I love Greek food, I really do. And it’s rarely anything I make at home because most of it is so labor intensive – involving lots of layers of things. But this soup is so NOT.
I got the idea from a friend, and came up with another of my non-recipe recipes. Basically, I chop or smash some garlic and maybe chop some onion (I admit, I frequently use dried onion flakes – they just don’t spoil as quickly as the fresh ones), heat it through in a little olive oil, throw a bunch of fresh spinach and some oregano (fresh or dried – your choice), then pour chicken stock over the top. Of course, season with salt & pepper of some variety. Once it’s cooked (what, like 2 minutes, maybe?), I’ll throw in some feta cheese, and possibly cream or milk.
Then I get my handy – dandy stick blender & whizz it all into a smooth puree. Mmmmm…delicious. Actually tastes very much like Spanikopita – Greek spinach stuffed pastries – but without the filo dough. So it has the advantage of being gluten free. You could of course leave out the dairy too, but then I think I’d call it Spinach Soup. The cheese gives it a certain tang and smoothness.
So have fun with this. Sorry there are no exact measurements, but of course everyone has different degrees of tolerance for garlic, salt, etc. – so this way you can design it for your own family’s taste! 🙂
This post is part of Pennywise Platter Thursday at the Nourishing Gourmet http://www.thenourishinggourmet.com/2011/05/pennywise-platter-thursday-519.html