ABOARD THE CELESTYAL CRYSTAL – I’ll admit it. One of the things I enjoy most on a cruise is getting to try various foods.  Even a standard steak can taste different according to which chef created the recipe.

So I am excited to learn that my Celestyal Crystal cruise will feature Greek cuisine. Makes sense since we will be cruising to places in Greece and Turkey. But the emphasis on Greek cuisine is a new one, says Demetra Vlachou, research & communications manager for Celestyal Cruises.

“We want to make it as authentic as possible,” she said. “Before it was international cuisine but our passengers requested more Greek cuisine so that is what we are doing.”

The Celestyal Crystal menus are so appealing that it is difficult to choose. For example, the lunch menu today had these delicious options: Cretan Bruschetta, Solomos se Ampeloffyla, Karrotosoupa, Spanakotiropita, Seafood Pikilia, Greek Kebab and more.

I’ve already seen the dinner menu and those choices include Anixiatika Rolla, Kalamata Chicken Liver Parfait, Kolokithosoupa, Artichoke a la Polita, Prawn Souvlaki, Beef Tas Kebas, Masticha Cheesecake, Pasta Pralina Sokolata and even other taste tempters.

Sure sounds like Greek to me. And it definitely is delicious.

The daily newsletter left in our cabins also has a nice touch – Greek recipes that don’t seem too difficult to prepare. I’m saving those to try at home. And I’m sharing one of my favorites here for you to sample.

As the Greeks say before enjoying a great meal, “Kali orexi!”

 

Spanakopita

(Spinach-Cheese Pie)

 

2 lbs fresh spinach

1 onion, finely chopped

4 tablespoons butter

1 cup cream sauce

6 eggs, beaten

1 cup finely crumbled feta cheese

Salt and pepper

Dash of nutmeg

½ pound phyllo pastry sheets.

Butter, melted

 

Wash spinach and discard stems. Dry thoroughly on absorbent paper and cut into pieces. Sauté onion in butter until soft. Add spinach and sauté a few minutes longer. Cool. Add cream sauce, eggs, cheese and seasonings. Mix well.

Place seven layers of phyllo pastry sheets in an 11x14x2-inch pan, brushing each sheet with melted butter. Add spinach mixture, then place eight phyllo pastry sheets on filling, again buttering each sheet.

Bake at 350 degrees for about 30 minutes or until crust is golden brown. Cut into small squares before serving.

Photo and Story by Jackie Sheckler Finch