Greek Feta Traybake Recipes
GREEK FETA TRAYBAKE
Make this Greek-inspired traybake with feta, olives, pitta bread and tomatoes for an easy midweek meal, then use the leftovers for lunch the next day
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 35m
Yield Serves 2, plus 2 lunchboxes
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/200C fan/gas 7. Cut or tear the pitta breads into chunks or triangles and put on a large baking tray. Drizzle over 1 tsp oil and scatter over half the oregano and some black pepper, then toss to combine. Arrange the pitta pieces in a single layer and bake for 10 mins until golden and crunchy.
- Remove the pitta chips from the tray, then add the onion wedges, beans and courgettes. Coat with the remaining oil and oregano, season and roast for 10 mins.
- Toss in the tomatoes and olives, then scatter the feta over the top. Roast for another 10 mins, until the veg is soft and the feta is starting to turn golden. Scatter the pitta chips over the top or around the side of the tray, and squeeze over the lemon wedges before serving half the traybake. Leave the rest of the traybake to cool for use in the lunchboxes, see tip below.
Nutrition Facts : Calories 391 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium
GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)
I'm showing you my take on domatokeftethes. These are incredibly delicious, versatile, and inexpensive, and they make a perfect summertime appetizer. Serve with freshly squeezed lemon, tzatziki sauce, or just plain Greek yogurt seasoned with raw minced garlic and lemon juice to taste.
Provided by Chef John
Categories Greek Appetizers
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
- Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
- Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
- Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
- Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
- Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.
Nutrition Facts : Calories 170.4 calories, Carbohydrate 25.3 g, Cholesterol 18.9 mg, Fat 5.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 3.3 g, Sodium 1298.9 mg
SPICY GREEK FETA DIP (TIROKAFTERI)
This 5-minute spicy Greek feta dip (tirokafteri) is quick and easy to make and irresistibly delicious. Feel free to serve it with bread, veggies, or any other favorite dippers. You can refrigerate this in a sealed containter for up to 3 days.
Provided by chpmnk42
Categories World Cuisine Recipes European Greek
Time 5m
Yield 9
Number Of Ingredients 7
Steps:
- Combine feta cheese, red peppers, oil, vinegar, garlic, and pepper flakes in a food processor; puree until smooth.
- Transfer to a serving bowl.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 2.9 g, Cholesterol 28 mg, Fat 10.7 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 5.3 g, Sodium 475.8 mg, Sugar 1.9 g
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