Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Neo-Hellenic Entomo-Spanakopita with Dual Regional Herb Profiles
A bold reinterpretation of classic Greek spanakopita that bridges ancient Spartan protein traditions with modern Athenian refinement. This innovative dish layers crispy phyllo with a protein-rich filling of roasted grasshoppers and wasps, combined with traditional spinach, feta, and herbs representing both mainland and island Greek culinary traditions. The result is a surprisingly delicious fusion that honors Greece's past and present.
95 min
Medium
12 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet2/10
Salty6/10
Sour3/10
Umami7/10
Spicy1/10
🥄 Texture
The Neo-Hellenic Entomo-Spanakopita offers a complex texture profile, combining the crispiness of golden-brown phyllo dough with the creamy blend of cheeses and the unique crunchiness of toasted insects. The layers of phyllo provide a flaky exterior that encases a rich, moist filling, offering a satisfying contrast with each bite.
👃 Aroma
This dish presents a rich, earthy aroma underscored by the fragrant blend of fresh herbs such as dill, oregano, and mint, with a hint of nutmeg and the savory scent of toasted pine nuts. The baking process enhances the melding of these scents, creating an inviting and appetizing bouquet.
🍷 Pairs Well With
A crisp, dry white wine such as Assyrtiko or a light, citrusy Sauvignon Blanc would complement the dish's flavors, balancing the richness of the cheese and the earthiness of the insects.
🥗 Side Dishes
A simple Greek salad dressed with olive oil and lemon, and a side of tzatziki sauce for dipping or drizzling over the spanakopita would complete this meal, offering a refreshing contrast to the savory pie.
Ingredients(19 items)
- 11 pound fresh spinach (washed and chopped)
- 212 sheets phyllo dough (thawed)
- 31/2 cup extra virgin olive oil
- 48 ounces feta cheese (crumbled)
- 51/2 cup ricotta cheese
- 630 whole grasshoppers (cleaned, legs and wings removed)
- 715 whole wasps (cleaned, stingers removed)
- 83 large eggs (beaten)
- 91 large yellow onion (finely diced)
- 104 cloves garlic (minced)
- 112 tablespoons fresh dill (chopped, mainland style)
- 122 tablespoons fresh oregano (chopped, island style)
- 131 tablespoon fresh mint (chopped)
- 141 teaspoon ground nutmeg
- 151 teaspoon black pepper (freshly ground)
- 161 teaspoon sea salt
- 172 tablespoons pine nuts (toasted)
- 181 tablespoon lemon zest
- 192 tablespoons butter (melted)
Nutrition Information(per serving)
285
Calories
14g
Protein
19g
Carbs
18g
Fat
Instructions
- 1
Preheat oven to 375°F (190°C). Prepare the insects by rinsing grasshoppers and wasps thoroughly under cold water. Remove legs, wings from grasshoppers and stingers from wasps. Pat completely dry with paper towels.
- 2
Toast the cleaned insects in a dry skillet over medium heat for 3-4 minutes until they become crispy and golden. Roughly chop the grasshoppers into smaller pieces, leaving wasps whole. Set aside to cool.
- 3
In a large pan, heat 2 tablespoons olive oil over medium heat. Sauté the diced onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- 4
Add the chopped spinach to the pan in batches, wilting each addition before adding more. Cook until all liquid has evaporated, about 8-10 minutes. Remove from heat and let cool for 10 minutes.
- 5
In a large mixing bowl, combine the cooled spinach mixture, crumbled feta, ricotta, beaten eggs, chopped grasshoppers, whole wasps, dill, oregano, mint, nutmeg, black pepper, salt, toasted pine nuts, and lemon zest. Mix thoroughly until well incorporated.
- 6
Combine remaining olive oil with melted butter in a small bowl. Brush a 9x13 inch baking dish with the oil-butter mixture.
- 7
Layer 6 sheets of phyllo dough in the baking dish, brushing each sheet generously with the oil-butter mixture before adding the next. Let edges hang over the sides of the dish.
- 8
Spread the spinach-insect-cheese filling evenly over the phyllo base, ensuring even distribution of the protein-rich insects throughout.
- 9
Layer the remaining 6 phyllo sheets on top, again brushing each with oil-butter mixture. Fold the overhanging edges over the top and brush with remaining mixture.
- 10
Using a sharp knife, score the top layers of phyllo into 12 square portions, cutting only halfway through to allow steam to escape during baking.
- 11
Bake in preheated oven for 45-50 minutes until the phyllo is golden brown and crispy. The filling should be set and the edges deeply golden.
- 12
Remove from oven and let rest for 15 minutes before cutting along the scored lines and serving. Garnish with additional fresh herbs if desired.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!