Feeling the love from Visit Henley Beach who shared my recent article on our beautiful city! For those wanting to make the most of a visit to Adelaide or those living here wanting some new inspiration, be sure to have a read and go on an adventure as you explore my Adelaide x
Read my article here!
My Adelaide by Eugenia Pantahos
The Greek way of life is otherwise known as the Mediterranean Diet or as I like to call it the Mediterranean ‘lifestyle’. This particular way of eating means that most nutrients are sourced from vegetables, pulses, nuts, seeds, fruits, and grains. Food is prepared using fresh seasonal ingredients, and that means there is a wonderful rhythm to planting, growing, harvesting, cooking, and enjoying traditional Greek cuisine.
Recently I’ve spoiled my family with a delicious and nutritious vegetarian / vegan / lenten pita (pie) made with nutritious spinach leaves that are rich in antioxidants and a great source of A, B2, C and K. Spinach also contains magnesium, manganese, folate, iron, calcium and potassium; in other words it’s a great addition to our everyday diet.
The spring onions add a lovely mild flavour and it all comes together beautifully with the addition of fresh herbs and a little par-boiled rice which may call for an extra sprinkling of salt (that’s my preference), but its best to season to your taste. The addition of the par-boiled rice absorbs any moisture released from the spinach during the baking process. The result is a flaky Spanakopita, with a delicious filling that is simply irresistible. Our family hasn’t had leftovers yet, but I’m certain it will keep well!
Here’s the recipe for my divinely delicious Spanakopita!
1 packet of Phyllo pastry
1/2 cup of Nuttelex spread, melted
1/4 cup olive oil
1 cup finely chopped spring onions (white ends and some of the green tips)
1 bunch of spinach, stalks removed, washed, drained, and finely cut
1/2 cup finely chopped dill
1/4 cup finely chopped mint
1/4 cup finely chopped parsley
1/2 cup rice, to be par-boiled, drained and set aside
salt and pepper, to suit your taste
Preheat the oven to 200 degrees.
Heat the olive oil in a large frying pan, and saute the spring onions until soft.
Add the drained spinach, and cook until wilted.
Add herbs, season with salt and pepper, and mix thoroughly.
Remove from heat and allow to cool before adding the par-boiled rice.
Now it’s time to prepare the pie dish.
Grease a round ‘pita’ dish, or other shallow baking tray with the melted Nuttelex.
Place a sheet of phyllo, brush with Nuttelex, before placing another sheet on top. Ensure that some of the phyllo hangs over the edges of the tray. Repeat until 10 sheets cover the base of the tray.
Add the rice into the spinach mixture, and be sure to mix well, before placing this filling into the dish. Smooth the spinach mixture to the edges of the tray.
Continue with another 8 sheets of phyllo brushed with Nuttelex.
Brush the overhanging edges of pastry with melted Nuttelex, and then proceed to fold them in at an angle to form a crust around the tray.
Using a sharp knife proceed to lightly cut the top layers of pastry into squares and then using your fingers ‘splash’ some water on top of the Spanakopita.
Bake for approximately 30 -45 minutes, depending on your oven.
Enjoy!
EP xox
Recently I felt inspired to make home-made Pastelli, a specialty from the island of Zakynthos, from where my father’s family is from. I engaged my intuitive cooking skills and the science of cooking to come up with a recipe that is both golden in colour, and quite simply delicious.
The addition of a hint of vanilla sugar, and freshly grated orange zest makes these original health bars just that little more aromatic and enticing.
Having rolled the mixture quite thin and cutting it into little squares makes them perfect for popping into your mouth. I much prefer them this way rather than having to bite into this crunchy and chewy mixture.
I cut pieces of clear cellophane to carefully wrap each piece of Pastelli and then finish them off with lengths of pretty ribbon tied into bows, before placing these beautiful little confection treats into my favourite footed sweets bowl ready for serving.
This recipe has a little crunch, so care needs to be taken of one’s teeth….alternatively just simply pop one into your mouth and allow these little sesame seed bars to tantalize your taste buds.
Here’s my recipe made with love, and brought to you with love!
Pretty Pastelli all wrapped up!
INGREDIENTS
1 cup sesame seeds
1/2 cup honey
1/4 cup sugar
1 teaspoon vanilla sugar
1 teaspoon grated orange rind
1/2 cup almond slivers, toasted, for decoration
METHOD
Place the sesame seeds into a dry heavy based frying pan and toast gently.
In another saucepan heat the honey until it begins to bubble, add the orange rind, sugar, and vanilla sugar. Stir well over low heat until sugar is dissolved.
Transfer the toasted sesame seeds into the honey mixture and mix well.
Place baking paper onto a glass board or marble slab, or other smooth surface.
Working quickly, pour the mixture onto the baking paper, spread with a blunt knife, sprinkle with the toasted almond slivers, place another sheet of baking paper on top, and roll the mixture out thinly using a rolling pin.
Remove top layer of baking paper, and using a sharp knife proceed to cut the Pastelli into square or diamond shapes. Allow to cool completely.
Pastelli can be stored in airtight container but you’ll need to place a clean sheet of baking paper in between each layer, to prevent them from sticking together.
I like to wrap mine individually in cellophane and tie with a pretty ribbon.
Place the Pastelli into your favourite bowl to have available for your visitors to enjoy (that’s if your family can resits them) and serve with a glass of iced water and a Greek coffee!
EP xx
My Taste of Greece Dinners have enjoyed some amazing speakers sharing their knowledge in a relaxed long-table symposium style event where discussion happens over amazing Greek food and superb Greek wine.
Topics have included the Mediterranean Diet, Blue Zones, and Body Beautiful, and future topics will include Life and Death, The Idea of Love, and The Joy of Food.
If you have a topic that that you wish to propose, be it art, drama, lifestyle, wellness, food, psychology and health, then I’d like to hear from you, as I’m now planning for 2017 with a view to take the Taste of Greece dinner events to other Australian cities.
I embrace diversity and am supportive of finding the ‘right’ person to join me as a speaker and thereby fostering a working environment that is both productive and inclusive.
Message me here with your idea and contact details.
Life becomes a little more meaningful when people come together over great food and wine, and inspiring conversation. I’m thrilled to bring you the dinner event for August.
TASTE OF GREECE DINNER
THE BODY BEAUTIFUL
Exercise | Food | Health | Performance
JOIN EUGENIA PANTAHOS and guest speaker DR EVANGELINE MANTZIORIS
As we celebrate the Olympic spirit in today’s modern world.
On Tuesday 23 August 2016 at 6.30pm at The Greek on Halifax, Adelaide
$55 per head
for sumptuous dinner, a glass of wine, loukoumades for dessert, and tea or coffee
B O O K I N G S E S S E N T I A L
Buy tickets here Taste of Greece Invoice August 2016
Looking forward to seeing you on the night!
EP xx
Last year my youngest daughter and I had some fun filming the making of one of my mother’s family favourite recipes. Galatopita is a milk pudding that is prepared on the stove top and then baked in the oven. It is pudding deliciousness and the best part is scraping the baked on edges off the baking dish to get the crunchy bits!
The recipe can be found in my book Greek Life, that is currently available on Amazon as an eBook. Get your copy here.
If you want to have a little sneak peak at this fun little episode…here’s the link! But, be sure to put the volume down on your speakers first…the exciting Greek music might give you a startle!
EP xox
Beautiful ancient Olympia, and the meaningful and symbolic lighting of the Olympic Torch. My family’s origins is from Pyrgos Ilias that is home to Olympia, so this has that extra special meaning for me.
Watch this beautiful video.
Come along to the Taste of Greece Dinner on 23 August 2016 as we celebrate the Body Beautiful and the Olympic spirit! Book here.
I’ve been busy in the kitchen and decided to make almond milk. Some time ago, my friend AJ had explained to me just how simple it was.
Almond Milk Deliciiousness
It was on my list of things to try out and so on Sunday afternoon whilst waiting for my daughter to fly back from Europe, I did just that.
The result was a delicate and delicious homemade almond milk that tasted like it had come from heaven.
It’s lovely unsweetened (suits my taste buds), but of course if you like a little sweetness, then add as much sugar as you like. Pure vanilla essence, or a dash of ground cinnamon can be added too, making it just that little more exotic!
Here is the recipe:
In a glass bowl add 1/2 cup almonds (skins on), 1/4 teaspoon salt, and 1 cup of boiling water.
Leave for 10 minutes to soften.
Remove skins from almonds, place in a sieve and rinse thoroughly.
Place the blanched almonds in a blender with 2 cups of fresh cold water, and blend until the almonds have been ground up.
Drain the mixture through a sieve that has been lined with muslin.
The result is silky almond milk that is perfectly divine.
I placed the ground almond pieces from the cloth into a bowl, added 1/4 cup soaked raisins, and 1/4 teaspoon of ground cinnamon. Mix through gently and serve as a side sprinkling of deliciousness with the almond milk.
My Adelaide by Eugenia Pantahos
The Winter 2016 edition of Vanilla Magazine is out now, and I’ve had the pleasure of being a guest contributor by writing an article about my home city of Adelaide.
You’ll find my personal favorite places to visit together with valuable ‘inside information’ on making the most of your visit to our beautiful city.
Be inspired by the classic architecture, tempt your taste buds at some of the best eateries, whet your palate with sumptuous wines, immerse yourself in the amazing events and festivals, and soak up the wonderful Mediterranean climate that Adelaide is so well know for. Take a dip at our amazing beaches, soak up the sun, meander your way through the city or over the rolling vineyards. You’ll feel refreshed, renewed, and revitalised. Read the full article from pages 100-103 by opening the link below.
I do hope that you enjoy what I’ve put together!
An amazing bunch of people joined in the celebration of the Greek Lifestyle at the Taste of Greece Dinner with guest speaker Dr Evangeline Mantzioris discussing the Blue Zones and in particular why the people from the island of Ikaria enjoy health and longevity. Basically its where people 
forget to die! Here’s a link to an article that pretty well sums it up!
These long-table dinners for up to 25 people allows for shared learning over amazing Greek food starting with dips and pita bread, spanakopita, saganaki cheese, local pan fried calamari, melt in your mouth souvlaki, and a glass of either white or red Greek wine, loukoumades for dessert, followed by tea or coffee, and of course great company. I’m more than happy to discuss catering for vegans and vegetarians too!
The dinners are interactive with much discussion and sharing of knowledge and ideas, whilst exploring meaningful themes, and infused with lots of laughter and fun!
I’ve been told recently, that my Taste of Greece dinners are now referred to as the ‘new blue zone’ – a place for social interaction, learning, fun, food, wine, laughter, connections and meaningfulness. Such a compliment!
As part of my personal philosophy of giving back, each guest went home with a gift bag and a lucky lady won an amazing $100 luxury hair voucher that was generously donated by my beautiful friends at Yots Hair, King William Road, Hyde Park, and a lucky gent won an amazing bottle of Coriole wine.
Be sure to connect with me at jeanie.pantahos@bigpond.com and be the first to be in the know about future events. You won’t want to miss out!
Oh, and by the way, there are plans to take the Taste of Greece dinners nationally. So if you have any ideas about a great venue, be sure to email me.
GL xx