Pre-heat oven to 375°F (190°C).
In a large ovenproof skillet (10 to 12-inches/ 25 to 30 cm and 2-inches/5 cm deep), heat oil over medium heat. Sauté onion, oregano and basil for 5 minutes or until onions are transparent. Add garlic and sauté 1 minute. Add mushrooms and zucchini; sauté for 5 minutes or until vegetables are slightly soft. Add diced tomatoes and pasta and simmer for 10 minutes.
Remove skillet from stove and spoon out all but one-third of sauce. Top with a layer of lasagna noodles, breaking as needed to fit in single layer. Add another layer of sauce and noodles. Top noodles with spinach and crumble half of the feta over the spinach. Top with another layer of noodles. Spoon remaining sauce and crumble remaining feta on top.
Place skillet in the oven and bake for 30 to 45 minutes or until bubbly.
In a medium bowl, combine feta, olives, olive oil, lemon zest and juice, oregano and paprika. Set aside.
Cut asparagus into 2-inch (5 cm) pieces. Equally divide asparagus onto centre of each foil square. Place salmon fillets on top and 3 shrimp each.
Equally divide feta topping between each packet. Bring sides of foil together over the salmon and crimp to seal well.
Pre-heat grill to 350°F (180°C). Place packets on grill. Grill covered for 15 to 20 minutes or until fish and shrimp are fully cooked. Serve and enjoy!
Tip: Place packets on baking sheet and bake in 350°F (180°C) oven for 20 to 25 minutes or until fish and shrimp are opaque.
Pre-heat oven to 400 F°(200°c).
Line a baking sheet with parchment paper.
In a sauté pan, heat 2 tbsp (30mL) of melted butter over medium heat. Sauté onions until they start to caramelize (approx. five minutes). Remove from heat and set aside.
Combine the garlic with the remaining melted butter. Gently brush the butter onto one quarter sheet of fillo pastry. Layer with another sheet and brush with butter. Repeat this process until four quarter sheets are layered together.
Place 1/8th of the caramelized onions in the center of the square and top it with ½ cup of tomato halves, 1/8th of the olives and 2 tbsp. of crumbled feta cheese. Gather the edges over the tomato mixture, pleating as you go all the while leaving the center open.
Brush the outside of fillo with butter and carefully place the newly formed galette onto the baking sheet with the aid of a large lifter or flat spatula.
Bake for 15 to 20 minutes or until golden.
Serve with a side salad for a light lunch or as a great starter!
Pre-heat oven to 400°F (200°C).
Brush both sides of each baguette slice with some of the olive oil. Place on a baking sheet and bake for 6 minutes, turning once. Set aside.
Meanwhile, in a large pot, heat remaining olive oil over medium heat and add onion and potato. Sauté until onions are transparent, about 5 minutes. Add garlic and oregano and sauté a few minutes more. Add roasted red peppers and broth. Cover and simmer for 20 minutes or until potatoes are fork tender. Remove from heat and allow soup to cool for 15 minutes.
Transfer mixture to blender and blend until smooth. Transfer back to pot and gently stir in all but ¼ (60 mL) cup of the crumbled feta cheese. Return to low and heat through.
Serve soup in shallow bowls topped with two baguette slices and remaining crumbled feta.
Pre-heat oven to 350°f (180°c)
Cut pita in half and cut each half into six wedges. Separate each wedge into two pieces. Place pita on baking sheet and brush with olive oil and season with oregano and salt. Bake for 8 minutes or until pita chips are lightly golden and crispy. Set aside.
On a parchment lined baking sheet, place one third of the pita chips, sprinkle with one third feta, tomatoes, corn, red pepper and black beans repeat with two more layers.
Bake for 10 to 12 minutes and sprinkle with cilantro.
Serve with guacamole and enjoy!
