Spinach, walnut & feta parcels recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Spinach, walnut & feta parcels Recipe. Enjoy best Christmas cooking recipes and learn how to make Spinach, walnut & feta parcels.

A Middle Eastern-inspired filo parcel that makes a great alternative to the traditional festive starter.

Easy
Serves 6
Prep 25 mins
Cook 25 mins
Vegetarian

Ingredients

400g spinach , washed
butter
½ tsp cinnamon
1 ½ tsp cumin seeds , toasted
200g feta cheese , crumbled
50g walnuts , chopped
1 egg , beaten
9 sheets filo pastry
200ml Greek yogurt
½ garlic clove , crushed
baby salad leaves , to serve
pomegranate molasses , to serve (optional)

Method

1. Heat the oven to 190C/fan 170C/gas 5. Wilt the spinach in a little butter, then cool, squeeze out any water and chop. Put in a bowl with the cinnamon, 1 tsp of the cumin, feta and walnuts and season really well.

2. Melt 50g butter in a small pan. Cut the filo sheets in half so you have 18 squareish pieces. Butter 3 sheets on both sides, then lay on top of each other with each one at an angle to make a rough star shape. Put 1⁄6 of the filling in the middle. Bring up the sides and gather together at the top, squeeze or twist to seal firmly. Repeat with the other 5.

3. Bake for 20-25 minutes until golden and crisp. Mix the yogurt and garlic with the other ½ tsp cumin seeds. Serve with a dollop of yogurt and a few salad leaves. Drizzle over a little pomegranate molasses to finish, if you like.

Nutrition per serving
364 kcalories, protein 14.5g, carbohydrate 20.1g, fat 25.6 g, saturated fat 11.9g, fibre 2.4g, salt 1.61 g

Recipe from olive magazine, December 2010.

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Greens with almonds & lemon recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Greens with almonds & lemon recipe. Enjoy Christmas Occasion Recipes and learn how to make Greens with almonds & lemon. 

Decorate your table with Christmas crackers, baubles and flowers then dress your greens with olive oil, lemon juice and almonds.

Preparation Time 20 minutes
Cooking Time 10 minutes

Ingredients

2 tsp olive oil
1 tsp finely grated lemon rind
1 tbs fresh lemon juice
2 bunches broccolini, trimmed, cut into thirds
2 bunches asparagus, woody ends trimmed, halved diagonally
250g sugar snap peas, trimmed
25g (1/4 cup) flaked almonds

Method

1. Whisk together the olive oil, lemon rind and lemon juice in a small jug until well combined.

2. Cook the broccolini in a large saucepan of boiling water for 1 minute or until bright green and tender crisp. Use a slotted spoon to transfer to a colander and drain. Repeat with the asparagus and sugar snap peas. Place the vegetables in a large serving dish.

3. Cook the almonds in a small frying pan over a medium heat for 5 minutes or until toasted.

4. Drizzle the dressing over the vegetables and season with pepper. Toss to combine. Top with almonds to serve.

Notes
You can prepare this recipe up to the end of step 3 up to 1 day ahead. Store the dressing and vegetable mixture in separate airtight containers in the fridge. Store the toasted almonds in an airtight container. Continue from step 4 just before serving.

Source
Good Taste - December 2006, Page 109
Recipe by Chrissy Freer

More Christmas Sides Dishes

Pan-fried brussels sprouts with bacon and almonds
Asparagus and Persian feta salad 
Mediterranean chicken pasta salad

Save and share Greens with almonds & lemon recipe

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Pan-fried brussels sprouts with bacon and almonds

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pan-fried brussels sprouts with bacon and almonds  recipe. Enjoy Christmas Occasion Recipes and learn how to Pan-fried brussels sprouts with bacon and almonds.

Ingredients (serves 6)

500g small brussels sprouts, halved, outer leaves discarded
1 tbs olive oil
20g unsalted butter
8 bacon or pancetta slices, chopped
1 garlic clove, finely chopped
1 cup whole almonds
2 tbs chopped flat-leaf parsley

Method

1. Blanch the brussels sprouts in boiling salted water for 3-4 minutes until fork-tender. Drain and refresh under cold water.

2. Meanwhile, heat the oil and butter in a frypan over medium-high heat. Add the bacon and cook, stirring, for 2-3 minutes until it begins to crisp. Add the garlic and almonds, then cook, stirring, for a further minute. Add the brussels sprouts and toss for 2-3 minutes to warm through. Remove from heat, stir in the parsley, then serve.

Source
delicious. - August 2009, Page 78
Recipe by Valli Little

More Christmas Sides Dishes

Asparagus and Persian feta salad 
Mediterranean chicken pasta salad

Save and share Pan-fried brussels sprouts with bacon and almonds

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Asparagus and Persian feta salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Asparagus and Persian feta salad recipe. Enjoy Christmas Occasion Recipes and learn how to make Asparagus and Persian feta salad.

Ingredients (serves 12)

4 bunches asparagus, trimmed
500g butter beans, topped
500g sugar snap peas, trimmed
175g marinated Persian feta (see note)

Method

1. Bring a large frying pan of water to the boil over high heat. Add asparagus and cook for 2 minutes. Use tongs to transfer to a bowl of chilled water. Drain. Return water to the boil. Cook beans for 3 minutes and peas for 1 minute. Transfer to bowl of chilled water. Drain. Pat asparagus, beans and peas dry with paper towel. Place in a large bowl.

2. Drain feta, reserving 2 tablespoons oil. Crumble feta over asparagus, beans and peas. Drizzle with reserved oil and season generously with freshly ground black pepper. Gently toss to combine. Serve.

Notes
Persian feta is soft and creamy. You could replace it with other marinated feta.

Source
Super Food Ideas - December 2006, Page 18
Recipe by Annette Forrest

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Mediterranean chicken pasta salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Mediterranean chicken pasta salad recipe. Enjoy Christmas Occasion Recipes and learn how to make Mediterranean chicken pasta salad.

Pick up a roast chicken and whip together this gorgeous Mediterranean chicken pasta salad for a quick and satisfying main or side.

Ingredients

4 cups dried farfalle pasta
1 small barbecued chicken, skin and
bones removed, shredded
250g cherry tomatoes on vines
1 lebanese cucumber, halved, sliced
1 red capsicum, sliced
1 small red onion, sliced
1 cup fresh basil leaves, shredded
1 cup fresh flat-leaf parsley leaves, torn
2/3 cup pitted kalamata olives
1/3 cup pine nuts, toasted
 
Dressing
1/3 cup (80ml) red wine vinegar
1/4 cup (60ml) extra virgin olive oil
1 garlic clove, crushed

Method

1. Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Rinse under cold water. Drain.
2. Place the pasta, chicken, tomato, cucumber, capsicum, onion, basil, parsley, olives and pine nuts in a large bowl.
3. Make dressing: place vinegar, oil and garlic in a screw-top jar. Season with pepper. Secure lid and shake to combine.
4. Pour the dressing over salad and toss to combine. Serve.

Notes
Prepare this recipe 1 hour before serving. Just add the dressing right before serving.

Source
Taste.com.au - November 2010
Recipe by Kim Coverdale

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