I have made dolmadas with celery and because I used the big leaves, I will make the tender and small leaves smoky. A traditional dish that I have seen all over Greece, to make it with different kinds of greens, and to give the character of the place to the dish.
It is best to find different greens where the flavors will be mixed and they will bring out their taste.
In my village they make it with their own greens with their local names (megounides, neroulides, skatzakia etc)
In our beloved Crete with the wonderful herbs of the mountain, where of course there is also the stamnagathi where it gives a special taste
Our Macedonia, rich in greens, where I came across this dish with local greens and spices (boukovo etc)
At this point it is worth mentioning that our greens must know the taste of everyone in order to give our food or pie the character we want.
Sweet greens: bruves, zohoi, nettles, bullets, celery, spinach, kakalithres etc
Sour greens: portulaca oleracea, sorrel, vine shoots, etc.
Spicy: arugula, black bruises, etc.
Bitter: radishes, endives, dandelions, etc.
Aromatic: dill, fennel, mint, mint, fresh oregano, parsley etc
A balanced pie, for example, if we want to make it, should have 40% mixture of sweet greens, 20% spices, 10% the category we want (sour or spicy) and 20% spring onion, leek, onion, etc.
- Or a kilo of celery
- 1 large ripe tomato cut into small pieces
- Or match dill chopped
- 4-5 eggs
- 2-3 fresh onions, finely chopped
- 1 chopped onion
- 200 g grated feta
- Salt - pepper - oregano
- We wash our leaflets thoroughly and drain them. Cut them into chunks and salt them and leave them in the colander.
- Saute our fresh onions, and the dry (to sweeten) add our tomato and let it boil and wither. Then we add our greens, lower the heat and let them drain and cook. Be careful not to overcook them, you will lose all the nutrients and they will melt…
- Then we add the dill, we break the eggs and we throw them on top (in eyes) and with a fork we shake them slightly so that the egg white goes everywhere and binds the greens.
- Cover with a lid and leave until our eggs are cooked on top.
- When finished, sprinkle with feta cheese and a little dill, even with coarsely chopped pepper and salt.
- Accompany it with pre-baked bread and a glass of wine