Kirks Feta Compli Recipes

CREAMY WHIPPED FETA DIP

Steps:

• Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using.
• MAKE AHEAD: This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency, so be sure to let it sit at room temperature for about an hour before serving.
• To make the toasted pita wedges: Preheat the oven to 350°F. Brush the pita bread on both sides with olive oil and sprinkle with a pinch of salt. Cut into wedges, then arrange on a parchment-lined baking sheet. Bake for about 10 minutes until lightly toasted.
• To make the toasted sesame seeds: In a small pan over medium heat, cook the sesame seeds, stirring frequently, until golden, a few minutes. Watch carefully as they are quick to burn.

GREEK-STYLE KOHLRABI PIE OR GRATIN WITH DILL AND FETA

Steps:

• If the kohlrabi still has greens attached, stem and wash the greens and blanch in a pot of salted boiling water for 1 minute, or steam. Refresh with cold water, squeeze out excess water and chop coarsely. Set aside. Peel the kohlrabi, making sure to remove the fibrous layer right under the skin, and grate using a food processor fitted with the grater attachment.
• Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the kohlrabi. Add another tablespoon of olive oil if necessary. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.
• Preheat the oven to 375 degrees. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.
• Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck the edges into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. Note: If making a gratin, use a 2-quart baking dish, brush with olive oil and fill with the kohlrabi mixture.
• Bake the pie for 50 minutes (40 for the gratin), until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.

KIRK'S FETA COMPLI

Steps:

• Crust: Cut margarine into matzo meal until it is in pieces the size of peas. Add sugar. Beat egg and blend into mixture with a fork; add nuts. Form into a ball. Flatten into greased, 10-inch deep-dish pie pan, building up sides. Prick with a fork. Bake in preheated 400° oven for 7 minutes. Cool thoroughly before filling. Filling: Wash and stem spinach; steam until wilted. Squeeze out excess water; chop. Heat oil; sauté onion until golden. Remove from heat, mix with spinach and add Swiss cheese. In a blender or with a whisk, mix eggs, cream, and seasonings with cream cheese. Spread spinach and onion mixture in Crust. Top with feta cheese. Pour cream cheese mixture on top, making sure it soaks through to the Crust. Bake in preheated 350° oven for 40-45 minutes. If Crust edges begin to burn, cover them with foil. Good hot or at room temperature.

FETA COMPLI

Steps:

• Combine matzo meal and sugar; cut in margarine or butter with a pastry blender until the mixture resembles coarse meal. Add 1 lightly beaten egg; stir well to combine. Stir in the almonds. Firmly press the mixture on the bottom and up the sides of a 10-inch deep-dish pieplate. (I spray mine with oil, because everything tends to stick for me!) Prick the bottom and sides of the pastry with a fork. Bake at 400 degrees for 7 minutes. Set aside, and let it cook completely.
• Cook spinach in a small amount of boiling water for 3 to 4 minutes; drain. Press the spinach between paper towels to remove the excess moisture. Set aside.
• Saute onion in oil in a medium skillet until tender. Combine the onion, reserved spinach, and Swiss cheese. Set aside.
• Combine the half-and-half and next 5 ingredients in container of an electric blender (I use a handheld blender), and process until smooth. Set aside.
• Spread the spinach mixture over the prepared crust; top with feta cheese. Pour the half-and-half mixture over cheese. Bake, uncovered, at 350 degrees for 50 minutes or until set. (Shield with aluminum foil to prevent excessive browning if necessary). Let stand 5 minutes before serving.