Prepare the crisps:
1. Preheat the oven to 350 F. In a small bowl, combine the toasted sesame seeds, dried oregano and salt. Mix well.
2. Line a work surface with parchment paper. Working directly on the parchment paper, place 1 sheet of fillo. Generously brush the entire surface with the melted butter. Place another layer of fillo directly on top using hands to smooth out any air pockets and brush again with the melted butter. Repeat this process three more times. On the top layer, brush with the beaten eggwhite then sprinkle evenly with the sesame oregano mixture.
3. Using a pizza cutter or knife, cut into 48 pcs (8x 6 rectangles). Slide the entire parchment paper onto a baking sheet and bake in the oven for 10-12 minutes until crispy and golden brown. Store the crisps in an airtight container for up to three days
Prepare the dip
1. Preheat the oven to 375 F.
2. Heat a pan on medium heat. Add in the olive oil, onions and garlic. Cook until softened and light golden brown. Stir in the spinach and season with salt and pepper.
3. In a mixing bowl, combine the sauteed spinach, ricotta cheese, feta cheese, and half of the mozzarella cheese. Stir to combine and transfer to an ovenproof dish. Top with the remaining mozzarella and bake in the oven for 12-14 minutes or until bubbly and golden.
4. Serve with fillo crisps while dip is still warm
1. Preheat the oven to 400 F.
2. Line the bottom and sides of a 9-inch deep-dish pie plate (or ceramic flan dish) with two sheets of fillo stacked on top of each other. Brush with butter and repeat the process twice more, offsetting the fillo by a third each time. Trim overhang.
3. Working on a cutting board or work surface, arrange one remaining sheet fillo with the longest edge closest to you and pleat accordion- style at 1-inch intervals. Repeat with the last two sheets. Starting in the centre of the dish, coil one strip from the middle outward, leaving a half-inch space between rows. Meet the end of the first strip with the second and repeat the process with the third. Brush with remaining butter and bake for 15-18 minutes or until golden and crisp.
4. Meanwhile, make the filling: combine squash, 1⁄2 cup water, and butter in a skillet. Season with salt & pepper. Set over low heat, cover and cook for 8-10 minutes until soft; set aside. Whisk together eggs, cream, nutmeg and thyme; season with salt & pepper.
5. To assemble, dollop squash between fillo coils, pour egg mixture around and scatter with feta. Bake 25 minutes longer or until set.
1. Preheat the oven to 375 F
2. In a medium mixing bowl, toss the broccoli florets and diced sweet potato with 2 tablespoons of the olive oil and salt and pepper. Mix to coat evenly and transfer to a 12 x 16 inch roasting pan lined with parchment paper. Spread the seasoned vegetables into an even single layer on half of the roasting tray.
3. In the same mixing bowl, mix the remaining 2 tablespoons of olive oil with the souvlaki seasoning and massage onto the chicken breasts evenly. Place the seasoned chicken breast onto the remaining half of the roasting and roast for 20-15 minutes in the preheated oven until cooked through and brown around the edges, flipping both the chicken breast and vegetables halfway through. Note: chicken needs to be cooked to a safe internal temperature of 165 F or higher.
4. While the chicken and vegetables are roasting, place a pot of salted water to boil and cook the Isreali couscous according to package directions. Drain and toss in a splash of olive oil, the chopped parsley and the lemon juice
5. To assemble the bowls, evenly divide the cooked couscous among 4 bowls, top with the roasted vegetables, then slice or dice the cooked chicken breast and divide among the bowls. Top with the crumbled feta, pitted Kalamata olives and drizzle with tzatziki dip.
1. Preheat bbq to 350°F
2. While the grill is preheating, prepare the corn: Trim the top and bottom of each ear of corn so that there is a flat base on both ends. Cut each corn in half. Taking each corn half and standing the corn on the wider base, carefully split the corn vertically into quarters to form the ‘ribs’
3. Lightly brush each corn rib with the vegetable oil, place on the hot grill and allow to cook for 3-5 minutes or until lightly charred
4. Remove from the grill and brush with the melted butter and a light sprinkle of the chilli powder. Top with the crumbled feta, cilantro and place on a platter with the lime wedges to serve.
1. Preheat a well-oiled bbq grill to 350℉.
2. Toss the quartered peaches in just enough oil to lightly coat and place cut side down on the hot grill. Cook for 2-4 minutes until there are nice grill marks but the peaches are not mushy. Flip pieces so the other cut side is directly on the grill and continue to grill for an additional 2-4 minutes. Set aside
3. Cut the heirloom tomatoes into wedges or rounds approximately 1 cm thick and halve the heirloom grape tomatoes. Cut the feta cheese into ¼ inch sized pieces
4. To assemble the salad, layer the sliced heirloom tomatoes on a serving platter followed by the halved heirloom grape tomatoes. Season the tomatoes very lightly with the flaky sea salt and fresh cracked black pepper.
5. Nestle the grilled peaches in and around the seasoned tomatoes followed by the feta pieces which can be lightly broken up or crumbled by hand.
6. Drizzle with the Krinos Extra Virgin Olive oil followed by the Krinos Balsamic glaze and top the salad with the basil leaves and serve.
