Askordoulakous Stuffed with Feta and Spinach

Ingredients

• 12 zucchini blossoms 12 zucchini blossoms
• 200g (7oz) feta cheese, crumbled 200g (7oz) feta cheese, crumbled
• 100g (3.5oz) fresh spinach, finely chopped 100g (3.5oz) fresh spinach, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for drizzling Olive oil for drizzling

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 10g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Carefully remove the pistils from the zucchini blossoms and gently rinse them under cold water. Pat them dry with a paper towel.
3. 3.
   In a mixing bowl, combine the crumbled feta cheese, chopped spinach, onion, garlic, dill, parsley, nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Gently stuff each zucchini blossom with a spoonful of the feta and spinach mixture. Be careful not to overstuff them.
5. 5.
   Place the stuffed blossoms on a baking sheet lined with parchment paper. Drizzle them with olive oil.
6. 6.
   Bake in the preheated oven for 15-20 minutes, or until the blossoms are golden and crispy.
7. 7.
   Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Zucchini blossoms — Choose fresh blossoms that are still closed and vibrant in color. Carefully remove the pistils before using them in the recipe to ensure a pleasant texture.
• Feta cheese — Opt for high-quality feta cheese for the best flavor. If you prefer a milder taste, you can soak the feta in water for a few hours before using it in the recipe.
• Spinach — Make sure to thoroughly wash the spinach leaves to remove any dirt or grit. Finely chop the spinach to ensure it blends well with the other ingredients.
• Dill and parsley — Use fresh herbs for the best flavor. If you don't have fresh herbs, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• If you can't find zucchini blossoms, you can substitute with bell peppers or tomatoes. Simply cut off the tops, remove the seeds, and stuff them with the feta and spinach mixture.
• For a touch of sweetness, you can add a tablespoon of raisins or chopped dried apricots to the stuffing mixture.
• Serve the stuffed blossoms with a squeeze of lemon juice for a refreshing citrusy flavor.
• If you prefer a crispier texture, you can lightly coat the stuffed blossoms with breadcrumbs before baking.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat them in the oven or enjoy them cold as a delicious snack.

Serving advice

Serve the Askordoulakous Stuffed with Feta and Spinach as an appetizer or a light main course. Garnish with fresh dill or parsley for an extra pop of color. Pair it with a side of Greek salad and crusty bread to complete the meal.

Presentation advice

Arrange the stuffed blossoms on a platter, making sure to display their vibrant colors. Drizzle some olive oil over the top and sprinkle with fresh herbs for an elegant touch. Serve them on individual plates or in a communal dish for sharing.