Spanakorizo
Spinach rice
Agrelia me ta avga is a traditional delicacy, usually cooked as a light dinner dish on the island. It is regarded as a seasonal food since the agrelia — wild asparagus, ‘αγρέλια’ in Greek — season begins at the end of January, giving many Cypriots the opportunity to storm the fields and collect them.
It is regarded as one of the easiest and most costless Cypriot dishes to cook, as it only needs 2 bunches of agrelia and some eggs. If you can’t get hold of wild asparagus, you can always try this recipe with normal asparagus from your local grocery store.
Break the agrelia with your hands into pieces of about 4cm. Only use the tender parts — that’s about two-thirds of the agrelia lengthwise.
Heat the oil in a deep pan and fry the agrelia over medium heat. It should take about 8–10 minutes.
Add the eggs, then salt, pepper and dried mint if using. Stir well and cook until the egg is no longer runny.
Eat it straight from the pan as a light dinner, with bread. Kali orexi!
Spinach rice
Simple, vegetarian, hearty
Horiatiki — the village salad