In 2004, Dan Buettner teamed up with National Geographic and the world’s best longevity researchers to identify pockets around the world where people live measurably longer better. In these “Blue Zones” they found that people reach age 100 at rates 10 times greater than in the United States.

After identifying 5 of the world’s Blue Zones - Ikaria, Greece, Loma Linda, California, Sardinia, Italy, Okinawa, Japan, Nicoya, Costa Rica - Dan and National Geographic took teams of scientists to each location to identify lifestyle characteristics that might explain longevity. Dan’s subsequent book The Blue Zones hit the New York Times best-seller list.

Curious about this study, I have asked several locals their opinions and most think there is some truth to it. Not everyone, of course, lives to 100. And what has always fascinated me is that there is a high percentage of smokers. Nonetheless, the striking aspects of Ikarian living is that the pace is much slower - shops can close in the middle of the afternoon so the owner can take a break, for instance. I love this. Also, all that sun and mesmerizing Aegean water - every.single.day. - makes you feel better.

And they eat amazingly higher quality and variety of food. You'll be hard pressed to find anything that originally came in a box or can. When you go to a restaurant, you don't order from a menu. You either go to the kitchen to see what they made or you ask the lady what they have prepared that day. Chances are, if you want to see where they sourced these dishes, go out the back door to the garden. Or look to the mountains where the animals are grazing or to the sea. My great-grandfather, Aristedes Houtrides, pictured here, was an octopus-fisherman (and he lived well into his nineties).

Spanikopita Roll 
(one of my favorites to make for Easter)
Recipe from celebrity Ikarian chef, Diane Kochilas.

1. ½ package / 225 g / 1/2 lb. commercial phyllo
2. Olive oil for greasing pan
3. 1 ½ pounds / 675 g fresh Spinach
4. ½ pound / 225 g scallions
5. 1 large leek, trimmed
6. 1 bunch each of dill and flat-leaf parsley
7. ½ cup Vrisi 36 extra virgin greek olive oil
8. 1 egg
9. ¾ pound / 340 g Greek feta, crumbled
10. 2 tablsepoons grated kefalotyri cheese, or any other hard, sharp yellow sheep’smilk cheese
11. ¾ tsp ground nutmeg
12. Salt, pepper to taste
13. 1 egg yolk, whisked with 2 tablespoons milk

1. Defrost frozen phyllo overnight in the refrigerator and leave out at room temperature for two hours. Pre-heat oven to 190°C (375°F). Lightly oil a medium sheet pan or large rectangular baking pan.
2. Rinse and finely chop spinach, scallions, leek and herbs and keep each separate.
3. In a large skillet, sauté the scallions and leeks until soft. Sauté the spinach in a separate skillet until its liquid has cooked off. Combine leek-scallion mixture with spinach in a large bowl. Add the herbs, egg, feta, kefalotyri, salt and pepper. Let cool slightly.
4. Place 8 sheets of phyllo on a work surface and brush between each with olive oil. Spread filling evenly on top, leaving room around the edges. Fold in the short sides and then roll up the phyllo to form a long, fat cylinder. Carefully lift this into the prepared pan. Mix egg yolk and milk and brush top layer of phyllo. Score into serving pieces. Sprinkle a little cold water over the top layer of phyllo (this is not needed if the top layer has been brushed with egg yolk/milk mixture) and bake in a preheated oven for about 40 minutes until golden. Remove, cool, cut and serve.