Over the years I’ve been following a Mediterranean Diet like I live on the Sea! While I don’t eat fish, I do particularly enjoy olives, fresh veggies, feta cheese, home-grown herbs and all of the cooking techniques associated with this diet. When I say diet here, I don’t mean the diet you’ve been on since the new year, I mean a group of foods that are eaten typically in a particular region.
There are so many countries that cozy up to the Mediterranean Sea to give us this unique blend of mostly healthy dishes. One of those countries is Greece. And, if you’ve ever navigated the menu at a Greek restaurant, you know you should be armed with a plan to avoid some of the less-healthy options in the mix. I know, you’re thinking, but Miss M, I just looooooove the doughy and cheesy dishes! Fear not, because I do too, which is why I try to recreate my favorites in my own kitchen where I can control what goes in the dish and what goes in my mouth.
Let’s talk about spanakopita – a feta cheese-spotted spinach filling wrapped in layers of buttery filo. My favorite part of spanakopita is the feta and spinach filling, so you’ll see in my recipe that I don’t sacrifice those flavors. I do cut down on the calories when it comes to the flaky dough on top, opting for an olive whole wheat crust. Even Grant Park said this recipe was a keeper, which is high marks from a guy who will eat almost anything!
Olive Whole Wheat Crust
3/4 cup whole wheat flour
2 Tbs. olive oil + extra to brush the top of crust