Tag: feta

  • Spinach Pastry

    Spinach Pastry

    A simple and easy pastry to serve as an appetiser or a simple lunch.

    Spinach Pastries

    A simple and easy pastry to serve as an appetiser or a simple lunch.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Course Appetizer, Snack
    Cuisine Persian
    Servings 24 pieces
    Calories 410 kcal

    Ingredients
      

    • 1 bunch of English spinach
    • 1 bunch of shallots
    • 2 eggs
    • 250 g ricotta cheese
    • 250 g feta cheese
    • 1 cup of flour
    • 6 sheets of frozen puff pastry
    • 1 egg beaten for glazing
    • sesame seeds

    Instructions
     

    • Lay out frozen pastry on a flat surface, separating each sheet with a sharp knife. Leave to defrost while preparing the filling. Preheat oven to 160deg fan-forced.
    • in the bowl of a food processor, process the spinach and the shallots,
    • Add the eggs and the cheeses and process further.
    • Add the flour to create a slightly thickened paste.
    • Cut each square of pastry into 4 smaller squares.
    • Place a dollop of filling into each pastry square and fold the corners in to create a smaller square and pinch the corners.
    • Brush with beaten egg and sprinkle with sesame seeds.
    • Bake in a preheated oven for about 30-40 minutes till golden brown.
    • Cool on a wire rake to prevent them going soggy.

    Notes

    These can be frozen after step 7, just lay them on a flat baking try and freeze over night. Then pack into freezer bags and bake as required.

    Nutrition

    Calories: 410kcalCarbohydrates: 32gProtein: 8gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 35mgSodium: 288mgPotassium: 70mgFiber: 1gSugar: 1gVitamin A: 130IUVitamin C: 1mgCalcium: 83mgIron: 2mg
    Keyword spinach
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  • Marinated Persian Feta Cheese

    Marinated Persian Feta Cheese

    Marinated Persian Feta Cheese is a wonderful accompaniment to a light lunch or breakfast. And it is a healthy choice. Feta cheese is considered to be one of the healthiest cheeses available.

    True Persian feta cheese is made from goats or sheep milk making it easier to digest than cows milk based cheeses, combined with olive oil this side dish a healthy addition to a salad or with Persian Barbari Bread as a popular breakfast.

    I usually keep this oil mixture constantly adding more feta cheese when it is finished, and topping with more oil and herbs and spices. The perpetual marinating oil.

    persian marinated feta cheese

    Keep the jar in the fridge for longer storage. The olive oil will solidify when in the fridge. Just leave it on the shelf for an hour or so before serving to return the olive oil to liquid.

    The marinating olive oil itself is wonderful as a dipping oil for bread, and can be used as a salad dressing mixed with a little lemon juice or the tart verjuice often used on Persian kitchens.

    persian marinated feta cheese

    Marinated Persian Feta Cheese

    Marinated Persian Feta Cheese is a wonderful accompaniment to a light lunch or breakfast. And it is a healthy choice. Feta cheese is considered to be one of the healthiest cheeses available. True Persian feta is made from goats or sheep milk making it easier to digest than cows milk based cheeses and combined with olive oil this side dish a healthy addition to a salad or with bread as a popular breakfast.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Marinating Time 14 days
    Total Time 14 days 15 minutes
    Course Appetizer, Side Dish
    Cuisine Persian
    Servings 10 servings
    Calories 326 kcal

    Ingredients
      

    • 500 g feta cheese
    • 1 tsp black pepper
    • 2 sprigs of fresh rosemary
    • 2 tbls fresh chopped basil
    • 3 sun-dried tomatoes
    • 1 tsp rock salt
    • 1 cup olive oil

    Instructions
     

    • Cut the feta cheese into cubes about 1cm square.
    • Wash and sterilize a glass jar.
    • Pack the feta cheese gently into the glass jar.
    • Gently place on top the peppercorns, chopped basil, sun-dried tomatoes, salt and the rosemary around the feta cheese
    • Pour sufficient olive oil over the cheese to entirely cover the ingredients.
    • Seal and store in the refrigerator.
    • Allow at least 2 weeks to allow the flavors to develop.

    Notes

    I usually keep this oil mixture constantly adding more feta cheese when it is finished, and topping with more oil and herbs and spices. The perpetual marinating oil.
    Keep the jar in the fridge for longer storage. The olive oil will solidify when in the fridge. Just leave it on the shelf for an hour or so before serving to return the olive oil to liquid.
    The marinating olive oil itself is wonderful as a dipping oil for bread, and can be used as a salad dressing mixed with a little lemon juice or the tart verjuice often used on Persian kitchens.

    Nutrition

    Serving: 50gCalories: 326kcalCarbohydrates: 2gProtein: 7gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 45mgSodium: 804mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 239IUVitamin C: 1mgCalcium: 249mgIron: 1mg
    Keyword feta cheese
    Tried this recipe?Let us know how it was!