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Posts Tagged ‘Feta’

fetaflounder

I love fish with Greek preparations. I had some delicious whole milk feta in the fridge and a craving for fish. I picked up some flounder and Roma tomatoes at the grocery and came home with a mission of creating a Greek inspired fish entree.

I was extremely pleased with how this turned out. It was ready in about 20 minutes and full of flavor. Unfortunately, Brandon is out of town so I didn’t have anyone to taste test for me but I told him all about it and he’s excited to try it out.

So if you’re a feta/Greek flavor lover like me and looking for a new preparation for flaky white fish, this is a dish you want to make!

Greek Inspired Flounder
(Recipe source Bakin’ and Eggs)

Ingredients:

2 flounder fillets (can sub any other flaky white fish like tilapia, snapper, etc)
2 tablespoons flour
1 Roma tomato, sliced
2 ounces of high-quality feta cheese
1 teaspoon oregano
1 teaspoon basil
1/2 lemon
Salt and pepper, to taste
2-3 tablespoons olive oil
Cooking spray

Directions:

Preheat oven to 350 degrees. Prepare a baking dish with cooking spray. Set aside.

Rinse fish with water and pat dry. Season with salt and pepper to taste. Sprinkle with flour and shake off excess.Heat a large skillet over medium-high heat. Add olive oil and heat until shimmering. Add fish to skillet and cook for 1-2 minutes per side, until lightly golden.

Remove fish from pan and place in prepared baking dish. Squeeze lemon juice over fish. Sprinkle with basil and oregano. Line fish with 3-4 tomato slices and top with crumbled feta cheese. Salt and pepper to taste.

Place in preheated oven and cook for about 5 minutes. Turn on the broiler and cook for another 2-3 minutes,  until feta very lightly browns.

Remove from oven and carefully transfer from baking dish to plate. I served mine over cous cous with a small green salad.

Yield: 2 servings

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easyspanakopita

I had some great feta in the fridge and ever since I starred a few spanakopita recipes in my Google Reader I had been craving it. I went back to read the recipes I starred and realized there was no way I would have time to make them on a weekday. Working with the phylo dough was going to be extremely time intesive. Not something I want to tackle when I don’t get home until 7 p.m. and it’s all I can do to feed us by 8 or 8:30.

So off I went in search of “easy” spanakopita recipes. I checked one of my favorite blogs for Greek inspired food, Elly Says Opa!, and sure enough she had a Cheater Spanakopita recipe. The real time saver is that this recipe uses puff pastry instead of the phylo dough.

We loved these spanakopitas. While they weren’t quite the real deal, they definitely got the job done for a quick dinner. I served them with a big Greek salad and it made a nice vegetarian meal. This recipe makes a ton of spanakopitas but the leftovers were great for lunch. During dinner we also talked about how great these would be for an appetizer at a party.

Easy Spanakopita
(Recipe source Elly Says Opa!)

Ingredients:

2 sheets puff pastry (one box), thawed
Olive oil
1/4 cup onion, diced
fresh dill, to taste (omitted, dill is my least favorite herb!)
2-3 tbsp fresh parsley, chopped
1/2 lb fresh spinach (about 1 bag)
4 oz feta cheese, crumbled
2 eggs, divided
salt and pepper

Directions:

Remove puff pastry from freezer and follow directions on box for thawing. We let ours sit at room temperature for about 45 minutes.

Preheat oven to 375 degrees.

Heat olive oil in a large skillet. Add onions and saute until they begin to get tender and translucent. Stir in the spinach and then turn off the heat. Let the spinach wilt down a bit (but not completely, you still want it to have a little life).

Roll the puff pastry dough into a square, making it slightly thinner. Cut each sheet into 9 equal squares by making 2 horizontal cuts and 2 vertical cuts.

Transfer spinach mixture to a bowl. Add in feta, dill, parsley and salt and pepper. Beat one egg and add to mixture. Stir well.

Spoon about 1 to 2 tablespoons of the spinach mixture in each puff pastry square. Bring the 2 opposite sides together to form a triangle and press with your fingers to seal. Place on a baking sheet. Beat the second egg and then brush the tops of the triangles with the egg. Bake for about 20-25 minutes or until golden.

Yield: 18 spanakopita triangles

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