Serves 4; Total time: about 25 minutes. Shown here topped with Uniquely Greek^® Roasted Red Pepper Feta Spread, roasted red peppers and baby spinach.

May is the preseason for grillmasters everywhere. So it’s only fiting that we offer a recipe that’s perfectly downsized for the prelude to summer, while sparking big fun for BBQ vets and rookies alike. We start with a simple blend of spices because our Roasted Red Pepper Feta Spread takes it from there—delivering the most well-seasoned, delectible sliders this side of  White Castle.

Load them up with your favorite burger toppings for a delightful club sandwich-style grub, or serve with your favorite BBQ side dishes for a filling meal.

Enjoy!

Ingredients and Equipment

- 1 lb. ground beef (we prefer 95% lean beef)

- ¼ tsp. of sea salt

- ¼ tsp. of pepper

- ½ tsp. of oregano

- 6.5oz container of Uniquely Greek^® Roasted Red Pepper Feta Spread

- 8 small whole wheat dinner rolls

- ½ cup of baby spinach leaves

- 1 cup of roasted red peppers, drained and sliced thin

- Large bowl

-  Outdoor BBQ grill.

Prepare your grill by turning the flame to high heat. (If using a charcoal grill, light your grill and allow the coals to thoroughly heat before grilling).

In a large bowl, combine your ground beef, salt, pepper and oregano then create eight meatballs.

With your thumb, make an indentation in a meatball and insert 2 tsp. of Uniquely Greek Roasted Red Pepper Feta Spread.

Push the edges of the meatball over the indentation to reform the meatball (this keeps the cheese in the center of the burger during cooking).

Flatten the meatball into a ½ to ¾ inch-thick patty and place them on a waxed cookie sheet. (Repeat these steps to create the rest of your stuffed patties.)

Grill until the tops of your patties are deeply browned (about 6 to 7 minutes).

Flip your patties and continue grilling until they are firm to the touch (about 5 minutes).

Serve by spreading 1 tsp. of Roasted Red Pepper Feta Spread onto one open end of a dinner roll, then add the slider-sized burger, spinach leaves and sliced roasted red peppers.

Uniquely Greek’s Crab-Stuffed Buttons

This recipe produces an appetizer platter for a guest list of 12+. Great as a warm up to any meal, or try surrounding it with a nice salad for a Uniquely Greek lunchtime treat.

The newness of spring ushers in opportunities to quickly fill up your calendar. Whether it’s a baby shower, bridal shower or any other chance to bathe in sun-filled days, great food choices can turn an otherwise conventional gathering into a posh garden party-like atmosphere—around the buffet table, at least.

Our Crab-Stuffed Buttons recipe does just that. By expanding the palate Uniquely Greek style, this tasty, tender and filling appetizer will satisfy any hungry guest anxiously waiting the arrival of the main course. The crabmeat combined with our Uniquely Greek Kalamata Feta Spread presents a perfect marriage of flavors that will brigthen up any event and kindle fond thoughts of warmer times to come, day or evening.

Enjoy!

Ingredients and Equipment:

• ¼ cup of olive oil
• 24 large button (white) mushrooms
• 12 ounces of flaked crabmeat
• 6.5oz container of Uniquely Greek^® Kalamata Feta Spread
• 4 tablespoons of onions, finely chopped
• 2 teaspoons parsley, chopped
• ⅛ teaspoon of black pepper
• ⅛ teaspoon of garlic salt
• ½ cup of melted butter
• ¼ teaspoon garlic salt
• 2 cups shredded Parmesan cheese
• 9” x 12” glass baking dish
• Tongs

Pre-heat your oven to 425°.

Lightly rinse mushrooms then wipe them with a damp paper towel to clean. Gently dry the mushrooms with a dry paper towel (if needed) then set aside.

Prepare your baking dish by spraying it with cooking spray—being careful not to oversaturate the dish. Use an additional baking dish, if needed.

Drizzle the olive oil along the bottom of the baking dish.

Remove your mushroom stems and chop them to add to the stuffing. Set mushroom caps aside.

In a medium bowl, mix together the crabmeat, Uniquely Greek^® Kalamata Feta Spread, chopped mushroom stems, onion, parsley, black pepper, and ¼ teaspoon of garlic salt.

Using a small cookie scoop or spoon, mound the filling onto each mushroom cap.

Mix together the melted butter and ⅛ teaspoon of garlic salt, and drizzle over the stuffed mushrooms.

Add a generous portion of the shredded Parmesan cheese on top of each stuffed mushroom.

Note: For a softer, more melted cheese topping, try mozzarella cheese or brick cheese.

Bake your stuffed mushrooms for 20 to 25 minutes.

Carefully remove with tongs to plate.

Best served hot.

Timesaver option: You can prepare this dish for baking ahead of time and keep them in the fridge, then bake just before it’s time to serve. Just add about 10 minutes to your baking time.

Serves 1; Total time: about 15 minutes. Shown here served with a side of blueberries.

With a history that spans eight centuries and multiple continents, the omelet (or omelette) remains one of the most popular breakfast dishes around—mainly because it’s a dish that has always graciously accommodated culinary influences of diverse cultures, as well as individual taste.

Our Uniquely Greek Omelette recipe is no different: we give a well-deserved nod to the hallmarks of Mediterranean cuisine while preserving a bit of individuality.  Your sense of personal taste doesn’t stop with the omelette, however. Add a side of fruit, toast, croissant, bacon or potatoes for a hearty way to start your day.

Enjoy!

Ingredients and Equipment:

•  3 large eggs
• 1/4 cup of diced tomatoes
• 1/4 cup of chopped mushrooms
• 1/8 cup of crumbled feta cheese
• 1 large garlic clove, minced
• 2 tablespoons of Uniquely Greek Baby Spinach Feta Spread
• I can of cooking spray (olive oil-based, or canola oil-based sprays work well)
• Dried oregano placed in a shaker for dispensing
• Salt
• Pepper
• 1 medium sauté pan
• 1 large sauté/non-stick frying pan
• Medium mixing bowl
• Whisk
• Spatula

Coat both your medium sauté and and your large non-stick pan with cooking spray; be sure to provide an even coat, but too much cooking sprat will leave the dish feeling overly moist and could contribute to overcooking the dish.

Using the whisk, beat your eggs in the mixing bowl.

Heat your medium sauté pan over medium heat.

Once your pan is ready, add the tomatoes, mushrooms and garlic to the pan and sauté them until soft (roughly 5 minutes).

Place your large non-stick pan over medium heat and, when ready, add the eggs, salt and pepper (to taste), and feta.

Allow eggs to set.

Add the veggies, Uniquely Greek Baby Spinach Feta Spread and two shakes of oregano to one half of the omelette.

Using the spatula, flip the other half over to cover the veggies.

Transfer the omelette to a plate and serve.

Serves 2; Total time: about 50 minutes. Shown here served with steamed green beans topped with roasted almonds and spices.

Though it may seem difficult to prepare, stuffed chicken breasts are a rather easy way to turn your casual chicken-for-dinner option into an elegant and healthy dish that tastes like it was delivered from a chef’s kitchen. This particular recipe suggests packing your breasts with Mediterranean flair for an altogether unique experience. When trying to describe different food, most people will simply say it “tastes like chicken.” By adding our Uniquely Greek twist, we’re sure no one else’s stuffed chicken breasts will taste like yours.

Enjoy!

Ingredients and Equipment

• 2 large boneless chicken breasts
• Salt
• Pepper
• Oregano
• Olive oil
• 1 (16 oz.) bag of fresh spinach
• 1/2 cup of crumbled feta cheese
• 1/2 container (about 3 oz.) of Uniquely Greek Roasted Red Pepper Feta Spread
• 2 cups of seasoned breadcrumbs
• Toothpicks
• 9″x 11” baking dish, or suitable oven-safe-and broiler-safe dish

Preheat your oven to 400°.
Prepare the chicken breasts for your stuffing mixture by pounding the chicken breasts until they are thin and wide.
Prepare your baking dish by brushing olive oil along the bottom of the pan. This will keep the chicken from sticking to the pan.

Be certain the spinach has been properly washed, then chop your spinach and set aside.With the underside of the breasts facing up, spread a thin layer of Uniquely Greek Roasted Red Pepper Feta Spread onto each chicken breast.
Add a mixture of spinach and crumbled feta cheese onto each chicken breast. Place the mixture at one end of the breast, but leave enough room so that you can completely wrap the breast around the mixture.
Add a pinch each of salt, pepper and oregano to each breast/stuffing mixture, and wrap the chicken around the mixture.
After you’ve wrapped the chicken around the mixture, continue to fold the breast until it is completely wrapped.
Use a toothpick to hold each breast closed while cooking. If you think it necessary, don’t be afraid to use two toothpicks.
Place each breast in the pan and lightly brush them with olive oil.
Sprinkle breadcrumbs over the breasts and place an aluminum foil cover over the dish.

Bake the chicken in the covered dish for 20 minutes.
Remove the cover and bake the chicken for an additional 10 minutes.
After baking, place your broiler on high heat and broil the chicken for about 5 minutes.

For added flair and flavor: warm the Uniquely Greek Roasted Red Pepper Feta Spread, then lightly drizzle the spread on the plate just before plating the chicken. This will enhance the presentation while also providing a delightful dressing with which to enjoy your meal.

Serves 8 to 10; Total time: about 35 minutes. Shown here served with celery sticks and blue corn tortilla chips.

Happy New Year!!

Whether you’re getting ready for another memorable celebration, or simply looking for something new to add to the repertoire, we have just the party platter centerpiece for you.

Our Loaded Buffalo Feta Dip—complete with chicken, sharp cheddar and Uniquely Greek’s Buffalo Feta Spread—is quick, easy and packed with flavor. You’ll certainly keep the party going while also helping folks to party healthier in the New Year.

Enjoy!

Ingredients and Equipment

• Two 6.5oz containers of Uniquely Greek^® Creamy Buffalo Feta Spread
• Two cups of shredded chicken
• One cup of scallions, diced
• One cup of shredded sharp cheddar cheese
• 1/2 cup of shredded sharp cheddar/feta cheese (separate)
• Large mixing bowl
• 8″x 8” baking dish, or suitable small oven-safe dish

Preheat the oven to 350°.
Mix above contents in a bowl.
Place mixture into the baking dish and bake for 25 minutes.
Remove dish from the oven and change the oven setting to broil.
Top dish with additional cheddar/feta cheese and broil until golden brown.

Serves up to 8; Total time: about 1 hour, 40 minutes.

Like all of your other favorite holiday side dishes, you know exactly what to expect from your family’s classic potatoes au gratin recipe. By adding a bit of Uniquely Greek^® and other healthy ingredients, forks will unwrap a flurry of flavor that will cure any holiday dinner déjà vu—not to mention the gift of helping everyone to avoid those extra holiday pounds.

Our Roasted Red Pepper Feta Spread infuses a gourmet quality into the mix while also amplifying the cheesy goodness that defines the dish. Add a sprinkle of fresh chopped parsley for the perfect nod to your sense of holiday flair.

Ingredients and Equipment:

• 1 tablespoon of extra virgin olive oil
• 1 medium onion, diced
• 1 tablespoon of fresh garlic, minced
• 2 tablespoons of flour
• 2 cups of non-fat milk
• 1 6.5 oz container of Uniquely Greek^® Roasted Red Pepper Feta Spread
• 2 lbs of potatoes, thinly sliced
• 1 cup of low-fat extra sharp cheddar cheese, shredded
• 1 teaspoon of kosher salt
• 1/2 teaspoon of black pepper
• 9” x 11” baking dish
• Large frying pan

Preheat oven to 375°.

Coat your baking dish with cooking spray and set aside.
Place your frying pan over medium heat and pour in the extra virgin olive oil.
Add in onion and garlic and cook —stirring occasionally—until the onion and garlic begin to brown (about 5 minutes).
Stir in the flour then slowly add in the non-fat milk.
Add in the Uniquely Greek Roasted Red Pepper Feta Spread, slowly stirring it in until it has dissolved.
Add in potatoes, stir to mix together all of the ingredients and bring the pan to a boil.
Stir in 3/4 cup of cheese, salt and black pepper.
Pour mixture into the prepared baking dish. For the best results, be sure to evenly spread the mixture throughout the dish.
Bake uncovered for 1 hour.
After 1 hour of cooking time, cover the dish with foil and continue to bake for another 20 minutes.
Change the oven temperature to broil heat, sprinkle the remaining cheese over the potatoes and broil (at 6 inches from the heat source) until the cheese is golden brown (about 1 to 2 minutes).
Add fresh chopped parsley as a garnish.

Serves 2 to 4; Total time: about 20 minutes. Shown here served with sliced baguette, sliced apples and cheese slices topped with whole grain Dijon mustard.
The soup is garnished with fresh basil and a dollop of our Roasted Red Pepper Feta Spread.

Fall is here. It’s time to trade in your summer grilling-and-chilling platters for a bowl of goodness that will warm the soul on a crisp autumn day. Our Mediterranean-inspired Black Bean Soup recipe is quick and easy, but delivers a depth of taste that will have you savoring every spoonful. As it’s early fall, you can certainly grab your favorite sweater and enjoy this dish outside. The fall foliage will keep you company while the soup will keep you nice and toasty.

Ingredients and Equipment:

• 2 tablespoons of olive oil
• 3 cloves of garlic, finely chopped
• 1/2 small red onion, chopped
• 1/2 red pepper, chopped
• 1 small can of green chili peppers
• Two 15oz cans of undrained black beans
• 3oz of Uniquely Greek^® Roasted Red Pepper Feta Spread
• Medium pot

Place the pot over a medium-low heat.
Add olive oil and sauté onion, red pepper and chopped garlic until soft (about 10 minutes).
Add green chili peppers and let ingredients simmer together for 1 minute, in order blend the flavors.
Add both cans of black beans, and the Uniquely Greek^® Roasted Red Pepper Feta Spread.
Stir the ingredients together and bring the pot to a simmer.

Greek-Style Six-Layer Party Dip

Serves 8 to 10; Total time: about 30 minutes. Shown here served with toasted pita wedges and a sprig of fresh oregano as a garnish.

Place this loaded-yet-healthy dip on the buffet table and quickly watch it become a game-day favorite. Prepared hot and served warm, this Uniquely Greek party dip is still one of the easiest recipes to follow.  People who’ve tried it are certain it takes a lot of time and experience to make. While you may enjoy the kudos, you can rest assured that it’s a snap to make—and will leave you plenty of time to join in on the fun. Serve with pita chips, toasted pita wedges or tortillas for an all around healthy delight.

Ingredients and Equipment:

• 8 oz container of Uniquely Greek Kalamata Olive Feta Spread
• 2 plum tomatoes, diced
• 1/2 red onion, diced
• 1/2 lb feta cheese, crumpled
• 8 kalamata olives, pitted and roughly chopped (To save time, buy pitted olives.)
• Dried or fresh oregano
• For a spicy experience, add 1/4 cup of roughly chopped jalapeño or pepperoncini peppers
• 11”x 7” baking dish

Pre-heat oven to 425°.

Spread the entire container of Uniquely Greek Kalamata Olive Feta Spread on the bottom of the baking dish.

Layer by layer, add: diced tomatoes, diced red onion, hot peppers (if desired), crumpled feta cheese, chopped kalamata olives, and oregano (if fresh- sprinkle oregano on top of the dish after it comes out of the oven).

Place dish in the oven for 15 minutes or until the crumpled feta is slightly browned.

Click here to review our Back-to-School Pasta Bake recipe. 

Back-to-School Pasta Bake

Serves 6 to 8; Total time: about 40 minutes.

To celebrate the new school year, we’re posting a perfect back-pocket recipe for parents who find themselves short on time. This simple after school special is great for getting a hearty and healthy dish on the table without loads of preparation time—and can even handle an impromptu dinner guest. Prepared with Uniquely Greek flair, this tasty twist to a kid-approved classic will surely leave everyone satisfied and you without leftovers.

Ingredients and Equipment:

• 1 package of fusilli pasta (Penne or elbow pasta are good options, as well.)
• 6.5 oz container of Uniquely Greek Roasted Red Pepper Feta Spread
• 8 oz jar of roasted red peppers, drained and sliced into strips
• 2 boneless breast of chicken, cut into cubes for easy eating
• 2 tablespoons of olive oil
• 1 clove of chopped garlic
• Salt
• Pepper
• 1 cup of shredded mozzarella cheese
• Fresh basil
• 11”x 9” baking dish
• Sauté pan
• Large pot

Pre-heat oven to 375°.

Season chicken cubes with salt and pepper, then sauté chicken cubes and chopped garlic in olive oil. Cook chicken until it’s slightly browned. Set aside to rest.

Boil your pasta until just short of al dente. Be sure to reference the specific cooking instructions provided on the packaging.

Tip: Drain pasta and, while in the strainer, briefly rinse with cold water to stop the cooking process. Remember: hot pasta continues to cook even after it’s removed from boiling water.

Mix the pasta with the Uniquely Greek Roasted Red Pepper Spread, sliced roasted red peppers and sautéed chicken.

Place mixture into the baking dish and top with shredded mozzarella cheese.

Bake in the oven for 20 minutes until the top is golden brown

Garnish with chopped basil.

Click here to review our Greek-style Six-layer Party Dip recipe.