NAMMOS THE MAGAZINE 2017 SUMMER VOL.2
In a tiny corner of the Aegean Sea, hidden among the numerous isles of the Mediterranean lies a hidden treasure, a small beachfront haven of opulence and hedonism. The island is Mykonos, the beach is Psarou, and the slice of heaven that will captivate your senses and your heart is NAMMOS. You might have heard of places that once you see them, you always want to go back; NAMMOS is definitely one of them. Visit www.nammos.gr
In a tiny corner of the Aegean Sea, hidden among the numerous
isles of the Mediterranean lies a hidden treasure, a small beachfront
haven of opulence and hedonism. The island is Mykonos,
the beach is Psarou, and the slice of heaven that will captivate
your senses and your heart is NAMMOS. You might have heard
of places that once you see them, you always want to go back;
NAMMOS is definitely one of them. Visit www.nammos.gr
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74_<strong>NAMMOS</strong>_<strong>THE</strong> _<strong>MAGAZINE</strong><br />
Spinach pie<br />
baked on a charcoal grill<br />
with aromatic herbs and feta mousse<br />
Ingredients<br />
For the dough<br />
800 gr Soft flour<br />
410 ml milk<br />
175 gr sunflower oil<br />
70 gr water<br />
2 eggs<br />
12 gr salt<br />
For the filling<br />
500 gr spinach<br />
50 gr white onion<br />
50 gr spring onion<br />
40 gr olive oil<br />
80 gr cooked bulgur<br />
Spearmint<br />
Salt<br />
Pepper<br />
For the feta mousse<br />
1.2 kg feta<br />
440 gr anthotiro cheese<br />
320 gr cream<br />
Black pepper<br />
Preparation<br />
Blend the feta and the anthotiro cheese<br />
into a smooth mixture, add the cream<br />
and pepper blend again for 20 seconds<br />
full speed.<br />
Mix all the ingredients together to make<br />
dough. Separate the dough in 90g balls<br />
and let them rest for 1 hour.<br />
Roll out small disks of the dough. Pinch<br />
the edges, and place on the charcoal grill<br />
to bake until golden brown both sides.<br />
Then sautee the spinach and the onion<br />
over high heat, remove from the fire and<br />
add the bulgur,spring onion and chopped<br />
mint. Season with salt and pepper.Put the<br />
spinach stuffing over the pie and place<br />
again for 30 sec on the grill.<br />
Garnish with feta mousse and spearmint<br />
leaves.
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