Here is a hybrid Greek recipe with a few Italian influences! Spanakopita, an all-time classic Greek recipe, is the inspiration for this dish, but transformed into something entirely different, buoyant gnudi, in a nod to one of the Mediterranean’s greatest comfort foods. Viva, Greek-Italian friendship!
- 1 pound fresh spinach stems removed
- 3/4 cup Greek feta cheese crumbled
- ½ cup fresh anthotyro or ricotta drained
- 3/4 cup all-purpose flour divided
- 1/2 cup freshly grated Greek kefalotyri or Romano cheese plus more, as desired for serving
- 2 egg yolks lightly beaten
- 1/4 teaspoon freshly grated nutmeg
- 2 teaspoons freshly ground white pepper
- 2 teaspoons Greek sea salt or more to taste
- 4 tablespoons extra virgin Greek olive oil
- Zest of 1 lemon
- Pink peppercorns to taste
- Bring a large pot of salted water to a boil. Add the spinach and blanch for a minute, until just wilted. Remove and immerse in ice water for several minutes to stop the cooking process. Drain and squeeze very dry to get all the moisture out. Finely chop.
- Mix the feta, cheese, anthotyro or ricotta, 1/2 cup flour, kefalotyri or Romano, egg yolks, and nutmeg in a large bowl. Add the spinach, white pepper, and salt. Mix to combine well.
- Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
- Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.
- Gently toss the spanakopita gnudi with lemon zest, pink peppercorns, and olive oil and serve, sprinkled if desired with additional grated cheese.