Was out making offerings to Pan in honour of my late father years back and Dionysus came through which totally surprised me. I had been feeling the “pull” of Dionysus when it came to my dancing and it felt only right to honour him by having rites in his name.
Under a canopy of fig, laurel and ivy I placed a sacred earthly shrine in my back garden and I have honoured him there ever since:
Offerings of Greek Village Bread, Almonds and Rare Port
A keepsake box with an image of Dionysus and his Maenads which I got during my last trip to Greece
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 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.