I bought some marinated feta at Eumundie Markets recently, and was VERY impressed, so I did what all cooks do, I copied it 🙂 This is the basic recipe, you can add Parmesan cheese, toasted pine nuts, or even chopped olives. you can use any pesto for this, I have tried it with sundried tomato pesto, and it was good, but I prefer the fresh taste of the basil pesto:) this will keep well in the fridge, and the flavours meld better if made the day before its needed. I have made this with soft greek feta, but I have to say I prefer the aussie feta, as it holds its’ shape so much better. If there are any leftovers, you can use it as a base for Greek pizza…yummy
Delicious traditional recipe. A little more cheesy than the typical recipe. I have included more detailed instructions on rolling the filo into triangles, for those who haven’t used filo before. It can be tricky. I teach my friends to fold the triangles by practicing on a napkin to get the hang of the triangle fold. PS. Contrary to Tarra’s opinion, there is NO comparison between filo and puff pastry, and ricotta has almost no taste…similar to cottage cheese!
Well a couple of years ago, I got to go to Argentina skiing with a good friend – and what a blast. On thing I did learn, is that if you don’t like beef, potatoes or chimichurri … good luck. It seemed like those 3 ingredients were a part of every meal, but luckily I do like all three. One night, we had this amazing grilled fish and of course potatoes … but the appetizers were these simple miniature meatballs with … of course … chimichurri. Well, I am not sure what their recipe was, but the chef was nice enough to tell me that his secret was to add ground pork and a little of the chimichurri to the meatball. Also, theirs was topped with this great tangy cheese. I never got the name of it, but it is similar to a feta being a drier, crumbly cheese, but the taste of a goat cheese, so I think either one works well. I tend to use Feta. Well, I ended up using a pretty classic meatball recipe and this is my version. I make smaller than normal meatballs and just serve with tooth pics on a big platter with the sauce. They are just Yummy Bite Size appetizers. A great holiday appetizer and easy to make. I bake mine, so even healthier. Make ahead and just reheat. I also buy Badia Chimichurri sauce, right from the grocery store. You can also find it at www.badia.com, but there are many other brands that are available.
This recipe is from http://gadgets360.wordpress.com/2006/01/08/2/ Wikipedia says that Byrek Shqipëtar me perime is one of the national dishes of Albania Byrek Shqipëtar me perime is an Albanian recipe for cooking pies. Albanian pies are generally made of thin pastry leaves which can be rolled out at home or bought as filo dough at a supermarket. Most of the pies prepared by Albanian cooks are not sweet; instead, pie fillings are almost always salty. Thus, a piece of such a pie may well serve as the main dish of a meal.
Make and share this Pasticho, an Albanian Recipe! recipe from Food.com.
