I have a surprise for you! Today I have a guest; a very sweet chef named Krystina, which will tell us all about her and her wonderful food blog and she will share with us a recipe from her cookbook which was recently released, crepes with spinach and feta.
Krystina is an extremely passionate chef, graduating from Le Cordon Bleu as a pastry chef; she started noticing a growing desire for culinary affairs. Growing up in a Greek household in the USA, she was fascinated with Greek food, and made her very own spanakopita at the age of seven. She is the chef behind the blog Kouzounas Kitchen and author of the cookbook “Back To My Roots”.
Welcome Krystina! Tell us how Kouzounas Kitchen began:
Thank you very much Evi for having me. I love your recipes on the Healthy Cook blog. I am really happy to be here, and can’t wait to share some exciting news about my latest book.
My inspiration for Kouzounas Kitchen, started back in 2012. Many friends of mine asked me to start a food blog, so they could follow and learn how to make some of my traditional Greek recipes. I decided that was a great idea, and created Kouzounas Kitchen.
The name Kouzounas originated from my sweet Yiayia, Stavroula Kouzouna Kalapothakou from Mani, Greece, who was a fantastic home chef. I learned many of her traditional Greek recipes, and now I can share these recipes with you. Don’t get confused with the Greek word “kouzina” which means kitchen.
Your “Back To My Roots” Cookbook has been recently released. Tell us about it.
Yes!! Back To My Roots has officially been published.
Back To My Roots takes us back to the days of robust village life as we explore traditional Greek recipes with my very own twists.
Inspired by my grandparents’ village in Mani, Greece, and with the help of popular Greek food bloggers, this book is full of delicious Greek food recipes—such as Spanakopita (Greek Spinach Pie), Karidopita (Greek Walnut Cake), and Keftedes (Greek Meatballs)—plus Greek beverages, spices and teas.
Back To My Roots is not only packed full with mouth-watering recipes, but I also share my personal story, kitchen tips and tricks, bits and pieces of the history of olive oil and its benefits, and much, much more!
Many amazing food bloggers helped me on this project and just to name a few. Athina Pantazatou, Gina Zarcadoolas, Panayiotis Galanis, Eleni Anagnostopoulou, and Christine Tsalavoutas. With all the support and love I received with BTMR, it was possible to make this book a success.
Back To My Roots is now available on Amazon, Barnes & Noble, & I-Books. You can purchase the book in print or e-book format. That way it gives a reader a chance to have an option for purchase.
Print Format Links
Evi, I wanted to share a recipe from my latest cookbook. I hope your readers enjoy. J
Since your blog is based on healthy recipes, I thought this recipe was a great fit.
- • -1 cup all-purpose flour
- • -1 TB granulated sugar
- • -1/4 tsp Himalayan salt
- • -1/2 cup coconut milk
- • -2/3 cup water
- • -1/4 cup butter, melted, plus 1 extra tablespoon for the pan
- • -1 cup spinach, sautéed
- • -1/4 cup feta cheese, crumbled
- • -Pinch of dried oregano/basil
- In a large bowl, mix the flour, sugar, and salt. Next mix the liquids together (coconut milk, water, butter).
- Add the wet ingredients to the dry ingredients and whisk until all combined.
- Prepare your skillet and warm it up over medium heat. Melt butter in pan.
- Place about two tablespoons of the batter onto the pan, making sure you spread the batter around in a thin layer.
- Let the crepe cook until the edges begin to lift, then flip to cook the other side.
- Repeat with remaining batter and place crepes on a plate.
- You can reheat crepes in the oven, at about 200 ◦F degrees for a few minutes.
- To fill crepes, place a good amount of sautéed spinach in the center and add feta cheese. I like to sprinkle dried herbs over the mixture. Fold the crepe and enjoy!