Chicken Souvlaki and Greek Salad

Tender marinated chicken strips nestled in warm, soft skillet flatbreads with Greek dressing and feta tzatziki sauce. Paired with a Greek salad this is a recreation of one of my family’s favorite Greek diner meals, part of my… 

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Roasted Greek Potatoes with Feta and Lemon

Roasted potatoes have special charms you’d be hard-pressed to find in mashed or baked potatoes. No matter how hard you look.  No matter how fond you are of them.

Maybe, because of this, a strange, roasted potato mania is causing them, out of the blue, to pop into my head at all hours of the day and night.

Like at 5 in the morning when I awaken from a nightmare craving roasted potatoes with smoked paprika.

Like right after breakfast when I can’t blame it on hunger but find myself daydreaming of greasy, chicken-fat-drowned potatoes roasting with an entire chicken in my oven…. 

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Zucchini Feta Fritters with Tzatziki Sauce

Zucchini fritters with a compelling Greek twist! Hunks of feta cheese and fresh herbs liven up these fritters made with shredded zucchini, egg and flour. A cucumber lemon yogurt sauce shocks them with cool and bright flavor…. 

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Greek Pasta with Sausage and A Feta Tart

Feta Tart

A set of Greek recipes hailing from Epirus, straight out of the latest Saveur magazine. The pasta dish is packed with bite size pieces of sausage and tossed with a white sauce made of wine and heavy cream. It’s seasoned with lots of fresh oregano and typically blue cheese, which I swapped out for feta.

The feta tart is more like a flat bread, thin, soft and crispy around the edges with dollops of tangy cheese over top. It’s ridiculously easy to make and is unlike any flat bread I’ve had before. The simple egg batter is spread over a hot sheet pan that is swimming with olive oil then the cheese is dropped over top along with dots of butter. I seriously thought I was going to wind up with a greasy mess, but all of the butter and oil soaked right in to make the most delicious crust. We didn’t even use a knife to cut it! We used our hands to pull off ‘rustic’ pieces of bread to sop up the lovely sauce in the pasta.

These could not have complimented one another any better. The pasta is creamy and mild flavored while the tart has a sharp bite and a saltiness from the feta. A perfect balance of flavors. The tart took less than ten minutes to get in the oven, aside from the preheating of the pan, and in the time it took for the tart to cook I made the pasta. I had a hearty, heart-warming and satisfying dish on the table in record time!

Greek Pasta with Sausage and Cheese

Greek Pasta with Sausage and Cheese(Macaronia Me Loukanika ke Tiri)
(adapted from Saveur) (serves3-4)

2 tablespoons extra-virgin olive oil
8 oz. semi-cured Greek pork sausages
or sweet Italian sausages, cut into 1/2″ pieces
sea or kosher salt, to taste
8 ounces pasta, preferably garganelli or penne (like Barila whole-grain)
1⁄2 cup white wine or chicken broth
1/4 cup blue cheese or feta, crumbled
1⁄2 cup heavy cream
1⁄4 cup loosely packed fresh oregano leaves, chopped or 1 tablespoon dried
1⁄4 cup grated Parmesan cheese, for garnish
fresh black pepper, to taste

1. Heat oil in a large skillet over medium heat. Add sausages and cook until browned on all sides, about 7 minutes.

2. Meanwhile cook pasta until al dente according to package directions. Strain pasta, reserve 1⁄2 cup pasta water.

3. Add wine to sausages and cook until reduced by one quarter, about 2 minutes. Add the cheese, cream, and oregano and cook until the mixture is thick and the cheese has melted, about 2 minutes. Stir in reserved pasta and season with salt. (If sauce seems too thick, stir in some of the reserved pasta cooking liquid.) Transfer pasta to a small platter; garnish with grated cheese and season with black pepper.

Printable Recipe

Feta Tart

Feta Tart (Alevropita)
(adapted from Saveur)

6 tablespoons extra-virgin olive oil, divided
2 teaspoons vodka
1 egg
1 + 1⁄4 cups flour, sifted
1⁄4 teaspoon kosher salt
1⁄8 teaspoon baking powder
10 ounces feta, crumbled
2 tablespoons unsalted butter, softened

1. Heat oven to 500°. Put an 18″ x 13″ x 1″ rimmed baking sheet into oven for 10 minutes.

2. In a small mixing bowl whisk together 2 tablespoons of the oil, vodka, egg, and 1 cup water in a bowl. In a separate large mixing bowl, whisk flour, salt, and baking powder. Pour wet mixture over dry mixture and whisk until smooth.

3. Brush remaining oil over bottom of hot pan and add batter, smoothing it with a rubber spatula to coat the bottom evenly, if necessary. There will be a lot of oil in the pan – it will all soak into the bread. Distribute cheese evenly over batter and dot the top with butter. Bake, rotating baking sheet halfway through, until golden brown and crunchy, about 20 minutes. Let cool slightly before slicing and serving.

Printable Recipe

Greek Pasta with Sausage and Cheese

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Feta and Olive Chicken Rollatini with Israeli Couscous Salad and Ladolemono

Feta and Olive Chicken Rollatini with Israeli Couscous and Ladolomono

This is a Greek inspired recipe for Chicken Rollatini stuffed with Feta cheese and olives. It’s served over a warm Israeli couscous tossed with onion, garlic, grape tomatoes, cucumber and more olives. A lemon and oil dressing called Ladolemono ties them together and brightens up the entire dish.

The dish is a layering of Greek flavors that begins with the chicken. It is marinated in lemon, Dijon mustard, garlic, olive oil and dried spices like oregano and thyme resulting in incredibly tender and moist chicken. You can use green or black olives or a mixture of the two in both the filling and the couscous. You can also replace the couscous with rice if you like. Cook it through before tossing with the vegetables.

This satisfied my huge craving for Greek flavors! It was a mingling of intensity with every taste sensation you can imagine. A mix of briny olives, a sharp bite from the salty feta, tangy tartness from the lemon, the crisp bite of the tomato and cucumber combined with the soft, pearly couscous and succulent chicken. Flavors gone wild.

Feta and Olive Chicken Rollatini with Israeli Couscous and Ladolemono

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Feta and Olive Chicken Rollatini with Israeli Couscous Salad 
(by Reeni)

Marinade
1 Lemon, juiced
4 cloves Garlic, chopped
1/3 cup Olive Oil
2 teaspoons Dijon Mustard
1 teaspoon Oregano
1 teaspoon Thyme
1 teaspoon Basil
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 pound Chicken Cutlets, (4)

Ladolemono (adapted from How to Roast a Lamb)
1/4 cup Lemon juice, fresh squeezed
1 tablespoon Dijon Mustard
1 tablespoon Oregano
Kosher or Sea salt and Fresh Black Pepper
1/2 cup Extra-Virgin Olive Oil

For Chicken Filling
4 – 5 ounces Feta
heaping 1/2 cup chopped Olives, green and/or black, chopped
toothpicks

Couscous
1 small Onion, diced
Olive oil for sauteing
4 cloves Garlic, minced
1 + 1/2 cup Israeli Couscous
1/2 cup Grape tomatoes, sliced in thirds
1/2 cup Cucumber, diced
1/2 cup Olives, green and/or black, chopped
1/3 cup fresh Parsley, chopped
Sea salt and Fresh Black Pepper

1. Early in the day or a few hours before cooking whisk all the marinade ingredients together in a large shallow dish. Add the chicken and coat well on both sides. Refrigerate.

2. To make the ladolemono combine lemon juice, mustard, oregano, salt and a few grinds of black pepper in a small bowl. Whisk to blend and drizzle in olive oil. Refrigerate. It will separate so whisk well before serving.

3. Preheat oven to 400 degrees. Lightly grease a 9×13 baking pan. To make the filling use a fork to mash the feta cheese. Add the olives and gently mash them into the mixture, don’t completely mash them just incorporate them into the feta. Take a chicken cutlet and using 1/4 of the mixture spread it from one end to the middle of the cutlet. Roll up and hold together with toothpicks. Repeat with the rest of the cutlets. Bake for about 20 minutes depending on the size of the cutlets(165-174 degrees).

4. Meanwhile in a large skillet saute onion in 2-3 tablespoons oil over medium-low heat until tender and translucent. Add garlic, saute until fragrant. Add couscous and more oil if needed. Saute couscous for 2-3 minutes. Add 1 and 1/2 cups of water. Bring to a simmer and cover. Simmer slowly for 10-12 minutes until water is absorbed. Turn off heat. Stir in tomatoes, cucumber and olives. Put lid back on and let sit for 5 minutes. Stir in parsley and season with salt and pepper.

5. Serve chicken over the couscous drizzled generously with ladolemono.

Printable Recipe
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Feta and Olive Chicken Rollatini with Israeli Couscous and Ladolemono

Be sure to check out the new Burger Club Challenge: Bobby Flay!

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