© Delphine Constantini
Have you heard of dakos ? This appetizer straight from Crete has greatly inspired us in the editorial office. In her book Crete : My Authentic Cuisine, the chef of Greek restaurants and caterers Evi Evane Dina Nikolaou presents dakos, a rusk topped with grated fresh tomatoes or green vegetables, plenty of olive oil, feta cheese, or pichtogalo cheese. Want us to share her recipe with you ?
Ingredients to shop for
For 2 dakos :
- 200 g of various green vegetables (spinach, chives, lettuce)
- 100 ml of olive oil
- 2 dakos rusks (available at grocery stores, such as Evi Evane)
- 80 g of feta cheese, cut into cubes
- 3 or 4 pitted black olives
The recipe
Wash the vegetables, dry them, and cut them into large pieces.
In a small pan, heat half of the olive oil. Add the vegetables and sauté them until they shrink in volume and wilt. They don't need to be completely tender.
Slightly moisten the rusks to soften the surface a bit. Drizzle them with the remaining olive oil, add the vegetables, the feta, and the olives.
Also discover the simple lemon cream recipe and the best tabbouleh of your life.
