Tomato Basil Salad

• tomatoes, sliced about 1cm thick
• fresh basil leaves
• sea salt
• freshly ground pepper
• feta cheese, crumbled
• lemon juice
• extra virgin olive oil

This is a simple salad with few ingredients so try to use quality items. The basil pictured above is from my garden and picked just before eating the salad. 🙂

1. Place the tomatoes in a single layer on a plate.
2. Sprinkle the salt, pepper and lemon juice over the tomatoes. (Room temperature tomatoes are best.)
3. Drizzle the olive oil over the seasoned tomatoes.
4. Crumble the feta over the tomatoes.
5. Tear the basil leaves over the feta.

For each step, add the amount of ingredients to your desired preference.

Spanakopita

Spinach and feta filled phyllo pastries (spanakopita).

Spanakopita are savoury spinach filled phyllo pastries and originates from Greek cuisine.

• 10 phyllo sheets
• 500 g baby spinach, chopped
• 1/3 cup feta, crumbled
• 1/4 cup plain bread crumbs
• 4 cloves garlic, finely chopped
• 1 large egg, beaten
• 3 to 4 tbsps canola oil
• sea salt and freshly ground pepper

1. To make the spinach filling, heat a saute pan on high heat.

2. Once the pan is hot, add in 1 tbsp of oil and the garlic. Cook until the garlic is a golden brown. This will only take a few seconds.

3. Add in the spinach. Turn down to medium heat. Stir occasionally.

4. Once the spinach has wilted, season with salt and pepper. Remove from heat and let the spinach cool for a minutes, then drain any liquids that has collected in the pan.

5. In a large mixing bowl, add in the spinach, egg, bread crumbs and feta. Mix well.

Cooked baby spinach and feta.

Spinach with feta and one egg.

Filling consisting of spinach, feta, bread crumbs and egg.

6. On a lined baking sheet, oil the bottom and sides.

7. Place two sheets of phyllo on the baking sheet.

8. About one inch from the edge, add a row of spinach filling.

Two phyllo sheets with a row of spinach filling, awaiting rolling.

9. Roll the phyllo tightly and tuck in the ends.

10. Repeat four more times.

Phyllo rolled up and filled with spinach and feta.*

Cut the phyllo rolls before baking.*

11. Brush  a little oil on top of each phyllo roll.

12. Before baking, cut the phyllo into desired sizes.

13. Bake in a preheated oven at 325 for 15 to 20 minutes or until golden brown.

14. Let spanakopita cool for a few minutes before serving.

Spanakopita immediately out of the oven.*

*The last phyllo row is filled with a ricotta and feta mixture as I ran out of spinach.

Marinara Sauce with Whole Wheat Penne

Whole wheat penne coated with marinara sauce and garnished with oregano leaves.

• 10oz (or about 275 g) pasta*, cook as instructed
• 4 cups crushed tomatoes* (or tomato sauce)
• 2 garlic cloves, finely chopped
• 1 small onion, finely chopped
• fresh oregano, remove leaves from stem, discard stems
• 1/4 cup feta, crumbled
• 1/3 cup milk
• 1 tbsp sugar
• 2 bay leaves
• 2 tbsps unsalted butter
• 2 tbsps extra virgin olive oil
• sea salt and pepper

Heat a deep pot on high. Add in butter, oil, onions and garlic. Turn down heat to medium and cook until the onions are soft (about 5 minutes).  Add in the crushed tomatoes, bay leaves, oregano leaves and sugar. Combine well. Bring to a gentle simmer, add milk and cook for 15 to 20 minutes so that all the flavours meld together. Add in the pasta and feta cheese. Season with salt and pepper.  Mix well and cook for one or two more minutes such that the marinara sauce is coated to each pasta. Serve immediately.

*I like my pasta heavy on the sauce but feel free to adjust the the quantity of pasta and tomato sauce to your own preferences.