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Tuesday, October 29, 2013

The Greek Cuisine in Canada - Crispy Greek-style pie

   

 “It would take a lifetime to teach someone about Greece, but to fall in love with it, takes only a few minutes” said Christine Cushing, the famous Canadian chef, in the residence of the Greek ambassador in Ottawa, in front of the people who attended to learn about the Greek cuisine.


Christine Cushing was the chef of the event which took place in support of the Greek ambassador in Ottawa and the Heart Institute of the University of Ottawa. The aim of the event was to promote the Greek cuisine and its necessity to our health and longevity.

Mr. Eleftherios Angelopoulos, the Greek ambassador in Ottawa, said that “a diet based on Greek products like olive oil combines good taste with good effects on our health.”

Christine Cushing talked about the effects of some Greek products like olive oil, oregano, dakos, crocus and Greek wine. At the same time the attendants could taste the “vivid” Greek cuisine of the famous Canadian chef, as well as tasting Greek wine. During the event, professors Dr. Andrew Pipe and Dr. Alexander Dick mentioned the significance of the Mediterranean diet from the medical side. Furthermore, the Greek products which are exported in Canada received exposure.

The purpose of the event was to raise money in order to purchase a new cardiac MRI machine for the Heart Institute of the University of Ottawa.

Crispy Greek-style pie  
 
 

Method

Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.

Heat oven to 180C/fan 160C/gas. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.
 
 

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