I think we can generally agree that food diversity is a good thing. After all, who wants to eat from the same, static, never changing food category day after day? The explosion of foods from all different parts of the world has made dining a culinary experience rather than just sustenance.
With so many types of foods to choose from, decisions can get complicated fast. Let’s keep it simple. Let’s talk Greek food. It is one of the more accessible ethnic cuisines available.
Most of us encountered Greek cuisine pretty early on in our food consumption lives. Some earlier than others. And, like any national cuisine, there are dishes that are more common than others.
There’s the most obvious example, the Greek Salad. It is included on so many menus that it almost loses its ethnic connection. It’s not just on the menus that feature Greek dishes, it’s everywhere.
The Greek Salad comes in SO many varieties. From the traditional Horiatiki Salad to the more American adapted versions.
Saganaki is another pretty accessible and available Greek dish. I’m originally from Chicago, so there were lots of opportunities to enjoy this delicious AND entertaining American-Greek dish at its supposed birthplace, The Parthenon Restaurant in Chicago’s Greektown neighborhood.
Back in its glory days, the Halsted Street run of Greektown was the home to dozens of family owned and operated Greek restaurants. The Greek Islands, Roditys, Pegasus, and The Parthenon were some of the more popular names on the street. The menus were all essentially the same. But, each place had its own feel, personality, and cast of local characters.
The Parthenon was a classic Chicago ethnic restaurant experience in every sense. Low ceilings, marginally lit, waiters (not servers) in starched white shirts with black bow ties. They sport a menu that seemingly has never changed. Everyone came for the Saganaki. Check out the theater that goes along with ordering a dish that is as much fun to see prepared as it is to enjoy with friends.
I don’t want you to think that Sarasota doesn’t have its share of delicious Greek food. We’ve got more than a few options here. Apollonia Grill (4956 S. Tamiami Trl., 941-927-2270) has a couple of locations in Sarasota. I love their Mediterranean Salad with gyro meat. It’s just the perfect amount for lunch.
There's also Athens Family Restaurant (2300 Bee Ridge Rd.,941-706-4121). This family from Nashville Tennessee, brought their traditional Greek menu to town a couple of years ago. Check out the Bifteki Sandwich. Perfectly seasoned beef nestled in a soft pita.
But, I digress. We’re here to talk about Spanakopita. Let’s take a look at a couple variations. A traditional version and then one with a slightly different spin.
For the purists in the crowd, there is a place on Siesta Key that serves a classic, authentic, and traditional spinach pie. The Village Café (5133 Ocean Blvd.,941-349-2822) owned by Tom and Kay Kouvatsos has been serving breakfast and lunch to people strolling down Ocean Boulevard since 1995. In the restaurant business, that’s a lifetime. So, you know things are time tested and good.
Tom's father, Alex, brought his spanakopita recipe with him all the way from Greece. It tastes like it was made in a Greek grandmother’s kitchen! (I don’t have a Greek grandmother. But, I can only imagine!) The phyllo dough wrap is just perfectly light and flaky. The filling has all of the delicate flavors that you would expect from this dish.
There are a couple of ways to taste Alex’s version of this timeless dish. Option 1, every Sunday there is a farmers market held in the Davidson's Plaza in Siesta Village. Go visit Alex at his booth, say HI, and grab a spanakopita (or two!). Option 2, You can walk across the street to the restaurant, and if you’re lucky he will have made a few extra to serve there.
For the non-traditionalists, we have 1592 Wood Fired Kitchen & Cocktails (1592 Main St., 941-365-2234). The thing you notice first in this version is the shape. Not the usual triangle that you’re used to. Yes, it’s a spiral!
There’s a topping of Greek yogurt and mint on the outside of the pastry. The dough is a little firmer than the conventional version. Still very flaky. The true test is the filling. Does it have all the flavors of spinach mixed with feta that you expect? That first bite says it all, YES IT DOES!
It is great to have choices. And, really, no matter which choice you make, you’re going to be one happy camper. Spanakopita is a fantastic Greek starter. Or, maybe a light lunch. It’s ethnic cuisine that feels comfortable to almost everyone no matter where you’re from.
Here are a few links that you may find useful.
