For Easter we celebrated Greek style and had a few friends over for dinner. It was a very fun night which ended in playing ‘The humming game’ (where you hum a song until the group guesses its title – a terrible game which you only resort to when there is nothing else to entertain your guests with, and you’re out of food to throw at them).
We started off with Domatokeftedes, which are basically little tomatoey balls of fried goodness. I got the recipe from the March issue of Gourmet Traveller. Mine didn’t turn out quite like the picture in the magazine, but they were tasty.
Anything fried is of course going to be awesome, but the dipping sauce was what made it good. Though it looks a bit murky here, the sauce was fresh and zesty with lemon, parsley, mint, garlic and olive oil. I felt very authentic pounding it into submission in the mortar and pestle.
After that we moved onto individual spinach pies, which I made from Donna Hay’s ‘Seasons’ book – though I didn’t make it in the right season according to Donna. If I ever disappear you know it will be because I’ve met Donna Hay and she’s glassed me for making spinach pies in Autumn. They were yummy, basically just chopped spinach, mint, fetta, eggs and lemon zest. I used filo pastry which was a bit time consuming but worth it.
