Buy This Issue
The Weekend Neos Kosmos : 14 September 2019
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 14 SEPTEMBER 2019 13 FOOD FOR THOUGHT In the kitchen with Cr Kris Pavlidis: Spanakopita par excellence! Kris Pavlidis a work. PHOTOS: SUPPLIED MARY SINANIDIS of the Ethnic Communities' Council Victoria (ECCV), Councillor of Whittlesea, and for her drive as an experienced and passionate community advocate for social justice and cultural diversity. When she's not out campaigning for causes that are dear to her heart, she enjoys unwinding in the kitchen and unleashing her creativity making all manner of culinary delights. Neos Kosmos first came M across her spanakopita on Facebook when she posted a photo to the delight of her friends. Those that had tasted her pita had nothing but praise to give. "My mother is from Kalamata, and they don't really make pites, but my dad is from Kastoria and that's how my mother first took an interest in these pies," Cr Pavlidis says, ost people know Kris Pavlidis for her role as Chair adding that her mother had a unique way of making pites. "For a start, we are generous with the filling, and instead of using the trapezomandilo (tablecloth) method that stretches out the dough we prefer to work it and roll it into smaller pieces." Interestingly, when she talks about cooking, she subconsciously reverts to talking in Greek. "Cooking is a special activity, especially for Greek households," she says, adding how every meal has a story that links one generation to the next. She's passed on the pita tradition to her own daughter, Zoe, and Christopher, her son, enjoys it too. Her Italian sister-in-law Carmel has also learnt how to make the dish. After a bit of cajoling, Neos Kosmos managed to convince Cr Pavlidis to share her pita recipe with the world – and as an extra bonus, she shared her baklava recipe with us too. Enjoy! SPANAKOPITA (SPINACH PIE) INGREDIENTS: Lukewarm water 4 cups Special White flour 4 cups Vinegar 1 cap Olive oil 2/3 cup Unsalted butter 250 grams Spinach 2 bunches Ricotta 1/2 kilo Australian Feta 1/3 K Bulgarian Feta 1/4 K 1 egg Pepper 2 tspns Utensils: Large round aluminum baking tray Rolling pin METHOD: Preparation 1. Heat fan forced oven to max 2. Melt butter and add oil to cooled butter 3. Lightly Oil baking tray Filling: 1. Optional: Make it the night before and refrigerate 2. Carefully Wash spinach and slowly sauté 3. Finely crumble and mix feta cheese into ricotta 4. Add beaten egg 5. Add pepper 6. Add cooked, cooled and squeezed spinach and mix Pastry: 1. In large bowl add and slowly fold in flour to water with vinegar 2. Develop into soft smooth rounded dough 3. Place dough onto floured surface (granite is good) 4. Knead vigorously and continuously 5. Hand roll into two long sausage pieces 6. Cut each sausage into 3 pieces Smallest pieces will form the base 7. Roll out and paste each piece with fat mixture before folding in half, paste and fold again Stack and rest the three pasted pieces Repeat for the other three 8. Roll out each stack of three 9. Line tray with smaller dough base 10. Spread filling across the base and cover with lid, gently folding it to create crunchy texture 11. Using fork, pinch dough edging around the tray 12. Drizzle with remaining butter/oil and cook 45 mins until browned 13. Lower oven temperature (after approx 15 mins) to 180' Enjoy!
07 September 2019
21 September 2019