Easy Greek appetizer of baked feta with orange and olives to serve with bread or crackers
Appetizers, or as meze as we call them in Greek, that come together quickly and get devoured even more quickly are a success in our books. Our recipe for baked feta with orange and olives is that kind of recipe. Made with only a few kitchen staples (yes, feta and olives should be a staple in your home, as should oranges) this is a winner of a recipe.
Something pretty magical happens to feta when it gets warmed up. It doesn’t melt necessarily, but it does get sensuously soft and perfectly spreadable. The creamy creation can then be spread over crostini, it can be scooped up with pita bread, and it can even be eaten with a spoon – no apologies, no excuses!
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An amazing way to get all the flavour of spanakopita with our sheet pan spanakopita quesadilla
The flavours of spanakopita are out of this world. Anyone who thinks that they don’t like spinach has never had it mixed with feta and ricotta, the combination of which is then wrapped and baked or fried into a crispy package. There are so many different recipes for spanakopita and we have yet to try one we haven’t loved.
The only downside to making spanakopita is the time commitment. Opening your own phyllo is an art and it takes patience and practice. Using store-bought phyllo sheets is much simpler, but still requires a bit of care as you lay your sheets out and make little spanakopita triangles. But using tortillas? Well, this just is a game-changing technique!
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Baked feta with honey is a simple and delicious meze, perfect with crackers or bread.
We love feta. We always have. When we were kids, our parents would regularly host friends and family and our apartment would be busy with chatter, laughter and food. Whether it was going to be a big feast or a small and quaint buffet, one thing we always looked for was the feta. We were never disappointed.
Our parents served feta in a variety of ways. It was definitely incorporated into recipes like Greek salad or tyropitakia, and sometimes it was the star ingredient as it is in baked feta wrapped in phyllo. Feta is delicious no matter how it is served. We even loved it when feta pieces were drizzled with olive oil and sprinkled with a generous amount of dry oregano. Feta this way was always presented in the same.glass dish which we realized years ago was actually a banana split bowl, that never saw a banana split. Greek parents of that generation do not do banana splits. Ice cream was pretty much only Neopolitan.
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Easy baked ziti casserole with a Greek twist, full of cheese and a hearty meat sauce!
We’ve been obsessed with baked ziti casseroles ever since The Sopranos. This award-winning crime drama centered around the Soprano mafia family had it all – intrigue, adventure, glamour and food! When mob-wife Carmela Soprano fed her family it was hard to focus on anything else. And one of her signature dishes was baked ziti – we were obsessed.
Although our parents make a great lasagna (we’ve got to share that recipe with you one day!), usually when they serve a baked pasta dish it is pastitsio. Believe us, we never complain! Pastitsio is a classic Greek meal for a reason. Bechamel, meat sauce, pasta…you can hardly go wrong! And yet, Carmela had us convinced that we needed baked ziti in our life, and you should never argue with the mob.
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Fried phyllo wrapped feta with chili flakes, honey and crushed pistachios.
We really like you. We care about you, and wish only the best for you and your families. Some of you have been with us from the very beginning and we are so grateful. Some of you are newer friends and we are thrilled that you have decided to join our Mia Kouppa community. Without you, each of you, our little space on the internet would be much less fun and much more lonely!
Because we care so much about you we are asking, hoping, imploring that you to try this recipe for fried phyllo wrapped feta. We want it to change your lives, the way all of you have changed ours. Sounds overly dramatic? Maybe, but that’s probably because you haven’t tasted this yet. Try it, and then let us know if we exaggerated a little too much.
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Egg zucchini muffins flavoured with cheese are the perfect make-ahead breakfast!
School starts back soon and a new academic year always feels like an opportunity for new beginnings! Key to stress-free school year living is planning and organization and although we would love to say that we are always on the ball…that just isn’t always the case. Before bed searching for misplaced books or socks, snoozed alarms and rushed mornings, forgotten notes, lost lunch boxes, pimples on picture day….we’ve lived it all! And it isn’t over!
There are some things however that make us feel as though we’ve got a grip on life. As silly as it may sound, recipes like this one for egg zucchini muffins are one of those things. These portable, easy to reheat and eat egg muffins are so handy to have in the refrigerator. Make a batch and store them in a container for your family to grab and go on busy mornings. Pack a couple for lunch and along with some carrot sticks or a salad and you’ve got a pretty well-balanced meal.
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Peach, tomato and feta salad is a refreshing and delicious summer side or light meal.
This is great summer salad! The colours are reminiscent of a flirty summer dress (or a Hawaiian shirt) and the taste is bright, sweet, salty, crisp and absolutely perfect.
Typical fruit salads are great, but we also love to have fun with ingredients. Some of you may not have thought to combine peaches with tomatoes or to serve feta in the same bowl as sweet fruit. But, if you’ve been around these parts long enough you know that feta pairs beautifully with the fresh tastes of summer, like watermelon! You can see that combination in action here, and here.
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Delicious Greek-style grilled lamb burgers with feta topped with tzatziki, tomatoes, lettuce and red onions.
Αρνίσια μπιφτέκια με φέτα. We love lamb. We didn’t always; its strong flavour was not consistently appreciated by our developing palates, but we came around. It is a special ingredient that we don’t have too often, but when we do we like to treat it with as much care and attention as possible.
We are always taken aback when a non-Greek assumes Greeks eat lamb more often than any other meat. We wonder if it was only in our family that lamb was a special occasion food. But then we remember that although lamb is popular in Greece, other meats such as pork, are much more so. In some areas, goat even surpasses the consumption of lamb. And then we also remember that the Mediterranean diet we were privileged to be raised on prioritizes less meat and more other stuff. Lamb, pork, goat, beef and even chicken are less frequently enjoyed than fresh fish and seafood and vegetarian recipes.
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An easy baked zucchini and potato frittata loaded with fresh herbs and cheese
This is really a winner of a recipe, and one we think you will make over and over again. Here are a few things that it has going for it:
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- It’s simple easy to make
- It’s economical
- It’s absolutely delicious
- It’s pretty to look at
Grilled peaches with feta and honey is a simple and delicious summer dessert or brunch idea
The idea of pairing fruit with feta cheese is certainly not a new one. Think of all the beautiful cheese platters you have seen; most have at least a small bundle of grapes nestled between the bries, goudas and aged cheddars. When it comes to Greek cheeses, many have discovered that the salty, sharp flavour of feta pairs deliciously with the sweetness of fruit.
A very popular fruit and feta combo is watermelon with feta, and there’s a good reason for that – it’s delicious! We have already shared two lovely watermelon and feta recipes; one which is served as small bites, perfect as passed appetizers, and the other which showcases the beauty of grilled watermelon.
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