NOTICE: In preparation for the UnDiet Recipes book this site will no longer have new recipes added to it . But don't despair - if you place yourself on the UnDiet Update list you'll recipe new recipes each month, many of which will not even be in the recipe book!
Feta cheese is the next best thing to olives to come out of the Mediterranean area. It's so flavorful that a little goes a long way and it contains less casein than cheeses made from cow's milk.
Preheat oven to 400 degrees.
Drain in colander, pressing to remove as much water as possible
Cut 1 sheet of phyllo dough into five equal strips. Place one tablespoon of filling one inch from end of end one strip. Roll once to make a triangle shape. Continue rolling to end of strip so that you end up with a triangle shaped pastry. Repeat with each strip. Place triangles on greased cookie sheet and bake for 15-20 minutes until pastries are lightly browned.
Preheat oven to 375 degrees.
Press mixture into oiled pie plate. Steam for 5 minutes
Press zucchini gently between paper towels until barely moist. Combine and arrange evenly over crust.
Combine and stir well with a whisk.
Pour over zucchini mixture. Bake for 40 minutes
Substitute fresh steamed or frozen thawed spinach for the zucchini using your hands to squeeze out the moisture.
You've gotta' have really good tomatoes for this salad to work. If the skin is tough use it for a cooked tomato dish.
Top a thick slice of tomato with a leaf or two of fresh basil and a thin slice of feta cheese. (Sprinkle with black pepper and drizzle with a little extra-virgin olive oil and balsamic vinegar.)
When I first made these crispy treats I thought they were a unique invention. Since then I've found various versions for them in many cookbooks. Here's the basic recipe along with a few variations.
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper lightly brushed or sprayed with extra-virgin olive oil. Spread 1/2 cup of shredded fresh Parmesan or Parmesan-reggiano in a circle. You can make your circles any size you want. Bake until melted and browned on the underside - 7 to 10 minutes. Let crisps cool then peel off parchment paper.
Store in an airtight container in the fridge for up to a week.
They're great to snack on, and garnish soups and salads.
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last revised February 12, 2004
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