Corfu Saganaki shrimp in rich tomato sauce

Preparation
1. Preheat oven to 400°F (200°C).
2. Roughly chop tomatoes and onions in food processor.
3. Rinse shrimp well.
4. Cut feta cheese into small pieces.
5. Place tomatoes, onions, shrimp, olive oil, and bay leaves into 4 small clay baking dishes. If you have no such dish, place everything in a large clay or glass baking dish. Stir well.
6. Season with salt and pepper to taste.

Cooking
1. Bake for 35 minutes.
2. Serve hot.

Serve with warm bread, eggplant salad, stuffed tomatoes, or tabouleh salad.

Pasta Salad with Feta cheese & Olives

Preparation
1. In a large bowl, combine pasta, Krinos Feta Cheese, artichoke hearts, hearts of palm, olives, capers, green and red peppers, chives and oregano.
2. In a separate bowl, whisk together garlic, mustard and vinegar; gradually whisk in oil in a thin stream, until combined.
3. Pour over salad; toss to coat.
4. Cover and refrigerate for at least 1 hour.
5. Season to taste with salt and pepper and sprinkle with pistachios (if using).

Add cooked shrimp or grilled chicken breast for a complete meal.

Greek Village Salad

Preparation
1. Wash tomatoes, cucumber, and pepper well.
2. Cut tomatoes into wedges.
3. Slice pepper.
4. Peel cucumber and onion and cut into thick slices.
5. Cut feta cheese into thick cubes.
6. Place everything on a large salad platter.
7. Add olive oil and vinegar.
8. Season with salt and oregano, and then toss.

Serve with all dishes.
Accompany with wine or beer.

Black Olive, Feta & Fennel Fillo Triangles

Preparation

1. Mix feta cheese, fennel leaves, and olives in a bowl.

2. Cut the fillo dough into lengthwise strips 3 to 3 1/2 inches wide.

3. Brush one strip of fillo with olive oil and add another fillo strip on top.

4. Place 1 teaspoon of cheese mixture on the top edge of strip.

5. Fold the top right corner down on a diagonal, to form a triangle.

6. Turn the triangle down, then fold top left corner over to the right. Continue through the entire strip of fillo.

7. Repeat process with remaining fillo strips and filling.

8. Brush a baking sheet with olive oil and place triangles on sheet. Brush top of triangles with olive oil.

Cooking

Bake at 375°F (190°C) for 15 minutes, or until golden brown.

Fillo Directions

1. Allow fillo dough to thaw in refrigerator overnight or on the counter top for at least 2 hours. Bring to room temperature before using.

2. Carefully unroll fillo sheets onto a smooth, dry surface.

3. Cover fillo with a plastic wrap or with a damp towel.

4. Keep fillo covered until needed. Do not leave uncovered for over 5 minutes to avoid drying out.

Tip: For a lighter, flakier pastry, brush each layer with melted butter.  To prevent edges from cracking, brush edges first then work toward the center. 

For best results, fillings should be chilled and not excessively moist.