Parsley Spread


Preparation info
  • Makes

    2 cups

    • Difficulty


Appears in
The Foods of Greece

By Aglaia Kremezi

Published 1993

  • About

This is a very tasty and easy spread, with a lovely bright green color, which I tasted at a friend’s house in Athens. She had learned the recipe from Carmella, a lady from the island of Syros, who used to prepare Maidanosalata in a wooden mortar. She didn’t use egg yolk, but my friend added it to her spread when she started making it in the blender.

Serve it with raw vegetables, fresh country bread, or bite-size rusks as an appetizer.