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For the egg and lemon sauce
Cleaning the spinach
Spinach can be gritty, especially if you pick it from your own garden. The best way to wash it is to swirl the leaves gently in a sink full of cold water, then lift them out by hand into a colander. Repeat the process four or five times until the water is clear.
Fish cooked with various greens has its roots in monastic life.
Religious observance required that fish be eaten on certain days, such as the Annunciation of the Virgin on 25 March or Palm Sunday, and monastery cooks added interest to what might otherwise have been a bland meal.
They included wild greens gathered from the hillsides different ones according to the season
In the modern kitchen, the wild greens have been substituted with vegetables such as spinach, celery, leeks, turnip tops and fennel.
This simple, quick, delicious and healthy dish is a particular favourite of the Aegean islands.
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