Vegetarian Archives - Page 8 of 11 - Copper Olive Kitchen

Bake a block of feta with tomatoes and olives until soft, then toss with pasta and spinach for a one-dish dinner ready in 50 minutes.

Halloumi Pasta with Roasted Cherry Tomatoes and Basil

Roast cherry tomatoes until they burst, toss with pan-seared halloumi and pasta, and finish with basil for a quick weeknight dinner.

Roast zucchini, eggplant, and peppers at 200C/400F, then toss with couscous, feta, and lemon for a simple Mediterranean side or main.

Bake spanakopita with buttery phyllo, spinach, and feta filling until golden and crisp, ready in under 90 minutes.

Marinate olives in lemon-garlic oil with rosemary and thyme, ready in 2 hours and even better the next day.

Chill this no-bake Greek yogurt cheesecake with honey on a buttery biscuit crust for a light, tangy dessert made in one bowl, no oven needed.

Roast Greek lemon potatoes with garlic, oregano, and broth until the edges turn crisp and the inside stays soft and creamy.

Pan-fry chickpeas and halloumi in one skillet for a crispy, salty bowl ready in about 35 minutes, finished with a lemon-tahini dressing.

Toss cucumbers, tomatoes, and feta with lemon, olive oil, and oregano for a fresh Mediterranean salad ready in 15 minutes.

Bake soft Cypriot tahini rolls (tahinopita) swirled with cinnamon, syrup-brushed for shine, ready in about 2 hours plus rise time.