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.
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