Feeds:
Posts
Comments

Posts Tagged ‘feta’

When my friend Alex and his partner came to visit me earlier this Fall, they treated me to this pizza.  I’ve since tried it out on a few friends, and it has met with high approval ratings.  Now I don’t know whether it’s the saltiness of the crumbled feta or the intense burst of sun-dried tomato or the intricate olive flavour – but this is one classy pizza!

(The top of your roof will have to watch out in case you try to eat it too fast!)

Sun-dried Tomato, Olive, and Red Pepper Pizza with Feta Cheese

(serves 2 hungry or 3 regular appetites)
Ingredients:

1 prepared pizza skin

1/2 can tomato sauce

Sliced olives

Sun-dried tomatoes, sliced thinly on the diagonal

Thin slices of red pepper, cut in half

About 4 mushrooms, sliced thinly

A few thin slices of red onion

Mozarella cheese

100 grams of feta cheese, crumbled

Mozzarella cheese to your liking, grated
Directions:

Preheat the oven to 425 Fahrenheit.  Spread the pizza sauce over the pizza skin.  Sprinkle on the toppings to your desired density.   Top with the feta cheese, crumbled and the mozzarella cheese.

Bake for 8-10 minutes, or until the bottom of the pizza is slightly brown.  Broil for a further two minutes, or until the cheese is brown and bubbly.

Bon appetit!

– Catherine

Read Full Post »

The clock is ticking for me, and my fridge must be emptied in the next week. Each autumn I have a tendency to accumulate squash – and last night I had a squash-themed dinner party with my roommate to get through them: squash dishes accompanied by a few delightful glasses of wine. I have had this particular salad recipe sitting around at the back of my head for the last few weeks, and finally, last night, I gave it a go. It’s a delightful combination of bold flavours and textures. Next time, I’ll add some toasted or candied nuts in to give it even more depth.

Ingredients – 4 servings

-1 small red hubbard squash (or other squash with flat skin)
-2 Tbsp olive oil
-1/4 tsp salt
-1/2 tsp crushed tarragon
-4 cups baby arugula leaves
-1/2 cup feta cheese, crumbled

-2 tsp grain mustard
-2 tsp cider vinegar
-2-3 Tbsp olive oil
-pinch salt and pepper

Directions

Preheat oven to 400F. Peel and cube squash, then toss in olive oil, salt, and tarragon so all sides are coated. Roast in a pyrex dish for 20 minutes, then turn cubed squash over and roast for another 20 minutes.

Wash the arugula, and set aside.

In a small jar, mix the mustard and vinegar. Add the oil 1 Tbsp at a time, stirring constantly. Once the mixture thickens, add the salt and pepper.

Assemble the salad by first making a bed of arugula, then dropping on a handful of feta and warm squash. Drizzle dressing over top, and eat right away.

If you happen to have some nuts, it may be nice to toast them and sprinkle them on top.

Hope you enjoy this!

-Sitelle

Read Full Post »

Spanakopita

To celebrate the year’s end, my health policy seminar held a movie night Friday.  We watched a classic Quebecois film, La grade seduction (or, Seducing Dr. Lewis).  Filled with quirky Canadian humour, it is a film that melts your heart.  You cannot help but to be charmed by the villagers in Marie-la-Mauderne, and yet it also has real substance, a commentary on the plight of rural Canada’s attempt to lure and retain doctors under often difficult circumstances.

For an appetizer, I brought spanakopita.  I’ve been craving these ever since I went to Niche lounge for dinner in Halifax last month and had their trio of phyllos appetizer.  On offer was the trio of olive & feta, creamy artichoke, and sun-dried tomato & spinach.  The phyllos were melt-in-your mouth crispy and bursting with flavour.  Three, however, merely whet my appetite.  And so I found myself making the more classic spanakopita Friday afternoon.

I love the creamy spinach filling wrapped in layers of crispy phyllo.  I always add extra dill, which complements the spinach so perfectly.  I remember making these for the first time years ago, scared to work with phyllo pastry.  But it is surprisingly easy, the trick being to keep the pastry moist at all times and not to be afraid of a making a few imperfections (or having your first attempts look more blob-like than triangle shaped pastries!).  And once you’ve mastered the phyllo, the sky is the limit on fillings: shrimp and ricotta to curried chicken to apples and cinnamon!

Spanakopita

A moist towel is key for keeping the phyllo moist!

(24 triangles)

Ingredients:

1 tablespoon olive oil

1 onion

2 cloves garlic

1 pound spinach, coarsely chopped

150 grams feta cheese

1 egg

1/3 cup finely chopped dill

Freshly ground salt and pepper

Phyllo pastry

Melted butter (about 2 tablespoons)

Directions:

Saute the onions and garlic in the olive oil until translucent.  Wilt the spinach until cooked through.  Allow to cook for a few minutes.  Crumble feta in a bowl.  Beat in egg and dill.  Stir in the spinach mixture, and season with salt and pepper.

Phyllo strips cut and ready to roll into triangles!

Roll the strips into triangles by gently folding them like a flag or sail

Preheat the oven to 400 F.  On a clean counter, spread the phyllo pastry and cover with a moist towel.  Lay a sheet of phyllo on the counter (making sure to keep any extra pastry covered), and brush it with butter.  Cover with a second sheet of phyllo.

Using a sharp knife, cut the phyllo into four long strips.  Place a spoonful of the spinach mixture near the bottom of each strip.  Fold the corner over, continuing to fold on the diagonal, resulting in a triangle.  Place the completed pastry on a baking sheet, and brush with the top with butter. Bake for 15 to 20 minutes, or until golden.

These won’t last long, so best to eat them warm out of the oven!

– Catherine

Read Full Post »