Hilopites with Ouzo, Lemon & Mountain Oregano

Visiting Crete was nourishment for the body and soul. Bathed in the Mediterranean Sea, bound by the Aegean & Libyan Seas, its salinic soil and mountainous terrain ensures that the flora and fauna are substantial enough to withstand the extreme conditions. The resulting produce is heady with flavour and texture, a celebration of the ability of nature to harness the fruits of its environment.

While not a traditional recipe, my iteration plays homage to all that is great about Greek food. Fragrant, grassy Olive oil, the aniseed notes of fennel & ouzo and the balmy headiness of mountain oregano. Throw in some fresh citrus tang and it’s a party on the palate.

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hilopites, greek food, greek salad, pasta salad, easy recipes, healthy salads

Yield: 4-6

Author: Suze Morrison

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Hilopites with Ouzo, Lemon & Mountain Oregano

Prep time: 30 MinCook time: 11 MinTotal time: 41 Min

While not a traditional recipe, my iteration plays homage to all that is great about Greek food. Fragrant, grassy Olive oil, the aniseed notes of fennel & ouzo and the balmy headiness of mountain oregano. Throw in some fresh citrus tang and it’s a party on the palate.

Ingredients

• 4tbsp Olive Oil, plus extra to serve.
• 350g Hilopites
• 1 Onion finely chopped.
• 1 Bulb Fennel, finely sliced, plus fronds.
• 2 Cloves garlic, minced.
• 2 large Handfuls fresh Spinach
• 150ml Ouzo
• 1 tsp Dried Mountain Oregano
• 1 Lemon, Zest & Juice
• 400g Cooked Butterbeans, drained
• Sea Salt & Cracked Black pepper to taste.
• Fresh Soft Herbs & Feta to serve.

Instructions

1. Bring a pan of lightly salted water to the boil and add the hilopites. Cook according to the pack instructions until just al dente. Drain, stir through 2 tbsp Olive Oil, and set aside.
2. Meanwhile, heat the remaining 2 tbsp Olive oil in a large sauté pan. Add the onion and fennel and cook over a medium heat until tender and just beginning to turn golden. Add the garlic and cook 30 seconds more before adding the ouzo.
3. Bubble for 1 minute or so, until most of the liquid has evaporated. Add the spinach, lemon zest and butterbeans with a pinch of salt and a good crack of black pepper.
4. Turn off the heat and allow the spinach to wilt. Add the lemon juice (adding it earlier will cause it to taste bitter) and good drizzle of olive oil.
5. Stir through the Hilopites and taste. Adjust the seasoning with salt, pepper, and lemon juice (bearing in mind the feta is salty)
6. Stir through the feta and herbs and serve straight away.

https://gourmetglow.co.uk/recipes/hilopites-with-ouzo-lemon-moutain-oregano