Courgette Balls with Feta Dip

A couple of weeks ago Mum and I visited the Greek island of Mykonos, for some long overdue rest and sun. I’ve been to plenty of the islands in the past, but I must say Mykonos is probably one of the most beautiful of the lot. It also boasts some excellent restaurants with innovative Greek style menus. Avli Tou Theodori on the beach of Platis Gialos is one such example, and is well worth a visit if you are lucky enough to find yourself in the area. We visited twice, Mum opting for the same starter and main course on both occasions, it was just that good.

Avli Tou Theodori

This recipe is my take on the Zucchini and Tomato Balls served with Fresh Oregano and Feta Cheese Dip, and although I may not have the heat, the beach and the Greek hospitality, the flavours of this dish go a small way to lightening up my little Brighton flat on this most dingy July day. 

Serves One as a light lunch, or two as a starter

-for the courgette balls-

half a courgette, grated, deseeded and strained of excess water

1 clove of garlic, peeled and finely chopped

1 spring onion, sliced

thumb sized chunk of feta, crumbled

1 egg, beaten

small handful of fresh mint, chopped

2 tbsp flour

salt and pepper to taste

oil, to fry

-for the dip-

a good wedge of feta, crumbled

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1. Combine the courgette, garlic, spring onion, feta, mint, salt and pepper, and flour in a large bowl, then add the egg and mix.
2. Form into three or four flattish balls, and sprinkle with a little extra flour. Heat the oil in a frying pan and fry the balls for about 3 minutes in each side until golden brown.
3. Meanwhile, make the feta dip by mixing the dip ingredients in a bowl and mashing everything together using a fork to create a smooth consistency. 
4. Serve the balls alongside the dip.

Mini Greek Style Spinach and Feta Pies

If you’ve been following the blog for a while you may have noticed that I have a pretty serious love for the Greek Islands. I love the landscape, the weather, the people and of course the food!! Deliciously simple and fresh, Greek cuisine echoes all the things I Iove about the country, and although I don’t think I’ll ever be able to recreate the feeling of sitting in a sun drenched taverna by the sea, I’ve done my best here. 

The day before I left to go home for the Easter holidays I had an epic cooking session, making the Marathon bars from a few posts back, a healthy seed filled brown loaf, as well as a huge Greek themed feast. This consisted of a starter of homemade tapenade and tzatziki with Mini Spinach and Feta Pies, followed by a main of Chicken Souvlaki and Herby Lemony fries, and finally a dessert of Baklava. Unfortunately I didn’t make it to the dessert, the first two courses were too filling for me that day!!

Chicken Souvlaki with Lemony Herby Fries

For the Spinach and Feta Pies I scouted around the internet searching for the general components of this Greek classic. Generally made into one big round pie, I decided to adapt the recipe to make more manageable mini pies, that wouldn’t look out of place at a dinner party. These pies are hugely simple to make and although the filling is made up of only three ingredients, they are fabulously tasty. Sometimes simple really is best!! 

Makes 4 mini pies

150g spinach leaves

100g feta cheese, crumbled

1 egg, beaten

approx. 1/2 250g pack filo pastry

1. First prepare the spinach by wilting in a large pan with a couple tablespoons of water. Leave to cool in a sieve before roughly chopping. Place in bowl with the cheese and beaten egg, and mix well.
2. Unroll the pastry carefully, and cut length ways down the middle, and then into squares (approximately six per sheet, they should be about 15cm square). Brush each square liberally with olive oil. Drape oil side down into the muffin tin compartments (I used four compartments spaced away from one another to ensure there wasn’t overlap), push the pastry down carefully so that they line each compartment, and then repeat the process until you have 3 or 4 layers of pastry in each compartment. Spoon over the filling, and then place one further square of pastry on top. Pull the pastry up around the filling, and scrunch together to make a pie. Brush the tops with a little more oil.
3. Heat oven to 180C. Cook the pies for around 30 mins until the pastry is crispy and golden. Serve with salad and tzatziki.