Greek, Pie

Spinach and feta cheese pie

This pie has a wonderfully thin and crispy pie crust of filo. With the tasty filling of spinach, feta cheese and garlic with a touch of sesame seeds and mint it really is a hit! (The recipe is insirerat a recipe from “Det vegetariska köket” by Lotta Brinck.)

Serves 4-5

130 g filo
250 g fresh spinach, blanched
1 leek, sliced
150 g feta cheese, crumbled
3 eggs
2 dl milk
1 garlic clove, crushed
1 tsp dried mint
0.5 tsp herb salt
2 tbsp sesame seeds

Heat the oven to 200 °C. Cover a pie dish with filo pastry. Whisk the eggs and milk and stir in the garlic, salt and mint. Spread spinach, leek and feta cheese on the pie crust. Pour the egg mixture and top with sesame seeds. Bake it in the oven for about 30 minutes or until the egg mixture has solidified and the pie is golden.

Asian, Fusion, Greek, Spring rolls

Spring rolls with brown rice, bean sprouts, feta and chilli

These spring rolls are wonderfully crispy, have spiciness from the chilli, crispness from the pumpkin seeds and a lovely saltiness from the feta cheese. They are dangerously good! I have got inspiration for the recipe from a recipe from the Swedish tv show Niklas mat I was told about by my friend Sofie.

Serves 4-5

270 g filo
2 dl brown rice, rinsed
180 g bean sprouts, from mung beans
1 dl pumpkin seeds
1 red onion, sliced
1 garlic clove, crushed
2 red chillies, finely chopped
150 g feta cheese, crumbled
1 tbsp soy sauce
Oil for frying and brushing

Preheat the oven at 200 °C. Cook the rice al dente according to instructions on the package. Fry the onions for a couple of minutes in oil. Add the garlic and chilli and fry another minute. Mix the onion and chilli with bean sprouts, pumpkin seeds, soy sauce, feta cheese and the cooked rice in a bowl. Portion the filling on double layers of filo and make 6 rolls. Brush them with oil and bake them in the oven for about 10-15 minutes, until they have become golden brown. Serve with a salad.

Fusion, Greek, Indian, Patties and burgers

Curry chickpea patties with herbal potato wedges and tzatziki

This is an easily cooked, festive dish that is suitable both for a feast and everyday life.

Serves 5

Chickpea patties

460 g cooked chickpeas (drained weight)
1 onion
1 garlic clove
1 dl wheat flour
1.5 tbsp yellow curry powder
1.5 tsp herbal salt
1 pinch cayenne pepper
Oil for frying

Blend all ingredients in a food processor into a coarse batter. Shape into patties and fry in oil over low heat until they are nicely browned on both sides. Serve with herbed potatoes and tzatziki (recipes below).

Herbal potato wedges

1 kg potatoes, cut into wedges
0.5 dl canola oil
1.5 tsp herb salt
1 tbsp thyme
2 tsp coarsely ground black pepper
0.5 tsp garlic powder

Preheat the oven to 225 °C. Mix all ingredients and cook in the oven for about 25 minutes.

Tzatziki

5 dl thick yoghurt
1 cucumber, grated
1 garlic clove, crushed

Mix.

Greek, Soup

Tomato soup with rice, feta cheese and basil

Crushed tomatoes simmered together with onion, garlic and spices always becomes so rich and tasty. If you add feta cheese and fresh basil to it, it becomes a feast for the taste buds! The basil may very well be varied with other fresh herbs such as thyme and oregano, or even mix all three!

Serves 4

2 dl brown rice, rinsed
2 onions, chopped
1 kg crushed tomatoes
2 tbsp tomato paste
2 garlic cloves, crushed
1 tbsp oregano
0.5 tsp salt
0.5 tsp ground black pepper
4 dl water
150 g feta cheese
4-5 branches of basil, chopped
Oil for frying

Fry the onions for a couple of minutes and include the garlic the last half a minute. Add the crushed tomatoes, tomato paste, water, rice and all the spices and boil for about 30 minutes until the rice is al dente. Serve the soup topped with crumbled feta cheese and fresh basil.