1 lb. (#4) phyllo pastry at room temperature or puff pastry
12 oz. salted butter, melted (use 2-3 TBSP melted butter for puff pastry)
1 c. panko breadcrumbs
1 lb. spinach leaves, coarsely chopped
3 tsp. dried dill
6 scallions, thinly sliced
15 oz. ricotta cheese
1 lb. feta cheese, crumbled
3 eggs
3-4 TBSP olive oil
1/2 tsp. salt
1 tsp. freshly cracked black pepper
Directions:
Preheat the oven to 400°F.
Make the filling: In the bowl of a tabletop mixer that is fitted with the paddle attachment add the feta and ricotta cheese. Add the dill, salt, pepper, olive oil, and the scallions. Mix until combined. Add the spinach in a few batches until combined. Taste and adjust seasoning if needed. Combine the eggs in a small bowl and whisk them together. Add the eggs to the mixing bowl and mix on low speed until incorporated.
Assemble the Pie if Using Phyllo Dough: Sprinkle the breadcrumbs into a large baking sheet to create an even layer. Take a stack of 3 sheets of phyllo and place it in the pan to cover the bottom and let the rest of the stack hang over the side of the pan. Drizzle the top sheet with some melted butter. Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the pan. Drizzle butter between the layers. Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. Place all of the filling inside of the phyllo and fold the phyllo that is hanging outside of the pan over the filling brushing butter in between the layers. Reserve 6-7 sheets of phyllo for the topping and place the remaining sheets over the filling. Drizzle with some butter. Take one sheet at a time and crinkle it like an accordion and place it on top. Continue creating accordions and place them side by side until the top is covered. Drizzle with butter and score into pieces. Pour the remaining melted butter on top and brush all around.
Assemble the Pie if Using Puff Pastry: Sprinkle the breadcrumbs into a large baking pan to create an even layer. Remove the puff pastry from packaging and cut in half. Using a rolling pin, roll each dough to the size of the baking sheet. Place one dough on top of the breadcrumbs, and then spread all of the filling evenly over the dough. Top with remaining dough and drizzle with some butter.
Bake: Bake the pie on the center rack for about an hour or until golden all around. For an extra crisp bottom crust, transfer the tray to the bottom rack for the last 10 minutes. If your oven’s heat is too high then, skip this step and just bake the pie a few extra minutes on the center rack.
Allow the pie to rest at room temperature for 15-20 minutes and then serve.
For leftovers, remove from fridge and bring to room temperature, and then warm in a 350°F, until warmed through and crispy.
1 tsp. dried oregano, rubbed between palm of hands
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
Orzo:
1 box of orzo, cooked according to package
2-3 TBSP butter
2 TBSP lemon juice
2-3 TBSP fresh dill, chopped
Whipped Feta:
8 oz. feta cheese
1/2 c. sour cream
2 TBSP olive oil
Greek Salad:
Lettuce, cucumbers, tomatoes, parsley, and red onion with Greek Salad Dressing.
Greek Salad Dressing:
1 c. olive oil
1/2 c. red wine vinegar
2 lemons juiced
4 cloves garlic, minced
1 TBSP Dijon mustard
1 (to 1 1/2) tsp. salt
1 tsp. dried oregano
1/2 tsp. dried dill
1/2 tsp. cracked black pepper
Directions:
For the Meatballs: Preheat oven to 400F. In a mixing bowl, add all the meatball ingredients and mix to combine. Line a baking sheet with parchment paper; roll about 30 meatballs and place on baking sheet. Bake for 25 minutes, turn meatballs over and bake for another 5 minutes.
For the Orzo: Bring a stockpot to boil, then add a generous amount of salt. Cook according to package, and then drain. Put cooked orzo back in pot, add the butter and stir until melted. Then add the lemon juice and dill.
For the Whipped Feta: Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days.
For the Salad Dressing: Add all ingredients to a jar with lid and shake to combine.
Assemble: On the plate or large bowl add a smear of whipped feta, then add orzo to overlap the feta, top the orzo and feta with the meatballs, then add the salad. Drizzle with the dressing.
4 small chicken breasts, pounded to an even thickness
Garlic salt and pepper, to taste
8 oz. angel hair pasta
2 TBSP olive oil
1 large shallot, chopped
3 garlic cloves, minced
1 c. marinated roasted (or sundried) tomatoes, chopped
1 can quartered artichoke hearts, drained
2 TBSP capers, drained
1 tsp. lemon zest
1/2 c. chicken broth or water
1/4 c. half & half (or heavy cream)
Juice from 1 lemon
1/4 c. grated parmesan cheese
1/4 c. chopped basil
Salt and pepper, to taste
Directions:
Heat olive oil in a large, nonstick sprayed skillet over medium-high heat; season the chicken with garlic salt and pepper and add to hot skillet. Saute for 3-4 minutes a side, or until no longer pink in the center. Remove to a plate then set aside.
Cook pasta in a pot of salted, boiling water then cook until al dente. Drain then set aside.
Let chicken skillet cool off the heat for a few minutes, then return to burner and reduce heat to medium. Add olive oil and shallots and saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds, stirring constantly.
Add roasted tomatoes, artichoke hearts, capers, and lemon zest then saute until heated through, about 2 minutes. Add chicken broth/water, half & half, lemon juice, parmesan cheese, and basil then reduce sauce slightly, about 2 minutes. Taste and adjust seasoning, as necessary.
Divide pasta among plates then top with a chicken breast. Smother with tomato and artichoke mixture.
Israeli couscous has become a family favorite, so I subbed the quinoa for the Israeli couscous. You could also use bulgar, farro, couscous, etc.
Recipe adapted from Iowa Girl Eats.
Ingredients:
CouscousSalad
1 1/2 c. water
1 c. Israeli couscous
1/2 tsp. salt
1 tsp. olive oil
1/2 small red onion, minced
15 oz. can chickpeas, drained and rinsed
1 English cucumber, diced
1/2 c. packed fresh parsley, finely chopped
1/2 c. loosely packed fresh mint leaves, finely chopped
1/2 c. roasted salted pistachios, chopped
1/2 c. (2oz.) crumbled feta cheese
Salt and pepper, to taste
Mixed lettuce
Lemon Dressing
1/2 c. lemon juice (about 2-4 lemons)
1/2 c. olive oil
1 TBSP honey
Salt and pepper, to taste
Directions:
Lemon Dressing: Add ingredients to a jar with a tight fitting lid, or small bowl, then shake or whisk to combine.
Couscous: Add water, salt, and olive oil to saucepan and over medium high heat bring to a boil; once boiling, add the couscous and stir; then cover the sauce pan and lower the heat to simmer; simmer for 8-10 minutes, stirring occasionally.
Onion and couscous: Add red onion to a large mixing bowl. Once the couscous is cooked, add couscous to the bowl with the onion, and let the couscous cool for a few minutes.
Add dressing: Add about 1/8 c. of dressing to the slightly warm couscous and toss well to combine.
Salad: Add chickpeas through mint to the onion and couscous, and toss to combine. Add about 1/3 of the dressing and toss to coat. Taste and adjust seasoning. Refrigerate until ready to serve.
Serve: Add mixed lettuce greens to a plate, top with a generous scoop of the couscous salad; sprinkle the pistachios and feta on top and drizzle with dressing.
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