Savoury Greek Baklava

 

Combine onion, spinach, feta cheese and black olives for a taste sensation that will have everyone coming back for more!

Serves: 4 - 6| Preparation Time: 20 minutes | Cooking Time: 35 minutes

 

 

Ingredients

• 375 millilitre Chopped red onion
• 30 millilitre Olive oil
• 300 gram Fresh spinach leaves, shredded
• 250 millilitre Finely chopped spring onions
• 62.5 millilitre chopped fresh parsley
• 125 gram Feta cheese, crumbled
• 10 Black olives
• 1 pinch Robertsons Ground Black Pepper
• 1 KNORR Roasted Vegetable Bake
• 8 Phyllo pastry sheets
• 125 millilitre Stork margarine, melted

Instructions

1. In a frying pan heat the olive oil.
2. Saute onions until soft and transparent.
3. Add the spinach, spring onion and parsley, sauté for a few more minutes.
4. Allow to cool.
5. Add the feta cheese, olives and black pepper.
6. Stir in sachet KNORR Roasted Vegetable Bake.
7. Place 2 sheets of phyllo pastry on top of each other into a square greased baking pan.
8. Brush with margarine.
9. Add a layer of spinach mixture, followed by another 2 sheets of phyllo pastry.
10. Repeat until the ingredients are used up.
11. Brush with margarine and score pastry into diamond shapes.
12. Bake in a preheated 180°C oven for 30 minutes or until golden brown.
13. Slice into diamond shapes and serve with a fresh green salad

 

Greek Chicken Feta Bake

 

This easy-to-make baked chicken and feta dish will impress family, friends and fans alike.

 

Ingredients

• 500 gram Baby potatoes, halved
• 6 Small chicken thighs on the bone, skin on
• 1 KNORR Brown Onion Gravy
• 1 teaspoon Robertsons Paprika
• 2 Red onions, cut into eighths
• 1 Red pepper, cut into strips
• 1 Yellow pepper, cut into strips
• 3 Garlic cloves, crushed
• 2 tablespoon Olive oil
• 1 teaspoon Robertsons Origanum
• Robertsons Salt and Pepper
• 200 gram Tin diced tomatoes
• 12 Black olives
• Chopped flat-leaf parsley
• 250 millilitre Feta cheese, crumbled

Instructions

1. Preheat oven to 200°C.
2. In a large pan of boiling water cook potatoes for 10 minutes.
3. Drain and set aside to cool.
4. Place chicken in a large baking dish.
5. Sprinkle with KNORR Brown Onion Gravy and paprika.
6. Add onions, peppers, garlic and potatoes.
7. Drizzle with oil, sprinkle with origanum and season well.
8. Bake for 30 minutes.
9. Add tomatoes and olives, basting chicken with the juices.
10. Cook for 15 more minutes.
11. Serve sprinkled with parsley and feta cheese.