Greek Olive And Feta Tart With Anchovies Recipes
GREEK SALAD WITH ANCHOVIES FOR TWO
Modified from EatingWell, March/April 2010. The fresh, tangy elements of a Greek salad-tomato, cucumber, feta, olives and lemony vinaigrette-pair well with rich-tasting anchovies. Serve with: Warm pita bread and a cold beer.
Provided by KerfuffleUponWincle
Categories Salad Dressings
Time 17m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Whisk lemon juice, oil, garlic, oregano, salt and pepper in a medium bowl until well combined.
- Add lettuce, tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine.
- Divide the salad between 2 plates and top with anchovies.
- Can be eaten with warm pita breads, if desired.
MARINATED GREEK OLIVES WITH GRAPE TOMATOES AND FETA CHEESE
I LOVE this recipe-great for cocktail parties or a super appy for your Greek Dinner. Cook time reflects the marinating time.
Provided by Diana Adcock
Categories Lemon
Time P1DT15m
Yield 8-12 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 549, Fat 55.3, SaturatedFat 12.7, Cholesterol 37.9, Sodium 1292.9, Carbohydrate 10, Fiber 3.2, Sugar 2.6, Protein 7.3
ONION TART WITH LEEKS, CAPERS AND ANCHOVY
Though this tart may seem complicated, it's actually rather simple to put together. Once you make the savory onion mixture, all that's left to do is spread it on a sheet of rolled-out puff pastry, top it with anchovy fillets and capers, and bake it to a golden brown. Use any kind of flaky pastry or pie dough you wish, or even spread the mixture on yeasted pizza dough. Accompany with a salad of small lettuce greens if desired. The tart is delicious served warm or at room temperature.
Provided by David Tanis
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
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- Heat the olive oil over medium heat, in a large frying pan. Add leeks and onion, and sauté for about 5 minutes, stirring occasionally until wilted. Stir in the garlic and continue to sauté for about 1 minute.
- If using fresh spinach, steam it in a steamer basket until wilted, about 8 minutes. If using frozen, defrosted spinach, add it to the leek mixture and cook until wilted and softened. Place the mixture in a colander and press with the back of a large spoon or spatula, so that the liquid drains out. Transfer to a bowl.
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