serves 6

ready in 1 hour

300 gr feta cheese

2 red peppers

1 tsp oregan leaves

50 grams pitted black olives

4 tbs fresh cream (or milk)

juice of 1 kemon

2 tbs olive oil

salt

Clean the pepper and grill them until soft and you can peel them easily. At ghis stage, Under running water, clean peel the peppers. Cut them into small pieces.

Crush the feta cheese into small chunks, add the pepper chunks. Season with lemon juice, cream (milk) the olive oil and with salti f needed. Mix well untili t gets creamy (if necessary add some milk or cream).

Add the pitted olives in chunks (retain 2 for decoration).

Refrigerate for 2 hours before serving.

Serves 4

Ready in 40 mins

2 chicken breasts

100 grams feta cheese

100 grams boiled spinach

10 grams pine nuts

30 grams pitted olives

half glass of white wine

Half the chicken breast, you will have 4 fillets.

With a knife cut the fillets horizontally and make a sort of pocket (careful not to slice it completely).

In a container put the spinach roughly chopped. The feta cheese into small chunks, the pine nuts and the olives. Mix well.

Fill in the half breasts with the spinach mixture and press gently in order to close a little the pocket.

Heat 2 tbs of vegetable oil in a pan and fry the chicken on both sides turning them carefully for 12-15 minutes.

When the meat is fried, add the wine. Let the liquid to be absorbed and serve.

Cheese and Mint Crispy Pie

6 fogli di pasta fillo (o pasta sfoglia) / 6 fillo sheets (or puff pastry)

30 gr noci tritate grossolanamente / 30 gr walnuts roughly chopped

1 o 2 zucchine media/ 1 or 2 medium size zucchini

200 gr caprino / 200 gr fresh goat cheese

300 gr ricotta / 300 gr ricotta

Succo di 1 limone / 1 lemon juice

15 foglie di menta / 15 mint leaves

sale e pepe / salt and pepper

olio d’oliva / olive oil

30 gr di burro / 30 gr unsalted butter

Spennellare un foglio di pasta fillo con il burro fuso e adagiarvi sopra un altro foglio. Spennellare anche questo e aggiungere un altro foglio.

Brush one fillo sheet with melted butter. Cover with another sheet. Brush also this one and add another sheet.

Foderare una tortiera da 23 cm. Unire le noci. E ricoprire con un altro trittico di fogli di pasta fillo spennellati con il burro (come sopra). Tagliare i bordi in eccesso.

Se usate la pasta sfoglia le noci vanno sparse sopra prima del formaggio (la sfoglia non va cotta au blanc).

Coat a baking pan (23 cm). Add the walnuts. And cover with other three sheets of fillo (brushed with butter as above). Trim the exceeding fillo sheets.

If you use puff pastry, just put the walnuts on top before putting the cheese (in this case do not cook au blanc).

Cuocere in bianco per 5 minuti a 170°.

Cook au blanc for 5 minutes at 170°.

In un recipiente unire gli altri ingredienti (la menta va tritata) e mescolare bene.

In a container add all the other ingredients (chop the mint leaves) and mix well.

Tagliare la zucchina a fettine sottili.

Slice the zucchini into thin slices.

Versare questo composto nello stampo di fillo pasta. Decorare con le zucchine.

Put the mixture into the fillo pasta mould. Cover with the sliced zucchini.

Cuocere in forno per 30 minuti a 160°. Intiepidire e accompagnare con un filo d’olio d’oliva.

Bake for 30 minutes at 160°C. Cool down and serve with a hint of olive oil.