✨ Spinach and Feta Sun Pie Recipe ✨

This stunning Spinach and Feta Sun Pie is a delightful puff pastry creation with a creamy, savoury filling. Shaped like a sunburst, it’s perfect for sharing at gatherings or serving as an eye-catching centrepiece.

Ingredients:

For the Filling:

• 300g fresh spinach, washed and chopped
• 200g feta cheese, crumbled
• 100g ricotta cheese
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste

For the Pastry:

• 2 sheets of puff pastry, thawed if frozen
• 1 egg, beaten (for egg wash)
• Sesame seeds or nigella seeds (optional, for garnish)

Instructions:

1. Prepare the Filling:

Heat olive oil in a large pan over medium heat. Add garlic and sauté for 30 seconds until fragrant.

Add the chopped spinach and cook until wilted. Remove from heat, drain any excess liquid, and let cool.

In a bowl, mix the spinach with feta, ricotta, nutmeg, salt, and pepper. Set aside.

2. Assemble the Sun Pie:

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Lay one puff pastry sheet on the prepared baking sheet. Spread the spinach and feta mixture evenly in the centre, leaving a 2-inch border around the edges.

Place the second puff pastry sheet on top. Press the edges together to seal, trimming any excess pastry to create a neat circle.

3. Create the Sun Shape:

Place a small bowl or glass upside down in the centre of the pastry as a guide.

Using a sharp knife, cut the pastry into 16–20 strips from the edge of the bowl to the outer edge of the pie.

Twist each strip gently to create a spiral effect, ensuring the filling stays enclosed.

4. Brush and Bake:

Brush the pie with beaten egg for a golden finish. Sprinkle with sesame seeds or nigella seeds, if desired.

Bake for 25–30 minutes, or until the pastry is puffed and golden brown.

5. Serve:

Allow the pie to cool slightly before serving. Place it in the centre of the table and let everyone pull off their piece of the sun!

Nutritional Information:

⏰ Prep Time: 20 minutes | Baking Time: 30 minutes | Total Time: 50 minutes

Calories: ~250 kcal per serving | ️ Servings: 6–8

Tips:

Add chopped sun-dried tomatoes or black olives for an extra flavour twist.

Use store-bought shortcrust pastry for a flakier texture if preferred.

Serve with a side of tzatziki or a light green salad for a complete meal.

This savoury sun pie will light up your table and delight your guests! ✨

delicious Breakfast Wraps with Spinach and Feta recipe:

Ingredients

1. Tortillas: 4 large flour tortillas

2. Scrambled eggs: 4 large eggs

3. Spinach: 1 cup fresh spinach leaves, chopped

4. Feta cheese: 1/2 cup crumbled feta cheese

5. Cooked sausage or bacon: 4 slices cooked sausage or bacon, crumbled

6. Shredded cheese: 1/2 cup shredded mozzarella or cheddar cheese

7. Seasonings: Salt, pepper, and paprika

8. Optional: Chopped fresh herbs (parsley, dill), diced bell peppers, or sliced olives

Instructions

1. Scramble eggs: Whisk eggs, salt, pepper, and paprika. Cook in a non-stick skillet over medium heat.

2. Add spinach: Stir in chopped spinach; cook until wilted.

3. Warm tortillas: Wrap tortillas in a damp paper towel; microwave for 20-30 seconds.

4. Assemble wraps: Spoon scrambled eggs, crumbled sausage or bacon, feta cheese, and shredded cheese onto each tortilla.

5. Fold and serve: Fold bottom half up, then fold sides and roll up tightly.

6. Optional toppings: Add chopped herbs, diced bell peppers, or sliced olives.

❤️Mediterranean Layered casserole ❤️

Ingredients

Base:

• 2 cups cooked bulgur, quinoa, or whole grain couscous

Protein:

• 1 can (15 oz) chickpeas or white beans, drained and rinsed

Vegetables:

• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced (optional for topping)
• 1/2 cup roasted red peppers, chopped
• 1/4 cup red onion, finely diced

Dressing/Sauce:

• 1/2 cup plain Greek yogurt
• 1 tablespoon tahini
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder or minced garlic

Cheese:

• 1/2 cup crumbled feta cheese

Greens & Garnish:

• 1 cup arugula or baby spinach, chopped
• 1/4 cup Kalamata olives, sliced
• 2 tablespoons extra virgin olive oil

Instructions

Prepare the Base:

Spread the cooked bulgur, quinoa, or couscous evenly across the bottom of a large casserole or baking dish.

Add the Protein and Veggies:

Layer the chickpeas (or white beans) evenly over the base. Then sprinkle with cherry tomatoes, roasted red peppers, and red onion.

Mix the Sauce:

In a small bowl, whisk together Greek yogurt, tahini, lemon juice, garlic, oregano, and a drizzle of olive oil. Season with salt and pepper to taste.

Bake (Optional):

If you prefer a warm dish, bake the layered casserole at 350°F (175°C) for 10–15 minutes to meld the flavors. If serving cold, skip this step.

Top with Fresh Greens:

Before serving, add the chopped arugula or spinach, cucumber (if using), and sliced Kalamata olives on top.

Finish with Cheese:

Sprinkle crumbled feta cheese over the dish. Drizzle with extra virgin olive oil for a finishing touch.

Serving Suggestion

Serve this as a side dish or a light main course, paired with pita bread or a simple Mediterranean soup. The dish is versatile and can be served warm or chilled. Enjoy.

Mediterranean Orzo Salad

Ingredients:

For the Salad

• – 2 cups Baby spinach
• – 1 (15 oz) can Chickpeas, drained and rinsed
• – 1 large English cucumber, diced
• – 1 1/2 cups Grape tomatoes, halved
• – 1 Lemon, juice of
• – 1 Lemon, zest of
• – 3 tbsp Fresh parsley, chopped
• – 1/4 cup Red onion, finely diced

For the Dressing:

• – 1/2 cup Green olives, pitted and halved
• – 1 tbsp Honey
• – 1/2 cup Kalamata olives, pitted and halved
• – 12 oz Orzo pasta
• – Salt and freshly ground pepper, to taste
• – 1/3 cup Extra virgin olive oil
• – 1 1/2 cups Feta cheese, crumbled

Instructions:

1. Cook the Orzo Pasta:

– Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes.

– Drain the orzo and rinse under cold water to stop the cooking process. Set aside to cool.

2. Prepare the Salad Ingredients:

– While the pasta is cooking, prep the other ingredients:

– Dice the cucumber.

– Halve the grape tomatoes.

– Finely chop the red onion and parsley.

– Zest and juice the lemon.

– Drain and rinse the chickpeas.

– Halve the green and Kalamata olives.

3. Make the Dressing:

– In a small bowl, whisk together the lemon juice, honey, extra virgin olive oil, salt, and pepper to taste.

4. Assemble the Salad:

– In a large bowl, combine the cooled orzo, baby spinach, chickpeas, cucumber, grape tomatoes, red onion, and both types of olives.

– Drizzle the dressing over the salad and toss gently to combine.

5. Finish and Serve:

– Sprinkle the crumbled feta cheese and chopped parsley over the top of the salad.

– Garnish with lemon zest for an extra fresh touch.

Enjoy this vibrant, Mediterranean-inspired salad packed with fresh flavors!

Spinach and Artichoke Chicken Stuffed Peppers

Ingredients:

• – 4 large bell peppers, halved and seeds removed
• – 2 cups cooked chicken, shredded
• – 1 cup artichoke hearts, chopped
• – 1 cup spinach, chopped
• – 1/2 cup cream cheese
• – 1/4 cup sour cream
• – 1/4 cup grated Parmesan cheese
• – 1 clove garlic, minced
• – Salt and pepper to taste
• – 1/2 teaspoon Italian seasoning
• – 1 cup shredded mozzarella cheese

Directions:

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, mix together the shredded chicken, chopped artichoke hearts, chopped spinach, cream cheese, sour cream, grated Parmesan, minced garlic, salt, pepper, and Italian seasoning until everything is well combined.

3. Place the halved bell peppers in a baking dish, cut-side up.

4. Fill each bell pepper half with the chicken and artichoke mixture.

5. Top each stuffed pepper with shredded mozzarella cheese.

6. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden brown.

Prep Time: 20 minutes  

Cooking Time: 30 minutes  

Total Time: 50 minutes  

Calories: 350 kcal  

Servings: 4

Your cheesy Spinach and Artichoke Chicken Stuffed Peppers are ready to delight everyone at the dinner table! Enjoy!

Introduction
Sometimes the simplest ingredients come together to create the most delightful snacks. Cheesy garlic butter crackers are the perfect example—a crispy, savory treat bursting with buttery goodness, aromatic garlic, and melted cheese. Whether you’re looking for a quick appetizer, a game-day snack, or something to satisfy your cravings, these crackers are guaranteed to impress. Best of all, they’re easy to make with just a few pantry staples!

Ingredients

• 1 sleeve of Ritz or any round crackers
• 2 tablespoons of unsalted butter, melted
• 2 cloves of garlic, minced
• 1 cup of shredded mozzarella or Parmesan cheese
• 1 tablespoon of parsley, finely chopped (optional)
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of paprika (optional, for added flavor)

Instructions

1. Prepare the Oven and Baking Tray:
   Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
2. Mix the Butter and Garlic:
   In a small bowl, combine the melted butter and minced garlic. Mix well to evenly distribute the garlic’s flavor.
3. Arrange the Crackers:
   Place the crackers on the prepared baking tray in a single layer, ensuring they do not overlap.
4. Brush with Garlic Butter:
   Using a pastry brush, generously coat each cracker with the garlic butter mixture. Make sure the garlic bits are evenly spread over the crackers.
5. Add the Cheese and Seasoning:
   Sprinkle the shredded cheese over the crackers, covering them completely. For an extra touch of flavor, add a pinch of black pepper and paprika on top.
6. Bake to Perfection:
   Place the tray in the preheated oven and bake for 7–10 minutes, or until the cheese is melted and golden brown. Keep an eye on them to prevent burning.
7. Garnish and Serve:
   Remove the crackers from the oven and let them cool slightly. Garnish with freshly chopped parsley for a burst of color and flavor. Serve warm and enjoy!

Tips for Customization

• Swap out mozzarella for cheddar or a mix of your favorite cheeses.
• Add a pinch of chili flakes for a spicy kick.
• Experiment with toppings like sesame seeds, dried oregano, or grated parmesan for a gourmet twist.

Conclusion
Cheesy garlic butter crackers are a quick and satisfying snack that combines crunchy crackers with the rich flavors of butter, garlic, and melted cheese. Their simplicity and versatility make them a go-to recipe for any occasion, from casual gatherings to fancy parties. Try this recipe today, and enjoy a bite of crispy, cheesy heaven that will have everyone asking for more!

Ingredients:

FOr the Bolognese Sauce:

1 tablespoon olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced
1 pound (450g) ground beef
1 pound (450g) ground pork
1 can (28 ounces) crushed tomatoes
1/2 cup red wine (optional)
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste

For the Béchamel Sauce:

4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
Salt and pepper to taste
Pinch of nutmeg

For the Lasagna:

12 lasagna noodles, cooked according to package instructions
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)

Instructions:

-Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.

-To make the Bolognese sauce, heat olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

-Add the ground beef and ground pork to the skillet, breaking it apart with a spoon, and cook until browned and cooked through.

-Stir in the crushed tomatoes, red wine (if using), tomato paste, dried oregano, and dried basil. Season with salt and pepper to taste. Simmer the sauce for 20-30 minutes, stirring occasionally, until thickened. Remove from heat and set aside.

-To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden brown.

-Gradually whisk in the milk, whisking constantly to prevent lumps from forming. Cook the sauce, stirring frequently, until thickened, about 5 minutes. Season with salt, pepper, and a pinch of nutmeg.

-To assemble the lasagna, spread a thin layer of Bolognese sauce on the bottom of the prepared baking dish. Arrange a layer of cooked lasagna noodles on top.

-Spread a layer of Bolognese sauce over the noodles, followed by a layer of béchamel sauce, and a sprinkle of mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.

-Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

-Remove the lasagna from the oven and let it cool for 10 minutes before slicing. Garnish with fresh basil leaves, if desired, and serve hot.

-Enjoy your Classic Lasagna Bolognese with a side salad and garlic bread for a complete Italian feast!