One of the great well-known Greek myths is of Pallas Athena gifting the olive tree to the people of Athens. And of course, from the fruit of the tree came the gift of olive oil which is featured in this simple but flavourful slow roasted vegetable dish, Briam.
Recipes Inspired by the Gods and Goddesses
The last sacrificial flame to the Olympians may have been extinguished nearly two thousand years ago, but their influence lingers on; and Greek mythology continue to inspire artists and writers to this day. The fantastical tales of gods, heroes, and mythical creatures first captured my imagination as a child. Today I look to those ancient yet familiar tales as inspiration for our Greek mythology inspired feast!
Pallas Athena was one of the most important deities in Ancient Greece and the patron goddess of Athens. The daughter of Zeus who sprang fully formed from his head, Athena was goddess of wisdom, good counsel, war, and various crafts such as pottery and weaving. She became the patron deity of Athens after a contest with Poseidon, god of the sea. Both Poseidon and Athena offered gifts to the people of Attica but it was Athena’s gift of the first olive tree that won the day.
When there was a contest between Poseidon and Athena as to who should be the first to found a town in the Attic land, they took Zeus as judge. Athena won because she first planted the olive in that land, said to be there to this day.
- Pseudo-Hyginus, Fabulae 164
The olive tree was an incredibly important crop in Ancient times. Olives and their oil offered sustenance as well as uses in medicine, hygiene, and as fuel. It would certainly be no stretch to say that it was one of the most important crops in Ancient Greece. Vegetables roasted in olive oil are a staple in Greek cuisine. Often referred to as the Greek ratatouille, Briam is a blend of summer vegetables drenched in olive oil and roasted until deeply caramelized and tender.
Briam is a simple but delicious vegetable dish you can serve on its own. For our Greek mythology inspired feast we are celebrating olives in its various forms by serving this Briam alongside creamy whipped feta topped with Herb Marinated Olives in a celebration of olives. Scooped up with warm homemade pita bread, this dish is the ideal offering to Athena in thanks for her gift of the olive tree!
Ingredients
Vegetables: Briam traditionally uses a blend of summer vegetables such as eggplant, zucchini, bell peppers, onions, and tomatoes. Potatoes are often added, although I usually leave them out when serving this with bread. To serve as an appetizer with pita bread, I like to cut the vegetables on the small side so they are perfect for scoping.
Olive oil: Use a good quality extra virgin olive oil.
Oregano: Season with plenty of fragrant dried oregano. I like to add fresh oregano as well when it is in season, although it’s not necessary.
How to make Briam with Whipped Feta, Olives, and Pita
Make the briam
Preheat the oven to 400 deg F. Cut the eggplant, zucchini, peppers and onions into small 1 cm cubes. There is no need to peel the eggplant or zucchini. Leave the grape tomatoes whole. Transfer the vegetables to a large baking sheet sprayed with non-stick spray.
In a small bowl whisk together the olive oil, oregano, garlic, kosher salt, and pepper. Drizzle the oil over the vegetables. Toss together until the vegetables are evenly coated. Roast the vegetables for 1 1/2 to 2 hours. Toss the vegetables once or twice during roasting to promote even cooking and browning. The Briam is done when the vegetables are deeply caramelized and very tender.
Make the whipped feta
Place the softened cream cheese and crumbled feta cheese into a food processor. Blend the two cheeses together, stopping to scrape down the sides periodically. Continue blending until the whipped feta is smooth and creamy. It will be thick in the beginning but become creamy after it’s whipped for a couple of minutes.
Serve the Briam with Whipped Feta, Olives, and Pita
To serve, scoop the warm briam into a serving bowl. Spread the whipped feta on a shallow plate. Top the feta with herb marinated olives. Serve both dips with homemade pita bread. I like to spread the pita with the whipped feta and top with the briam. Enjoy!
