Spinach, Feta & Kalamata Olives
One of our favorite vegetarian tamale recipes is inspired by our love for Greek food, Greek dancing, and the Greek islands. The filling is made with fresh spinach and high-quality crumbly feta cheese with a nice balance of pitted kalamata olives. The masa is infused with extra virgin olive oil and garlic. If you love exotic tamales then give this spinach tamales a whirl. Opa!
It only takes an hour to cook tamales in a steamer. Any kind of steamer pot with a lid will work. It is OK to steam frozen tamales. The steam will perfectly thaw the tamales and cook them.
The tamales can be frozen and put directly into the steamer. Once your steamer is steaming rapidly we suggest breifly turning off the heat to safely load the tamales in the steamer. Same goes for removing the tamales from the steamer. Turn the steamer off - safety first!
The tamales will come wrapped in foil and plastic wrap. Remove the plastic and leave the tamales in the foil. Put the foil packages into the steamer for approximatly 1 hour.
The way to check if the tamales are finished cooking is to unwrap a corn husk on one of the tamales. If the masa sticks to the corn husk then the tamales need to steam longer.