Pasta with Yogurt, Peas and Chili

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Another winner from Jerusalem – I love this cookbook! This one is perfect Meatless Monday. Be sure to use shell pasta.

Ingredients:
1 1/4 c Greek yogurt
5 TBSP olive oil, divided
2 cloves garlic
1/2 lb large shell pasta
1/2 lb peas
2 tsp Aleppo
1/4 c pine nuts
3/4 c basil leaves, torn
4 oz feta crumbled
Salt and pepper

Combine yogurt, 3 TBSP olive oil, garlic, and 1/2 the peas in a blender and purée till smooth.

Cook pasta according to package.

In a small pan, heat 2 TBSP olive oil, add pepper and pin nuts. Cook over medium heat for 2 – 3 minutes until pine nuts are toasted.

Drain pasta and toss with peas, feta, basil, pine nut mixture and yogurt sauce.

Serves 3.

Spinach and Feta Pie with Tomato and Cucumber Salad

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Another winner from Jaimie Oliver!!! While the pie baked you can whip up the salads so it works for weeknight meal. I had some extra egg whites so I used a combo of egg whites and whole eggs. I also added kale to mine.

Ingredients:
1/4 c pinenuts, toasted
3 egg whites
2 eggs
10½oz feta cheese
2 oz Cheddar cheese
Dried oregano
1 lemon
1 TBSP
14 oz prewashed baby spinach
10 oz baby kale
6 sheets of filo
Cayenne pepper
Nutmeg

TOMATO SALAD
1/3 c basil leaves
1 clove of garlic
White wine vinegar
1 pint mixed cherry tomatoes
Olive oil
Salt and pepper

CUCUMBER SALAD
1 cucumber, quarter and sliced into 1/4 inch pieces
10 black olives, rinsed and chopped
2tbsp balsamic vinegar
3 spring onions, sliced thin
1 TBSP lemon juice
½ tsp Aleppo pepper or chili flakes
5 or 6 sprigs of fresh mint, leaves chopped fine

Preheat oven to 400.

SPINACH & FETA PIE:
Combine eggs and cheese in a a food processor and pulse a couple times to combine. Add a pinch of pepper, a couple of pinches of dried oregano, zest of 1 lemon and a 1 TBSP of olive oil.

In a non stick skillet melt butter over medium heat. Add spinach and kale and cook until just wilted. Cool slightly. Drain the excess liquid by squeezing with tongs and place in the processor with eggs and cheese. Pulse a couple times to combine, stir in pine nuts.

Use a 9 inch cake or pie pan, line it with parchment paper. Scrunch up the paper, push down to line the pan, spray with olive oil. Arrange 2 filo sheets across it, spray with olive oil, than 2 more across those the the final 2 at a diagonal, you want to be sure it is laid out to over the pie once the filling is added. Pour your spinach mixture in and cover with the filo. Spray with olive oil and top with a little nutmeg and cayenne pepper.

Bake for 25 minutes or so until golden and set.

While the pie is baking make your salads.

CUCUMBER SALAD:
In a small bowl, pour 2tbsp balsamic vinegar over the olives and push down on the olives, so the vinegar starts pulling out their saltiness.

Toss cucumbers, onions, Aleppo pepper, mint and olives in a small bowl. Toss with 1 TBSP olive oil and 1 TBSP lemon juice, toss to mix.

TOMATO SALAD
Combine basil with a pinch of salt and pepper, a peeled clove of garlic, 1 TBSP olive oil and a splash of white wine vinegar in a small food processor. Process until chopped fine. Halve or quarter the tomatoes, toss with the basil mixture.

Serves 4.

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Greek Salad with Chickpea Feta Parcels

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Another great recipe from Jamie Oliver – but this one is more like a 30 – 45 minute meal. Crispy salad accompanied by warm cheese parcel – delicious!!

Ingredients:
4 – 6 sheet of filo
1 can chickpeas, drained
4 oz feta
1 bag of baby spinach
1 tsp smoked paprika
Zest of one lemon
Olive oil spray
Salad:
1 cucumber, sliced thin
1/2 red onion, sliced thin
1/c slivered almonds, toasted
1/4 c black olives
1 – 2 heads of romaine, torn
Juice of 1 lemon
1 – 2 TBSP olive oil
2 tsp red wine vinegar
Peppercini

Serve with:
Greek yogurt
Honey
Aleppo pepper

Preheat oven to 425.

Combine spinach, feta, chickpeas and paprika in a food processor, process till smooth. Fold 1 filo sheet in half, put 1/4 the mixture inside, bring sides up and loosely bundle up. Repeat. Spray with oil and bake for 6 – 8 minutes until nicely browned.

Toss salad Ingredients together.

Serve the parcels with a little Greek yogurt, honey and Aleppo pepper.

Serves 4.

Herbed Green Beans with Feta

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This one is from Epicurious.com. Another great make ahead dish that keeps well as leftovers. I use the authentic Greek style feta sold in liquid, it’s flavor is mild and slightly acidic a nice balance to the mint and dill.

1 1/2 lbs green beans, trimmed
Salt
1/4 c olive oil
1/4 c chopped fresh mint leaves
2 TBSP chopped fresh dill
Zest from 2 lemons
3 TBSP lemon juice
1/2 c feta, crumbled
Pepper

Cook beans in a large pot of boiling, generously salted water just until crisp-tender, about 3 minutes. Using tongs, transfer to a colander set in a bowl of ice water; let cool. Drain well, then pat dry with paper towels.

Toss beans, oil, mint, dill, lemon zest, lemon juice, and feta in a large bowl; season with salt and pepper.

Chill.

Serves 8 – 10.