CONVERGENCE NOVEMBER - DECEMBER 2016

Food Indulgence
SPANAKOPITA
A Greek pie, it is made using spinach,
feta cheese, onions and eggs. The filling
is used to fill a phyllo dough or a flour
dough wrapper and traditionally eaten
as a snack in Greece. The pastry is cut
into triangular or square pieces and
brushed with butter or oil and then
baked until golden brown. Other soft
white cheeses may be used in addition
to feta.
MUD PIE
Calling all chocolate lovers: get your
fix of this Mississippi-originated mud
pie which is a rich chocolate dessert
often composed of pudding, cake,
biscuits, ice cream, whipped cream,
marshmallows and liquor presented in
a cookie crust! Phew, that must have
been a mouthful already. The pie is often
built in layers and topped with chocolate
syrup, pecan, almonds, marshmallows
or chocolate shavings.
PECAN
Now this pie, depending on the region
you’re in, may come with a kick to your
palate as it comes packing with a
bourbon whiskey or other spices. The
star of the pie is undeniably, pecans. A
classic Southern dessert, it is usually
served with whipped cream or vanilla
ice cream. There are several accounts
to how the pecan pie originated but the
most commonly known theory is that
the Native Americans introduced the
pecan nut to the French after they
settled in New Orleans.
KEY LIME
This pie gets its name from the small
Key limes that grow throughout the
Florida Keys on the American East Coast
in the United States. Key limes are more
tart and aromatic and the juice is pale
yellow. Many early recipes for this pie
did not require the cook to bake the
pie, relying on the chemical reaction
between the condensed milk and acidic
lime juice which causes the mixture to
thicken enough for the filling on its own.
Apart from the citrus juice and
condensed milk, eggs are also added
to make this zesty pie.
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