As a devotion for the Feast of Hekate today (13th of August) which honours her storm aspect, I personally like to leave offerings at crossroads to appease her. This is one of my mother’s recipes which I feel is very apt as an offering for Hekate:
Anastasia’s Spiral Pita
- 3 tablespoons olive oil
- 1 ½ tablespoons of medium or short grain rice
- 1 onion, finely diced
- 6-8 spring onions chopped
- 400g frozen spinach, thawed, drained, chopped and squeezed dry
- 150g feta cheese, crumbled
- 125g cottage or ricotta cheese (I like to use a hard Greek cheese grated like Kasseri or Kefalotyri or alternatively I just use more feta)
- 1 egg
- 1 1/2 tablespoons fresh dill, finely chopped
- 1 generous pinch of nutmeg
- 1 packet filo pastry
- Preheat oven to 200 degrees celsius.
- Place olive oil in a fry pan and heat. Add rice and onion and slowly cook until transparent and tender.
- In a bowl place spring onions, spinach, feta, cottage cheese (other cheese preferred), egg, dill and nutmeg. Mix through with clean fingertips ensuring mixture is thoroughly blended.
- Place unrolled filo pastry sheet on a floured flat surface and cut into strips approximately 12cm wide.
- Evenly spread 1 to 2 tablespoons of the mixture in the middle of the filo pastry strip.
- Fold the vertical ends of the filo strip over so they touch ensuring the mixture stays within and pinch the filo together forming a tube around the mixture. Pinch the ends as well so the mixture doesn’t seep out.
- Take one end of the filled strip and roll it towards itself until it forms a spiral. You have now created a spiral pita.
- Repeat with remaining filo until you have used all of the filling.
- Arrange spirals on a large baking tray at least 5cm apart and brush with a little olive oil.
- Bake 15 -20 minutes or until crisp and golden brown.
Note: I have family members who instead of adding 125g of other style cheese they add 125g of mushed pumpkin or zucchini.
Recipe and Image (C) T. Georgitsis