VegMedLife

“Boukia kai syghorio. ‘One bite and all is forgiven.’”  – Greek idiom

~Recipe adapted from “The Blue Zones Kitchen” book by Dan Buettner. Minor modifications were made, and credit goes to the Blue Zone team~

~The batch pictured above was masterfully created by head chef, Shannon Tafoya, MD (almost). Much gratitude to her for sharing her kitchen and fabulous culinary skills~

Ikaria, Greece is known as one of the World’s Blue Zones, an area where people tend to live longer and healthier lives than average, with higher numbers of centenarians. This island, where inhabitants identify as Ikarians rather than Greeks, is distinct from its mainland with a diet to match. The cuisine is largely composition of legumes, beans, and seasonally harvested vegetables with minimal diary and less fish. Here, meals are meant to be shared generously with family, friends, neighbors, and strangers and enjoyed with a glass of wine.

With the recipe below, share in a piece of Ikaria and enjoy food that promotes a healthy, vibrant life.

Ingredients:

• 1 large yellow onion, minced
• 2-3 bunches scallions, chopped
• 6 leeks, thinly sliced
• 6 medium carrots, peeled and grated
• 1 pound fennel fronds, chopped
• 1 can of chickpeas, drained
• 1 pound frozen phyllo dough
• Extra-virgen olive oil or olive oil spray – enough to sauté chickpeas and vegetables and lightly coat the layers of phyllo dough
• 4 cloves of garlic, minced
• Handful fresh oregano, chopped
• Handful fresh mint, chopped
• 1/2 tsp of salt
• 1/2 tsp of pepper

Optional: consider adding soy-sauce marinated tofu for additional protein and salty taste (not traditional of Ikarian cuisine, but a unique flavorful addition).

Recipe:

1. Preheat oven to 375 degrees.
2. In a large pan over low heat, use oil to sauté onions, scallions, leeks, carrots, garlic, herbs, and salt for about 10 minutes, stirring continuously until soft.
3. Add chickpeas and fennel fronds. Cook until soft, about 5 additional minutes.
4. Coat a 10-inch round baking dish with oil.
5. Place 3-4 layers of phyllo dough in dish, leaving some hanging over the edge.
6. Top the phyllo dough with the chickpea vegetable filling.
7. Top the filling with 4 layers of phyllo dough, brushing lightly with olive oil between layers and on the top layer.
8. Use a sharp knife to score the top, so steam can escape. Bake for about 40 minutes or until dough is golden and crisp.
9. After 40 minutes, allow the newly baked pot pie to cool.
10. Serve and enjoy.

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