• 500 grams of peeled peas
  • 2 sliced ​​carrots
  • 2 diced potatoes
  • 1 dry onion fine chopped
  • 4-5 spring onions with their leaves
  • 1 tbsp. tomato paste
  • 1/2 cup olive oil
  • 1/3 bunch fine chopped dill
  • salt
  • fresh ground pepper


For the oily peas, first heat 1/2 olive oil in a saucepan and sauté lightly without taking the color of the dried onion and the spring onions for 3΄-4΄. Add the potatoes, carrots and peas, tomato paste and salt and pepper. Add enough water to cover half of the ingredients. Cover and simmer for 20΄. Then add the remaining olive oil and dill. Boil for an additional 10΄, leaving the peas with only its oil.

Leek pie
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