SPINACH, FETA AND TROUT QUICHE
Severs 8-10
400g shortcrust pastry
1 large onion, chopped
1 clove garlic, chopped
400g baby spinach leaves, washed
salt and pepper to taste
4 eggs
250ml cream
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
Makes 16
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 15-20 minutes until golden brown. Serve warm.
SUNDRIED TOMATO AND FETA STUFFED CHICKEN
Serves 4
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 180°C for 15 minutes.
Remove and cool slightly before removing the toothpicks and slicing.
FETA AND BUTTERNUT FRITTERS
Makes 12-15
500g butternut, cubed
15ml olive oil
salt and freshly ground black pepper
250g feta cheese, crumbled
1 bunch of spring onions, white part only, chopped
1 clove of garlic, crushed
80ml self-raising flour
2 eggs, beaten
50ml chopped coriander
oil for frying
sweet chilli sauce for serving
Place the butternut on a roasting tray, sprinkle with oil and roast at 180°C for 20-30 minutes until soft. Remove, cool slightly and then mash with a fork. Season with salt and pepper. Add feta, spring onion, garlic, flour and eggs and mix well to form a stiff batter. Stir in coriander.
Heat a little oil in a frying pan and fry spoonfuls of mixture, flattening slightly with a spoon, until golden brown on both sides. Drain on paper towel. Serve warm with sweet chilli sauce.
Saturday Star