Tag: Feta

Spanakopita rolled with chard and feta – Gordon Ramsay’s version

Spanakopita arrotolata con bietole e feta


A rolled spanakopitawith a crunchy phyllo pastry shell and a tasty filling of feta cheese and chard sautéed with spices and aromatic herbs.

A pan-baked and rolled variant of the Greek spanakopita, the famous savory pie often also cooked in a rectangular shape or in small single-portioned triangles.

Spanakopita takes its name from the Greek words “spanaki” (spinach) and “pita” (pie). With a base of phyllo dough and a filling of spinach, aromatic herbs and cheese, Spanakopita represents a timeless example of Greek cuisine and Mediterranean, which has spanned the centuries.

As with Turkish borek, spanakopita can also have different fillings. This time, while maintaining the traditional cheese feta*, with its strong and pungent character, I wanted to replace the classic spinach with chard.

If, however, you are interested in the single-portion version of this recipe, to transform this single vegetarian dish into a tasty appetizer, take a look at my phyllo dough triangles with ricotta and spinach.

Baked pumpkin and feta cheese (very fast, fragrant and super delicious!) – Gordon Ramsay’s version

Baked pumpkin and feta


Baked pumpkin and feta it's a side exquisite and simple, variant of the classic version! In this case the sliced ​​pumpkin , first scented with rosemary and oil; then enriched with pieces of Greek feta, a cheese very tasty goat cheese; that once in the oven it softens, Giving away a taste And crazy character! Imagine the whole sweetness of the pumpkin combined withsharp accent And salty feta cheese! A mix of flavors and textures amazing! Baked pumpkin and feta

It is also a very fast preparation! and you can prepare it with the pumpkin you prefer, although I recommend the Delica or the Valance, which is tastier and more pulpy! It will only take few minutes for cut the slices; not too thin or cubed e cook it with all the peel! Trust me, it's delicious and rich in vitamins! as you have already tried in the pumpkin Parmigiana and Zucca au gratin. Time to cook, add the cheese, complete cooking and yours Pumpkin and feta is ready to serve! Great hot and steaming, but also lukewarm or cold not only to accompany seconds meat dishes, roasts; but also to taste like second dish vegetarian!

Pumpkin and feta recipe

PREPARATION TIMES

Preparation Cooking Total
5 minutes 30 minutes 35 minutes

Ingrediants

Quantity for 3 – 4 people
  • 500 – 600 gr of raw pumpkin (I recommend Delica or Mantovana)
  • 200 gr of Greek feta
  • Rosemary
  • extra virgin olive oil
  • a pinch of salt
  • pepper (optional)

Method

How to make baked pumpkin and feta

First of all wash the pumpkin, dry it and cut it with all the peel into slices of about 1 cm.

Then season with extra virgin olive oil, a pinch of salt, rosemary needles.

Finally bake in a static oven at 180 ° in the central part for about 20 minutes. Try it under the tines of the fork, it must be soft, not very soft.

Finally, cut the feta into cubes, crumble it lightly and place it on the pumpkin slices:

how to make pumpkin and feta cheese

Finish cooking for another 12 – 13 minutes in the upper part of the oven! if you want to pass a bit of grill for a more toasted effect!

Yours is ready Pumpkin and feta!

Baked pumpkin and feta

It also keeps very well the following day

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Fried feta Saganaki simple and quick recipe of the Greek tradition – Gordon Ramsay’s version

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Fried feta saganaki: it is a recipe of Greek cuisine that is very tasty and simple to prepare; it is one of what are called in Greece mezedes (appetizers). As an appetizer or side dish served with a little lemon; for a second course instead serve accompanied with an iceberg salad and pita bread. The name derives from the pan in which this dish is fried, called precisely saganaki. THEn Greece this dish is prepared with different types of sheep or muzza cheeses depending on the region; the best known version, and also easier to make for us in Italy, is the one with feta that we now find in all supermarkets.

Ingredients for 2 people

  • 1 piece of feta cheese of 200 g
  • 3 tablespoons of breadcrumbs
  • 1 egg
  • a pinch of salt
  • extra virgin olive oil as required

****

How to make Saganaki Fried Feta

Dry the cheese with a paper towel and prepare the ingredients on the work surface.

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Fried feta saganaki

Beat the egg in a small bowl, add a pinch of salt (very little since the feta is already salty enough), and cut the Feta into 4 parts

Pass each piece of feta cheese first in the egg and then in the breadcrumbs, repeat the operation twice to obtain a double breading.

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Fried feta saganaki

Pour 1 finger of oil into the pan and let it heat well, the oil will be ready when pouring a little breadcrumbs into the pan it immediately begins to sizzle; fry the pieces of breaded cheese in oil just for the time it will take to become golden on both sides.

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Fried feta saganaki

Serve with salad and a slice of lemon. And your fried feta (saganaki) is ready to serve immediately or, if leftover, keep in the fridge and reheat in the oven a few minutes before serving. Enjoy your meal!

WINE PAIRING: Traminer or Reasling Renano.

In this blog for wine and liqueur combinations I consulted the site: www.vini.tipici.info

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Enjoy your meal!

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