Pork with spinach
Pork with spinach


750 gr lean pork, in portions 1 big onion 240 ml (1 cup) Horio extra virgin olive oil mountain regions 500 gr of spinach 240 ml (1 cup) dry red wine 3-4 tblsp grated kefalotyri (Parmesan-like Greek cheese) 3-4 tbs milk cream 30 gr Horio cow butter Salt, pepper


  1. Spice the meat with salt and pepper. Chop the onion to thin slices and lay them in a pot. Place the meat above the onion slices, without adding water.
  2. Add Horio extra virgin olive oil in the pot, cover with its cap and boil the meat on very low heat for 6-8 hours. When done, take the meat out and keep it warm in a plate.
  3. Throw the wine and spinach in the pot and leave over high heat for 10 minutes.
  4. Add cheese, milk cream, butter and spice.
  5. Serve the meat with the spinach.