Kirks Feta Compli Recipes

Steps:

• In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
• Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
• Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
• In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
• To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.

Steps:

• Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
• Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
• Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

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.

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.