Pumpkin Feta Dip with Cinnamon Spiced Fillo Chips

For the dip:

  1. Add the feta, pumpkin pureé, honey, chili flakes, salt and olive oil to a food processor. Process until smooth and creamy. Add another tablespoon of olive oil if needed.
  2. Pour into a bowl and use the back of a spoon to smooth it out. Drizzle olive oil all over and top with pumpkin seeds, chopped walnuts and chili flakes. Refrigerate in an airtight container for up to three days.

 

For the fillo crisps:

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Carefully lay a sheet of fillo onto the parchment paper and brush melted butter all over. Repeat with the remaining fillo sheets, smoothing out any air pockets.
  3. Sprinkle the salt and cinnamon all over. Using a pizza cutter, cut into 48 pieces (approximately 8×6 rectangles).
  4. Bake for 10 to 12 minutes or until golden brown. Let them cool for five to ten minutes before serving. Store the crisps in an airtight container for up to three days.

Feta, Spinach & Cherry Tomato Quiche

  1. Pulse flour and butter together in food processor until mixture resembles coarse meal. With motor running, add ½ cup crème fraiche. Stop as soon as dough begins to clump together. Tip out onto counter, gather into disk, wrap in cling wrap and refrigerate for 30 minutes.
  2. On a lightly floured surface, roll out dough into a 15-inch circle. Transfer to a deep-dish pie plate or quiche dish, trim excess dough. Prick bottom all over with a fork. Refrigerate 30 minutes.1
  3. Preheat oven to 375° F.
  4. Line pastry with parchment and fill with beans or pie weights. Bake 50 minutes.
  5. Meanwhile, cook spinach in a skillet over medium heat, 3 minutes. Tip out onto a clean dish towel, fold towel over to enclose and push down to remove as much moisture as possible. Let cool.
  6. Whisk together eggs, salt, crème fraiche, and spinach.
  7. Remove pie weights and parchment from shell. Reduce oven temperature to 350° F.
  8. Fill shell with egg mixture. Sprinkle feta over, then nestle tomatoes cut-side up into filling. Bake 45-50 minutes or until set in centre. Let rest 15 minutes before serving.

Roasted Broccolini & Feta Salad

  1. Preheat oven to 425° F.
  2. Toss broccolini with olive oil and arrange on a foil-lined baking sheet. Season with salt and pepper and roast for 18-20 minutes, stirring halfway though, until tender and browned.
  3. Meanwhile, whisk together vinegar, Dijon, garlic, and honey. Continue to whisk while drizzling in oil. Season to taste with salt and pepper.
  4. Tip broccolini into a serving bowl and pour vinaigrette over top. Allow to cool.
  5. Toss with olives, walnuts, and feta to serve.

Feta & Sundried Tomato-Stuffed Chicken

  1. Working with one at a time, lay chicken breast smooth-side up on cutting board. Place hand overtop to steady. Insert a sharp knife into thickest part of breast and create a deep pocket about 3-inches long, being sure not to cut all the way through. Repeat with the remaining chicken and set aside.
  2. Set a large oven-proof skillet over medium heat. Add spinach and cook until just wilted, about two minutes. Tip into a mixing bowl; let cool. Add cream cheese, tomatoes, basil, and garlic. Stir to combine. Fold in feta.
  3. Divide stuffing between chicken breast pockets. Season breasts with salt and pepper.
  4. Wipe skillet clean. Heat oil over medium-high and brown chicken 3 minutes per side. Arrange smooth side up and transfer to oven. Cook until a meat thermometer registers 160° F, 16-18 minutes. Let rest 10 minutes before serving.

Baked Feta Fillo Parcels with Sesame & Honey Drizzle

1. Preheat the oven to 375ºF.
2. Lay out one fillo sheet and brush with olive oil. Place another sheet over the first and brush again with olive oil.
3. Add one block (100g) of feta Cheese on the bottom third of the fillo sheet (center). Take the bottom of the fillo (closest to you) and wrap over the feta. Brush oil over the folded dough. Fold the sides over the cheese then continue wrapping by moving the cheese away from you. Do this for the remaining three feta blocks.
4. Place on a small baking tray and brush the tops of all four parcels with olive oil.
5. Bake for 15 minutes, or until the fillo is golden and crispy (both sides).
6. Remove from the oven and drizzle honey. Garnish with sesame seeds and thyme. Best served immediately.