½ kg cauliflower
3-4 cabbage leaves
2 leeks
2 carrots
½ kg spinach-lapatha (or greens generally)
2 onions
½ cup of xinoxodro
3  patatoes
2 tbsp. tomatoe paste diluted with half cup of water
Salt & Pepper
Olive oil
200 gr.  Amarino
Carob crust



Heat oil in a pan and add the coarsely chopped onion to it. Then, add the chopped cabbage, the finely chopped potatoes, the carrots, the leeks, the cauliflower in small bouquets, the celery, the spinach and the dill. After they are softened and cooked, dilute the tomatoes paste with the water and pour it into the saucepan. Add as little water as possible – just do not to cover the veggies. Ten minutes before the food is ready,  add the xinoxodro, cover and simmer. Turn off the heat and do not open the saucepan for five minutes. Serve on a rusk of your choice. Add a tablespoon Amarino. Enjoy it!

Eva Parakentaki

Food lover and food blogger .. mama mia … the hunter of joy and prosperity … that has come into contact with the Cretan nature … the harvest … and the passionate continuity of the Cretan gastronomic culture!