Spanakopita for a dinner party — went down extremely well

I made Spanakopita for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The bright and lemony profile was the main talking point — no one had quite experienced Kalamata olives used that way before.

Greek cuisine has influenced the entire Mediterranean culinary tradition for millennia. I explained the a taverna by the Aegean sea context as I served it which helped people appreciate it fully. Greek coffee after the meal was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.