Appetizers · Greek

Mint and Cheese Greek Pies

Cooking with Chef Lucas during the COVID lockdown and cautionary period was a bright light in during dark days. Our family came together to cook together and enjoy a wonderful meal of unique dishes. Mint and Cheese Greek Pies did not disappoint. Thanks to Chef Lucas and InVINtions for offering such a great program and helping our family create wonderful memories.

Mint and Cheese Greek Pie

INGREDIENTS:
  • 6 to 8 z. crumbled Feta Cheese
  • 1 cup cream cheese, room temperature
  • 1 cup cottage cheese
  • 1 egg yolk, slightly beaten (reserve egg white, slightly beaten)
  • 1 handful chopped fresh mint
  • 1 package puff pastry sheets or phyllo dough (puff pastry is easier to handle)
DIRECTIONS:
  1. Preheat the oven to 400 degrees F.
  2. Combine egg and cheese in a bowl. Mix thoroughly.
  3. Depending on what size appetizer you desire, cut puff pastry into equal size pieces (use phyllo as directed on package). Place a spoonful of filling onto pastry, wet edges of pastry.
  4. Fold pastry and seal with tines of a fork. Cut into 12 squares.
  5. Place pastry onto lined baking sheet, brush with slightly beaten egg white.
  6. Bake for 25-30 minutes, or until golden brown.

Attribution Recipe from Lucas Migliorelli

Book Club · Gluten Free · Health · New Favorite · Salads · Skinny · Vegan · Vegetarian

Watermelon Heirloom Salad

Book Club almost always inspires me to try making something new and the Watermelon Heirloom Salad has been on my list of ‘must try’ since my sister-in-law, Betty, told me about it.

I served this in July with tomatoes and watermelon in season. It is a refreshing salad especially during the hot days of summer. The salad was served with the feta on the side since some of our members are Vegan.  Easy peasy and satisfies all.  What a wonderful fusion of great flavors.  It’s now one of my favorite summer treats.

WATERMELON HEIRLOOM SALAD

3 large heirloom tomatoes (about 1.5 pounds), cored and cute into chunks or 2 cups cherry tomatoes, halved (I used multi-color cherry tomatoes)
4 cups cubed watermelon
1/2 cup fresh mint, roughly chopped
1/2 cup fresh basil, roughly chopped
2 tablespoons sherry vinegar (I used Champagne vinegar)
juice of 1 lime
Sea salt & freshly ground black pepper
1/2 cup fresh feta (don’t skimp on the quality of the feta)
1 lime, cut into wedges

  • Combine the tomatoes, watermelon, mint and basil in a bowl.
  • In a separate bowl, mix together olive oil, vinegar, lime juice, salt and pepper to taste.
  • Pour olive oil mixture over the fruit and toss to mix.
  • Cover and refrigerate for several hours.
  • Just before serving, sprinkle the feta over the salad (or on the side). Serve with lime wedges and sea salt.

Recipe from FreyFarms