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Cooking, Recipe and Food Blog

Quick and Easy Greek Pasta

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Quick and easy Greek pasta is a delectable recipe which you can prepare in minutes. Use any type of pasta if desired. I prefer using white wine instead of vinegar because of its aromatic flavor. I also like the way it enhances the taste of the tomatoes. Chili flakes or chili oil are great additions which can liven up the dish even more.

Serves 4

Ingredients:

1  8 oz. package spaghetti

1 10 oz. bag fresh spinach

1 small head of cabbage, quartered

1 8 oz. pack sliced fresh mushrooms

1/4 cup red wine vinegar

1/4 cup balsamic vinegar

2 14.5 oz. cans diced tomatoes

1/4 cup chopped fresh basil

1 tablespoon chopped fresh parsley

1 6 oz. can sliced black olives, drained

Extra-virgin olive oil, or as needed

2 ounces crumbled feta cheese

Salt and freshly ground black pepper to taste

Crumbled feta cheese, for garnish

Fresh basil leaves, for garnish

 

Cook the pasta in a large pot of salted boiling water until it is al dente or according to package instructions. Drain and set aside.

In a large saucepan, heat the 1/4 cup of olive oil over medium flame. Cook the spinach and mushrooms in hot oil for ten minutes or until they give off moisture.  Add the red wine vinegar and the balsamic vinegar. Set the flame to high and bring it to a boil. Stir in the tomatoes, basil, parsley and black olives into the boiling vegetable and vinegar mixture.  Reduce the heat to low and simmer it for another 10 minutes or until all the flavors come together. Stir occasionally.

Add the cooked pasta to the tomato and herb mixture and gently toss to coat the pasta. Continue to simmer it for another ten minutes or until the flavors bend together. Season it with salt and freshly ground black pepper. Drizzle more olive oil if desired. Stir in the 2 ounces of feta cheese. Divide the pasta among individual plates or place it on a serving platter. Sprinkle some feta cheese over the plated pasta and garnish with basil leaves. Serve immediately with garlic bread.

 

Image from: little blue hen

Strawberry and Feta Salad

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Strawberry and feta salad is a mix of sweet, sour, salty and creamy gustation. It is a delicious summer salad that treats the taste buds. I like how the different flavors compliment the crisp lettuce and crunchy cucumbers. For this recipe we used almonds, but walnuts are good replacements as well.

 

Serves 5

Ingredients:

1 cup slivered almonds

2 cloves garlic, minced

1 teaspoon honey

1 teaspoon Dijon mustard

1/4 cup raspberry vinegar

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

1 cup olive oil

1 head romaine lettuce, torn

1 medium sized cucumber, peeled, seeded and sliced

1 pint fresh strawberries, sliced

1 cup crumbled feta cheese

 

Place a medium sized skillet over medium heat. Lightly toast the almonds in the skillet, around 2-3 minutes. Remove from heat and set aside.

Next, prepare the dressing by combining the garlic, honey, raspberry vinegar, balsamic vinegar, Dijon mustard, olive oil and brown sugar in a medium sized bowl. Whisk until the sugar granules melt.

Combine the romaine lettuce, cucumbers, strawberries, feta cheese, garlic and toasted almonds in a large salad bowl. Drizzle it with the dressing. Gently toss before serving. Serve at room temperature or chilled.

 

Photo Courtesy Of:   slettvet

Spanakopita

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Spanakopita is a Greek pie made of spinach and cheese. It is often eaten as a snack in Greece, but it is a perfect appetizer or side dish for parties and small gatherings too.

If you cannot find Greek feta, you may also use ricotta cheese. Parsley may also be used as a substitute for dill.

 

Serves 8

Ingredients:

2 tablespoons olive oil

2 brown onions, finely chopped

4 garlic cloves, crushed

600g baby spinach, washed, dried and trimmed

1/4 cup dill leaves, chopped

900g Greek feta cheese, grated

1 teaspoon black pepper

6 eggs, lightly beaten

375g packet filo pastry, chilled and not frozen

100g butter, melted

 

Preheat oven at 200C and lightly grease a 30cmx38cm baking dish with butter.

Heat the oil in a large frying pan over medium heat. Sauté the onions and garlic for 3-5 minutes until they are light brown and the onions are translucent. Add the spinach and dill. Cook for 2 minutes and then cover the pan for a few minutes until the spinach wilts.

After, place the spinach on a sieve. Press the spinach down using a wooden spoon to drain the excess liquid. Once it is dry enough, transfer it to a large mixing bowl. Add the eggs, feta cheese and the pepper. Mix well. Season it with salt and pepper to taste.

Place a pastry sheet on a flat surface and brush it with melted butter. Top it with another layer of filo pastry. Again, brush it with melted butter. Repeat this until you form 10 layers or half of the pack of the filo pastry.

Put the buttered pastry layers at the bottom of the baking dish and then spoon the spinach and cheese mixture over the pastry. Smoothen it using a spatula.

Butter the remaining pastry the way you did earlier, brushing every other pastry. Place the filo pastry layers over the spinach filling. Next, get a sharp knife and then score the top layer of the pastry into 24 squares. Brush it with butter.

Bake the spanakopita for40-50 minutes until it is crisp and golden brown. Remove from oven and let it cool completely. Cover and refrigerate it for 4 hours up to overnight.

Slice the spanakopita into squares before serving. Serve warm or cold. If you want to reheat them, just preheat them in the oven for 10-15 minutes until they are heated through.

 

Photo Courtesy Of:  avlxyz

Greek Chicken

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Chicken is one of the best meats to use because they absorb flavors easily. This tasty Mediterranean dish is so good it totally melts in your mouth. All you have to do is combine all the ingredients, bake it and voila! You have a wonderful dish that is perfect for parties or family dinners.

 

Ingredients:

750g marble potatoes or medium sized potatoes, quartered

8 chicken thighs

2 teaspoon sweet paprika

2 Spanish onions, quartered

1 red bell pepper, seeded and cut into strips

1 yellow bell pepper, seeded and cut into strips

3 garlic cloves, crushed

3 tablespoons olive oil

1 tablespoon chopped fresh oregano

400g can diced tomatoes or fresh tomatoes, seeded and diced

12 black olives

Chopped flat-leaf parsley, to serve

1 cup crumbled feta cheese, to serve

Salt to taste

 

Preheat oven to 200C.

Dry the chicken using paper towels and place them on a lightly greased baking dish. Add the potatoes, onions, tomatoes and red bell pepper. Sprinkle with paprika, salt, oregano and garlic. After, drizzle it with olive oil. Bake for 15-20 minutes or until the chicken and potatoes are done. Baste chicken with the drippings.  Top with olives, feta and parsley before serving.

 

Photo Courtesy Of:  russelljsmith

 

Spinach, Broccoli and Feta Cheese Omelette

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Omelettes don’t have to be boring, with Cheese, Ham or Mushroom. Make this classic dish much more interesting – it’ll be a winner with Meat-Eaters as well as Vegetarians.

Spinach Omelette

Try including different ingredients – Mushrooms, different Cheeses and some crsipy Potatoes.

To Serve 4
200g New Potatoes, cut into small cubes
200g Broccoli, cut into small florets
180g Baby Spinach
2tsp Olive Oil
6 Large Eggs
100g Feta Cheese, cubed

1. Add the Potatoes to a pan of slightly salted Boiling Water. Cook for ten minutes or until tender, before draining. Cook the Broccoli in another pan of boiling water for four to five minutes, or until tender, and then drain.
2. Put the Spinach in a large, dry non-stick frying pan, and cook, stirring until it starts to wilt. Remove and add to the Broccoli and Potatoes.
3. Beat the Eggs until they’re evenly blended and then season. Grease the frying pan with the Oil, and heat. Add the Vegetables and give them a quick stir to make sure that they are evenly mixed through the pan.
4. Add the Eggs, and cook over a low heat until the eggs are starting to set, but still liquid on top. Sprinkle on the Feta Cheese, and cook for a few minutes until the Egg is nearly set.
5. Heat a Grill, then grill the Omelette until set on top, keeping as from the Heat as possible.
6. Remove the pan from the grill, and slide onto a plate. Cut into wedges, and serve with a leafy green salad and some crusty bread.

Photo Courtesy of: Mr Michael Phams

Candied Walnuts, Cranberry and Feta Salad

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Here’s a simple salad recipe that is sweet and tangy. It is a good start to a meal or a perfect side to meats or chicken.

If you feel like being creative, use whatever cheese you like. You can also change the dressing or use simple vinaigrette.

 

Ingredients:

1 package (10 oz.) mixed salad greens

1 cup sweetened dried cranberries

1 package (4 oz.) crumbled feta cheese

1/2 cup coarsely chopped toasted California walnuts

1/4 cup sugar

2 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

1/4 teaspoon ground black pepper

1/4 cup extra virgin olive oil

 

In a skillet over low heat, place the sugar and let it melt. Stir occasionally until it dissolves. Add the walnuts and make sure it is coated in sugar. Transfer it to baking sheet and let it cool.

In a small bowl, combine vinegar, honey and mustard in a small bowl. Whisk it and slowly add the olive oil.

In a bowl place the greens, cranberries, feta cheese and candied walnuts. Drizzle it with the dressing and toss well. Serve immediately or refrigerate.

 

Photo Courtesy Of: dactio

 

Grilled Feta Stuffed Squid

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This is a Greek squid recipe often served during summer. Add more ingredients for the stuffing as you wish. I like it with tomatoes.

Grilling squid retains its sweetness especially when it is fresh. When buying squid, choose medium sized ones as the bigger ones have thicker meat which can be quite tricky to grill. Larger squids are better for stews and soups.

Serves 4

Ingredients:

4 medium squid, cleaned (1 kilo)
4-8 finger length slices of feta cheese

Marinade:
1/2 cup extra virgin olive oil
5 cloves garlic, crushed
4 oregano sprigs, leaves removed and chopped
salt and ground black pepper
lemon wedges to serve

Wash and clean the squid well. Make sure to remove the ink sacs.

Prepare the marinade by combining the olive oil, garlic and oregano sprigs. Whisk well. Season it with salt and pepper.

In a shallow tray or pan, line the squid and feta cheese; pour the marinade. Let it stand for 30 minutes.

Gently stuff the squid with feta and cilantro leaves.

Grill the squid on low fire for 5-8 minutes or until the squid turns white and the flesh changes color. Turn them over at least once to make sure it is cooked through. Do not overcook the squid, otherwise it will be chewy.

Serve immediately on a bed of greens and lemon wedges.

Photo Courtesy Of: mahr

Garden Vegetable Spaghetti with Feta Cheese and Basil

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All it takes to make this dish is twenty minutes of your time, plus a few basic ingredients – nothing that would be out of place in a kitchen. As well as being very quick and easy to make, it’s also very healthy, and easy to adjust to whatever vegetables are in season at that time.

Garden Vegetables

You could serve this dish either warm or cold, with some fresh Garlic Bread, as part of a Summer Picnic or with a home-made Mint Sauce. Experiment with using roasted Vegetables – lightly charring the Peppers adds a different texture to the meal, and the warmth of the Tomatoes will make this dish very tempting.

To serve 4

400g Spaghetti

1 Red Pepper

1 Yellow Pepper

75g Peas

125g Young Leaf Spinach

150g Baby Tomatoes

2 tbsp Olive Oil

125g Feta Cheese

Bunch of Basil, roughly chopped (or ripped)

1.       Cook the pasta for eight minutes in a pan of boiling water, stirring occasionally.

2.       Slice the Red and Yellow Peppers, and add these to the pan, along with the Peas, bringing the pan back to the boil and simmer for a further two minutes

3.       Drain the mix into a colander, and set aside

4.       Cut the Tomatoes in half, and add these and Spinach in the pan for a minute, before removing the pan from the heat.

5.       Tip the Spaghetti and drained vegetables back into the pan then add the olive oil and mix lightly. Put the lid on, and let it stand for a minute.

6.       Lightly toss the vegetables and Spaghetti, before adding the Feta Cheese and Chopped Basil, and tossing again gently.

Photo courtesy of: Greenfaerietree