Posts tagged feta

Potatoe & Leek Tart

disclaimer – I did NOT cook this one according to the recipe, I winged it and it had GREAT flavor… but it was gooey.  If you don’t mind a gooey dinner do what I did… otherwise follow the recipe.



pie crust

3 tbsp butter

3 large leeks, thinly sliced

3 tablespoons heavy cream

¼ tsp ground nutmeg

¼ tsp salt

1/8 tsp pepper

1 large potato, peeled and thinly sliced



  1. sauté leeks until soft, ~10mins (I think this is too long, but the recipe says 10mins) – reserve 1 cup of leeks
  2. add cream, nutmeg and pepper to skillet with remaining leeks – stir occasionally until thickened ~2mins
  3. place cream mixture in pie filling, top with potato slices and 1 cup of reserved leeks
  4. bake ~10-15mins @400


What I did differently:

  • I cooked our leeks for ½ the time they did
  • I also blended our potatoes, unpeeled and with some carrots (I was trying to use up what we had in the fridge and it seemed like a good idea)
  • I added the cream to the potato/carrot puree (I also over pureed it, it would have been better just coarsely chopped
  • I added feta cheese, we love cheese and again had some left over
  • I didn’t save any leeks to put on top, they all went on the bottom spread out


Great American Home Baking – Main Dish – card 25


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Smokey Frittata

So after my TOTAL failure last night with the gnocchi I needed something easy to lean back on, thank goodness tonight’s menu consisted of the Frittata.  It is EASY and pleases everyone… yahoo!  This meal was great!!!  We enjoyed the flavor IMMENSELY!!  Give it a go!

6 eggs, whisked
1 small onion, chopped
4oz chopped fresh mushrooms
~4oz chopped, blanched asparagus
2 small tomatoes, chopped
4 oz crumbled feta
4 oz shredded smokey jack cheese (ours came from Farm Country Cheeses – sold at the Fulton Street Farmer’s Market)  THIS STUFF IS GOOD!!!
Dash of salt and pepper
Olive oil

1. preheat oven to 425 FIRST
2. sauté onion in olive oil for ~3mins, then add mushrooms and continue sautéing for another ~5mins
3. add in asparagus and cook for ~3mins, then tomatoes and turn burner to LOW, continue cooking ~3mins
4. sprinkle feta and smokey jack cheese on top of veggies (stir in if you’d like)
5. pour egg mixture over all and simmer on LOW for ~3-4mins, until edges are cooked on the sides
6. place in oven and bake (make sure you have an oven safe pan) for ~12-15 mins, until knife or toothpick come out clean
7. invert on plate, slice and serve

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Spinach & Feta Stuffed Chicken


4 thinly sliced chicken breasts
~1cup spinach
4oz feta cheese
8 toothpicks

What I did:
1. pat dry and thin out chicken to desired thickness
2. place fresh spinach leaves on chicken, they should stay in place and “stick” to your dry chicken
3. crumble ¾ of your feta on top of the spinach

4. roll chicken up and close with toothpicks, 2/chicken if you are like me and need extra help keeping it all in
5. bake covered @375 for 30 mins, remove cover and top with remaining feta crumbles – bake additional 10 mins
6. serve with your choice of side

**used Fast Weeknight Favorites – page 158 as a guide in this recipe.

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Market Frittata

~ 1 cup fresh spinach, chopped (I forgot to chop mine, but no biggie)
~ 1 cup diced (maybe one inch) asparagus
6 eggs, whisked
¼ cup mozzarella
4oz crumbled feta
1 small tomato, diced
2 small leeks, thinly sliced
~3-4 cloves garlic (or less if you don’t like garlic much), minced, chopped, diced or whatever you prefer – we chopped for this one
olive oil

what I did…
1. heat oven to 425 FIRST – as soon as this frittata is ready it needs to go in
2. whisk eggs, mix in all cheeses
3. boil chopped asparagus for ~3mins drain and set aside
4. in the same pan place oil and leeks/garlic and sauté for ~3mins
5. add in all the spinach and cook for ~2mins, season with salt and pepper as you see fit
6. add in asparagus, cook for ~2 mins
7. toss in tomatoes
8. pour egg mixture over all and allow egg to cook

9. once the edges start to firm up, ~3-4mins put in oven for ~13-15mins… I started with 10, checked with a knife for doneness, then tacked on mins as I saw fit

10. turn upside down, slice and serve

**Fast Weeknight Favorites – page 250 was used as a guide for this recipe

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Potato and Onion Pizza

1 refrigerated or homemade pizza dough
1 large red pepper
1 potato
1 large onion, sliced
4oz soft goat’s cheese, crumbled
3 tbsp capers
1 tbsp dry oregano
1 tsp cracked pepper
1 tsp olive oil

1. roll out pizza dough to desired shape and thickness and place on an oiled pizza pan
2. cut the red pepper in large pieces and blacken under a hot grill, skin side up, allow it to cool in a plastic bag then remove the peel and slice thinkly
3. slice potatoes paper thin and arrange over the pizza, top with red pepper slices and the chopped onion.
4. top the pizza with ½ of the goat cheese, brush the crust with olive oil and bake @ 400 for 20 mins
5. top with remaining goat cheese and continue baking for ~15-20 mins

**from The Essential Baking Cookbook – page 257

Ok that was their recipe… here is what we did

1 refrigerated or homemade pizza dough
2-3 small potatoes
1 med – large onion chopped
4oz feta cheese
½ cup Italian style blend
½ cube cream cheese – left out to soften
4 cloves garlic
Olive oil

1. roll out pizza dough to desired size and form crust
2. in a bowl combine softened cream cheese, and desired oregano and basil, along with the 4 cloves are garlic, minced – mix well
3. slice potatoes as thin as possible
4. in a small pan caramelize onions with olive oil for ~5mins
5. top pizza dough with cream cheese mixture and spread to edges
6. arrange sliced potatoes on top of pizza, don’t worry about spaces in between
7. top with caramelized onions and crumbled feta, finish off with Italian cheeses and a few more dashes of oregano and basil if you’d like
8. bake at 375 for ~30 mins

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Garden Pizza – OUR way

We started with homemade pizza dough – we used The Essential Baking Cookbook, page 256, to make the dough.  We followed the recipe exactly.  If you’d like the recipe please email us and we’ll forward it.  The reason I am not including it here, is because there are so many dough recipes already I didn’t want to add something basic.  IF and WHEN we alter the recipe or change it, I’ll include those directions.

1 package refrigerated pizza crust (or your own homemade one – we made our own)
½ cup mayo
½ package dried ranch seasoning mix
½ diced red bell pepper
3 small carrots sliced
1/2 onion chopped
½ cup sliced mushrooms
½ cup chopped fresh spinach
1 cup crumbled feta ~4oz
¼ cup grated parmesan cheese

1. mix your mayo and ranch seasonings
2. roll out pizza dough, brush with olive oil (make sure you get the edges/crust, then spread the mayo mixture on pizza, ½ inch from sides
3. sauté onions for ~3 mins, add in mushrooms, carrots and peppers and continue sautéing for ~5 more mins
4. spread sautéed mixture over the pizza, top with chopped spinach, top with crumbled feta and finish with fresh parmesan
5. bake at 350 for ~30 mins or until desired doneness

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