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THE HUGGINS FAMILY

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Feta

  • Greek Pasta Salad

    Greek Pasta Salad

    This Greek Pasta Salad has become a family staple for warm-weather meals and gatherings—bright, briny, and generously loaded with fresh vegetables, feta, and bold Mediterranean flavors. Built around tender orzo and tossed with our homemade Greek Salad Dressing, it’s the kind of dish that tastes even better after a little time to mingle and is easy to adapt to whatever you have on hand.

    Ingredients

    • 1 lb orzo, cooked in well-salted water and cooled
    • 1 bottle (16 oz) sliced peperoncini, drained
    • 1 bottle (16 oz) sliced Kalamata olives, drained
    • 1–2 lbs cherry tomatoes, halved
    • 1–2 English cucumbers, diced
    • 1 red onion, finely diced
    • 1 recipe Greek Salad Dressing with Feta & Olives
    • 12 oz feta cheese, crumbled

    Directions

    Prepare the Salad Base

    In a large bowl, combine the cooked and cooled orzo, peperoncini, olives, tomatoes, cucumbers, and red onion.

    Add about three-quarters of the feta and gently toss to combine.

    Dress and Rest

    Add Greek Salad Dressing gradually, tossing until lightly coated. Avoid fully dressing the salad all at once.

    Let the salad rest for 10–15 minutes, then toss again and adjust with additional dressing as needed.

    Finish and Serve

    Fold in or sprinkle the remaining feta just before serving. Taste and adjust balance if needed, keeping in mind that the olives, peperoncini, feta, and dressing all contribute salt.

    Notes

    Preparation

    • Cook the orzo in generously salted water and cool it fully before assembling the salad to prevent excess absorption of dressing.
    • For a milder onion flavor, briefly soak the diced red onion in cold water, then drain well before adding.

    Serving Suggestions

    • Serve chilled or at cool room temperature as a side dish for grilled meats, seafood, or pita-based meals.
    • Garnish with a small handful of fresh parsley or oregano if desired.

    Variations

    • Add grilled chicken, shrimp, or chickpeas to turn this into a complete meal.
    • Adjust the ratio of vegetables, olives, and peperoncini freely—this recipe is intentionally flexible.

    Make-Ahead & Storage

    • This salad can be made several hours ahead and improves as the flavors meld.
    • Before serving, toss again and refresh with a small amount of additional dressing if needed.
    • Store leftovers covered in the refrigerator for up to 3 days.

    Shortcut Option: Ken’s Steak House Greek Dressing with Feta Cheese and Black Olives may be used in place of the homemade dressing; start with a smaller amount and adjust to taste.

  • Spanakopita Triangles

    Spanakopita Triangles

    These spanakopita triangles are crisp, buttery, and filled with a savory blend of spinach, feta, and fresh herbs. Dill leads the flavor, supported by parsley and a subtle hint of mint, creating a filling that’s bright, aromatic, and unmistakably Mediterranean. Baked until golden and shatteringly crisp, they’re perfect as an appetizer, mezze platter addition, or make-ahead snack.

    Ingredients

    • 1 tbsp olive oil (or butter)
    • ½ onion, finely diced
    • 1 tsp garlic, finely chopped
    • 2 tbsp fresh dill, finely chopped (or 2 tsp dried dill)
    • 1 tbsp fresh parsley, finely chopped (or 1 tsp dried parsley)
    • ¼ tsp dried mint
    • ¾–1 tsp shoarma spice mix (optional)
    • 1 package (12–16 oz) frozen spinach, thawed and very well squeezed dry, or equivalent fresh spinach, cooked down and drained
    • 1 egg, lightly beaten
    • ½ cup crumbled feta
    • salt & freshly ground black pepper, to taste
    • frozen phyllo dough, thawed
    • butter, melted

    Directions

    Prepare the Filling

    Preheat oven to 375ºF. Line two half-sheet pans with parchment. Heat a skillet over medium heat and add olive oil (or butter). Add onion and cook until softened but not browned.

    Stir in garlic, dill, parsley, mint, and shoarma spice mix (if using) and cook just until fragrant.

    Use a clean tea towel to squeeze as much liquid as possible from the spinach; coarsely chop if needed. Add spinach to the skillet and heat through. Remove from heat and let cool slightly, then stir in egg and feta. Season with salt and pepper to taste.

    Assemble the Triangles

    While the phyllo is still wrapped, use a sharp knife to cut it into 3 equal sections (about 3″ wide strips). Work with one section at a time, keeping the remaining dough covered with plastic or a lightly damp towel to prevent drying.

    Place one strip of phyllo on the work surface and brush lightly with melted butter. Top with a second strip and brush again. Place about ½ tbsp of filling near the bottom corner. Fold the corner over the filling to form a triangle, then continue folding in a flag pattern up the strip, maintaining the triangle shape. Transfer to the prepared baking sheet.

    Bake

    Repeat with remaining phyllo and filling, spacing triangles slightly apart. Bake for 18–22 minutes, until crisp and golden brown.

    Notes

    Preparation

    • Spinach must be squeezed very dry to prevent soggy filling and torn phyllo.

    Variations

    • Shoarma Spice Mix: This is a non-traditional addition. Classic Greek spanakopita relies on fresh herbs rather than warm spice blends. Used sparingly here, it adds subtle warmth and depth; omit it for a fully traditional Greek flavor.

    Make-Ahead & Storage

    • Unbaked triangles may be frozen solid and baked from frozen, adding 3–5 minutes to the bake time.
  • Greek Salad Dressing with Feta & Olives

    Greek Salad Dressing with Feta & Olives

    This Greek-inspired salad dressing layers bright red wine vinegar and lemon juice with briny feta, savory anchovy, and a whisper of olives for a bold, restaurant-style flavor. It’s thick enough to cling to crisp lettuce and chopped vegetables, yet pourable enough for drizzling over Greek salads, grain bowls, and grilled chicken.

    Ingredients

    • ¼ cup red wine vinegar
    • ¼ cup lemon juice
    • ¼ cup water
    • 1 tbsp sugar
    • ½ tbsp dried oregano
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp table salt
    • ¼ tsp xanthan gum
    • 2 anchovy fillets (or ½ tbsp fish sauce)
    • ⅓ cup extra virgin olive oil
    • ⅓ cup avocado oil (or canola)
    • ¼ cup feta, crumbled
    • 2 tbsp black or Kalamata olives, finely chopped (optional)
    • Black pepper, to taste

    Directions

    Blend the Base:

    In a food processor or blender, combine the red wine vinegar, lemon juice, water, sugar, dried oregano, garlic powder, onion powder, salt, xanthan gum, and anchovy fillets (or fish sauce). Blend until smooth and the seasonings are fully combined.

    Emulsify the Oils:

    With the food processor or blender running on low speed, slowly drizzle in the olive oil and avocado oil in a thin, steady stream. Continue blending until the dressing is fully emulsified and slightly thickened.

    Add Feta and Olives:

    Add the crumbled feta and, if using, the finely chopped olives. Pulse just until the feta and olives are broken up and evenly distributed for a slightly chunky, textured dressing.

    For a creamier, smoother dressing, blend a bit longer until the feta is mostly incorporated into the emulsion.

    Season and Chill:

    Taste and adjust the seasoning, adding more salt if needed and black pepper to taste.

    Transfer the dressing to a jar or bottle and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the dressing to thicken slightly.

    Notes

    Preparation

    • Blend the base long enough to fully dissolve the sugar and hydrate the dried oregano before adding the oils.
    • Drizzle the oils in slowly for the most stable emulsion, especially if not using xanthan gum.
    • Use good-quality, briny feta for the best flavor and a creamy, rich finish.
    • Finely chop the olives so they distribute evenly without creating large salty bites.
    • Shake or stir well before each use, especially if the dressing has been refrigerated overnight.

    Serving Suggestions

    • Drizzle over classic Greek salads with romaine, cucumbers, tomatoes, red onion, olives, and extra feta.
    • Toss with chopped salads, grain bowls, or pasta salads for a bright, tangy kick.
    • Use as a quick marinade for chicken, pork, or shrimp before grilling or roasting.
    • Spoon over sliced tomatoes, cucumbers, and red onions for a simple side dish.

    Variations

    • Extra Creamy: Blend the feta fully into the dressing and add an extra 2 tbsp feta for a thicker, more luxurious texture.
    • Olive-Forward: Increase the chopped olives to 3–4 tbsp and leave the feta slightly chunky for more bursts of briny flavor.
    • Milder Anchovy: Start with 1 anchovy fillet or 1 tsp fish sauce, then adjust to taste if you prefer a subtler umami note.
    • No Xanthan Gum: Omit the xanthan gum for a more traditional vinaigrette-style dressing—just shake well before serving as it will separate over time.

    Make-Ahead & Storage

    • Refrigeration: Store in an airtight jar or bottle in the refrigerator.
    • Storage Time: For best quality and food safety, use within 4–5 days due to the feta and anchovy/fish sauce.
    • Before Serving: The dressing will thicken when chilled; let it sit at room temperature for 10–15 minutes and shake or stir well before using.
    • Separation: Some separation is normal. If not using xanthan gum, shake vigorously to re-emulsify before each use.