Recipes Using Mediterranean Delicacies Products on Drizzle and Dip Blog.

The brilliant food blog Drizzle and Dip run by Samantha Linsell Food Stylist / Writer / Recipe Developer is developing a series of recipes around Mediterranean Delicacies products.

The first recipe is a unique take on the classic mediterranean dish of spanakopita. Enticingly titled: zesty spinach and feta pies ~ my version of spanakopita. It's another great idea for light meals when entertaining guests this summer. 

Drizzle and Dip zesty spinach and feta pies

The recipe uses our Danish Style Feta cheese and Phyllo Pastry.

Tomato, Parmesan, Olive and Anchovy Quiche

15 g Mediterranean Delicacies Cold Pressed Olive Oil

1 onion, finely chopped

2 x 800g cans imported tomatoes

2 tablespoons Mediterranean Delicacies Basil Pesto

1 teaspoon sugar

2 sheets ready rolled shortcrust pastry

2 teaspoons chopped Mediterranean Delicacies Anchovy Fillets

2 tablespoons Delecto grated Parmesan Type Cheese

3 eggs, lightly beaten

Heat oil in frying pan.

Fry onion until golden brown.

Drain tomatoes, chop into a pulp, drain excess liquid, set aside.

Add the basil pesto and sugar to the onion, and cook for 30 seconds, stirring.

Add tomatoes, reduce heat, and simmer for about 30 minutes, or until dark and quite dry. Allow cooling.

Preheat oven to 180 ° C and grease 2 x 20cm quiche pan.

Line each tin with a sheet of pastry and sparsely prick bottom with a fork.

Line with baking paper, fill with baking beads or dry beans, and blind bake for 10 minutes.

Remove baking paper and beads.

Bake for a further 10 minutes until base is dry.

Stir anchovies, Parmesan and eggs through the tomato filling.

Spoon into pastry cases and level surfaces.

Bake for 30 minutes until set

15 g Mediterranean Delicacies Cold Pressed Olive Oil1 onion, finely chopped2 x 800g cans imported tomatoes2 tablespoons Mediterranean Delicacies Basil Pesto1 teaspoon sugar2 sheets ready rolled shortcrust pastry2 teaspoons chopped Mediterranean Delicacies Anchovy Fillets2 tablespoons Delecto grated Parmesan Type Cheese3 eggs, lightly beaten
Heat oil in frying pan.Fry onion until golden brown.Drain tomatoes, chop into a pulp, drain excess liquid, set aside.Add the basil pesto and sugar to the onion, and cook for 30 seconds, stirring.Add tomatoes, reduce heat, and simmer for about 30 minutes, or until dark and quite dry. Allow cooling.Preheat oven to 180 ° C and grease 2 x 20cm quiche pan.Line each tin with a sheet of pastry and sparsely prick bottom with a fork.Line with baking paper, fill with baking beads or dry beans, and blind bake for 10 minutes.Remove baking paper and beads.Bake for a further 10 minutes until base is dry.Stir anchovies, Parmesan and eggs through the tomato filling.Spoon into pastry cases and level surfaces.
Bake for 30 minutes until set

Pumpkin with Basil Pesto in Phyllo Pastry

4 Chicken filleted breasts

1 tablespoon Mediterranean Delicacies Cold Pressed Olive Oil

250 g Pumpkin

1 bunch Fresh spinach

12 sheets Phyllo pastry

100g Mediterranean Delicacies Garlic Butter

¼ cup Dry breadcrumbs

100g Ricotta cheese

3 tablespoons Mediterranean Delicacies Basil Pesto

1 tablespoon Mediterranean Delicacies Pine Nuts

Preheat oven to 200 ° C.

Season chicken with salt and pepper.

Heat ½ the oil in a frying pan and brown the chicken on both sides. Set aside.

Peel and cut the pumpkin into 5-mm slices. Heat remaining oil in same pan.

Fry pumpkin until lightly browned on both sides. Set aside.

Put spinach into a bot of boiling water and stir until just wilted.

Drain spinach and pat dry.

Layer 3 sheets of phyllo pastry, brushing each layer with melted garlic butter and then sprinkling breadcrumbs between the layers.

Wrap each chicken breast in a ¼ of the spinach, and place on one short side of the phyllo, leaving gap of 2 cm.

Top the chicken with a quarter of the pumpkin slices.

Then spread the ricotta down the center of the pumpkin.

Top with a tablespoon of pesto.

Fold the sides of the pastry over the filling.

Roll the parcel up until it sits on the unsecured end.

Repeat with the remaining ingredients.

Place phyllo parcels on greased baking tray.

Brush with remaining garlic butter and sprinkle with pine nuts.

Bake for 15 minutes until the pastry is light golden brown.

Serve with a crisp salad.

4 Chicken filleted breasts1 tablespoon Mediterranean Delicacies Cold Pressed Olive Oil250 g Pumpkin1 bunch Fresh spinach12 sheets Phyllo pastry100g Mediterranean Delicacies Garlic Butter¼ cup Dry breadcrumbs100g Ricotta cheese3 tablespoons Mediterranean Delicacies Basil Pesto1 tablespoon Mediterranean Delicacies Pine Nuts
Preheat oven to 200 ° C.Season chicken with salt and pepper.Heat ½ the oil in a frying pan and brown the chicken on both sides. Set aside.Peel and cut the pumpkin into 5-mm slices. Heat remaining oil in same pan.Fry pumpkin until lightly browned on both sides. Set aside.Put spinach into a bot of boiling water and stir until just wilted.Drain spinach and pat dry.Layer 3 sheets of phyllo pastry, brushing each layer with melted garlic butter and then sprinkling breadcrumbs between the layers.Wrap each chicken breast in a ¼ of the spinach, and place on one short side of the phyllo, leaving gap of 2 cm.Top the chicken with a quarter of the pumpkin slices.Then spread the ricotta down the center of the pumpkin.Top with a tablespoon of pesto.Fold the sides of the pastry over the filling.Roll the parcel up until it sits on the unsecured end.Repeat with the remaining ingredients.Place phyllo parcels on greased baking tray.Brush with remaining garlic butter and sprinkle with pine nuts.Bake for 15 minutes until the pastry is light golden brown.
Serve with a crisp salad.