Recipes
Linguine with Lemon, Feta, and Basil
The light and zesty flavor of this pasta dish makes it ideal for the summer. It’s also quick and easy for supper during the week, because you are likely to have the ingredients on hand.
Serves Four
Ingredients
• 1 pound fresh (or 10 ounces dried) linguine
• 1/4 cup olive oil
• Grated zest and juice of 1 lemon
• 1/3 cup freshly grated Parmesan
• Handful of fresh basil, leaves only
• 7 ounces feta cheese, crumbled
• 2 tablespoons toasted pine nuts
• 1/4 cup olive oil
• Grated zest and juice of 1 lemon
• 1/3 cup freshly grated Parmesan
• Handful of fresh basil, leaves only
• 7 ounces feta cheese, crumbled
• 2 tablespoons toasted pine nuts
Directions
1. Cook the fresh pasta in a large pot of salted boiling water for 2 minutes. If using dried pasta, cook according to package directions until al dente.
2. Tip the pasta into a colander, leaving about 2 tablespoons of the cooking water in the pot.
3. Immediately return the pasta to the pot and add the olive oil, lemon zest and juice, Parmesan, basil, and three-quarters of the crumbled feta.
4. Toss well and check the seasoning.
5. Divide among warm plates and scatter the remaining feta and the pine nuts over the top.
6. Serve at once.
2. Tip the pasta into a colander, leaving about 2 tablespoons of the cooking water in the pot.
3. Immediately return the pasta to the pot and add the olive oil, lemon zest and juice, Parmesan, basil, and three-quarters of the crumbled feta.
4. Toss well and check the seasoning.
5. Divide among warm plates and scatter the remaining feta and the pine nuts over the top.
6. Serve at once.
Spanakopita (Greek Spinach Pie)
A Greek style spinach and feta pie wrapped in light and flaky golden brown phyllo dough. The abundance of fresh herbs including dill as what truly makes this pie special.
Serves Four
Ingredients
• 2 pounds spinach, steamed, squeezed, drained and chopped
• 1 cup feta, crumbled
• 1/4 cup dill, chopped
• 1/4 cup parsley, chopped
• 1/4 cup green onions, sliced
• 3 eggs, lightly beaten
• salt and pepper to taste
• 1/4 cup olive oil
• 12 sheets phyllo dough
• 1 cup feta, crumbled
• 1/4 cup dill, chopped
• 1/4 cup parsley, chopped
• 1/4 cup green onions, sliced
• 3 eggs, lightly beaten
• salt and pepper to taste
• 1/4 cup olive oil
• 12 sheets phyllo dough
Directions
1. Mix the spinach, feta, dill, parsley, green onions, eggs, salt and pepper in a large bowl.
2. Brush the bottom of an 8×8 inch baking pan with olive oil.
3. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. (You may have to cut the phyllo dough to fit the pan.) Repeat until you have 6 layers.
4. Place the spinach mixture on top of the phyllo dough.
5. Brush the top of a sheet of phyllo dough with olive oil and place it on the spinach. Repeat until you have 6 layers.
6. Bake in a preheated 350F oven until golden brown on top, about 30-50 minutes.
2. Brush the bottom of an 8×8 inch baking pan with olive oil.
3. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. (You may have to cut the phyllo dough to fit the pan.) Repeat until you have 6 layers.
4. Place the spinach mixture on top of the phyllo dough.
5. Brush the top of a sheet of phyllo dough with olive oil and place it on the spinach. Repeat until you have 6 layers.
6. Bake in a preheated 350F oven until golden brown on top, about 30-50 minutes.
Fresh Fig and Feta Salad with Toasted Walnuts
A quick and easy summer salad, that will keep your dinner guests coming back for more.
Serves Six
Ingredients
• 24 -30 fresh black figs, medium to large
• 6-9 ounces feta cheese or 6 -9 ounces chevre cheese, Goat’s Cheese
• 9 ounces walnut halves, roughly chopped • 1 teaspoon Dijon mustard
• 6 tablespoons walnut oil
• 1 tablespoon white wine vinegar
• salt
• black pepper
• fresh fig leaf (to garnish)
• 6-9 ounces feta cheese or 6 -9 ounces chevre cheese, Goat’s Cheese
• 9 ounces walnut halves, roughly chopped • 1 teaspoon Dijon mustard
• 6 tablespoons walnut oil
• 1 tablespoon white wine vinegar
• salt
• black pepper
• fresh fig leaf (to garnish)
Directions
1. In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
2. Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the mustard and walnut oil, then shake again to emulsify – the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
3. Wipe the fresh figs gently, and cut them in half. Arrange them on a large platter, OR on individual plates – allowing 4 to 5 fresh figs per person, depending on the size.
4. Sprinkle 1 to 1 1/2 ozs of crumbled feta or goat’s cheese per person, over the top of the fresh figs.
5. Scatter the chopped, toasted walnuts over the fig salad.
6. Just before serving, drizzle the vinaigrette over the salad, and garnish each plate with 1 – 2 fresh fig leaves if available.
7. Serve with crusty bread and butter.
Can also be served as a dessert/cheese course combined
2. Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the mustard and walnut oil, then shake again to emulsify – the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
3. Wipe the fresh figs gently, and cut them in half. Arrange them on a large platter, OR on individual plates – allowing 4 to 5 fresh figs per person, depending on the size.
4. Sprinkle 1 to 1 1/2 ozs of crumbled feta or goat’s cheese per person, over the top of the fresh figs.
5. Scatter the chopped, toasted walnuts over the fig salad.
6. Just before serving, drizzle the vinaigrette over the salad, and garnish each plate with 1 – 2 fresh fig leaves if available.
7. Serve with crusty bread and butter.
Can also be served as a dessert/cheese course combined