Sant Joan Special: Gastronomic traditions of the summer solstice
Fire, sea and tradition: the gastronomy of Sant Joan
When Sant Joan arrives, Mallorca transforms. As a farmer and true Mallorcan, I have the flavors of this festival engraved in my memory. The night of June 23rd to 24th —the shortest of the year— is also one of the most intense for our culinary traditions.
Sant Joan blends pagan and Christian traditions, as do many Mediterranean festivities. The bonfires that light up our beaches and towns are gathering points where food plays a central role. Traditionally, this festivity marked the beginning of lamb slaughter season, and many families would prepare communal roasts around the purifying fire.
If there is one dish that embodies the spirit of Sant Joan in Mallorca, it’s the espinagada. This rustic pie, humble in origin, brings together the essence of our cuisine: an olive oil-based dough filled with seasonal vegetables and meat. Chard —abundant at this time— combined with minced pork and sobrasada creates a deep, earthy flavor.
Another key ingredient during Sant Joan is lamb. Spring lambs reach their peak for this celebration, offering tender and flavorful meat that only free-range animals can provide. In many towns, roasted lamb is the centerpiece of family feasts.
We also can’t forget the sweet side of Sant Joan. While less famous than the bunyols of Tots Sants, Sant Joan pastries like crespells flavored with anise and lemon are the perfect summer dessert.
The espinagada we share today is not just a recipe: it’s a piece of Mallorcan history, a celebration of our land and traditions. Bon profit and happy Sant Joan!
Recipe: Espinagada de Sant Joan
Ingredients
For the dough:
- 500g flour
- 250ml warm water
- 50ml olive oil
- 20g fresh yeast
- Salt
For the filling:
- 500g fresh chard
- 300g minced pork
- 100g sobrasada
- 2 onions
- 4 garlic cloves
- Handful of pine nuts
- Handful of raisins
- Salt
- Pepper
- Paprika
Preparation
- Mix flour with salt. Dissolve yeast in warm water, add oil and knead until elastic. Cover and rest for 1 hour.
- Blanch chard in salted water, drain and roughly chop.
- Sauté onion and garlic, add pork and cook until browned.
- Add chard, sobrasada, raisins and pine nuts. Season and cook 10 minutes.
- Preheat oven to 180°C.
- Divide dough (2/3 and 1/3), roll out larger piece.
- Place on baking tray, add filling and cover with remaining dough. Seal edges.
- Make small cuts on top and brush with oil.
- Bake 35-40 minutes.
- Let cool slightly before serving.
