SPINACH, LAMB AND FETA PIE
Serves 4
30ml olive oil
2 shallots, chopped
10ml chopped garlic
500g lamb mince
200g tinned artichoke hearts, chopped
400g baby spinach, blanched and drained
salt and black pepper
250g herb-flavoured feta cheese, crumbled
250ml grated Parmesan cheese
8 sheets of phyllo pastry
melted butter for brushing
Heat the oil and fry the shallots and garlic until soft. Add the mince and cook, stirring to break up the lumps. Cook until the meat is nicely browned.
Stir in the artichokes and the spinach and season to taste.
Stir in the cheeses and set aside to cool.
Brush a shallow 20cm loose-bottom pan or an ovenproof pie dish with melted butter.
Line with a sheet of phyllo pastry. Brush with butter and add another sheet of pastry. Continue layers until you have used 5 sheets.
Add the lamb filling. Trim the pastry, leaving a 3cm border. Fold this border in on the filling.
Brush the remaining sheets of pastry with butter and cut each sheet into 4 squares.
Scrunch each square and place over the filling. Make sure all the filling is covered.
Bake at 180°C for 20-30 minutes until the pastry is golden and crisp.
Serve warm.
CRUSTLESS SPINACH AND FETA PIE
Serves 4-6
30ml olive oil
3 baby leeks, sliced
10ml chopped garlic
4 courgettes, sliced
1 red pepper, diced
300g baby spinach, blanched and drained
125ml grated cheddar cheese
200g black pepper flavoured feta cheese, crumbled
salt and pepper
4 eggs, beaten
125ml self-raising flour
375ml milk
Heat the oil and fry the leeks and garlic until soft. Add the courgettes, red pepper and spinach and fry for a few minutes. Mix in the cheeses. Season well.
Spread the mixture into a greased, ovenproof baking dish. Mix together the eggs, flour and milk and pour over the mixture.
Bake at 180°C for 25-30 minutes until the pie is set and golden brown.
Cut into wedges to serve.
COUSCOUS FETA SALAD
Serves 4-6
375ml couscous
375ml boiling vegetable stock
2-4 courgettes, washed
4 spring onions, sliced
125g mixed cherry tomatoes, halved
125ml chopped parsley
125g feta cheese, cubed
salt and pepper
Dressing
60ml olive oil
30ml lemon juice
5ml chopped garlic
salt and pepper
Put the couscous in a bowl and pour over the hot stock. Cover and set aside for 5 minutes. Fluff with a fork.
Cut the courgettes with a vegetable peeler into thin ribbons.
Add to the couscous with the spring onions, tomatoes, parsley and feta.
Season well and toss to combine. Pour over the dressing and mix lightly.
DRESSING: Combine ingredients and mix well.
LENTIL, BEETROOT AND FETA SALAD
Serves 4-6
6-8 cooked baby beetroots or 2-3 large beetroots, cut into wedges
45ml balsamic vinegar
30ml honey
rocket leaves
400g can of lentils, drained and rinsed
2-3 oranges, peeled and segmented
200g feta cheese, crumbled
salt and pepper
Dressing
60ml olive oil
30ml orange juice
5ml Dijon mustard
5ml wholegrain mustard
15ml honey
salt and pepper
Put the baby beetroots or beetroot wedges into a frying pan with the balsamic vinegar and honey.
Heat over a medium to high heat, stirring frequently, until the beetroots are nicely glazed. Set aside to cool.
Line a serving dish with rocket leaves.
Combine the beetroots, lentils, oranges and feta and toss to combine.
Season to taste.
Arrange over the rocket leaves.
Pour over the dressing just before serving.
DRESSING: Combine all the ingredients and mix well.
FETA AND OLIVE SCONE WEDGES
750ml flour
15ml baking powder
5ml salt
100g butter
125ml grated Parmesan cheese
8 sun-dried tomatoes, chopped
125ml shredded basil
50g black olives, pitted and halved
125g herb feta cheese, cubed
250ml buttermilk
1 egg, beaten
egg for glazing
Combine the flour, baking powder and salt in a bowl. Add the butter and rub it in until the mixture resembles breadcrumbs.
Stir in the Parmesan cheese. Add the sun-dried tomatoes, basil, olives and feta cheese.
Combine the buttermilk and egg and mix well.
Add to the dry ingredients and mix to form a dough that is soft but not sticky.
Turn on to a floured surface and shape into a 30cm disc. Place the disc on to a baking tray that has been lined with a sheet of non-stick baking paper.
Score the disc into 8 wedges by pressing the back of a long knife into the dough, but not right through.
Brush with egg glaze and bake at 200°C for 20-25 minutes until golden brown and a skewer inserted into the wedge comes out clean.
Remove and place on a cooling rack.
Break into wedges and serve warm with butter. - The Star