Except when consumed on hotel roofs in Athens while viewing the Acropolis.
Susie had read that the view of the Acropolis from the rooftop restaurant at our hotel in Athens was incredible, so we headed upstairs as the sun was setting on the day we arrived. We lingered over a bottle of wine, enjoying the mild evening and taking in the sounds of the city as we considered the thousands of years that people have occupied the Cecropia, the hill upon which the Acropolis is built. We also wondered about who built the Acropolis and what it took in the 5th century BC to create such an incredible fortress.
A nice white wine–It disappeared pretty fast!
Soon our entrees arrived. I was pretty jet lagged, feeling a bit off and never sleep well after a heavy meal, so I ordered a salad for dinner. Little did I know that I had ordered one of the best salads I’ve ever had.
The incredible taste of this salad caused a major pause in our conversation as we sat there on that beautiful Athens evening. It was a perfect combination of crunchy and smooth, tangy and creamy. The fresh dill, feta, lemon, and olive oil flavors danced in my mouth. It was simple to prepare but elegant at the same time.
It was so delicious, Susie and I re-created the recipe for you.
Our view of the Acropolis during dinner
Preheat oven to 350 degrees
Brush filo with olive oil and bake for a few minutes, until browned and crispy. Remove from oven.
Toss all ingredients from spinach to remaining olive oil well, ensuring that dill, feta and eggs are well-distributed and all are coated with lemon and olive oil.
To serve–Lay 1 slice filo on the plate and cover with 1 ½ cups salad. Lay a second slice filo on top of the spinach mixture and top with another 1 ½ cups spinach mixture. Cover with a third piece of filo and sprinkle with 1 teaspoon sesame seeds.
Serve with a nice crusty bread, fizzy water and, of course, a nice dry white wine.