Adapted from “Shakshuka With Feta by Melissa Clark” that arrived with our farm share today.
- 3 tablespoons extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 1 bell pepper, seeded and thinly sliced
- 1 hot or mildly hot pepper, seeded and thinly sliced OR 1/8 t cayenne
- 5 garlic cloves, thinly sliced
- 1 teaspoon ground cumin
- 1 1/2 teaspoon paprika
- 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package feta cheese, crumbled (about 1 1/4 cups)
- 6 large eggs
Serve topped with chopped arugula and hot sauce on the side
- Preheat oven to 375 degrees.
- Heat oil in a large cast iron frying pan over medium-low heat. Add onion and peppers and cook gently until very soft, for 15 to 20 minutes. Add garlic and cook until tender, about 5 minutes; stir in seasonings, and cook 1 minute. Pour in tomatoes and simmer until liquid has thickened a bit, about 10 minutes.
- Stir in crumbled feta then gently crack eggs into the skillet over tomatoes. Season with a little more salt and pepper. Transfer skillet to oven and bake until eggs are just set, 10-12 minutes. Sprinkle with arugula and serve with hot sauce.
Valentine’s Day dinner 2012. Gorgeous, delicious and not difficult to make. You’ll need a 10″ springform pan.
1 large onion, sliced thinly
6 cloves garlic, minced or pressed
2 t dried dill or 2 T fresh dill, chopped
1 t marjoram
6 cups fresh broccoli stems & florets, coarsely chopped
1/2 t salt
pepper to taste
1 to 2 c feta cheese, crumbled
1/2 c fresh parsley, minced
phyllo dough (about 1/2 package)
1 T sesame seeds
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Saute onions, garlic, dill and marjoram in olive oil over medium heat until onions begin to soften and brown. Add broccoli, salt & pepper and saute a few minutes more, until broccoli is crisp tender, slightly crunchy but still bright green.
Beat eggs in a large bowl and then add feta, parsley and the broccoli mix.
Preheat oven to 350°.
Brush the bottom and sides of your springform pan with olive oil. Start fitting phyllo dough, one leaf at a time into bottom and up the sides, letting the dough hang over the edge of the pan. Brush each leaf with more olive oil before fitting the next. Do this with 10-12 leaves. Pour filling into the pie. Roll or fold the overhanging dough to form a crust around the pie’s edge, then brush it with olive oil. Sprinkle the top with sesame seeds and bake 40-45 minutes until golden brown. Allow to sit for 10 minutes out of the oven, then remove springform pan sides and serve.
Adapted from Horn of the Moon, page 200
1 T olive oil
1 large or 2 small minced onion
1/2 t salt
1 t basil
1 t oregano
1 package frozen spinach
1 package frozen artichoke hearts
5 or 6 cloves of garlic
3 T flour
small package of feta
1 c cottage cheese
1 package filo dough (use 1/2 of a l lb package)
more olive oil for assembling pastry.
Heat oil and saute onions with herbs and salt and pepper until soft, stir in garlic and cook for a few minutes more. Add thawed and drained spinach and artichokes (cut artichokes hearts in pieces first). Cook for a few minutes, then sprinkle in flour and cook a couple minutes more. Remove from heat and set aside.
Combine cheeses a separate bowl, then mix into cooling vegetables. Divide in half.
Oil a baking dish well using olive oil. Lay a single sheet of phyllo dough in the dish and brush with more olive oil. Lay another on top of this; alternate the placement to cover any bare areas. Continue until you’ve used about a third of the phyllo (8-12 sheets). Pour in half of the filling and cover with a sheet of phyllo dough. Brush with oil and continue laying on phyllo sheets until you’ve used another 8-12 sheets. Pour in the rest of the filling and layer with the rest of the phyllo.
Bake at 375 degrees for 45 minutes, or until browned and bubbly. Serve at once.
Posted in casserole, Deb's favorites, potluck dish, vegetarian main dish, world
Tagged artichoke hearts, Deb's recipe, favorite, feta cheese, frozen spinach, Greek, phyllo dough
Very good, but a bit of work.
1 1/2 c uncooked brown rice
2 3/4 c water
1 T lemon juice
3 T freshly minced dill or 3 t dried dill
2 T olive oil
1 large onion, minced
4 green bell peppers, chopped
1 t salt
fresh ground black pepper to taste
1/2 t oregano
2 t basil
8 cloves garlic, half minced and half sliced thinly (keep separated)
1 c feta cheese, crumbled
1 1/2 c cottage or ricotta cheese
2 fresh ripe tomatoes, sliced
1 c pitted Kalamata or Nicoise olives, whole or sliced
Put rice and water in a saucepan, bring to a boil. Lower heat and simmer until the rice is tender (about 40 minutes). Remove from heat, and stir in lemon juice and dill. Set aside.
While the rice is cooking, heat the olive oil in a large skillet. Add onions and sauted until soft. Then add peppers, salt, pepper and herbs and cook until the peppers are tender. Stir in the minced garlic and cook for a couple minutes more. Remove from heat and stir in the feta.
Preheat oven to 375º and oil or butter a 9 ” x 13″ baking pan.
Combine the rice, peppers and cottage cheese or ricotta in a large bowl and mix well. transfer to pan and spread evenly. Top with tomato slices, sliced garlic and olives. Bake until bubbly, 35-40 minutes.
Adapted from Moosewood page 138
Posted in casserole, summer, vegetarian main dish
Tagged bell peppers, brown rice, cottage cheese, dill, feta cheese, fresh tomatoes, garlic, kalamata olives, ricotta cheese
Makes a great summer meal with pita bread, and it’s a potluck favorite. If you prefer plain tabouli, just leave out the lentils, feta and olives.
1 c dry lentils cooked until tender but not mushy, drained.
…and bulgur wheat:
1 c dry bulgur wheat prepared according to package directions (add 1 – 1 1/2 c boiling water stir well, cover and set aside for 20-30 minutes)
When bulgur is tender, stir in the lentils, add the following and refrigerate until ready to serve:
1 t salt
1/4 c lemon juice
1/4 c olive oil
2 -4 cloves garlic minced or pressed
fresh ground black pepper
Assemble the following just before serving:
1 c fresh parsley, minced
3 T fresh dill, minced
10 or more leaves of fresh mint, minced
small red onion, minced fine OR 4 scallions, finely sliced (whites & greens)
small bell pepper, any color, diced
stalk of celery, minced
1/2 c crumbled feta cheese
1/2 c Greek black olives
Stir all ingredients into into bulger wheat and lentil mixture and serve with the following on the side:
fresh tomatos, de-seeded and diced
Adapted from Moosewood Cookbook page 47
Posted in Deb's favorites, potluck dish, salads and dressings, side dish, summer, world
Tagged bulgur wheat, feta cheese, garlic, lentils, mint, olives, parsley, red onion, tomato, walnuts