Spanakopita Gnudi
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!
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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
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Zest of 1 lemon
-
Pink peppercorns
to taste
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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.
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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.
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Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
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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.
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Gently toss the spanakopita gnudi with lemon zest, pink peppercorns, and olive oil and serve, sprinkled if desired with additional grated cheese.