Leekswitholivesandfeta Recipes

LEMON ORZO

Lemon Orzo image

Provided by Ina Garten

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt and freshly ground black pepper
1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)

Steps:

In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

CRISPY LEEK, SPINACH & FETA FILO ROLLS

Crispy Leek, Spinach & Feta Filo Rolls image

A delicious and totally make-ahead appetizer for your next party

Provided by Marilena Leavitt

Categories Appetizer

Number Of Ingredients 13

Ingredients

1 sm. onion, finely minced
1 med. leek, trimmed and sliced thinly
2 --- green onions, finely minced
4 TBSP. olive oil
10 oz. fresh spinach, chopped
1 cup crumbled Greek Feta cheese
4 oz. cream cheese, or ricotta cheese, at room temperature
1 large egg, lightly beaten (optional)
4 TBSP. fresh dill, minced
¼ tsp. freshly ground pepper
1 lb. thin filo sheets, thawed overnight and at room temperature
(about 16 sheets, depending on thickness)
--- --- olive oil or melted butter (for brushing on the filo)

Steps:

In a small skillet, cook the onions and the leek in the olive oil until soft and golden brown. Remove from the heat, place in a bowl and let them cool.
Place the spinach in a colander, sprinkle with some salt and let it sit for 20 minutes. Squeeze the spinach between the palms of your hands to drain the water. Put the spinach in a bowl along with the Feta cheese, cream cheese, dill, ground pepper, and egg. Mix well and set aside. The mixture can be prepared one day ahead.
Pre-heat the oven to 375°F.
Unwrap the filo and place it on a work surface with the long side nearest to you. Take one sheet of filo, brush it with some of the olive oil. Top it with a second sheet. Brush this second sheet of filo with olive oil as well. Repeat with a third layer. Cut the stacked filo sheets into four equal rectangles. Place some of the leek mixture at the bottom end of each strip. Fold both sides inwards and roll the filo up tightly. Once you are done, place the filled filo rolls on a parchment paper-lined sheet pan, seam side down. Continue with the rest of the filo. Brush the tops with a little more olive oil, sprinkle with coarse sea salt and bake in the oven for about 20 minutes or until golden.
Remove from the oven and let stand for a few minutes. Serve as an appetizer with some plain Greek yogurt or tzatziki.

LEEKS WITH OLIVES AND FETA

Leeks With Olives and Feta image

A highly flavoursome low calorie vegetable dish which is ideal for a Greek-style meal, served with other salads, warm pita bread or warm crusty bread and an assortment of dips. A great dish if you love leeks! This recipe has been adapted from an International Master '1001 recipes for pan or wok' card and has been posted for the 2005 Zaar World Tour. I use my Recipe #135453 when making this recipe. The preparation and cooking times below do not include the time needed for cooling and chilling.

Provided by bluemoon downunder

Categories Lemon

Time 22m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 roma tomatoes
8 leeks
4 garlic cloves
3 tablespoons olive oil
2 tablespoons lemon juice
150 ml vegetable stock
salt, to taste
fresh ground black pepper, to taste
1 teaspoon caster sugar
50 g kalamata olives, pitted
100 g feta cheese
1 sprig fresh flat-leaf parsley, to garnish
1/2 lemon, cut in wedges to garnish

Steps:

Cut crosses in the tops of the tomatoes, then put them in a bowl, cover and soak for 1 minute in boiling water, drain and rinse in cold water, then remove skins roughly chop.
Trim the leeks, wash thoroughly and pat the leaves dry with paper towelling, then cut into 2.5cm (1 inch) pieces. I find using the kitchen scissors is the quickest and easiest way to do this.
Peel and crush the garlic, heat the oil in a pan or wok, preferably non-stick, and sauté the tomatoes and garlic for 2-3 minutes; then stir in the lemon juice, the leeks and the 150ml (5 fluid ounces) of vegetable stock and bring to the boil.
Season the leek mixture and stir in the sugar, cover with a lid or foil and cook for 5 minutes, then remove the lid, give the leek mixture a stir and cook for a further 5 minutes, or until the leeks are just tender and the liquid has evaporated.
Transfer the leek mixture to a bowl, stir in the olives, cool it completely, then chill for 30 minutes. Crumble the feta, then stir it into the leek mixture. Garnish with parsley and lemon wedges and serve.
A fascinating fact about olive trees: Olive trees are extremely long-lived. The famous olive tree under which Plato, the ancient Greek philosopher sat in Athens is still growing! Two and a half thousand years later!

Nutrition Facts : Calories 302, Fat 17.5, SaturatedFat 5.4, Cholesterol 22.2, Sodium 410.7, Carbohydrate 32.7, Fiber 4.7, Sugar 11.1, Protein 7.2

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