Winter is coming to an end and the transition from oh-so-comforting recipes to fresh Spring flavours  is upon is! Our Krinos Feta is the perfect pairing for these vibrant, tasty, and super easy to prepare recipes featured this month – which one will be your favourite?

This is not your ordinary grilled chicken wrap!  In less than 30 minutes you can transform a standard grilled chicken by adding some spring freshness and crunch with our Chicken & Green Apple Wraps with Feta! Chicken breast is seasoned with salt, pepper, and a touch of cayenne pepper (optional) and cooked through in a skillet. Once cooled, the chicken is sliced into strips. Next is to make your own spicy mayo – simply mix your mayo of choice, salt, pepper, cumin and chili power in a bowl. Spread your homemade mayo onto warmed tortillas, and place arugula, diced green apple, the chicken and as much feta s you like, then roll into a wrap and serve! Want to add an extra level of fun for the kiddos this March break? Create a make-your-own wrap bar and have them fill their own tortillas with the toppings of their choice!

We couldn’t leave out one of our absolute favourites, our Air Fryer Broccoli & Feta Salad. Quick, delicious and super-satisfying, this salad brings the flavour! To begin, preheat your air fryer to 300 ºF, chop broccoli in about 4 cups of florets and toss with olive oil, salt, and garlic powder. Add 1 tbsp of water to the bottom of the air fryer and transfer the seasoned broccoli to the basket of the air fryer. Air fry for 5-7 minutes, pulling the basket out once to shake to ensure an even cook. You’ll want the broccoli to be tender, with a little bit of bite and crispy golden-brown edges on some pieces. Meanwhile cook pearl cous cous in water, olive oil and salt until tender (according to package directions). Once drained, return to your saucepan, and toss with olive oil to coat. Then toast creamy, crunchy pine nuts until golden for that extra level of crunch and flavour. The dressing is a super-simple combination of lemon juice, extra virgin olive oil, salt, and grated garlic. The air fried broccoli and cous cous are then tossed with the dressing and the pine nuts, parsley and feta are gently added in to finish. Serve at room temperature and enjoy all of the amazing flavours and textures in this salad!

These are just a few of our favourite recipes to welcome in the Spring season with vibrant colours, lots of freshness and our forever favourite flavour-enhancer – feta cheese!

 

It’s finally February and we’re right in the thick of the winter season! In between snow and freezing temps, a hassle-free, warm, cozy dinner is a welcome refuge on a cold winter day. Whether you want to save on time, ingredients, or pans, we’ve put together a batch of our hassle-free dinners perfect for winter nights. Check out some of our favourites below!

 

First up, our Easy One-Pot Mediterranean Chicken. This is a no-hassle, one pot dinner that is fit to satisfy even the hungriest crowd. Bone-in, skin-on chicken thighs are browned in an oven-proof pot or skillet. Mini potatoes, sun-dried tomatoes and garlic are tucked around the golden-brown thighs and broth is poured over with a sprinkling of fragrant Greek oregano. Baked in one-pot for 25 minutes and then scattered with Greek feta and Kalamata olives, it only takes 10-15 minutes to finish this meal off in the oven. We recommend serving with crusty bread to pick up all of those delicious juices and feta cheese. This one-pot dinner saves you on clean up and delivers big on flavour!

 

Next our Fried Eggplant, Red Pepper and Feta Stacks, only 6 ingredients and you’ve got the perfect meal. Eggplant and peppers are stacked then dipped and fried crisp to create crisp and golden towers of deliciousness – lots of fun for the kids (and not to mention getting a healthy helping of veggies in!) One large eggplant is sliced ½ inch thick into rounds and seasoned. Next, they are skillet fried in batches with olive oil until nicely browned, but not mushy. Eggplant is removed and put onto a towel-lined plate to absorb the excess oil. Next slices of crisp red pepper are added to half the eggplant slices and sprinkled with feta cheese and covered with the remaining eggplant rounds. The eggplant-pepper stacks are carefully dipped into beaten egg and coated with breadcrumbs. The stacks are gently fried in the hot oil, for about 2 to 3 minutes per side until browned and transferred to a towel-lined plate. Allow to cool to the touch, wrap in parchment for an extra fun element, and enjoy!

 

We couldn’t have a list of Winter dinners without including our Creamy Feta Gnocchi. A truly satisfying, warm, and delicious bite at the end of a cold day. This recipe is definitely a crowd pleaser and in the time it takes to get your gnocchi cooked, the sauce is ready! First off, bring water to a boil then cook your favourite gnocchi based on the package directions. Meanwhile, in a large skillet over medium-heat the shallots and garlic are sautéed. Cream is added and simmered until bubbly, then the flavour enhancers come in – juicy sun-dried tomatoes and feta are stirred in until melted. The gnocchi is then ready to be tossed in this creamy, velvety sauce and a few handfuls of baby spinach are wilted in right at the end for another layer of flavour. This recipe is truly a hug in a bowl and comes together in no time!

 

When you’re feeling the winter chills, reach for one of these no-hassle dinners and you’re sure to be satisfied. They deliver on flavour and will warm you form the inside out!

We all like to overindulge during the Holiday Season but come the new year we are all looking for healthier meal options. We know “salad” is always the first thing that comes to mind, but why not level-up your veggie game with our Spice Roasted Cauliflower and Carrots topped with Tahini Dressing! Follow along below for what will be your favourite new year vegetarian dish.

First, preheat the oven to 375°F. Cut a head of cauliflower (about 700 grams), into florets and set aside. Prep your whole baby carrots (about 250 grams), by trimming tops and peeling. You can also use prepared baby carrots or larger carrots cut into smaller spears. In a large mixing bowl combine extra virgin olive oil, with ½ teaspoon each of: garlic powder, paprika, cumin and chili flakes and mix to combine. Add salt and pepper to taste. Then add the prepared cauliflower and carrots and toss to coat evenly. Spread the veggies onto a baking sheet and loosely cover with foil to create a warm, steamy atmosphere for the veggies to cook through and bake for 15 minutes.

After 15 minutes, remove the foil and bake uncovered for another 15 minutes, or until the veggies begin to turn that roasty golden brown that really transforms them into something amazing! While the veggies are roasting, prepare the creamy, nutty, tahini dressing. In a small bowl, combine 2 tablespoons of Krinos extra virgin olive oil with 1 tablespoon of Krinos tahini, 1 teaspoon of honey, the zest of 1 lemon, 2 tablespoons of lemon juice and 1 teaspoon of finely minced or grated garlic. Season with salt and pepper and whisk until smooth and creamy. Feel free to add 1-2 tablespoons of water as needed to thin out to the desired consistency – you should be able to drizzle over the veggies.

Once the spiced cauliflower and carrots are done baking, transfer to a serving platter while still warm, and top with the tahini dressing and some fresh chopped parsley. Serve and enjoy!

Our Spice Roasted Cauliflower and Carrots with Tahini Dressing is a warm yet bright, and beautiful vegetarian dish and a breeze to bring together. Don’t forget to tag us on Instagram or Facebook when you make this dish to be featured @krinoscanada!

 

Click here to discover the recipe.

That festive time of the year is upon us – a time for friends, family, and FOOD! We gave the classic “chips and dip” a festive and fancy twist with these Sesame-Oregano Fillo Crisps and Spanakopita Dip that will be a hit at every party. The perfect bite is created with crisp, golden layers of flaky fillo, topped with toasted sesame and fragrant oregano and paired with our warm, creamy, spanakopita dip. It couldn’t be easier to create this mouth-watering appetizer, just follow below and look out for notes on how to make ahead of time!

As with most fillo-centered recipes, time is of the essence to keep your fillo from drying out. Start by preheating the oven to 350°F and have a small pot of melted butter with a brush ready. Place a piece of parchment paper, about the size of your baking sheet, on your work surface ready for the fillo. In a small bowl, combine 1 tablespoon each of toasted sesame seeds and dried oregano with ½ teaspoon of salt, set aside. Beat 1 egg white in a small bowl and set aside.

Now that the butter and toppings are ready, unroll the thawed fillo and place 1 sheet on the parchment-prepared work surface. Generously brush fillo with melted butter. Add another layer of phyllo, gently smoothing out any air pockets and brush again with melted butter. Repeat process three more times, but do not use butter on the top sheet. On the top sheet brush on the beaten egg white to ensure the toppings adhere well to the fillo. Sprinkle phyllo evenly with sesame-oregano mixture.

Using a pizza cutter or sharp, non-serrated knife, cut the fillo into 48 pieces (8×6 rectangles). Very carefully bring your sheet pan over and slide the parchment paper with the fillo onto the sheet pan. Bake 10-12 minutes until crisp and golden brown. Make-ahead tip: Let crisps cool completely, avoid urge to sneak some, and store in an airtight container for up to three days.

While these crips are delicious on their own, our creamy, cheesy warm spanakopita dip takes them another level up! Preheat your oven to 375°F. Shred 4 ounces of mozzarella and in a separate bowl, crumble 6 ounces of Krinos feta cheese and set aside. Ensure frozen spinach is thawed and all liquid is drained. A kitchen towel or cheesecloth is ideal to place thawed spinach in and wring out all excess liquid into the sink or over a colander, set aside. Next, chop 1 medium yellow onion and mince 3 cloves of garlic. Now you are ready to get it all together!

Using a sauté pan on medium heat, add 2 tablespoons of extra virgin olive oil, then the onion and garlic. Cook until softened and onions are light golden brown. Add in the spinach and season with salt and pepper, mix well to combine and remove from heat. In a mixing bowl, add the spinach mixture, half of the mozzarella, the feta and 7 ounces of ricotta cheese. Stir to combine and transfer to an ovenproof dish. Top with the remaining mozzarella and bake for 12-14 minutes or until bubbly and golden brown. Allow to cool slightly and serve with crisps while still warm! Make-ahead tip: Stop after adding the mozzarella to the top, cover tightly with cling wrap and refrigerate up to 24 hours, then bake as noted above.

Who says you can’t give the gift of delicious food for the holidays? Your guests will be delighted to dig into the amazing dish prepared for them with layers of love – and crispy, cheesy, buttery goodness!  Tag us when you recreate this for your chance to be featured @krinoscanada.

Click here for the full recipe.

You read that right – Skillet Pastitsio! Let us assure you, while we all love and respect the traditional Greek staple that is “Pastitsio”, we don’t always have the time needed to make it. While we know we can’t top “giagia’s” (grandma’s) classic we try to capture its comfort. Those beautiful layers of bechamel, spiced meat sauce and thick pasta noodles with a creamy cheese topping are the warmest hug during the Fall and Winter seasons. We wanted to reimagine this dish so that it can be enjoyed in a fraction of the time but still retaining that quintessential flavour we all know and love.

 

Follow along for the new Pastitsio recipe we know you will be saving!

First, you will need a 3-quart ovenproof skillet with a lid. Get the olive oil into the skillet on a medium-high heat, add the ground beef and season with salt and pepper.  Brown the ground beef for 6-8 minutes or until no longer pink and starting to brown. Add the diced onion, minced garlic, ground cinnamon, ground clove and cook together for another 5-7 minutes or until the onions have softened. Add in the tomato paste and cook for another 2-3 minutes making sure to stir it in well so it doesn’t settle in one spot. Add the chicken stook and bring to a boil.

Add the Ditalini pasta, stir to combine and turn the heat down to a gentle simmer. Cover with a lid and allow to cook until the pasta is cooked ‘al dente’, approximately 12-15 minutes, giving it a stir every 2-3 minutes or so to avoid sticking.

While the pasta is cooking, preheat the broiler to high and prepare the bechamel sauce. The base to any good bechamel sauce is a roux, butter and flour cooked together to create the ultimate thickener. Ensure you have your warm milk ready to go. Place a medium saucepan on medium heat and melt the butter. Add in the flour and cook together forming the roux by stirring constantly until a smooth paste forms. Slowly begin adding the warm milk in a few splashes at a time and stir between each addition until smooth to avoid clumping. Once all the milk has been added in, add in half of the grated Kefalotiri, and stir to combine. Remove from the heat, add salt, pepper, and stir in the egg yolk, which creates the creamiest consistency.

Seasoning each layer is key to marrying everything together! Once your pasta is cooked through season with salt, pepper, and half of the chopped parsley. Evenly pour or ladle the bechamel over top of the pasta and meat mixture and evenly sprinkle the remaining Kefalotiri over top. Place under the broiler for 2-3 minutes watching closely until the cheese forms a golden brown and bubbly layer on top.

Sprinkle remaining parsley and serve.

A nod to the classic Pastitsio ready in a fraction of the time but prepared with the same amount love.

Click here to discover the recipe.