SPINACH, FETA AND TROUT QUICHE
400g shortcrust pastry
1 large onion, chopped
1 clove garlic, chopped
400g baby spinach leaves, washed
salt and pepper to taste
125ml grated cheddar cheese
120g feta, crumbled
100g smoked trout, chopped
Roll out the shortcrust pastry to fit a 5cm deep, 22cm diameter loose-bottomed cake pan, pressing the dough into all the corners. Bake blind for 20 minutes.
Prepare the filling by frying the onion until soft, adding the garlic, and then the spinach.
Cook until the spinach has wilted. Season and set aside to cool.
In a large jug, beat the eggs and cream and season well.
Sprinkle the cheddar cheese over the pastry base. Layer the spinach mixture with the feta and smoked trout.
Pour over the egg mixture and bake at 180°C for 40 to 45 minutes until set.
Remove and cool for about 15 minutes before removing from the pan.
THREE CHEESE PHYLLO TRIANGLES
200g ricotta cheese
250ml grated cheddar cheese
120g feta cheese, crumbled
salt and pepper
60ml chopped fresh mint
2 eggs, beaten
8 sheets of phyllo pastry
80g butter melted
Combine the cheeses, seasoning, mint and eggs and mix well.
Place a sheet of phyllo pastry on your work surface. Brush with melted butter. Top with another sheet of pastry. Cut the sheet into four equal strips.
Place a spoonful of filling at the base of the strips and fold over diagonally to enclose the filling. Keep folding until you reach the top, brushing with butter as you fold.
Place on a baking tray.
Repeat with remaining pastry until all the filling has been used.
Bake the triangles at 180°C for 15 to 20 minutes until golden brown. Serve warm.
BROCCOLI AND FETA SOUP
30ml olive oil
500g broccoli florets
500ml vegetable stock
1 bay leaf
60ml dry sherry (optional)
pinch of nutmeg
180g feta cheese
Heat the olive oil in a pot and gently fry the onion until soft. Add the broccoli and fry for a minute.
Add the milk, stock, bay leaf and seasoning and simmer, covered, for 20-30 minutes until the broccoli is soft. Remove from the heat and discard the bay leaf. Add the sherry, nutmeg and 120g of the cheese. Puree until smooth.
Serve in bowls sprinkled with the remaining feta.
BUTTERNUT STUFFED WITH LENTILS AND FETA
2 whole butternuts, halved and seeds removed
olive oil for drizzling
45ml olive oil
2 onions, chopped
10ml chopped garlic
10ml ground cumin
10ml ground coriander
400g can of lentils, drained
60ml chopped coriander
Score the thickest part of the butternut a few times. Place them in a roasting pan. Drizzle with olive oil and season well.
Roast at 180°C for 40 to 50 minutes until soft. Remove and cool slightly.
Scoop out some of the flesh, leaving about a 1cm border. Chop the flesh.
Heat the oil in a frying pan and gently fry the onion and garlic until soft. Add the spices and fry for a few seconds.
Stir in the chopped butternut flesh, lentils and feta and season to taste. Mix in the coriander.
Divide this mixture between the four hollowed out butternut shells. Place them on a baking tray and cook at 180°C for 15 to 20 minutes.
CHICKEN STUFFED WITH SUNDRIED TOMATOES AND FETA
4 plump chicken breast fillets
200g feta cheese, crumbled
80ml sundried tomatoes in oil, drained and chopped
4 large basil leaves
250g streaky bacon
Cut a slit in the side of the chicken breast to create a pocket.
Combine the feta and sundried tomatoes and mix well. If necessary, moisten the mixture with some of the drained marinade.
Put a basil leaf in each chicken breast and top with a generous amount of feta mixture. Press the edges of the chicken together to enclose the filling.
Wrap each breast in streaky bacon, using a toothpick to secure if necessary.
Put the breasts in a frying pan and fry until the bacon is browned all over.
Remove and place them on to a baking tray and cook at 190°C for 15 minutes.
Remove and cool slightly before removing the toothpicks and slicing.