Type what you have

Ingredients

• ✓ egg
• feta cheese
• phyllo dough
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
2. 2 Mix feta cheese and eggs together in a bowl for the filling.
3. 3 Lay one sheet of phyllo on a work surface and brush liberally with olive oil. Top with another sheet and brush again with oil. Repeat for a total of four sheets, but do not brush the top of the fourth sheet. Transfer the stack of oiled sheets to one of the prepared cake pans. Drape over the bottom of the pan, trying not to be too perfect about it; you want some folds and wrinkles in the phyllo.
4. 4 Spread 1/2 of the filling over the phyllo in an even layer. Fold the overhanging phyllo over the filling, again letting natural folds and wrinkles occur. Loosely lay one sheet of phyllo over the top, brush with oil, and use the oiled brush to pat down the sides all around the circumference of the cake pan.
5. 5 Repeat Steps 3 and 4 with remaining phyllo, oil, and filling to assemble the second pie.
6. 6 Bake both pies in the preheated oven until the tops are a deep golden brown, 45 to 55 minutes. Let cool slightly before slicing. Serve warm or at room temperature.

By Diana Moutsopoulos

Ingredients

• ✓ egg
• chicken
• white rice
• salt
• black pepper
• lemon

Instructions

1. 1 Rinse chicken and remove any organs that may be inside. Place in a pot large enough for it to move around, but not too big or the broth will be watery. Add the chicken neck if that is included with your chicken.
2. 2 Fill the pot with enough water to cover by about 1 inch. Cover and bring to a boil. When it boils, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects. The meat should pull from the bones easily.
3. 3 Transfer the chicken to a large bowl and set aside to cool.
4. 4 Add rice to the broth and season with salt and pepper. Simmer over low heat until rice is tender, about 20 minutes.
5. 5 While the rice is cooking, whisk eggs and lemon juice together in a bowl. Remove chicken meat from the bones.
6. 6 When rice is finished, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Pour the hot egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy-looking soup. Season with salt, pepper, or lemon juice as needed.
7. 7 Add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.

By dimitra

Ingredients

• ✓ egg
• feta cheese
• all-purpose flour
• sesame seed
• black pepper
• olive oil
• honey

Instructions

1. 1 Slice feta into four fingers and place in the freezer for 10 minutes to help the cheese hold its shape while you prepare the other ingredients.
2. 2 Set out egg, flour, and sesame seeds in three separate shallow dishes. Season egg with black pepper.
3. 3 Pour oil into a small skillet to a depth of about 1/2-inch. Heat over medium-high heat.
4. 4 Remove feta from freezer and dredge each finger first in egg, then flour, egg again, followed by sesame seeds. Evenly coat all sides. Add breaded fingers to the hot oil.
5. 5 Cook until golden brown, about 2 minutes per side. Remove from oil and briefly drain excess oil on kitchen towel.
6. 6 Place feta fingers on a serving plate and drizzle with honey. Enjoy immediately while hot.

By Diana Moutsopoulos

Ingredients

• ✓ egg
• chicken
• salt
• onion
• carrot
• celery
• water
• orzo pasta
• lemon

Instructions

1. 1 Place the chicken, salt, onion, carrots, celery, and water into a stock pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the chicken is tender, about 1 1/2 hours. Skim away any scum that forms as the chicken simmers.
2. 2 Strain and reserve the broth in a clean pot. Pick the meat from the chicken, discarding the bones, skin, and vegetables. Cut the meat into small pieces, and set aside. Bring the broth to a boil over medium heat and stir in the orzo pasta. Let simmer 20 minutes.
3. 3 While the orzo is cooking, beat the egg whites to stiff peaks, then whisk in the egg yolks until completely incorporated. Measure out 2 cups of the simmering broth, and combine it with the lemon juice. Slowly pour the lemon mixture into the eggs while whisking continuously until incorporated.
4. 4 When the orzo is nearly done, return the chicken meat to the soup, and cook until reheated. Stir in the egg mixture, stirring gently until incorporated into the soup. Serve immediately.

By deuxbebes

Ingredients

• ✓ egg
• ground turkey
• bread crumb
• spinach
• greek dressing
• feta cheese
• onion
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine turkey, bread crumbs, spinach, Greek dressing, feta cheese, onion, egg, salt, and black pepper together in a bowl; form into patties.
3. 3 Cook turkey burgers on preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jill

Ingredients

• ✓ egg
• ground chicken
• bread crumb
• lemon juice
• sun-dried tomato
• basil
• oregano
• salt
• pepper
• feta cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix chicken, bread crumbs, egg, lemon juice, sun-dried tomatoes, basil, oregano, salt, and pepper together in a bowl; form mixture into 5 patties. Divide feta cheese into 5 equal portions; place a portion of feta cheese atop each patty and fold chicken mixture around cheese to secure it in the center.
3. 3 Cook patties on the preheated grill until no longer pink on the inside and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).

By DCKatie

Ingredients

• ✓ egg
• olive oil
• carrot
• celery
• onion
• vegetable broth
• orzo
• lemon
• salt
• black pepper

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes.
2. 2 Add vegetable broth and bring to a boil. Cook for at least 20 minutes, until vegetables are tender, or longer for a more flavorful broth.
3. 3 Use a slotted spoon to transfer vegetable chunks to a food processor. Blend until smooth and return to the pot.
4. 4 Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
5. 5 Meanwhile, whisk eggs and lemon juice in a bowl. Add a few tablespoons of hot broth to the lemon-egg mixture, whisking constantly to avoid curdling the eggs. Continue until lemon-egg mixture is hot, then add to the broth.
6. 6 Reduce heat and cook, without boiling, until soup thickens a bit, about 3 minutes. Allow soup to cool slightly before serving; it will become even thicker. Season with salt and pepper to taste.

By IEatWhatILike

Ingredients

• ✓ egg
• cooking spray
• ground turkey
• feta cheese
• oregano
• worcestershire sauce
• dijon mustard
• garlic powder
• onion powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a loaf pan with nonstick cooking spray.
2. 2 Mix turkey, feta cheese, eggs, oregano, Worcestershire sauce, mustard, garlic powder, onion powder, salt, and pepper together in a large bowl. Transfer to the loaf pan and shape into a loaf.
3. 3 Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 1 hour 15 minutes. Pour off juices and allow to cool in the pan for 30 minutes before slicing.

By amyw28

Ingredients

• ✓ egg
• spinach
• vegetable oil
• onion
• feta cheese
• swiss cheese
• parmesan cheese
• parsley
• cinnamon
• butter
• phyllo dough

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place spinach in a steamer on top of 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Sauté onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
3. 3 In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
4. 4 Brush the bottom of a 17x11-inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter. Using a sharp knife, score top layer into diamonds.
5. 5 Bake in preheated oven for 40 minutes, or until golden brown.

By Bea Gassman

Ingredients

• ✓ egg
• butter
• all-purpose flour
• milk
• salt
• nutmeg
• feta cheese
• kefalotiri cheese
• parsley
• butter
• phyllo dough

Instructions

1. 1 Melt 6 tablespoons butter in a small saucepan over medium-low heat. Whisk in flour until smooth and cook, stirring constantly, for 2 minutes. Gradually pour in milk, stirring constantly with a whisk or wooden spoon. Add salt and nutmeg, stirring occasionally, until white sauce is bubbly and thickened, 5 to 10 minutes.
2. 2 Mash feta cheese in a large bowl with a fork; stir in beaten eggs, grated kefalotiri, and parsley. Pour in hot white sauce and mix well.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly brush a 9x13-inch baking dish with melted butter.
4. 4 Line the prepared baking dish with a sheet of phyllo dough and brush it with melted butter; keep remaining phyllo sheets covered with plastic wrap while you work. Repeat with 1/2 of the phyllo sheets, brushing each sheet with butter, and letting them come up the sides of the baking dish. Pour in cheese filling.
5. 5 Lay remaining pastry sheets on top of filling, brushing each with butter. Brush the top of the last sheet with butter, then use a sharp knife to score the top sheets into strips about 3 inches wide from one end of the baking dish to the other.
6. 6 Bake in the preheated oven until pastry is golden brown and crisp, about 45 minutes. Let stand for 5 minutes, then cut into squares and serve hot.

By Maine_diner

Ingredients

• ✓ egg
• olive oil
• onion
• green onion
• garlic
• spinach
• parsley
• feta cheese
• ricotta cheese
• phyllo dough
• olive oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square baking pan.
2. 2 Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté chopped onion, green onions, and garlic in the hot oil until soft and lightly browned, about 5 minutes.
3. 3 Stir in spinach and parsley, adding spinach in batches if it doesn't all fit in the pan at once, and continue to saute until spinach is limp and excess liquid has evaporated, about 5 minutes. Remove from the heat and set aside to cool.
4. 4 Mix feta cheese, ricotta cheese, and eggs in a large bowl until well combined. Stir in spinach mixture. Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top and brush with olive oil. Repeat the process with two more sheets of phyllo dough; the sheets will overlap the pan.
5. 5 Spread spinach and cheese mixture into the pan. Fold any overhanging dough over the filling. Brush with oil.
6. 6 Layer the remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into the pan to seal the filling.
7. 7 Bake in the preheated oven until golden brown, 30 to 40 minutes.
8. 8 Cut into squares and serve while hot.
9. 9 Enjoy!

By SILVERWOLF

Ingredients

• ✓ egg
• white bread
• milk
• garlic
• onion
• mint
• salt
• black pepper
• ground beef
• ground lamb
• all-purpose flour
• vegetable oil

Instructions

1. 1 Moisten the bread pieces with the milk in a large bowl, and set aside.
2. 2 Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped.
3. 3 Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.
4. 4 Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter.
5. 5 Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.
6. 6 Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes.
7. 7 Drain meatballs on a paper towel-lined plate. Repeat with remaining meatballs.

By Shandeen Gemanis

Ingredients

• ✓ egg
• cooking spray
• spinach
• green onion
• dill
• garlic
• salt
• black pepper
• mozzarella cheese
• parmesan cheese
• feta cheese
• puff pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet lightly with cooking spray.
2. 2 Heat a large pan over medium-high heat and coat with cooking spray. Saute spinach, green onions, dill, garlic, salt, and pepper until spinach wilts and begins to release its liquid, 3 to 5 minutes.
3. 3 Combine mozzarella, Parmesan, and feta cheeses in a large bowl. Add egg and the spinach mixture and mix thoroughly.
4. 4 Lay 1 puff pastry sheet on the baking sheet. Trace a wet fingertip around the edge to moisten. Spread the spinach and cheese mixture in the center, leaving a 1/2-inch border. Lay the second sheet of pastry on top and push down the edges to seal. Make two knife slits on top to allow steam to escape. Spray the top with cooking spray.
5. 5 Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for 5 minutes and slice into sections using a pizza cutter.

By itzatrap

Ingredients

• ✓ egg
• ground turkey
• zucchini
• panko bread crumb
• kalamata olive
• feta cheese
• greek seasoning
• greek yogurt
• roasted red pepper
• lemon juice
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine turkey, zucchini, egg, bread crumbs, olives, feta cheese, and Greek seasoning in a large bowl. Mix until evenly combined.
3. 3 Form meatballs using an ice cream scoop and place onto a baking sheet.
4. 4 Bake in the preheated oven until no longer pink in the center, about 25 minutes.
5. 5 While the meatballs are baking, place Greek yogurt, red pepper strips, lemon juice, olive oil, and garlic in a food processor. Pulse until well blended. Season with salt and pepper. Serve dipping sauce alongside meatballs.

By Soup Loving Nicole

Ingredients

• ✓ egg
• olive oil
• onion
• garlic
• cinnamon
• clove
• ground beef
• ground turkey
• tomato
• raisin
• eggplant
• salt
• pepper
• mashed potato

Instructions

1. 1 Heat 2 Tbs. oil in a 12-inch ovenproof skillet over medium-high heat. Saute onions until tender, about 5 minutes. Add garlic, cinnamon and cloves; cook about 1 minute. Add meat, stirring to break it up, and cook about 5 minutes. Stir in tomatoes and raisins; simmer 10 minutes.
2. 2 Arrange eggplant slices on a lipped cookie sheet. Brush both sides with remaining oil, and season with salt and pepper. Broil on upper oven rack, turning once with kitchen tongs, until golden brown, about 5 minutes per side.
3. 3 Reduce heat to 400 degrees. Lay eggplant in a single layer over meat mixture. Whisk egg into mashed potatoes; spread over eggplant. Bake on lower rack until sauce is bubbly, about 20 minutes.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ egg
• ✓ egg
• butter
• black pepper
• oregano
• beef broth
• olive oil
• feta cheese
• mint
• parsley
• lemon zest
• potato
• lemon
• lamb
• garlic
• white rice
• phyllo dough

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. 2 Lightly brush a 9x13 inch pan with melted butter. Place 1 phyllo sheet in pan and lightly brush with butter. Continue adding phyllo sheets for a total of 12, brushing each one lightly with butter (you don't need to completely cover each phyllo sheet with butter).
3. 3 Spread cooked rice over phyllo, then sprinkle with minced garlic. Add lamb in an even layer, and sprinkle with lemon juice. Place 1 cup diced potatoes over lamb.
4. 4 Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest. Add crumbled feta cheese.
5. 5 Pour on olive oil and beef broth. Sprinkle with oregano and pepper. Finally, add beaten egg.
6. 6 Top with remaining 12 phyllo sheets brushed lightly with melted butter.
7. 7 Bake for 40 to 50 minutes at 325 degrees F (165 degrees C). during the last 10 minutes, raise the temperature to 350 degrees F (175 degrees C). Remove from the oven and cool on a rack for 15 minutes. Cut into diamonds or squares and serve warm.

By Christine L

Ingredients

• ✓ egg
• tomato
• olive oil
• garlic
• salt
• black pepper
• feta cheese
• oregano
• brown rice
• chickpea
• kalamata olive
• parsley
• lemon zest
• lemon juice
• tahini

Instructions

1. 1 Shred tomatoes with a box grater (this should yield about 1 cup grated tomato).
2. 2 Heat oil over medium heat in a large skillet. Stir in 1 cup grated tomato and the garlic. Cook, stirring frequently, until tomatoes are broken down and most of the water is evaporated, about 7 minutes.
3. 3 Add eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to tomato mixture. Cook until eggs are set, gently stirring, about 3 minutes. They should be soft but not watery. Fold in feta and oregano. Keep warm.
4. 4 Stir together rice, chickpeas, olives, parsley, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a large bowl. Whisk together lemon juice and tahini in a small bowl and pour over rice mixture. Toss gently to coat. Serve egg mixture over rice mixture. If you like, sprinkle with additional tomato, oregano, and parsley.

By dinehaus

Ingredients

• ✓ egg
• lemon zest
• lemon juice
• milk
• black pepper
• salt
• all-purpose flour
• butter
• vegetable oil
• ground lamb
• black pepper
• salt
• garlic
• dill
• onion
• parsley
• mint
• bread crumb
• milk

Instructions

1. 1 Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.
2. 2 Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.
3. 3 Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
4. 4 Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.

By Kerri

Ingredients

• ✓ egg
• spinach
• leek
• green onion
• feta cheese
• parsley
• dill
• spearmint
• sugar
• milk
• olive oil
• salt
• black pepper
• all-purpose flour
• semolina flour
• salt
• olive oil
• water
• parmesan cheese
• butter
• olive oil

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a deep 9x9 inch baking dish.
2. 2 Beat the eggs in a mixing bowl, then stir in the spinach, leeks, green onions, feta cheese, parsley, dill, spearmint, sugar, milk, and 3/4 cup of olive oil until evenly mixed. Season to taste with salt and pepper; set aside. Whisk together the all-purpose flour, semolina flour, and 1 pinch of salt in a mixing bowl. Stir in 1/4 cup of olive oil and the water until no lumps remain. Pour 2/3 of the batter into the prepared 9x9 inch pan, and spread out evenly. Spoon the spinach filling over the batter, then spoon the remaining batter overtop. Sprinkle with the Parmesan cheese, butter pieces, and 2 tablespoons of olive oil.
3. 3 Bake in the preheated oven until the bottom crust and top has firmed and nicely browned, about 1 hour.

By Gracey

Ingredients

• ✓ egg
• parmesan cheese
• white pepper
• all-purpose flour
• butter
• milk
• red wine
• tomato sauce
• nutmeg
• cinnamon
• herbes de provence
• parsley
• black pepper
• garlic
• onion
• ground beef
• butter
• olive oil
• salt
• eggplant

Instructions

1. 1 Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
2. 2 Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.
3. 3 Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes.
4. 4 Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.
5. 5 Scald milk in a saucepan over medium heat.
6. 6 At the same time, melt 1/2 cup butter in a large skillet over medium heat.
7. 7 Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.
8. 8 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
9. 9 Arrange a single layer of eggplant in the prepared baking dish.
10. 10 Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top.
11. 11 Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.
12. 12 Bake in the preheated oven until bubbly and browned, about 1 hour.
13. 13 Let moussaka cool briefly to make it easier to slice. Serve and enjoy!

By PEGGY AYSCUE

Ingredients

• ✓ egg
• lettuce
• tomato
• kaiser roll
• black pepper
• salt
• parsley
• basil
• mint
• garlic
• onion
• bread crumb
• feta cheese
• spinach
• ground beef
• red bell pepper
• parsley
• mint
• lime juice
• mayonnaise
• feta cheese

Instructions

1. 1 Make the spread: Stir feta cheese, mayonnaise, lime juice, mint, and parsley together in a small bowl. Set aside until needed.
2. 2 Make the burgers: Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
3. 3 Cut bell pepper in half from top to bottom; remove stem, seeds, and ribs. Place pepper onto the prepared baking sheet with the cut sides facing down.
4. 4 Cook under the preheated broiler until the skin has blackened and blistered, about 5 minutes. Remove from the oven and transfer pepper halves to a paper bag to cool and steam, about 5 minutes.
5. 5 Preheat an outdoor grill for medium heat, and lightly oil the grate.
6. 6 Peel and discard bell pepper skin. Dice flesh and place into a large bowl.
7. 7 Add ground beef, spinach, feta, bread crumbs, onion, egg, garlic, mint, basil, parsley, salt, and pepper; mix gently with your hands until evenly combined. Form meat mixture into four 4 1/2-inch-diameter patties.
8. 8 Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
9. 9 Serve burgers on warm rolls with feta cheese spread, fresh tomatoes, and lettuce.

By Nick T

Ingredients

• ✓ egg
• parmesan cheese
• black pepper
• nutmeg
• butter
• all-purpose flour
• milk
• feta cheese
• black pepper
• oregano
• parsley
• lentil
• tomato
• white vinegar
• garlic
• onion
• potato
• zucchini
• olive oil
• salt
• eggplant

Instructions

1. 1 Sprinkle eggplant slices with salt; set aside for 30 minutes. Rinse and pat dry with paper towels.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Heat olive oil in a large skillet over medium-high heat. Cook eggplant and zucchini in hot oil until lightly browned, about 3 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet.
4. 4 Add more oil to the skillet if needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, again reserving oil in the skillet.
5. 5 Sauté onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 of the juice from lentils, parsley, and oregano. Season with salt and black pepper. Cover, reduce heat to medium-low, and simmer for 15 minutes.
6. 6 Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 of the potatoes, and 1/2 of the feta in a 9x13-inch baking dish. Pour 1/2 of the tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
7. 7 Cover and bake in the preheated oven for 25 minutes.
8. 8 Meanwhile, make the sauce: Stir milk, flour, and butter for together in a small saucepan; bring to a low boil, whisking constantly, until thick and smooth. Season with nutmeg and black pepper. Remove from heat, cool for 5 minutes, and stir in beaten egg.
9. 9 Pour sauce over vegetables and top with Parmesan cheese. Continue baking, uncovered, until sauce is bubbly and top is lightly brown, 25 to 30 minutes.

By Anne Buchanan

Ingredients

• ✓ egg
• pita bread
• salt
• dill
• lemon zest
• lemon juice
• plain greek yogurt
• black pepper
• kosher salt
• olive oil
• cherry tomato
• green bean
• black pepper
• salt
• ground turkey
• lemon zest
• oregano
• garlic
• parsley
• bread crumb
• feta cheese
• onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Whisk together onion, feta cheese, bread crumbs, eggs, parsley, garlic, oregano, and lemon zest in a large bowl. Add turkey, salt, and pepper; mix until well combined.
3. 3 Use wet hands to form mixture into twenty 1 ½- to 2-inch meatballs. Transfer to the prepared baking sheet.
4. 4 Bake in the preheated oven until browned and slightly firm, 10 to 12 minutes; meatballs will not be fully cooked at this point. Let meatballs cool completely, about 20 minutes.
5. 5 Combine cooled meatballs and green beans in a large, resealable freezer bag. Tightly seal the bag, allowing as much air to escape as possible. Freeze for up to one month.
6. 6 When ready to cook, preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
7. 7 Empty frozen meatballs and beans onto a large, rimmed baking sheet. Add cherry tomatoes and toss with olive oil, salt, and pepper.
8. 8 Bake in the preheated 425 degree F (220 degree C) oven until veggies are tender and meatballs are cooked through, about 20 minutes.
9. 9 Meanwhile, stir together Greek yogurt, lemon juice, lemon zest, dill, and salt for tzatziki sauce.
10. 10 Serve meatballs and veggies with pita rounds and tzatziki sauce.

By Nicole McLaughlin

Ingredients

• ✓ egg
• black pepper
• kosher salt
• saffron
• oregano
• garlic
• red pepper flake
• porcini mushroom powder
• paprika
• lemon
• olive oil
• white wine
• greek yogurt
• red onion
• merguez sausage
• brown cremini mushroom
• leg of lamb
• kosher salt
• black pepper
• mint
• garlic
• mustard
• parsley
• red wine
• olive oil

Instructions

1. 1 Mix olive oil, red wine, parsley, Dijon mustard, minced garlic, mint, pepper, and kosher salt for the marinade together in a bowl. Coat leg of lamb cubes and mushrooms in separate bowls; marinate for 24 hours.
2. 2 Whisk Greek yogurt, egg, wine, oil, lemon zest and juice, smoked paprika, mushroom powder, red pepper flakes, garlic, oregano, saffron, salt, and pepper for mopping sauce together heavily so everything mixes together. Refrigerate for a minimum of 6 hours, to overnight.
3. 3 Place a piece of lamb leg, red onion, cremini mushroom, merguez sausage, and another piece of red onion on 7 grill-safe skewers. Repeat with ingredients for as long as your skewer is able to handle and rotate evenly.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Place kabobs on the preheated grill to sear in juices and form a crust on lamb, rotating occasionally, 4 to 5 minutes.
6. 6 Reduce grill temperature to medium-high. Coat kabobs with a generous layer of mopping sauce. Let brown and bubble and continue to coat until an instant-read thermometer inserted into a piece of sausage reads at least 142 degrees F (61 degrees C). The leg of lamb should come to 125 degrees F (52 degrees C) for medium-rare.

By SwagDaddy

Ingredients

• ✓ egg
• ✓ egg
• egg yolk
• parmesan cheese
• black pepper
• salt
• nutmeg
• milk
• all-purpose flour
• butter
• pepper
• pepper
• salt
• nutmeg
• parmesan cheese
• butter
• ziti pasta
• pepper
• salt
• clove
• cinnamon stick
• parsley
• tomato paste
• vegetable broth
• red wine
• tomato
• ground beef
• garlic
• onion
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Make the meat sauce: Melt butter in a skillet over medium heat. Add onion and garlic; cook and stir gently until onion is soft, 3 to 5 minutes. Increase heat and add ground beef; cook and stir until browned and crumbly, about 5 minutes. Stir in tomatoes, wine, broth, tomato paste, parsley, cinnamon, salt, pepper, and clove. Cover and simmer over low heat for 20 minutes.
3. 3 Meanwhile prepare the pasta: Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain.
4. 4 Pour melted butter, 1/4 cup grated cheese, nutmeg, salt, and pepper over pasta; toss well and cool briefly. Add 2 eggs and toss again; set aside.
5. 5 Make the béchamel: Melt butter in a saucepan over medium-low heat. Add flour; cook and stir for 2 minutes. Pour in milk and bring to a boil, stirring constantly. Season with nutmeg, salt, and pepper. Cool slightly before stirring in 1 cup grated cheese, beaten egg, and egg yolk. Then stir 1/2 cup of béchamel sauce into meat sauce.
6. 6 To assemble pastitsio: Arrange pasta in the bottom of the prepared baking dish so that all of the noodles are nicely lined up and are as level as possible for a great visual effect when serving. Spoon meat sauce over pasta; top with remaining béchamel sauce, spreading evenly. Sprinkle remaining 1/2 cup grated cheese on top.
7. 7 Bake in the preheated oven until bubbling and golden brown on top, about 50 minutes.
8. 8 Let stand for 10 minutes before cutting into squares.

By ALKHATIB

Ingredients

• ✓ egg
• ✓ egg
• pork sausage
• bread crumb

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil. Place a wire rack over the foil.
2. 2 Cut and form pork sausage into 2-ounce patties. Place a hard-boiled egg in the center of each patty and press sausage around the egg.
3. 3 Beat raw egg in a small bowl. Place bread crumbs in another bowl. Dip each patty into the egg; roll in the bread crumbs to coat. Place coated patties on the wire rack.
4. 4 Bake in the preheated oven until golden brown, 20 to 22 minutes. Serve hot.

By Richard

Ingredients

• ✓ egg
• ✓ egg
• pork sausage
• bread crumb
• vegetable oil

Instructions

1. 1 Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool; peel.
2. 2 In a large deep skillet heat about 1 inch of vegetable oil until hot.
3. 3 Place whole boiled eggs on top of sausage patty. Roll to form ball around the egg. Dip in beaten egg wash, then seasoned breadcrumbs. Deep fry in hot vegetable oil until meat is fully cooked. Drain and serve hot.

By P J K

Ingredients

• ✓ egg
• stuffing
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whip egg in a medium bowl until foamy. Add leftover stuffing. Cube 4 pieces of Cheddar cheese, about 1/2 inch in diameter, and set aside. Shred the remaining Cheddar cheese. Add shredded cheese to stuffing mixture. Mix well.
3. 3 Spoon half of the stuffing mixture into 4 muffin cups. Use your finger to create a small indention, add a piece of cubed cheese, and cover with remaining stuffing mixture.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 27 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By thedailygourmet

Ingredients

• ✓ egg
• milk
• all-purpose flour

Instructions

1. 1 Beat eggs and milk together in large bowl. Beat in flour until batter is smooth. Lightly coat an 8 inch skillet or crepe pan on medium-high heat with cooking spray. Make one pancake at a time by dropping a large spoonful of batter onto pan and tilting to cover the whole surface of the pan evenly. Cook until golden, turning once, about 2 minutes per pancake.

By Carol

Ingredients

• ✓ egg
• stuffing
• vegetable oil

Instructions

1. 1 Line a baking sheet with parchment paper. Place leftover stuffing in a mixing bowl. Stir in beaten egg until evenly combined.
2. 2 Scoop 1/2 cup of mixture up and form a patty. Place patty on the parchment lined baking sheet. Repeat 3 more times until you have 4 patties.
3. 3 Place baking sheet in the freezer and freeze for at least 1 hour.
4. 4 Heat oil in a large skillet over medium-high heat. Place patties in the skillet and cook, undisturbed, for 5 minutes. Carefully flip and cook 5 minutes more or until desired browning is achieved.

By Soup Loving Nicole