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Bright Tabbouleh with Lemon
Our Tabbouleh leans on extra-virgin olive oil and patience: the kind of plate you make on a quiet evening, then finished with Lemon.
Recipes / Greek & Mediterranean / Bright Spanakopita and Fresh Oregano
Greek & Mediterranean
Free recipe
Bright Spanakopita and Fresh Oregano
Bright Spanakopita and Fresh Oregano -- simple ingredients treated with real care.
Ingredients
What you'll need
- 1 lb spanakopita
- a pinch extra-virgin olive oil
- 4 oz lemon
- 1/4 cup garlic
- 2 tbsp fresh oregano
- 1 cup crumbled feta
- 3 cloves kosher salt
- to taste flaky salt
Method
Step by step
- Pat the spanakopita dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the spanakopita, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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