Rusk, tomatoes, spinach, and cheese. Recipe
Dakos is one of the dishes most recognized with Cretan cuisine, and in the eastern part of the island, the dish is known by the mysterious name koukouvagia, which translates as "owl". The base is a rusk, or a round dried bread. In Hebrew, we call a rusk a "Pakhsam", which comes from the Greek "Paximadia". The dish probably originates from the need of shepherd in mountain areas to be equipped with bread that would keep for a long time without going stale, and over the years, it has become very varied. In Crete, such rusks are served in every meal, along side fresh bread.
Ingredients – 1 Serving
1 thick slice of white bread, without the crust (around 3 centimeters)
3-4 tablespoons of olive oil
2 grated tomatoes
2 handfuls of spinach, finely chopped and stir-fried in a pan with just a little olive oil
2 tablespoons of crumbled feta cheese
Salt and black pepper
Multiply the quantities in the following recipe according to the number of servings required.
- Heat the oven to 160 degrees Celsius.
- Brush the half slices with a little olive oil on both sides and sprinkle a little oregano. Place them on a baking dish and bake them for around 20 minutes. Then, turn the half slices over and bake them for 10 minutes more, until the bread is dry, brown and well toasted from both sides.
- Place the toasted bread on the serving plate. Cover the half slices with the grated tomatoes and place the spinach on top. Add the cheese on top of that, splash the remainder of the olive oil, sprinkle oregano, salt, and pepper and serve.