ grilled rosemary lamb chops
  • ▪ grilled or fried chicken pieces

Instructions
 

Option 1: Prepare Spinach, Chard, or Kale Leaves [3]

  • Cook the spinach in boiling water for 30 seconds.
  • Scoop the spinach out and transfer it to a strainer.
  • Let it drain while preparing the next step.

Option 2: Prepare Leaves and Asparagus, Zucchini, or Chard or Kale Stalks [3]

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry the vegetables until tender.
  • Start with the asparagus, zucchini, or chard or kale stalks.
  • Add the leaves when the other vegetables are almost tender.

Prepare Filling

  • In a BOWL, mix all the cheese and vegetables with Spanakopita spices and salt to taste [6].

Prepare Phyllo Dough Version (Authentic) [4]

  • Place 10 sheets of phyllo dough into a 9 x 12 BAKING DISH, brushing oil between each layer.
  • Spread the spinach mixture evenly over the phyllo dough.
  • Place 10 more sheets of phyllo dough on top, brushing oil between each layer.
  • Brush the top layer with oil.
  • Cut the pie into 12 pieces.

Bake & Serve

  • Preheat OVEN to 350° F.
  • Bake until golden brown, 30 to 45 minutes.
  • Let it cool for 10 minutes before serving with your preferred sides.
  • Enjoy!

Notes

[1]
  • We recommend to buy feta cheese in a block and chop it into small crumble size pieces. The readily-crumbled feta cheese is often very dry.
  • Substitute feta cheese with chopped firm tofu (drain it 30 minutes before using it) or vegan feta.
[2]
  • If only not-whipped cream cheese is available, substitute 2 tbsp cream cheese with 2 tbsp whipped heavy cream.
  • Substitute whipped cream cheese with ricotta or vegan cream cheese.
[3]
  • Optionally, add 5 to 10 oz more spinach.
  • If the stalks of the spinach are not soft, remove them and follow the cooking step option 2. 
  • Cooking Step Option 1 (leaves only): Substitute all or half of the spinach with baby kale, or with the chopped leaves of kale or chard. Remove the stalks before weighing.
  • Cooking Step Option 2: Substitute or mix the spinach with green asparagus, zucchini, or the stalks of chard or kale. Chopped them in bite-size pieces. Recommended amounts:
    • 5 oz leaves + 10 oz asparagus or zucchini or stalks
    • 10 oz leaves + 5 oz asparagus or zucchini or stalks
[4] Options to substitute the phyllo dough:
  • Pour the filling into a pie crust. (gluten-free recipe)
  • Spread the filling on a pizza crust.
  • Cook 12 oz wide egg noodles. Drain. Place them into the baking dish. Spread the filling on top. Bake as directed for the phyllo dough.
[5] Substitute olive oil with melted butter or any vegetable oil.
[6] Be careful with the salt. Check the mixture first.
Turkish Lahmacun

Turkish Lahmacun

Turkish Lahmacun
Turkish Lahmacun

Turkish
Lahmacun

Turkish Pizza in a Pan
The pizza-style lahmacun, or lahmajoun, or translated “meat on dough” is popular in the Eastern Mediterranean region from Lebanon to Turkey.

The crust has a thin crispy-soft texture from the stone oven. Our recipe is an equivalent shortcut baked on store-bought tortilla.
Lahmacun Spice Blend

Paprika, Turkish pepper (mild Marash & Urfa, crushed with oil and salt), anardana (pomegranate), oregano

Turkish Lahmacun

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Lahmacun Ingredients Overview

Turkish Lahmacun
Turkish Lahmacun
Cappdocia Turkey hot air ballons panorama
Cappadocia, Turkey
Turkish Lahmacun
Turkish Lahmacun
Urfa Turkey
Urfa, Turkey
Turkish Lahmacun
Lahmacun Spice Blend
  • paprika powder
  • Turkish Marash pepper flakes
  • Turkish Urfa pepper flakes
  • tart anardana (pomegranate) (ground)
  • oregano leaves
Turkish Lahmacun
Lahmacun Blend to Season for Vegetable Dishes
Turkish Lahmacun
Turkish Lahmacun
Turkish Lahmacun
Turkish Lahmacun
Turkish Lahmacun

Turkish Lahmacun

SpiceBreeze
The pizza-style lahmacun, or lahmajoun, or translated "meat on dough" is popular in the Eastern Mediterranean region from Lebanon to Turkey. The crust has a thin crispy-soft texture from the stone oven. At home, it's traditionally baked in a pan without oil. The meat infused with summer vegetables creates a refreshing juicy topping. Enjoy lahmacun rolled up with or without salad filling.
Hands-on time 30 minutes
Course Main Course
Cuisine Turkish
Servings 3 servings

Ingredients
  

Protein

  • 1 lb lamb or beef [1] ground

Fresh Produce

  • 1 large onion
  • 2 cloves garlic optional
  • 1 bunch parsley [2]
  • 1 1/2 bell pepper 1/2 green, 1 red [3]
  • 1-2 lemons for juice

Packaged Goods/Staples

  • 2-4 tbsp tomato paste unflavored
  • 1/4 cup olive oil
  • salt & pepper
  • 12 (gluten-free) tortilla wraps [4] 8-inch

Suggested Toppings [5]

  • 1 lettuce of your choice chopped
  • 1-2 tomatoes sliced
  • 1 large onion halved & thinly sliced
  • 1 cup (vegan: cashew) yogurt plain

Lahmacun Culinary Spice Kit

  • Paprika, Turkish pepper (mild Marash & Urfa, crushed with oil and salt), anardana (pomegranate), oregano

Instructions
 

Seasoning Paste Step 1 - Option 1: Blend Fresh Produce with Food Processor

  • Ingredients needed in this step: onions, cloves garlic, parsley, bell pepper
  • In a FOOD PROCESSOR, blend onion and garlic into a paste.
  • Add parsley and bell peppers and chop coarsely. Make sure that some tiny pieces are still visible.

Seasoning Paste Step 1 - Option 2: Chop Fresh Produce without Food Processor

  • Ingredients needed in this step: onions, garlic, parsley, bell pepper
  • Grate onion and garlic, and finely chop parsley and bell peppers.

Seasoning Paste Step 2 - Mix with Remaining Ingredients

  • Ingredients needed in this step: seasoning paste from step 1, oil, tomato paste, spices
  • In a BOWL, add seasoning paste from step 1.
  • Stir in 1/4 cup olive oil and 2 tbsp tomato paste.
  • Add Lahmacun spices, salt (1.5 tsp recommended), and black pepper to taste. Mix well.
  • Add meat and knead well.

Resting Time

  • Let the meat mixture rest for 15 minutes.
  • If the liquid is not full absorbed, add more tomato paste.

Spread Meat Mixture onto Tortilla

  • On each tortilla, distribute about 2 tbsp of the meat mixture thinly up to the very edges.

Bake Option 1: in PAN (without oil)

  • Bake in a medium hot PAN (without oil) until the meat topping is cooked.
  • Repeat until all lahmacuns are prepared.

Bake Option 2: in OVEN - Preheat to 325°F

  • Bake in the OVEN (on parchment paper) until the meat topping is cooked.
  • Repeat until all lahmacuns are prepared.

Tip

  • To keep the lahmacuns warm until all are done, place the 2nd cooked lahmacun face down on top of the 1st one, the 3rd face up on top. Repeat.

Serve

  • Sprinkle lemon juice to taste on your lahmacun and add the toppings of your choice.
  • Roll up and enjoy!

Notes

[1] Substitute lamb with any other ground meat.
Substitute meat with 2 cups of cooked lentils or bulgur.
[2] Optionally, substitute or mix with fresh cilantro.
[3] Optionally, substitute with bell pepper in a different color, for instance, orange, yellow.
[4] A thin pizza crust is more authentic if it's available.
[5] More topping options:  thinly sliced red or green cabbage, rucola, ranch dressing, flat parsley
Chios Mastic Tears

Greek Mastic Tears

Mastic tears of Chios in a Greek bowl
No Tears Left?

Unique Mastic Tears

If a spice deserves to be labeled “unique” it is mastic, also called mastiha. There is only one place in the world where it is produced, on Chios, a small island in the Mediterranean Sea. The rarity and complex production are reflected in a price much higher than most spices.

The Mastic Tears Culinary Spice Kit includes the following spices:

  • Small Mastic Tears
  • Green cardamom pods (organic)

In case you get hooked on this distinctive spice, your “PEPPER” rewards secure you an attractive offer in our online store.

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The Tears of Chios

The Mastiha tree grows in other parts of Greece and the Mediterranean, but it only “cries” in Chios, as the locals sometimes call the slitting-tearing process the tree must undergo in order to produce its resinous spice.

natural mastic drop on the tree close up
Natural Mastic Drop on the Tree

Mastiha is produced in 24 specific Mastiha Villages, Mastihohoria, in the southern, coastal area of Chios, Greece.

Greek Islands
Greek Islands
Cooking With Mastic Tears

Cooking with mastic tears is very special. Before you start, smell the flavor. How do you like it?

Mastic is a precious, extremely versatile spice that enhances just about every dish. It has a distinctive flavor, fresh and slightly pine-like. A small amount goes a long way. Too much can leave a bitter aftertaste.

Give your favorite dinner dish a new flavor, follow one of our starter recipes, or find your favorite recipe on our website. Important! Decide first how you prefer to use the included Mastic Tears pouch, as a flavored oil or ground powder. Both ways need different preparations.

Choose one of these two preparations for your Mastic Tears and find recipes below:
  • Mastic infused olive oil (see recipe below)
  • Grind Mastic Tears (see recipe below)
Olive Oil

Mastic Infused Olive Oil

SpiceBreeze
Cuisine Greek

Ingredients
  

  • 5 tbsp olive oil
  • 1 tsp small mastic tears

Instructions
 

  • In a small POT, heat olive oil over low heat.
  • Add all mastic tears and stir over low heat until they are dissolved.
  • Pour oil into a glass container and let cool.
  • It keeps fresh in a cool, dark place.
  • Always stir or shake oil before using it.
Mastic Recipe Inspirations for Mastic Infused Olive Oil:
  • Drizzle 1-2 tbsp mastic oil over salads, vegetables, or feta. Find the recipe for Halloumi Salad below.
  • Reheat cooked broccoli or another firm vegetable in 1 tbsp mastic oil and garlic. Serve as a side.
  • Roasted Pepper, Mastiha and Goat Cheese Spread – recipe
  • Warm Spinach-Orange Salad with Mastiha Scented Olive Oil – recipe (the recipe refers to 1/3 tbsp mastic infused olive oil)
  • Warm Vegetable Taboule Seasoned with Chios Mastiha – recipe
Chios Mastic Tears In A Mortar

Grind Mastic Tears

SpiceBreeze
Cuisine Greek

Ingredients
  

  • 1 tsp small mastic tears

Instructions
 

Freeze

  • Place pouch with mastic tears for 1 hour in the freezer.

Grind with mortar and pestle

  • Grind with a mortar and pestle half or all mastic tears with 1 tsp salt or sugar, depending on your recipe. For sweet recipes use 1 tsp sugar, for savory recipes 1 tsp salt.

Grind without mortar and pestle

  • Place mastic tears on a flat surface.
  • Cover mastic tears with a large piece of plastic wrap.
  • Roll over the plastic wrap with a baking pin until all mastic tears are pulverized.
Mastic Recipe Inspirations for Ground Mastic:
  • In a PAN, fry cardamom 1 minute in 2 tbsp oil. Add ground meat and/or small vegetables. Season with salt, pepper, and ground mastic to taste. Fry until done.
  • Savory rice porridge (see recipe below).
  • Spaghetti with Fresh Mastiha-Tomato Sauce and Bocconcini – recipe
  • Greek Fries with Homemade Mastiha Scented Ketchup – recipe
  • Plum and Purslane Salad with Mastiha-Lemon Vinaigrette – recipe
  • Orange Chicken with Cinnamon, Ginger and Mastiha – recipe (make half of the recipe for 4 servings)
  • Asparagus Sautéed with Mastiha-Butter. Optional: Double all ingredients, except the asparagus, and add 1 lb shrimps. – recipe
  • Skilled-Seared Lamb Chops Rubbed with Mastiha – recipe
  • Greek cake recipes with ground mastic tears (see recipes below).
  • Orange Poached Pears Dipped in Dark Chocolate and Mastiha – recipe (make half of the recipe for 5 desserts).
  • Greek rice pudding (see recipe below).
Traditional Greek rizogalo

Rizogalo Rice Pudding

SpiceBreeze
Cuisine Greek
Servings 3

Ingredients
  

Shopping list

  • 1/2 cup rice rinsed with cold water
  • 1/2 cup milk
  • 1/4 cup sugar use less or more to taste
  • 1/2-1 tsp small mastic tears ground

Optional

  • 1 stick stick cinnamon or cinnamon powder
  • 3 pods cardamom

Instructions
 

  • 1/2 cup rice, rinsed with cold water
  • 1/2 cup milk
  • 1/4 cup sugar (use less or more to taste)
  • 1/2-1 tsp mastic (ground)
  • Optional:
  • 1 stick cinnamon or cinnamon powder
  • 3 pods cardamom
  • In a POT, add rice and 1 cup cold water with a pinch of salt.
  • Optional: Add cinnamon and/ or cardamom.
  • Cover. Bring to boil.
  • Turn heat to low and cook for 15-30 minutes until the rice is cooked. The time depends on the type of rice.
  • Add milk and sugar. Mix well.
  • Stir in ground mastic. Start with 1/2 tsp. Add more to your taste.
  • Cover. Bring to boil.
  • Turn heat to low and cook for about 5 minutes, until the rice thickens.
  • Fill rice pudding in 3-4 dessert dishes.
  • Let cool for 30 minutes.
  • Let cool in the fridge for 1 hour.
  • Enjoy!
Greek Halloumi Salad

Halloumi Salad

SpiceBreeze
Welcome to the delicious world of grilled halloumi salad! This vibrant and flavorful dish combines the smoky goodness of grilled halloumi cheese with a medley of fresh vegetables and zesty dressing. Whether you're looking for a light lunch, a refreshing side, or a vegetarian option, this salad is sure to satisfy your cravings.
hands-on time 30 minutes
Course Main Course
Cuisine Greek
Servings 3

Ingredients
  

Salad Base

  • 1 Frisee lettuce or your lettuce of choice

Soft Ingredients

  • 1-2 oranges
  • 8 oz cherry tomatoes halved

Protein

  • 2 Halloumi cheese or firm mozzarella or firm tofu about 8 oz each
  • oil

Salad Dressing

  • 1 tbsp mastic olive oil [1] see notes for recipe
  • 1 orange for juice
  • salt & pepper

Suggested Side

  • 1 baguette sliced

Instructions
 

Prepare Oranges

  • Peel the oranges.
  • With a sharp knife, remove the peel and white pith from the sections.

Mix Dressing

  • In a BOWL, mix mastic olive oil [1] with 1 tbsp orange juice and salt and pepper to taste.

Fry Halloumi

  • Cut halloumi into thin slices (8 slices per package).
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry halloumi slices for about 2 minutes until they turn golden on both sides and start slightly to melt.

Assemble

  • Distribute lettuce on plates.
  • Place cherry tomatoes and orange sections on lettuce.
  • Drizzle with vinaigrette.
  • Place halloumi slices on top.
  • Optionally, serve with warm baguette slices.
  • Enjoy!
Rice porridge with grilled vegetables

Savory Rice Porridge

SpiceBreeze
Cuisine Greek
Servings 3

Ingredients
  

  • 1 lb grilled meat and/or grilled vegetables
  • 2 cups rice
  • 4 cups broth
  • 4 tbsp butter
  • 1 lemon for juice
  • 1 tbsp parsley chopped
  • 4 tomato/es chopped
  • 1 clove garlic grated
  • green cardamom pods
  • 1/2-1 tsp ground mastic
  • salt

Instructions
 

Rice

  • In a POT, add rice, broth, cardamom and salt to taste.
  • Cover. Bring to boil. Turn heat to low. Cook until rice is done.
  • Optional: Add 1/2 cup milk and cook about 5 minutes until the rice thickens
  • Take cardamom out.

Mastic Butter

  • In a small POT, melt butter with ground mastic to taste over low heat.

Serve

  • Drizzle butter over plated rice.
  • Serve with grilled meat and/or veggies.
  • Add a tomato salad seasoned with 1 tbsp lemon juice, fresh parsley, and garlic. No oil.
Orange Semolina Cake

Orange Semolina Cake

SpiceBreeze
Cuisine Greek

Ingredients
  

Shopping list for the batter

  • 1.5 cup semolina
  • 0.5 cup sugar use to taste: up to 0.25less or more
  • 2 tsp baking soda
  • 0.25-0.5 tsp ground small mastic tears
  • 1.5 cup yogurt
  • 0.5 c milk
  • 1 tbsp lemon juice

Shopping list for the syrup

  • 0.75 cup sugar use to taste: 0.25less or up to 0.75more
  • 1 cup orange juice
  • 3 green cardamom pods optional
  • 1 stick cinnamon optional

Shopping list for garnish (optional)

  • 1 orange halved and sliced
  • 0.5 cup powdered sugar
  • 1 cup ice cream vanilla or orange flavor

Instructions
 

Syrup

  • In a small POT, add bring 0.5 cup of water to boil.
  • Stir in sugar until dissolved.
  • Optional: Add cardamom or cinnamon.
  • Mix in orange juice. Return to a boil.
  • Turn heat to low and cook slowly for about 10 minutes. The syrup shall have thickened but still be runny.
  • Remove and let cool.

Batter

  • In a BOWL, mix semolina with sugar, baking soda, and mastic.
  • Add yogurt, milk, and lemon juice.
  • With an ELECTRIC MIXER, beat until the batter is creamy.

Bake

  • Preheat OVEN to 350°F.
  • Spread a thinly layer of butter onto a BAKING PAN.
  • Pour the batter into the BAKING PAN.
  • Bake for about 1 to 1.5 hours until its baked and lightly golden.
  • If the top turns brown before it fully baked, cover the pan with aluminum foil for the remaining baking time.
  • Take the BAKING PAN out.
  • Pour syrup over hot cake.
  • Let cool.

Serve

  • Sprinkle cake with powdered sugar.
  • Serve cake with orange slices and/or ice cream.

Notes

Here are some Greek cake recipes. For all you can add ground mastic tears to the batter to get this special flavor:
Mastic Tears
Mastic Tears
Mastic Tears
French Canard a l'Orange

French Canard à l’Orange

French
Canard à l'Orange

A Variation with Roasted Chicken
Canard à l’Orange is a French classic roasted duck with an orange based sauce.

Our recipe is for chicken instead of duck, and adds herb seasoning with citrus notes.

The caramel-like, dark orange sauce with a sweet and bitter taste is achieved by slowly cooking orange juice with vinegar and sugar.
Canard à l’Orange Spice Blend

Thyme. oregano, basil, rosemary, sage, lemon verbena, orange peel, lemon peel, tangerine peel, fennel, marjoram

French Canard a l'Orange

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French Canard a l'Orange

French Canard à l'Orange

SpiceBreeze
Canard à l'Orange is a French classic roasted duck with an orange based sauce. Our recipe is for chicken instead of duck, and adds herb seasoning with citrus notes. The caramel-like, dark orange sauce with a sweet and bitter taste is achieved by slowly cooking orange juice with vinegar and sugar.
hands-on time 30 minutes
Course Main Course
Cuisine French
Servings 3

Ingredients
  

Protein

  • 2 lbs chicken thighs with bones and skin

Fresh Produce

  • 1/2 cup orange juice freshly pressed

Packaged Goods/Staples

  • 1/4 cup balsamic vinegar
  • 2 tbsp brown sugar
  • 1.5 cup chicken broth
  • oil
  • salt & pepper

Canard à l'Orange Culinary Spices

  • Thyme. oregano, basil, rosemary, sage, lemon verbena, orange peel, lemon peel, tangerine peel, fennel, marjoram

Optional

  • 1 cup fresh orange slices without skin chopped

Suggested Sides

  • cooked red cabbage or brussels sprouts
  • mashed potatoes, potato dumplings, or gnocchi

Instructions
 

Dark Orange Sauce

  • In a small POT, add vinegar, juice, and sugar.
  • Cook over low heat until it thickens. Stir occasionally.
  • Add broth and mix well.
  • Optionally, add fresh orange pieces.
  • Cook over low heat for 5 minutes.

Chicken

  • Keep the chicken at room temperature for about 15 minutes.
  • Cut 2-3 short (about 1 inch) slices into the chicken skin.
  • Season both sides with salt and pepper to taste.
  • In a PAN, heat 2 tbsp oil over high heat.
  • Fry the chicken on both sides until they are browned.
  • Transfer it with the liquid to an oven safe dish.
  • Sprinkle both sides with Canard à l'Orange spices.
  • Heat OVEN to 380°F.
  • Roast chicken for about 10 minutes on each side until the internal temperature reaches 165°F.
  • Let it rest for at least 5 minutes. In the meantime, heat up the orange sauce.

Serve

  • Serve the chicken with the orange sauce and your preferred sides.
  • Enjoy!

Notes

  • Substitute chicken thighs with chicken breast or legs, duck breast, or sea bass.
  • Serve the dark orange sauce with roast beef or with roasted vegetables and add the Canard a l'Orange spices to the vegetables or a salad dressing.
  • Repeat the recipe without Canard a l'Orange spices.
Eating Khachapuri

Georgian Khachapuri Cheese Bread

Georgian Khachapuri Cheese Bread

Georgian Khachapuri

The preparation of this delicious Georgian cheese bread khachapuri is only recommended to avid bakers.

But there is a shortcut option. You can buy fresh premade pizza dough and skip the dough ingredients and preparation.

Ingredients

Starter Dough

  • 1/4 cup warm water
  • 1/2 packet active dry yeast
  • 1/2 teaspoon sugar

Dough

  • 1/2 tsp salt
  • 1/2 cup warm milk
  • 1 tbsp vegetable oil
  • 1 medium egg, whisked
  • 3 cups all-purpose flour

Filling

  • 10 oz hard mozzarella [*1] or provolone cheese, shredded
  • 5 oz crumbled feta cheese
  • 1/3 cup water
  • 2 medium eggs
  • 2 tablespoons unsalted butter

Instructions

Prepare the Dough [*2]

  • In a large BOWL, add the ingredients for the starter dough and mix well. Let it stand for 10 minutes.
  • To the BOWL, add 1/2 tsp salt and all liquid ingredients. Mix well.
  • Add 2.25 cups of flour one cup at a time and mix well.
  • Transfer the dough to a lightly floured surface. Knead for about 3-5 minutes until the dough is smooth and elastic.
  • Transfer the dough to a lightly greased BOWL. Cover loosely with plastic wrap or kitchen towel. Let it sit in a warm place for about 45-60 minutes until it doubled in size.

Prepare the Filling

  • In a BOWL, mix the cheese. Then add the water and mix well.

Finish the Khachapuri

  • Half the dough and quarter the filling.
  • On a lightly floured surface, roll out one part of the dough into a round shape.
  • Place one quarter of the filling onto the flat dough.
  • Form the khachapuri shape by rolling in two opposite sides of the circle until only 1/3 of the circle remains uncovered in the middle.
  • Next pinch the open ends together to get the authentic khachapuri form.
  • For a video demonstration of the forming, please click here:
    Forming the khachapuri
  • Fill the uncovered center with another quarter of the filling.

Bake the Khachapuri

  • Preheat OVEN to 450°F.
  • Place khachapuri on a greased baking sheet. Bake for about 10-15 minutes until the crust turns slightly brown. Take it out.
  • With a spoon, make a small hole in the center, just big enough to fit one egg yolk. Add the egg yolk.
  • Return the khachapuri to the OVEN for another 2 minutes. Take it out.
  • Grease the crust with some butter. Place 1/2 tbsp of butter on each vertical side of the egg into the cheese.

Serve

  • When serving, mix the butter and egg into the still warm cheese.

Eating Khachapuri

Notes

  1. You can make the dough in a food processor.
  2. Mozzarella cheese: not the original fresh mozzarella but the hard mozzarella cheese

Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

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Georgian Khachapuri Cheese Bread

Georgian Khachapuri

The preparation of this delicious Georgian cheese bread khachapuri is only recommended to avid bakers.

But there is a shortcut option. You can buy fresh premade pizza dough and skip the dough ingredients and preparation.

Ingredients

Starter Dough

  • 1/4 cup warm water
  • 1/2 packet active dry yeast
  • 1/2 teaspoon sugar

Dough

  • 1/2 tsp salt
  • 1/2 cup warm milk
  • 1 tbsp vegetable oil
  • 1 medium egg, whisked
  • 3 cups all-purpose flour

Filling

  • 10 oz hard mozzarella [*1] or provolone cheese, shredded
  • 5 oz crumbled feta cheese
  • 1/3 cup water
  • 2 medium eggs
  • 2 tablespoons unsalted butter

Instructions

Prepare the Dough [*2]

  • In a large BOWL, add the ingredients for the starter dough and mix well. Let it stand for 10 minutes.
  • To the BOWL, add 1/2 tsp salt and all liquid ingredients. Mix well.
  • Add 2.25 cups of flour one cup at a time and mix well.
  • Transfer the dough to a lightly floured surface. Knead for about 3-5 minutes until the dough is smooth and elastic.
  • Transfer the dough to a lightly greased BOWL. Cover loosely with plastic wrap or kitchen towel. Let it sit in a warm place for about 45-60 minutes until it doubled in size.

Prepare the Filling

  • In a BOWL, mix the cheese. Then add the water and mix well.

Finish the Khachapuri

  • Half the dough and quarter the filling.
  • On a lightly floured surface, roll out one part of the dough into a round shape.
  • Place one quarter of the filling onto the flat dough.
  • Form the khachapuri shape by rolling in two opposite sides of the circle until only 1/3 of the circle remains uncovered in the middle.
  • Next pinch the open ends together to get the authentic khachapuri form.
  • For a video demonstration of the forming, please click here:
    Forming the khachapuri
  • Fill the uncovered center with another quarter of the filling.

Bake the Khachapuri

  • Preheat OVEN to 450°F.
  • Place khachapuri on a greased baking sheet. Bake for about 10-15 minutes until the crust turns slightly brown. Take it out.
  • With a spoon, make a small hole in the center, just big enough to fit one egg yolk. Add the egg yolk.
  • Return the khachapuri to the OVEN for another 2 minutes. Take it out.
  • Grease the crust with some butter. Place 1/2 tbsp of butter on each vertical side of the egg into the cheese.

Serve

  • When serving, mix the butter and egg into the still warm cheese.

Eating Khachapuri

Notes

  1. You can make the dough in a food processor.
  2. Mozzarella cheese: not the original fresh mozzarella but the hard mozzarella cheese

Schupfnudeln fried

German-Austrian Schupfnudeln

Schupfnudeln - German-Austrian Noodle Dumplings

Schupfnudeln fried
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 1 lb starchy potatoes *1
  • 1 cup all-purpose flour
  • 1 medium egg
  • 1 pinch of salt
  • 2 tbsp potato starch

Instructions

  1. Boil the potatoes in their skins until soft. Let them cool down.
  2. Peel the potatoes and either press them through a potato press or mash them with a potato masher until no lumps left. Don't use a food processor or blender.
  3. Let it cool completely.
  4. Add flour, starch, and egg. Season with salt to taste.
  5. Mix roughly with a fork. Then knead everything with your hands to a smooth dough, but only very briefly.
  6. On a well-floured worktop, divide the potato dough into 4 parts.
  7. Form each part into a long sausage roll of about 1 inch thickness.
  8. Cut the rolls into about 1 inch wide pieces.
  9. Roll each piece individually between floured hands into a finger-thick roll with pointed ends.
  10. Place so the formed Schupfnudeln on a well-floured platter.
  11. In a wide POT, bring water to a boil. Season with salt to taste.
  12. Depending on the size of the POT, place 10-20 Schupfnudeln in the boiling water.
  13. Scoop them out when they rise to the top.

Use the boiled Schupfnudeln in one of our Schupfnudeln recipes or to substitute gnocchi in your favorite recipe.

Notes

*1 recommended: russet or yukon gold potatoes

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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Schupfnudeln - German-Austrian Noodle Dumplings

Schupfnudeln fried
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 1 lb starchy potatoes *1
  • 1 cup all-purpose flour
  • 1 medium egg
  • 1 pinch of salt
  • 2 tbsp potato starch

Instructions

  1. Boil the potatoes in their skins until soft. Let them cool down.
  2. Peel the potatoes and either press them through a potato press or mash them with a potato masher until no lumps left. Don't use a food processor or blender.
  3. Let it cool completely.
  4. Add flour, starch, and egg. Season with salt to taste.
  5. Mix roughly with a fork. Then knead everything with your hands to a smooth dough, but only very briefly.
  6. On a well-floured worktop, divide the potato dough into 4 parts.
  7. Form each part into a long sausage roll of about 1 inch thickness.
  8. Cut the rolls into about 1 inch wide pieces.
  9. Roll each piece individually between floured hands into a finger-thick roll with pointed ends.
  10. Place so the formed Schupfnudeln on a well-floured platter.
  11. In a wide POT, bring water to a boil. Season with salt to taste.
  12. Depending on the size of the POT, place 10-20 Schupfnudeln in the boiling water.
  13. Scoop them out when they rise to the top.

Use the boiled Schupfnudeln in one of our Schupfnudeln recipes or to substitute gnocchi in your favorite recipe.

Notes

*1 recommended: russet or yukon gold potatoes

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