Feta and halloumi are among the many favourite cheeses of Greece and Cyprus. Get pleasure from the next recipes that characteristic these distinctive merchandise.
Portobello Mushroom Pizzas
8 giant portobello mushroom caps, gills eliminated
4 tablespoons Greek further virgin olive oil, divided
1/2 teaspoon freshly floor pepper, divided
1/2 cup tomato sauce
2 cups child spinach, chopped
1/2 cup sun-dried tomatoes, chopped
1 (14 ounce) can artichoke hearts, rinsed and chopped
1/2 cup crumbled feta, Dodonis
1/2 teaspoon Greek dried oregano
1 tablespoon recent lemon juice
2 cups child arugula
Preheat oven to 400 levels F. Line a big baking sheet with foil and set a wire rack on it. Clear the mushroom caps and take away the gills from the underside by scraping gently with a spoon to make room for the stuffing. Brush the tops of the portobello caps with 2 tablespoons of the olive oil and place them, underside-up, on the rack. Roast for 10 minutes. Flip and roast for five minutes extra on the opposite aspect. Take away the portobellos from the oven and punctiliously flip them again over in order that the undersides are up. Season with 1/4 teaspoon of the pepper. Unfold 1 tablespoon of the sauce on every cap. Divide the spinach, sun-dried tomatoes, artichokes, and feta among the many caps. Sprinkle with the oregano. Return the portobellos to the oven and bake till the cheese is melted and beginning to brown, about 10 to fifteen minutes.
In the meantime, whisk the remaining olive oil, the remaining pepper, and lemon juice in a medium bowl. Add arugula and toss to coat. Serve the portobello pizzas with the arugula salad.
Halloumi Pita Sandwich
8 ounces halloumi, sliced
1 teaspoon Greek honey
1/2 teaspoon chilli flakes
1/2 teaspoon dried oregano
Grated zest and juice 1/2 lemon
Pita bread
4-5 tablespoons tzatziki, recipe follows
1 small pink onion, thinly sliced
2 plum tomatoes, sliced
2 small cucumbers, sliced
In a mixing bowl, toss the sliced halloumi, honey, chilli flakes, oregano, the lemon zest and juice. Warmth a griddle pan over a excessive warmth and cook dinner the halloumi for 2-3 minutes on both sides.
To assemble, heat the pita bread on the still-hot griddle pan, within the toaster, or within the oven for two minutes. Unfold a number of the tzatziki on the pita, then add the halloumi, pink onion, tomatoes, and cucumber. Sprinkle with further oregano and additional tzatziki, if most well-liked, then wrap the pita across the filling and luxuriate in.
Tzatziki
1 giant seedless cucumber, coarsely grated
Greek sea salt
2 cups Greek yogurt
4-6 garlic cloves to style, minced
3 tablespoons Greek further virgin olive oil
1 tablespoon recent lemon juice
1/4 cup chopped recent dill
Place the grated cucumber in a strainer over a bowl, sprinkle with a 1/4 teaspoon salt and let stand for half-hour to an hour to empty off the liquid. If most well-liked, place in cheesecloth and after an hour squeeze out any extra liquid. Place the cucumber in a mixing bowl with the yogurt, garlic, olive oil, lemon, and dill, and toss to mix. Style and alter seasoning with salt, if wanted. Cowl tightly and chill within the fridge for quarter-hour earlier than serving.
