Serves 6
Ingredients
2 tablespoons butter
2 tablespoons oil
1 teaspoon chopped garlic
2 tablespoons flour
¾ cup concentrated chicken stock
½ kilo washed and cleaned spinach
salt and pepper to taste
6 eggs
1 chopped tomato
¼ cup chopped onion
1 cup grated cheese
½ cup heavy cream
a greased ovenproof dish
6 small heatproof bowls, greased
1. Divide the chopped tomato and onion in 6 and place one portion in
each of the small greased bowls. Break one egg in each bowl, sprinkle
with salt and pepper. Place these in a steamer for a few minutes till
the eggs are set. Remove from steamer.
2. Heat the oil and butter and sauté the garlic for a minute. Add the flour
and cook for a minute, then add the stock, stirring all the time. When
the mixture comes to a boil, add the spinach, little by little, stirring and
tossing all the time till all the spinach has been added. Put heat on low,
season with a little salt and pepper, cover and cook for 2 or 3 minutes.
The spinach should be wilted and half cooked. Remove from heat.
3. Spoon the spinach into the greased baking dish. Make 6 hollows with
a by pushing aside with a spoon.
4. Loosen the eggs out of the bowls and place them in the hollows. Sprinkle
with grated cheese and drizzle with the cream. Place under a grill till the
cheese melts and browns. Serve.
Gigantes Plaki
Serves 6
Ingredients
1/2 kg or 1 lb of dried giant beans
1 cup of good greek olive oil
2 large onions
4 cloves of garlic, minced
3 large tomatoes
1/2 cup chopped parsley and dill
2 bay leaves
salt and pepper to taste
1. Soak beans overnight in a salted-cold water. Wash and drain.
2. Use fresh water and boil beans until almost tender. Drain and reserve
the cooking water.
3. Chop onions finely and puree tomatoes. (If tomatoes are not in season
use good canned tomatoes- about 14 oz and add one teaspoon of sugar).
4. Sautee garlic and onions in oil lightly. Add tomatoes, chopped parsley
and cook until sauce thickens. Put sauce, bay leaves and beans in
ovenproof casserole. Add salt and pepper to taste. (You may add all the
ingredients in the ovenproof casserole, without cooking the tomato sauce).
5. Bake in a moderate oven 1- 1 1/2 hours until beans are tender. Add
reserved cooking water a little at a time as they are cooking to make sure
beans are tender and there is plenty of sauce
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