Spinach and Feta Stuffed Phyllo Tart

Ingredients:

For the Filling:

• 450g (1 lb) fresh spinach , roughly chopped (or frozen spinach, thawed and drained)
• 200g (7 oz) feta cheese , crumbled
• 1 cup ricotta cheese
• 3 large eggs , lightly beaten
• 1 small onion , finely chopped
• 2 cloves garlic , minced
• 2 tbsp olive oil
• Salt and freshly ground black pepper , to taste
• 1/4 tsp ground nutmeg (optional but adds depth)
• 1 tbsp fresh dill , chopped (optional)

For the Phyllo Pastry:

• 1 package (about 10 sheets) phyllo dough , thawed if frozen
• 1/2 cup unsalted butter , melted
• 1 tbsp olive oil (optional, for brushing)

Instructions:

Step 1: Prepare the Spinach Filling

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the fresh spinach (or thawed frozen spinach) and cook until wilted, about 3-5 minutes. If using fresh spinach, you may need to do this in batches. Drain any excess liquid from the spinach by pressing it against the side of the pan or using a strainer.
4. Transfer the cooked spinach mixture to a mixing bowl and let it cool slightly.
5. Once cooled, stir in the crumbled feta, ricotta cheese, beaten eggs, salt, pepper, nutmeg (if using), and fresh dill (if using). Mix well to combine. Set aside.

Step 2: Prepare the Phyllo Pastry

1. Preheat your oven to 180°C (350°F) . Lightly grease a 9-inch (23 cm) tart pan or pie dish with butter or cooking spray.
2. Carefully unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.
3. Brush the bottom and sides of the tart pan with melted butter.
4. Lay one sheet of phyllo dough over the tart pan, allowing the edges to hang over the sides. Brush the sheet generously with melted butter.
5. Repeat with 4-5 more sheets of phyllo, layering them on top of each other and brushing each sheet with butter. Rotate the sheets slightly with each layer to create a sturdy base and flaky texture.

6. Step 3: Assemble the Tart

   1. Spoon the spinach and feta filling evenly into the phyllo-lined tart pan, spreading it out with a spatula.
   2. Fold the overhanging edges of the phyllo dough inward over the filling to create a rustic border. Brush the folded edges with more melted butter.
   3. Layer the remaining phyllo sheets on top of the filling, brushing each sheet with butter as you go. You can scrunch or fold the top layers for a decorative finish.
    

   ---

   Step 4: Bake the Tart

   1. Place the assembled tart on a baking sheet (to catch any drips) and bake in the preheated oven for 30-35 minutes , or until the phyllo is golden brown and crisp.
   2. If the top starts to brown too quickly, loosely cover it with aluminum foil.
    

   ---

   Step 5: Cool and Serve

   1. Remove the tart from the oven and let it cool for 5-10 minutes before slicing.
   2. Slice into wedges and serve warm or at room temperature.
   3. Garnish with additional fresh dill or a sprinkle of black pepper if desired.
    

   ---

   Tips for Success:

   • Work quickly with phyllo dough: Keep it covered with a damp towel to prevent it from drying out while you work.
   • Use quality ingredients: Fresh spinach and good-quality feta make a big difference in flavor.
   • Customize the filling: Add caramelized onions, sun-dried tomatoes, or pine nuts for extra depth and texture.

Grilled Chicken & Broccoli Bowls with Creamy Garlic Sauce

Ingredients:

For the Bowls:

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 3 cups broccoli florets
• 2 tbsp olive oil , divided
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups cooked brown rice, quinoa, or your favorite grain
• 1 lemon , cut into wedges (for serving)

For the Creamy Garlic Sauce:

• 1/2 cup plain Greek yogurt (or sour cream for a richer sauce)
• 2 cloves garlic , minced
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper , to taste
• 1-2 tbsp water (optional, to thin the sauce)

Instructions:

Step 1: Prepare the Chicken and Broccoli

1. Preheat your grill (or grill pan) over medium-high heat. If using an indoor grill pan, lightly grease it with olive oil.
2. Pat the chicken breasts dry with paper towels and season both sides generously with garlic powder, smoked paprika, salt, and pepper.
3. Toss the broccoli florets with 1 tbsp olive oil , a pinch of salt, and pepper.
4. Place the chicken on the grill and cook for 6-7 minutes per side , or until the internal temperature reaches 165°F (75°C) . Remove from the grill and let rest for 5 minutes before slicing.
5. While the chicken is resting, grill the broccoli for 4-5 minutes , turning occasionally, until tender and slightly charred.

Step 2: Make the Creamy Garlic Sauce

1. In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, olive oil, and Dijon mustard until smooth.
2. Season with salt and pepper to taste. If the sauce is too thick, add 1-2 tbsp water to reach your desired consistency.

Step 3: Assemble the Bowls

1. Divide the cooked brown rice or quinoa evenly among four bowls.
2. Slice the grilled chicken and arrange it over the grains.
3. Add the grilled broccoli alongside the chicken.
4. Drizzle the creamy garlic sauce generously over each bowl.
5. Serve with lemon wedges on the side for an extra burst of freshness.

Tips for Success:

• Meal prep friendly: This recipe is great for meal prep! Store the components (grains, chicken, broccoli, and sauce) separately in the fridge for up to 3-4 days.
• Swap proteins: Substitute chicken with shrimp, tofu, or steak if desired.
• Add more veggies: Roasted sweet potatoes, zucchini, or bell peppers would pair beautifully in these bowls.

Chicken Marsala

Hochzeit Suppe Rezepte! (Wedding Soup)