Tag Archives: feta

Macedonia

We were plagued by the stomach bug this week! Yuck! We spent four days miserable and trying to keep up with the laundry and the diapers. This winter has been particularly hard with the sicknesses and the 7+ feet of snow in a matter of two weeks. So, I needed a fresh meal that didn’t consist of soup or meat. I wanted something fresh and clean. So, I decided to go around the Mediterranean for this week’s recipe.

Macedonia was the home of Alexander the Great (not Greece) and Mother Theresa. This week, I found a recipe for a cool looking filo pie. I love eating filo, I don’t have the same feelings about working with it. I think I may venture into the making of it for this European challenge, but I am not making any promises. Zucchini Swirl Pie (adapted from greek-recipe.com)
1 pkg filo pastry
1 large onion, sliced and caramelized
2-3 zucchini, grated
1/2 cup cooked grain (rice, quinoa, barley)
1/2 cup feta cheese
1/4 cup dill, chopped
3 eggs
pinch nutmeg
1/4-1/2 cup butter, melted
salt and pepper

1. Put the grated zucchini and 1/2 tsp salt into a strainer and let it sit on a plate for 1 hour. Use a clean towel and wring out as much water as you can from the zucchini.
2. Preheat oven 375F/180C.
3. Mix together caramelized onion, zucchini, grain, feta, dill, eggs, nutmeg, salt and pepper.
4. Grease a cake tin or pie plate with melted butter. And create a work station. Unravel the filo pastry and have the butter and zucchini mix next to you.
5. Brush first sheet of filo with butter. Add 1/3 cup of zucchini mix to the shorter end of the sheet and roll it up like a log.
6. Starting with the perimeter of the dish, wrap the log around the side.
7. Repeat step 5 and continue wrapping the logs inward.
8. Brush the whole thing with butter.
9. Bake for 1 hour until golden brown and crispy. 

Edwyn loved this. I couldn’t cool pieces for him fast enough. David and I were also big fans of this. David said it was like quiche and spanakopita mixed together which is always a winner in our house.

Where to next?

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Nesting

As this pregnancy comes to an end, I find myself nesting and preparing. Every other day, I do a deep clean and purge on a specific room. I have found that if I clean and go full force one day, the next day I am paying for it. So, I plan on taking it slow. Thankfully, I have started early as I am at 33 weeks.

So far, I have done our bedroom. The Minions bed is set up and ready for them. My closet has had a seasonal change. My winter clothes have moved out and my spring clothes have moved back in. The boys’ clothes have been cleaned and folded and put away. My small stock pile of diapers and other accessories has been organized and labeled.

Next was our living room: I started a charity shop pile; and purged a lot of unnecessary items that I know I will not be using in the next six months. It is so nice and clean in both of these rooms. It makes me so happy and calms the worrying third trimester brain. Two rooms down and three more to go!

With the nesting also comes the preparation for the Minions. I plan on making a meal a week until the little ones arrive that can be halved and put into the freezer. This week, I made Greek turkey burgers and I thought I would share. They kind of remind me of if turkey burgers had a baby with spanakopita.

greek turkey burgers

Greek Turkey Burgers

1/2 red onion, finely chopped
1 garlic clove, minced
1/2 tsp oregano
1/4 tsp red pepper flakes
1/4 cup cooked spinach, chopped and squeezed of all the water
1/4 cup feta, crumbled
1 tbsp capers, chopped (optional)
1lb/500g ground turkey (thigh or breast meat works)

1. Sauté red onion in a tsp of olive oil over medium heat until soft.
2. Add garlic, oregano, and red pepper flakes to the onion and cook until fragrant. Move mix to a large bowl.
3. Mix spinach, feta, capers, and some pepper into the onion mix until well combined. Mix in ground turkey until combined. DO NOT OVER MIX!
4. Divide mix into eight equal portions and form into patties.
5. Heat a grill or cast iron pan over medium high heat with oil. Grill burgers for 3-4 minutes on each side.

I served our burgers with lettuce, tomato, and tzatziki with lemon potatoes on the side. Or you could serve it with my halloumi and olive salad. I place four of the burgers in the freezer on parchment paper and when they are solid, I move them to a bag. To eat them later, leave them in your fridge overnight and cook accordingly. I would also recommend doing this with my Thai Turkey Meatball recipe. Either as meatballs or eight burgers.

One last tip from this nesting momma, label your freezer items! If you do not, you will not use that item. I know exactly what is in my freezer and how I will use it and when. Anyway, that is all from me today. Hope you enjoy my burgers! I feel another room calling!

Triangles or Borek?

We are making a quick visit back to my Asia Challenge. This week, I decided to make borek. Borek are little filo/phyllo pastry parcels stuffed with really almost anything. They can be stuffed with meat, veggies, and cheese. I am pretty sure that every culture has some kind of variety of stuffed dough/pastry snack. Here in the UK, it’s a pasty.

For dinner, I made two kinds of borek. An olive and feta borek and a spinach and feta borek. These would be great for a dinner party or for a mezze dinner at home.

olive and feta borek

Borek

1 package of filo/phyllo pastry
3 tbsp butter, melted
2 cups of filling of your choice

1. Preheat oven to 200C/400F.
2. Cut filo pastry into three long equal strips. Wrap two of the strips in a damp paper towel to avoid drying out while you work with one strip at a time.
3. Place 1 tbsp of filling on the bottom of the pastry. Form into triangles. Here is a good diagram of what I am talking about.
4. Continue to work in batches until all of the filling or pastry is used, being careful to work fast as to not dry out  the working pastry.
5. Brush each triangle with butter and bake on a tray for 10-15 minutes until golden brown.

Olive and Feta Filling (makes 1 cup)
3/4 cup black olives
100g/4oz feta
1 tbsp cream cheese
1 green onion, chopped
2 tbsp parsley, chopped

Blitz everything in a food processor until well chopped and mixed.

Spinach and Feta Filling (makes 1 cup)
3/4 cup cooked spinach, well-drained (I used frozen.)
100g/4oz feta
1 tbsp cream cheese
1 green onion, chopped
2 tbsp parsley, chopped
1/2 tsp dill

Blitz everything in a food processor until well chopped and mixed.

If you end up with extra filo pastry, I like to fill it with chopped up chocolate or fruit and bake it to make a quick dessert. I really do not like to waste filo because it can be quite expensive.

Hope you enjoy!