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Compact sous vide circulator with app — Bluetooth control, 1100W
Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
French double cream Brie — baked Brie, cheese boards, sandwiches
Authentic Greek feta — horiatiki salad, spanakopita, baked
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Compact sous vide circulator with app — Bluetooth control, 1100W
Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
French double cream Brie — baked Brie, cheese boards, sandwiches
Authentic Greek feta — horiatiki salad, spanakopita, baked
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In a large bowl mix together the onion, cucumber, tomates, and olives. Put in the fridge. Preheat oven to 375 degrees F. Combine the hummus, spinach and Gouda in an oven safe bowl; top with half of the feta. Bake for 12 minutes. (You can use your judgment here. I baked it until the feta began to very slightly brown.) Remove from oven and let cool for about 10 minutes. If serving now, spoon the salad on top of the dip. Add the rest of the feta. Serve with pita chips, tortilla chips, pita bread, whatever you can get your hands on.