Greek Olive And Feta Tart With Anchovies Recipes

TRADITIONAL TIROPITA - GREEK CHEESE PIE

Steps:

• Preheat oven at 350 F (180 C)
• Grease (with olive oil) a 9X13 inch (25X35 cm)casserole dish or pan
• In a large bowl smash the feta and anthotiro with a fork.
• Add the mint, dill and pepper and mix.
• In a small bowl beat the eggs and add them to the cheese mixture along with one tablespoon olive oil. Mix well.
• Prepare your working area so that you have space to spread the phyllo.
• Remove your first phyllo sheet carefully and spread it on the bottom of the pan. If it is too big you can scrunch it to fit. Brush with olive oil. I often use an olive oil spray bottle instead. Place the second phyllo on top of the first phyllo and brush with olive oil and continue until you have spread 6 sheets of phyllo.
• Spread the cheese mixture over the phyllo making sure it is spread evenly.
• Cover with 5-6 more phyllo sheets repeating the same process (brushing with olive oil). Make sure that you do not scrunch the final 2-3 phyllo sheets.
• Brush the top layer with olive oil and score. Cut only through the phyllo (not all the way down).
• Sprinkle with sesame seeds, splash a bit of water on top with your fingers and place in the oven.
• Bake for about 40 minutes. Lift side slightly to make sure the bottom is baked. Place on the bottom of the oven for another 5 minutes.
• Let it cool for 15 minutes and cut in pieces.
• Keep in refrigerator. You may reheat it at about 280 degrees or you can eat it at room temperature.

QUICK PIZZA WITH OLIVES AND ANCHOVIES

Steps:

• Make bread dough according to pack instructions.
• Knead for 5 minutes till dough feels smooth and springy.
• Divide into two, roll out on lightly floured surface.
• Make 2 large thin circles.
• Lift these onto 2 baking sheets.
• Spoon on pizza topping, spread thinly with back of spoon.
• Top with cheese, anchovies and olives, drizzle oil over top.
• Bake for 20 minutes at 190 C or temp suggested on bread pack.

MARINATED GREEK OLIVES WITH GRAPE TOMATOES AND FETA CHEESE

Steps:

• For the Olives- Combine all ingredients in a large resealable freezer bag.
• Remove all the air you can and refrigerate for 24 hours, turning 2 or 3 times.
• For the Cheese and Tomatoes- Drizzle the feta and tomatoes with the oil and lemon juice.
• Sprinkle with the oregano and pepper, tossing well.
• Cover and let stand for 30 minutes at room temp.
• Combine the olives with the feta and tomatoes, tossing well.
• Serve.

ONION TART WITH LEEKS, CAPERS AND ANCHOVY

Steps:

• Heat oven to 375 degrees.
• Put olive oil in a wide skillet or heavy-bottomed pot over medium-high heat. When oil is wavy, add onions and cook, stirring, until softened and lightly browned, about 5 to 7 minutes. Season well with salt and pepper.
• Add leeks, garlic and thyme, and cook for another 5 minutes, until leeks are softened but still bright green. Taste and adjust seasoning, then spread mixture on a baking sheet to cool to room temperature.
• Lay pastry round on a rimmed parchment-lined baking sheet. Spread cooled onion mixture over pastry, leaving a 1-inch border. Fold over the border and crimp.
• Sprinkle capers evenly over onion mixture. Arrange anchovy fillets on top.
• Bake for 45 minutes, until the pastry is nicely browned. Cool tart for 5 minutes, then sprinkle the chives on top and cut into wedges to serve.

PASTA WITH FETA AND GREEN OLIVES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
• Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
• Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.