Feta

Courgettes/Zuchinni stuffed with Feta and Sun Dried Tomatoes

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Courgettes can be pretty boring, and during Summer they are cheap snd plentiful.  I found myself with a couple of largish courgettes and these can often be watery and tasteless.

I decided to try pimping them up with some some dried tomatoes and feta, and they were yummy.  This makes a good lunch dish or you could serve them as a side dish and is fairly quick and easy.

Serves 2

2 Large courgettes

100 Grams Breadcrumbs

100 Grams Feta Cheese (crumbled into 1-2cm lumps

50 Grams Sun dried tomatoes in oil (roughly chopped)

1 Tsp Fresh oregano, or 1/2 tsp of dried (you can use any herbs you have, rosemary also works well, but use a bit less as it’s stronger)

1 Clove of garlic (finely chopped)

1 Tbsp Oil from the jar of sun dried tomatoes

A little extra oil for brushing the courgettes with

Combine the stuffing ingredients in a large bowl

Method

  • Preheat the oven to 180 degrees (Celsius)
  • Trim the top and bottom of the courgettes and cut in half length ways, use a teaspoon to scoop out the seeds in the centre of the courgettes
  • Brush with oil and place cut side down in a baking dish, and bake for 10 minutes
  • In a large bowl combine the rest of the ingredients
  • Remove the courgettes from the oven and over to the cut side with a spatula
  • Fill the scooped out centre of the courgettes with the filling before returning to the oven and bake for another 10 minutes until the filling is golden brown

Easy Roast Vegetable and Feta Pasta

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Some evenings after work you just want something quick and tasty, and this is fairly healthy too.

Any leftovers are good to take to work for lunch the next day.

Serves 4

Ingredients

Feta cheese

350 Grams Cherry tomatoes (cut in half)

1 Courgette/zucchini

1 Red onion (cut into 1/2 cm slices)

2-3 Cloves of garlic (roughly chopped)

3-4 Sprigs of thyme, 1 teaspoon of dried thyme

2-3 Tbsp Olive oil

Black pepper

Enough pasta for 4 people

Method

  • Preheat the oven to 180 degrees (Celsius)
  • Put the block of feta in a large baking dish and surround with the chopped vegetables, garlic and herbs
  • Drizzle the cheese and vegetables with olive oil and sprinkle with black pepper.
  • Bake for 30 minutes
  • 10 minutes before the baking dish is due to come out of the oven, put your pasta on to cook (cook according to instructions on the packet)
  • After 30 minutes remove the dish from the oven, a mash the feta cheese with back of large spoon. Take 1/2 a cup of the starchy water the pasta was cooking in and add this to the cheese and vegetables and stir well until until this creates a creamy sauce (add more water if you think it needs it.
  • Drain the pasta and stir through the sauce before serving

Spanikopita (Greek Feta and Spinach Pie)

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This pie is very satisfying but still quite light and a good way to get your daily dose of veggies.

I use frozen spinach, because it’s cheaper and a kilo of fresh spinach will take up half your kitchen, make sure to squeeze out as much water as possible so the pie won’t be soggy. Fresh herbs add flavour, and while dill is traditionally used, I used parsley and mint which are also used in some parts of Greece.

Filo pastry can be bought in most larger super markets. Make sure to cover the pastry with a slightly damp tea towel to stop it drying out when you are making the pie.

The pie can be eaten hot or cold and can live in your fridge for 2-3 days. It’s great as a lunch dish served with some salad or as a side dish.

Ingredients

1kg Frozen spinach (defrosted, and all excess liquid squeezed out)

3 eggs

Handful of finely chopped parsley and mint

250 Grams Filo pastry

200 Grams Feta style cheese (crumbled)

1 Leek or bunch of scallions/spring onions (finely chopped)

1 Tbsp Oil

25 Grams Butter (melted)

Salt and pepper (to taste)

2 Tbsp Sesame seeds (optional)

Method

  • Preheat the oven to 180 degrees (Celsius)
  • In a large pan, heat the oil over a medium heat and fry the leek until soft. Set to one side and allow to cool
  • Add the drained spinach to a large bowl and loosen up with a fork. Stir in the eggs, feta, herbs leeks and seasoning. Stir until combined
  • Grease a 6 x 9 in baking tin and line with sheets of filo pastry, brush each sheet lightly with butter before topping with another sheet (lay 5-6 sheets of filo pastry as a base)
  • When the tray is lined, spread the spinach mixture evenly across the base. Fold in any overlapping pastry and top the pie with the leftover sheets of pastry (brush each sheet lightly with butter before topping with the next.
  • Sprinkle with sesame seeds, and bake in the oven for 25-30 minutes until brown and crispy

The “Friends” (Jennifer Aniston) Salad

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Sometimes random things pop up on your social media feed and this was the “Friends” salad, apparently the female cast members all ate the same thing every day for lunch for 10 years.

I followed the recipe provided by icecreamandneondreams.com and I have to say it’s very tasty (maybe not eating it every day for 10 years), but definitely worth including in your salad or lunch dish rotation.

Needless to say its very healthy with plenty of fibre and protein and full of lovely flavours that compliment each other. Like any salad you can play with the ratio of ingredients depending on your taste

The original salad doesn’t have any dressing, but you can also add some olive oil and lemon juice if you think it needs it.

Ingredients

250 Grams Bulgar Wheat (dry weight cook according the instructions on the packet)

1 Large or 2 small Cucumbers

400 Gram Tin of Chick Peas

1 Small red onion (finely sliced)

200 Grams Feta Cheese (crumbled)

50 Grams Shelled Pistachios

2 Tbsp. Fresh mint (chopped), or 2 tsp dried mint

2 Tbsp. Parsley (chopped)

Method

  1. Cook the bulgar wheat according to the instructions on the packet and allow to cool
  2. Cut the cucumber in half lengthways and scoop out and discard the watery seeds on the middle. Cut each half in half again and slice into 1 cm slices (you can make them chunkier if you prefer)
  3. Drain the chick peas and add to a large bowl along with all the other ingredients and mix well. Have a taste and add some salt and pepper if you the salad needs it

Middle Eastern Barley and Feta Salad

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I have been over indulging lately and my body was crying out for something healthy and delicious. I love this salad, its packed with colour, texture and flavour and is full of protein.

Barley is a much underrated ingredient and used mostly in soup and stews, but is also amazing in risottos and salads.

This salad is substantial enough to eat on its own but is also fantastic as a side dish or part of a mezze, or in a wrap. This will in fridge in an airtight box for 2-3 days.

Ingredients

75 Grams Barley (dry weight)

100 Grams Radishes (finely sliced)

2 Scallions/spring onions (finely sliced)

50 Grams Almonds (rough chopped)

2Tbsp Pumkin seeds

50 Grams Pomegranate seeds

100 Grams Feta (crumbled into junks)

2 Tbsp Mint (finely sliced)

1 Tbsp Coriander (finely sliced, you can use parsley if you don’t like coriander)

For the dressing

2 Tbsp Olive oil

Juice of half a lemon

Salt and pepper to taste

Method

  1. Cook the barley according to the instructions on the packet. Lightly oil a shallow baking tray and spread the cooked barley across it to cool
  2. Add all the ingredients to a large bowl, add the dressing and stir well

Feta and Vegetable Slice

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Vegetarian main courses can be a bit Meh.  This yummy mix of vegetables, lentils and creamy feta cheese wrapped up in delicious flaky pastry makes great quick weeknight dinner and packed with protein.

You can change up the vegetables you use depending on what you have (it’s a good way to use up left over veggies).  You can also used canned lentils, and I always use shop bought flaky pastry (because who really ever makes it from scratch).  You can also make the filling the day before, so all you have to do is assemble and bake if you’re short on time.

I made one large pastry parcel that can sliced up, but you could also make 4 individual ones if you prefer.

Ingredients

1 Sheet of shop bought puff pastry (pre-rolled)

1 Tbsp Olive oil

2 Leeks (sliced)

2 Peppers (sliced)

150 Grams Cooked green lentils

150 Grams Mushrooms (sliced)

200 Grams Feta cheese

1 Tsp Dried Thyme

2-3 Cloves of garlic (finely chopped)

Salt and pepper

1 Beaten Egg (for brushing)

Method

  1. Heat the olive oil in a large frying pan and cook the vegetables over a medium heat for 10 minutes. Add the garlic and thyme and continue to cook until the vegetables are soft
  2. Remove from the heat and allow to cool completely, stir in the cooked lentils and feta cheese
  3. Pre-heat your oven to 180 degrees (Celsius)
  4. Place your pastry on a sheet of baking parchment. Leaving a border of 2cm, place the vegetable mix on on half of the pastry sheet. I use a slotted spoon to drain off any excess liquid from the vegetable mix
  5. Lightly brush the edges of pastry with beaten egg and fold the pastry over to cover the filling. Press the edges of the pastry together with a fork (or you can crimp it if you’re feeling fancy)
  6. Brush the pastry with some beaten egg, if you want to make things look pretty you can lightly run a knife across the pastry in a criss Cross pattern (be careful not to go too deep and pierce the pastry)
  7. Bake in the oven for 30 minutes or until golden brown

Crostini with Whipped Feta and Roasted Grapes

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I love dishes made with ingredients I usually have in my kitchen. No part of this recipe is difficult, just break it into 3 steps, bread, feta and grapes.

The cheese, oil, yoghurt and spring onions before whipping

This is a pretty fancy starter but all the elements can be made well in advance and assembled at the last minute. If you want to make delicious canapes this also works brilliantly on wafer thin slivers of sour dough bread or those tiny little croustad cups you can buy in some delicatessens It’s also great for a lunch dish.

Straight from the oven, perfect once the grapes start to look s little shriveled

I love whipped feta, and it can be used in salads, wraps, sandwiches or as a dip. It’s also really good with roasted vegetables or sun dried tomatoes.

Feta, once it has been whipped

The roast grapes are something you might not have tried before, but their sweetness works really well with the saltiness of the feta.

Ingredients

For the bread

1 Ciabatta loaf (you can use other breads like sour dough or French baguette if you prefer), cut into 1-2cm thick slices

1-2 Tbsp Olive oil

1 Clove of garlic

For the grapes

250 Grams Red grapes

1Tbsp Oil

1 Clove of garlic (finely chopped)

1/2 Tsp Salt

1/2 Dried thyme, or 3-4 sprigs of fresh thyme

Black pepper

For the Feta

200 Grams Feta cheese

2 Tbsp Yoghurt

1 Tbsp Olive oil

2 Scallions/spring onions (Optional), finely sliced

Black pepper

Method

  1. Pre-heat your oven to 180 degrees. Remove the grapes from the stem and add to an oven proof dish along with the other ingredients. Swirl the grapes around to make sure they are coated with the oil, thyme and garlic. Bake for 25-30 minutes or until the skins start to blister, remove from the oven and allow to cool
  2. Place the sliced bread on a baking tray and drizzle with oil on each side. Bake in the oven for 10-15 minutes, remove and rub each slice with a clove of garlic
  3. In a large bowl, crumble the feta, and add the other ingredients and whip with an electric whisk for 5 minutes or until creamy.
  4. When the bread is cool, spread with a layer of whipped feta, and top with the roasted grapes

Baked Feta with a Hazelnut Crust

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I love super simple recipes, that don’t require dozens of ingredients or loads of time.

This is really simple and delicious and is perfect as a lunch to share or as a sharing starter. You can cut the feta into smaller pieces if you prefer to make these single serving.

The hazelnuts should be kept fairly chunky (I crushed these in a mug with the base of a rolling pin to stop them rolling all over a cutting board). I also like a light drizzle of honey at the end, as I think its a nice contrast against the saltiness of the feta, serve it with salad and some crusty bread.

Ingredients

200 Gram Feta/Greek salad cheese

40 Grams Hazlenuts

4-5 Sprigs Thyme/1/2 Tsp Dried thyme

1 Tbsp Oil

1 Tbsp Honey (Optional)

Method

  1. Take the cheese out of the fridge about 30 minutes before your plan to bake it (if you forget to do this its no biggy), pat dry with kitchen paper and rub with the oil. Preheat your oven to 200 degrees (Celsius)
  2. Coat both sides of the cheese with the crushed hazelnuts and thyme, move to an oven proof dish and bake for 20 minutes or until the hazelnuts and toasted and brown
  3. Remove from the oven and drizzle with honey (if honey isn’t your thing don’t worry it will still be delicious)