Featured Chef- Foodenyo
Hello foodies! Happy beautiful Friday to you.
I am so happy to introduce a new Greek chef to you who currently resides in Berlin, Germany. She is new to Kouzounas Kitchen blog, and I am honored to have her on the post today.
Please welcome Eleni Komnos, chef and food blogger of Foodenyo. I was able to sit down with Eleni virtually and ask her a few questions about Foodenyo, her culinary adventures, and more. Eleni has been so kind to bring one of her favorite Greek recipes to today’s post, so please keep reading to find out what it is!
My name is Eleni Komnos and I love food. Welcome to my world, Foodenyo! I am Chef and food blogger from Greece, and I currently live in Berlin, Germany.
My passion is everything sweet, especially desserts. Food photography and blogging are my hobbies, meanwhile, I’m working as a Sous Chef in a Japanese restaurant.
Q & A Foodenyo
How did you start your blog? What is the name behind Foodneyo?
From when I remember myself, I was always in love with cooking. When I finished my university education in Sociology, I decided to create a food blog to share my creations with other people! The name Foodenyo is a pun: Food + Enyo (which is my nickname).
How did you find yourself in the culinary background? What school did you attend?
I have a certificate in culinary school, which name is I.E.K Delta in Athens, Greece.
What restaurant do you work at? What cuisine does your restaurant focus on?
I’m currently a Sous Chef in a Japanese restaurant in Potsdam, Germany. My restaurant focuses on Japanese cuisine: Ramen & Izakaya.
How is living in Germany? Are there many Greeks there?
Living in Germany and especially in Berlin is a unique experience! Because you feel the freedom to be yourself and a citizen of the world as well. Yes, there are many Greek people in the country, and I have a couple of Greek friends in Berlin.
What does Greek cuisine mean to you?
Apart from I’m working in a Japanese restaurant at the moment, Greek cuisine is still my favorite one, which I like to taste and cook. Greek cuisine means a lot to me: taste, memories, feelings, passion!
What is your favorite Greek food?
All Greek food is my favorite, it’s really hard to say! But if I have to pick one, this is Gemista- Greek stuffed vegetables!
What is your favorite Greek quote and why?
My favorite Greek quote is: ‘’Kallio arga para pote’’. It means: Better late than never. It’s my favorite one because gives you always hope. To be something done is never too late!
Any fond memories in Greece you would like to share?
Definitely, one is the feeling of being home and around my most beloved people. Another one that’s coming to my mind, is The day that I worked for the first time in the Presidential Mansion of Athens and I cooked for President of Greece and Prince Charles of Whales.
Did you start a Youtube channel? Can you tell us a little bit about that?
Yes, that was my last step so far on social media. I’m feeling really excited and at the moment I’m learning how YouTube works. So, stay tuned guys, because many new videos are coming!
Who is your mentor? Anyone you look up to in the culinary world?
Of course, there are many people who inspire me, make me feel creative, and help me bring out many fresh ideas. I’d like to mention my boyfriend, who is also a Chef and to proceed together on the same culinary paths! He is next to me and supporting me from the beginning and my first steps.
Eleni is sharing her favorite spanakopita recipe today! Please check it out below.
Traditional Greek Spinach Pie
This spinach pie is my family’s traditional recipe with homemade phyllo dough! My pie is vegetarian, but If you want to make it vegan, do not add feta cheese and yogurt!
For the phyllo dough:
- 550g all-purpose flour
- 250 ml water
- 100 ml olive oil
- 1 tsp salt
- 1 tbsp white vinegar
For the filling:
- 1 kg spinach
- 2 green onions
- 1 white onion
- 2 cloves of garlic
- 1 bunch of dill
- 1 bunch of parsley
- 250g feta cheese
- 2 tbsp Greek yogurt
- Salt & pepper
- For the dough: In a large mixing bowl add the flour and salt, make a well in the center, and pour in the vinegar and the olive oil. Using a dough hook mix to combine the ingredients. (Tip: The vinegar helps the dough to become crispy).
- Start by adding 150 ml of water at first and mix, until the flour absorbs the water, after mixing for a while, the dough should become an elastic ball. If the dough is still crumbled, then you need to add gradually the entire amount of water. The perfect dough should be soft, malleable, and smooth.
- Let the dough rest for 30 minutes. This is essential so that the dough softens and you can roll it easily.
- For the filling: In a big pan, pour all the ingredients, (except feta & yogurt) and sauté them. Then let them drain, cause we don’t need extra liquid in our pie.
- When the filling is drained, add feta, yogurt, and seasoning.
- Then, place the dough on a floured surface. Cut it at 8 equal balls (slightly larger than a golf ball, depending on the size of the tray).
- Use a rolling pin with some flour and make a circle of each ball with your hands. Now you are ready to roll! Ensure that your dough has plenty of flour to prevent it from sticking to the working surface or the rolling pin. Use a rolling pin to roll out the dough, until it becomes a very thin round sheet, the thinner, the better.
- Use a baking tray and pour olive oil, layer 2 phyllo dough to form the bottom of the spinach pie, add in some filling, and top with 2 more phyllo dough. Then, add the filling, 2 more leaves, the rest of the filling, and cover with 2 more leaves.
- Brush the top of the spinach pie with olive oil and scar with a sharp knife. Bake in preheated oven for about 60 minutes at 160 degrees, until the phyllo is crisp and golden.
- Leave the spinach pie cool down for 10-15 minutes before cutting into pieces.
Follow Foodenyo On Social Media
We hope you enjoyed this lovely featured post today! If you love this spanakopita recipe, be sure to follow Foodenyo for more. Thank you Eleni for coming on the blog today. Happy weekend to all, and stay safe.
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