By Υiota N. Drakou, Researcher of the Cultural Heritage of Mesogaia
Perhaps the most traditional plate of Mesogaia, a crustless aromatic pie with leafy greens. It was quickly and easily made with spinach as the main ingredient and other aromatic herbs and greens.
Finely chop all the herbs and greens, rub them with salt and leave them for a while to drain the excess water. Add all the other ingredients but only half of the potion of olive oil.
Spread the mixture in the pan, taking care not to exceed one and a half points thick. Cut into squares and add the remaining olive oil. Optionally we add more oil, because it is a pie that needs oil.
Bake for one hour at 180o in a preheated oven.
It is served both hot or cold and usually accompanied with red wine from Mesogaia.
Mousounda can be served as a starter or as a main course
This is a family recipe that I wanted to share with you.
With love Yiota!