1. Preheat oven to 220C (425F).
2. Add potatoes to a shallow pan or baking dish. Add mixed olives, chicken stock, olive oil and lemon juice. Add bay leaves, oregano, salt and pepper.
3. Set timer for 40 minutes or until potatoes are tender. Remove potatoes from oven, add Krino’s Organic Feta cheese. Place dish back in the oven for remaining 10 minutes or until cheese is golden and caramelized.
4. Sprinkle with parsley. Garnish with olive oil. Serve warm.
1. Preheat the oven to 375°F.
2. Cook the beets in large pot of simmering water for about 45 minutes or roast whole in the oven until tender when pierced with a knife. Slip off the skins and slice the beets into thin ¼” slices.
3. For the lemon feta, in a food processor fitted with a metal blade place the feta, garlic, lemon juice, zest and olive oil and process until smooth and combined, about 30 seconds. Scrape down the sides of the bowl with a spatula and process for 1 minute more until light and airy. Stir in the chives. Scrape the feta into a bowl.
4. Place two sheets of fillo on a parchment paper lined baking sheet. Brush all over with some of the melted butter. Add two more sheets of fillo and brush with more butter. Finally layer the last two sheets on top and fold in the edges to make a little ½” border all the way around creating a 10” x 13” tart base. Brush with more butter.
5. Using a spatula spread the lemon feta evenly over the fillo all the way to the borders. Layer the beets randomly over the surface of the tart. Brush beets lightly with remaining butter. Season lightly with salt and pepper.
6. Bake for 27 to 30 minutes until fillo is golden and crisp.
Let tart cool for ten minutes and then garnish with fresh basil leaves or micro greens and some thinly shaved candy cane beets if desired.
Cut tart into squares and serve warm with your favourite salad.
In a small skillet, heat 2 tbsp (30 mL) butter and oil over medium heat. Sauté onion for 5 minutes or until slightly golden. Add sage and garlic and sauté for 2 minutes more. Remove from heat.
In a large bowl, combine onion mixture, mashed potato and turkey. Mix well.
Pre-heat oven to 400°F (200°C)
Cut feta widthwise into ½-inch (1 cm) sticks. Mold approx. ¼ cup (60 mL) of the potato mixture around a feta stick to cover. Repeat until all ingredients are used.
In shallow dish, mix breadcrumbs with remaining 2 tbsp (30 mL) melted butter. Place flour and egg in separate shallow dishes. Roll croquettes in flour, then egg and finally in breadcrumb mixture to coat, lightly pressing crumbs on. Place on a baking sheet. Bake for 15 to 20 minutes or until golden.
Serve with cranberry sauce, turkey gravy or a dollop of sour cream.
*To make mashed potatoes, boil 3 large peeled yellow flesh potatoes until soft. Drain and mash with 2 tbsp (30 mL) butter and a dash of milk.
Tips: Use leftover or instant mashed potatoes for convenience.
Croquettes bake best if they rest in the refrigerator for one hour before baking.
Tapenade Dip: In food processor, place olives, capers, parsley, oil and garlic. Pulse until fairly smooth. Cover and refrigerate until ready to use.
Feta Fillo Cigars: In a small bowl, combine butter and garlic.
Slice feta portions lengthwise into 1/4-inch (0.5 cm) sticks, you should have about 15 to 16 sticks per portion pack.
Pre-heat oven to 350°F (180°C).
Brush one sheet of fillo with garlic butter and sprinkle with
1-1/2 tsp (7 mL) of oregano. Top with second sheet of fillo and brush with garlic butter. Cut fillo sheet in half widthwise and then lengthwise. You should have four squares. Lay one strip of feta widthwise on a fillo square. Fold sides in 1-inch (2.5 cm) and roll up into cigar shape. Place seam side down on parchment paper lined baking sheet. Repeat with remaining fillo and feta.
Brush each cigar with garlic butter and bake for 15 minutes or until fillo is golden brown.
Serve warm with tapenade dip and warmed spicy honey (warm honey with hot sauce or chili flakes stirred in)
Tip: Cigars can be made ahead and frozen unbaked in a sealed container, ready to bake from frozen anytime!
Pre-heat oven to 350°F (180°C).
In a large skillet, heat ¼ cup (60 mL) of the butter and oil over medium-high heat. Sauté celery and onion for 5 minutes or until softened. Add sage and garlic and sauté for 2 minutes more. Remove from heat.
In a large bowl, combine onion mixture with bread and mix well. Toss bread mixture with stock to combine. Add feta, chestnuts and parsley and toss to combine. Season with salt and pepper to taste.
Grease a 13- x 9-inch (3 L) baking dish with remaining tablespoon (15 mL) of butter. Place stuffing mixture into baking dish. Bake uncovered for 45 minutes or until stuffing is hot and top is lightly golden brown.
