With Mother’s Day fast approaching, it’s time to brush up on your cooking skills and present mom with a well-planned, homemade gift from the heart you know she’ll appreciate: an impressive brunch.

Our Mediterranean Mini Galettes are so spectacular mom (and everyone else) will think you’ve spent hours mastering the perfect Mother’s Day dish. Only you know the secret; it’s the perfect go-to, last-minute plan that is sure to delight.

A galette is a freeform crusty cake slash pie, originally used in French cuisine but adapted in many different ways. They can be enjoyed both sweet and savoury and offer a delicate crunch that’s both elegant and rustic at the same time.

To prepare the Mediterranean Mini Galettes, pre-heat the oven to 400 F°(200°c). In a sauté pan, heat 2 tbsp of melted, unsalted butter and add 1 small red onion, diced. Continue to sauté until onions start to caramelize, approx. five minutes. Remove from heat and set aside.

Combine 1 clove of minced garlic with remaining melted butter. Meanwhile, cut 8 sheets of Krinos Fillo Pastry into square quarters and one layer at a time, brush butter on the sheet to coat. Continue layering the fillo pastry until you’ve layered four quarter sheets together. Repeat until all the Fillo Pastry is layered, which amounts to 8 layered pieces of Fillo.

Place 1/8^th of the caramelized onions in the centre of each square, top with halved grape tomatoes, some roughly chopped Krinos pitted Kalamata olives and 2 tbsp of crumbled feta.

To form the galette, gather the edges, pleating as you go around, leaving the centre of the galette open. Brush the outside of the Fillo with butter and carefully place the galette onto the baking sheet with a large lifter or flat spatula. Repeat this process until you have 8 galettes.

Bake for 15 to 20 minutes or until golden.

Serve with a side salad for a light lunch or as a great starter and watch mom swoon. After all, she deserves it.

Get the full here:  krinos.ca/recipes/mediterranean-mini-galettes

Hop To These Delicious, Easy Easter Dips

If you’re hosting this year’s Easter lunch, we have three easy-to-make, delicious dips to complement your Easter spread. Not only will they add colour to your table, they are an excellent option if you want a plan-ahead appetizer.

Olive Tapenade

This olive tapenade is as simple as it is impressive. Add a full jar of pitted Kalamata olives to a food processor. Pulse gently, while adding 3 tbsp of olive oil and fresh basil leaves until well-pureed. If you’re making this ahead, keep refrigerated in an airtight container. This flavourful dip is best served with fresh rustic bread or crunchy crostini.

Spicy Feta Dip

Keep that food processor handy for this bright and tangy, spicy feta dip (spicy is optional, but recommended). Combine 200g of Krinos Feta Cheese, 1 grated garlic glove, 1.5 tbsp of apple cider vinegar and 1 whole jar of Krinos roasted red peppers, plus chili pepper flakes (as much or as little as you want). Blend. Gradually add olive oil until consistency is similar to hummus. Serve alongside crackers, smeared across fresh baguette, or enjoy with roughly chopped cucumbers, peppers and celery.

Roasted Beet Hummus

Speaking of hummus, have you ever made your own? It’s very easy and totally customizable. This unique hummus is a blend of warmth, comfort and colour – it takes a little bit of extra planning, but it’s worth it —we promise.

Preheat the oven to 200 Cº. Peel and quarter 1 large beetroot (or 2 medium-sized ones) and wrap in foil along with 1 clove of garlic, a small bunch of fresh thyme, and a drizzle of olive oil. Bake for 45 minutes or until beet is tender. Set aside and allow to cool.

In a small frying pan, gently try 1 tsp of cumin seeds until they are fragrant. Remove thyme from the foil and set aside. In a food processor, add baked beet and garlic with 1 can of chickpeas, olive oil, and a splash each of lemon juice and balsamic vinegar. Blend until smooth.

Top with cumin seeds and pulse again. Season with sea salt and freshly ground pepper.

Just before serving, sprinkle the beetroot hummus with crumbled feta cheese and chopped walnuts for extra punch and crunch. Add thyme for garnish. Pair it with any traditional cracker or if you’re feeling even more adventurous, opt for a mixed berry cracker or even a taro chip.

For full recipes visit:

Olive Tapenade

Spicy Feta Dip

Roasted Beet Hummus

Our apologies in advance for all the football metaphors, we were in the zone. Regardless of the point spread, you’ll score big by adding these Feta and Bacon Jalapeno Poppers to your game day spread.

Made with Krinos Feta Cheese, these poppers put a fantastic Greek twist on a classic finger food.  The salty tang of the cheese pairs so well with the black bean and bacon filling of the jalapeno peppers, making them a real winner when it comes to flavor.   What pushes this recipe past the 50-yard line is the ease of preparation.  Doubling the feta and bacon jalapeno poppers can be easily tackled, and, if you’ve really got your game plan set, the filling can be made a few days ahead and stored in the refrigerator.  You can also make the poppers in their entirety, freeze them and cook from frozen when needed.

Pile these feta and bacon poppers onto a plate and serve them alongside other great recipes like our Spicy Feta Dip  and Feta Fusion Nachos and you’ve got a winning lineup.  And, if you’d really like to score extra points with your guests, put a few of our prepared favorites such as Roasted Red Pepper and Feta Mini Rolls, or Fillo Triangles into play.

Get the full here:  krinos.ca/recipes/feta-bacon-jalapeno-poppers

The champagne has been popped, “Auld Lang Syne” has been sung and resolutions for the new year are underway; one of which is likely to improve your personal fitness and nutrition. One delicious way to kick this resolution into high gear is by fueling up with a tasty and trendy smoothie bowl made with natural and organic ingredients.

If you’ve never had a smoothie bowl, it can be best described as an extra-thick smoothie that is poured into a bowl, topped with fruit and nuts and designed to be eaten with a spoon.   This breakfast bowl is thickened with Krinos® Bio Tahini and naturally sweetened with Krinos® Attiki Greek Liquid Honey; two ingredients that also offer a number of healthy benefits.  Tahini boasts several antioxidant nutrients that help support the immune system and balance hormone levels along with healthy fats that help to lower harmful cholesterol levels and lower the risk of heart disease or stroke.  Honey is liquid gold that has been utilized for its medicinal properties for over 2,000 years helping to alleviate allergies, boost energy, aid with sleep and more.

To get your smooth start to the new year combine 2 frozen bananas, 2 cups of Greek yogurt, ¼ cup of Krinos Bio Tahini, 2 tbsp of Attiki Greek Liquid Honey, and ½ tsp of cinnamon in a blender until well combined and smooth.

Next divide the mixture between four bowls and serve with sliced fresh bananas, chopped dark chocolate, chopped pistachios or sliced hazelnuts and a dusting of cocoa powder.

Some resolutions may be hard to keep; we hope this delicious smoothie bowl helps you reach your goals.

For this recipe and more: https://krinos.ca/recipes/banana-tahini-smoothie-bowl/

After a big meal, you’re likely to have some leftovers kicking around your fridge; by adding a few simple ingredients to those leftovers you’ll get rave reviews the even second time around.

One of our favourite ways of upcycling leftovers is to turn them into a pie. Yes, we said pie. From meat pies to turkey pies to potato pies, savoury leftover pies make great brunch options.

The formula is simple: veg + leftover meat (you use what you have) + Fillo Pastry Sheets + Feta Cheese. Use our recipe as a guide, but feel free to be creative and mix/combine/substitute for your family’s leftovers. Either way, you’ll end up with a warm, layered pie, with creamy soft feta, engulfed by crispy, flaky fillo.

Pre-heat the oven to 400°F (200°C). Line two large baking sheets with parchment paper and drizzle 2 tbsp of evoo. Once you’ve selected your root veggies of choice, peel and slice and arrange them onto the baking sheets. On one tray, layer potatoes and top with sliced onion, and season with black pepper. Drizzle 2 more tbsp of olive oil. On the second baking sheet, combine diced carrots, parsnips, garlic, oregano and 2 tbsp of olive oil. Mix well.

Bake vegetables for 20-25 minutes or until tender. Remove from oven and cool slightly. Ensure this step is done completely before continuing.
TIP: All the veggie chopping and slicing can be done well in advance, so you can simply bake and assemble.

Next — it’s time for the fillo. You’ll need to work quickly here. Brush a 9-inch spring-form pan with melted butter. Then, brush one sheet of fillo with butter and lay it into the centre of the pan. (Watch our video to get a better idea). Repeat with remaining sheets so the entire bottom of the pan is covered and the fillo is laying open, almost like a flower.

Now it’s time to layer: first, a layer of root veg (potato), followed by half of the leftover meat, then a layer of Roma tomatoes and half of the feta cheese. Repeat the pattern and top with the diced veggies. Gently press filling down to pack. Like a present, fold the fillo sheets over the filling in order, brushing each with butter on top. Carefully cover with foil and bake for 70 minutes. Remove foil and bake for 15 minutes or until fillo is crispy golden brown.

After cooling slightly, slice and serve with a generous dollop of tzatziki (our preference!), or perhaps leftover gravy or cranberry sauce, sour cream, whatever you have!

Some people groan at the thought of too many leftovers, but after you try this recipe, we have no doubt you’ll be leaving extra room for leftovers.

Get the full recipe here: https://krinos.ca/recipes/fillo-chicken-crisp-pie/