Greece: Moussaka and Spanikopita
Exciting news! I’m going to Italy and Greece with my parents in May! I’m SO excited. We’ve been talking about this for several years as a graduation present after finishing my Ph.D. and now it is happening! We’ll be going this May and will be spending time in Rome and then Santorini, Greece, two places that I’ve always wanted to visit! To help us get in the traveling spirit, on my last visit home my mom and I made Greek food. First up, moussaka, which is sort of like eggplant moussaka, and is a very traditional Greek dish.
This was only my second time making eggplant, and the first was a disaster. It was barely edible. This time I followed the instructions for salting the eggplant first, and what a difference it made!
We used beef instead of lamb, and here is the lovely meat filling.
A creamy bechamel sauce with cheese:
Everything is layered like a lasagna, including a couple boiled potatoes, and cooked to perfection!
I love spanikopita, made with flaky and tender phyllo dough and lots of green and white ingredients!
It was so delicious and a great way to get excited about actually eating Greek food IN Greece! Cannot wait!
Notes for Next Time:
The only change I would make is to use a slightly different version of spanikopita, it needed more phyllo dough to balance out the filling, so maybe more layers or a thinner layer of filling, or phyllo pockets. Also, more feta cheese.