Greek Spetsofai

Spetsofai is a traditional Greek styled “stir-fry” made of sausage and peppers. Just like with any good dish that has been aroundfor a long time, there are many different versions. Originally it came from the province of Thessaly, which lies between Macedonia and Attiki. This is a traditional rustic one-pan kind of dish.

Once again, I was introduced to this dish by one of bloggers, foodzesty at https://foodzesty.com/. Of course I did what I always do, and I personalized it, making it in my own way. I served it over couscous with some warmed pita bread and a rich ruby red Malbec on the side. It was delicious!

Greek Sausage and Peppers in Tomato Sauce

1 1/2 lbs spicy sausage, cut into small pieces

1 yellow bell pepper, diced large

1 orange bell pepper, diced large

2 tomatoes, diced

1 onion, diced large

1 zucchini, sliced

1 – 1 1/2 TBSP garlic

1 TBSP tomato paste

1/2 cup olive oil

1 tsp red pepper flakes, or to taste

salt & pepper to taste

1 TBSP fresh oregano and thyme, chopped fine

Get the skillet and oil very hot, then carefully add the sausage and brown completely. Once the sausage is browned, remove it from the heat and set it aside.

In the same skillet, add the onions, peppers, zucchini, garlic, and red pepper flakes. Cook until the vegetables are mostly done, or about 5-7 minutes, stirring frequently.

Add the tomatoes and tomato paste and stir in well.

Re-add the sausage and add the fresh herbs. Mix everything together well, bring to a boil, then reduce the heat to a simmer, cover and continue to cook for about 30 minutes, stirring frequently.

Serve over either rice, couscous, pasta or even mashed potatoes. Top it with feta cheese if you like and serve. This is rich, spicy sauce, so it needs a big, bold red wine to go with it. Anything else will get lost in the spices.

Even though this is kind of a winter or cooler weather dish, it is good any time. It was so tasty and full of flavor. Enjoy!

Stay cool, stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

9 thoughts on “Greek Spetsofai”

  1. This is sooo yummy! We had Greek neighbors next to our summer house, so we always made a huge pan of it and had a party together, with homemade wine. However, my grandmother and the Greek ladies did not hold with tomato paste but used more of our famous juicy and meaty Fontana tomatoes. We put eggplant into it as well.

    Liked by 1 person

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