To prepare this snail - shaped Greek cheese pie from Kozani (Kichi) our feta cheese is mixed with
hard yellow cheese, spices and seasoning, is wrapped in a soft, fresh phyllo and baked until golden brown and perfectly melty on the inside.
Not exact matches
They come in both white and
yellow, but if you have a
hard time finding them, a mild cheddar
cheese will do in a pinch.
* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use
yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild
cheese (crumbled if very soft, like feta, or roughly chopped if
harder, like provolone or fresh mozzarella)
Any
hard, mature
yellow cheese would do (just not halloumi as it will not melt).
* 8 Yukon gold potatoes * 3 Tablespoons olive oil, divided * salt and pepper * 1 medium onion, diced * 2 cloves garlic, minced * 1/2 red bell pepper, seeded and diced * 3 Tablespoons Mirasol sun dried hot
yellow pepper paste * 12 - ounce can evaporated milk * 4 ounces queso fresco, feta
cheese or crumble goat
cheese * 1/2 cup walnuts * lettuce leaves * 4
hard boiled eggs, halved lengthwise * chopped olives
Cool Summer Salad (Semi-Raw) Ingredients: 3 cups spinach leaves, shredded 1 cup Romaine lettuce, shredded 1/2 cup shredded organic carrots 2 zucchini, shredded 1 cup of alfalfa sprouts 1 cup of broccoli florets 1/2 cup diced
yellow bell pepper 1 cup red cabbage (chopped) 2
hard - boiled omega - 3 eggs (sliced) 2 ounces shredded organic
cheese Dressing Blend together 2 organic tomatoes, one peeled and pitted avocado, 1 celery stalk, and 2 carrots, 2 tablespoons mayonnaise, and a dash of Herbamare.