Phyllo pastry, a light and crispy type of dough, is simply delicious. When filled with savoury ingredients it becomes truly irresistible. This phyllo pie, served cold, is a guaranteed success. Not to mention that it is quick and easy to prepare. You can serve it as an aperitive, starter or even main course, by accompanying it with some veggies.
10 phyllo dough sheets
400 gr feta cheese
150 gr grated cheese (eg. gruyere or emmental)
2 tbsp of milk
2 tbsp roasted sesame seeds
2 tbsp roasted pine nuts
Extra-virgin olive oil
Heat oven to 200°C.
Place the feta in a large bowl and mash it up using a fork. Add your grated cheese and 2 tbsp of milk to soften the mixture.
Cover a baking tray with baking paper and place 5 phyllo sheets on it (one on top of the other). Partition the cheese mix on the top phyllo sheet, leaving a cheese-free border all around - somewhat like a pizza. Fold the phyllo sheets border over the cheese mix. Place the remaining 5 sheets on top and fold them under the phyllo pizza.
Brush the entire phyllo surface with a generous amount of olive oil. Then sprinkle with pine nuts and sesame seeds.
Bake for 20 minutes.
Let the phyllo pie cool on a rack – it is tastier when cold.
Phyllo sheets will dry very quickly, so take them out of the fridge at the last minute before use. If you have some remaining, close well within a plastic film and keep in the fridge.
Before cooking, you may sprinkle the pie with zaatar (1 or 2 tbsp) – in which case you can omit the sesame seeds.
Tomato and mozzarella salad…traditionally Italian! Caramelize the cherry tomatoes for a unique and innovative taste.
100 gr of salad, mixed green, arugula…
20 cherry tomatoes
200 gr buffalo mozzarella
Extra virgin olive oil
Preheat the oven to 160°C (320°F).
Wash then slice the cherry tomatoes into halves. Prepare a baking tray covered with cooking foil, lay out the tomatoes on the foil facing up. Prepare your seasoning using 3 tbsp extra virgin olive oil, 1 tbsp sugar, salt, oregano and thyme. Brush the seasoning onto the cherry tomatoes, making sure you season each one evenly.
Bake the tomatoes for 90 minutes, minding that they do not burn.
Once the tomatoes are baked and have cooled you are ready to make your salad. In a bowl, mix salad, tomatoes and the sliced mozzarella.
Season with a vinaigrette made of 1 tbsp salt, 1 tbsp extra virgin olive oil and 1 tbsp balsamic vinegar.
Chocolate spread is the best way to start the morning. Toasted bread covered in a thick layer of chocolate will definitely brighten up your day, even if it is grey and rainy outside! Chocolate spreads can be purchased everywhere, but are they healthy? Good food is not just a matter of taste, it should also be made with genuine ingredients. In fact, chocolate spreads often contain palm oil or other noxious vegetable oils. On the other hand, extra virgin olive oil is known to be the healthiest among cooking oils. So here is a recipe containing healthy yet luscious ingredients. You will need a little bit of patience...but I promise that preparing your own chocolate spread is as easy as coating your slice of bread with it!
For 1 pot of approximately 250ml
160 grams of peeled hazelnuts
4 tsp sugar (depending on your preference you may increase or decrease the quantity)
10 gr unsweetened cacao powder
50 ml extra virgin olive oil
300 grams dark chocolate or milk chocolate
Preheat oven to 180°.
Cover a baking tray with cooking foil and lay the hazelnuts on it. Bake for 10-15 minutes, until the hazelnuts begin to look oily.
Using a blender at its maximum speed, crush the warm hazelnuts until a paste-like substance is obtained. To grind and compact the hazelnuts like so, you must blend them for approximately 5-7 minutes, so beware that your appliance does not overheat.
Add the sugar and blend for 1 minute. Add the cocoa and also blend for 1 minute. While blending, add the extra-virgin olive oil dropwise.
Melt the chocolate using the bain-marie technique. When the chocolate is melted, add it to the hazelnut mix, again a few drops at the time, blending well. Pour the spread in a clean, sterilized pot and leave overnight in the fridge.
Prior to serving, maintain the chocolate spread at room temperature for a half-hour, or melt it in the microwave for 10-20 seconds.
It is recommended that you store the chocolate spread in the fridge and use it within 2 weeks….although, it will surely not make it till then!
Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.