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  • Cooking time40 minutes
  • Prep time1 hour
  • Servings6 portions
recipe image Magiritsa


  • 1 pluck, boiled and cut in small pieces
  • 3 tender lettuces, coarsely chopped
  • 1 bunch of dill, minced
  • 1 bunch of parsley, minced
  • 2-3 leeks, minced
  • 5-6 scallions, minced
  • 100 ml. Altis Kalamata Extra Virgin Olive Oil
  • Freshly ground pepper
  • Salt
For the egg-lemon sauce
  • 2 eggs
  • 2 lemons


      1. We boil the lettuces in plenty of water for 5 minutes and drain them.
      2. We pour half the olive oil in a large and wide saucepan and saute the pluck over high heat for 8’-10’.
      3. We add the scallions and leeks, stir for 2-3’ and add the lettuces.
      4. We lower the heat, add the dill, parsley, 350-400 ml. warm water, the remaining olive oil, salt and pepper.
      5. We let the mix stew until the lettuces become soft; if necessary, we add a little warm water, so that the mix retains some liquids.
      6. Once the magiritsa is ready, we remove the saucepan from the heat and leave it aside for 10 min., while we prepare the egg-lemon sauce.
      7. In a bowl, we beat the whites in a meringue, and add the yolks, lemon juice and approximately 1 cup of the food liquids.
      8. We pour the egg-lemon juice over the saucepan and close the lid; we stir vigorously from left to right, so as to properly mix the egg-lemon sauce with the magiritsa.
      9. Tips for the recipe:
      10. – In addition to the lettuces, we can use seasonal herbs
      11. - We can add intestines and sweetbreads, minced.