Hey guys. So I’m going to be Greek from now on. Not really sure if there’s anything I need to formally do or not? I think if I just watch My Big Fat Greek Wedding a few times and switch from coconut oil to olive oil I should be set.
Do Greeks eat peanut butter? Good golly let’s hope so.
OKAY. All joking aside, I’m still Polish. BUT I am seriously loving the revamp of the Mediterranean diet lately (lately meaning the last 24 hrs, by me) because it’s mostly vegetarian and it’s super slick with lots of the *good fats*.
If you want to be an expert at the Mediterranean diet (like me) then read THIS article (like I did) and become one.
Until then, check out this recipe in which I have taken the greekiest parts of my fridge/pantry and concocted a one pan dinner that is the sheet.
Smothered Super Greek Broccoli
It’s super Greek, super Greek.
It’s super greeky, yow.
Now that I’ve gotten my Rick James reference out of the way, let’s talk about chopping broccoli.
For this recipe, since it’s a quick cooker, slice the broccoli starting at the stem right on through to the leafy green…as shown below ↓
Now, to stay true to the Greeks, we have to eat lathera¹ veggies which is *loosely* translated to “lather that shit in oil“.
Don’t believe me? Google it.
Today, we are lathering our veg in PESTO because it’s THE BESTO.
And we are smothering a hunky greek feta block in oiled Sunny T’s².
*Yes, calories count but you want those cals from the oil because veggies are so cal-low. Vegetarians, rejoice.
The layers of players go a little like this:
1. Purple Onion
2. Sliced Up Baby Tomatoes
3. Feta and Mozzarella
4. Sundried Tomatoes
And obvi that big bag of broccoli getting a little too comfy in my fridge.
I’ll be damned if another bag of broccoli goes un-lathera’d!
Bake it and then give it a squeezie of the lemon³ that you casually left sliced and face-down on the roasting pan, just getting all juicy and delish.
Serve in a pie tin lined with parchment or if you are a lady who finds herself as the hostess of the evening, go ahead and just throw a few forks onto a sheet pan.
Here’s more feta that got all baked and is ready to be smeared on all of the green things.
- 3 cups Broccoli, sliced
- 1/4 cup Good Pesto
- 1 tbsp Olive Oil
- 1/2 Purple Onion, sliced
- 6 oz Feta, divided in half
- 6 Sundried tomatoes, sliced
- 2 Whole Artichoke Hearts or 4 halved
- 1/2 cup Cherry tomatoes, halved
- 1/4 cup Mozzarella Cheese, finely shredded
- 1 lemon, halved
- Handful of Olives
- Heat oven to 400.
- Toss the sliced broccoli in pesto and olive oil to coat. Use a pastry brush to make sure all florets are covered.
- Arrange the broccoli in a single layer on a large baking sheet.
- Top with sliced onion, sliced sundried tomatoes, artichoke, cherry tomatoes and half of the feta crumbled.
- Place the lemon halves face down on the pan along with the rest of the feta cheese and handful of olives.
- Bake for 10 minutes, remove from oven, sprinkle with mozzarella, and return to oven until cheese is melted.
- Garnish with a squeeze of fresh lemon and serve with hot feta.
REMEMBER that a lot of the oil will end up in the pan and not in your belly but the calorie and fat count is based on ALL of the oil and pesto. Also, the entire block of feta which was a feat for myself and my parents!
Nutrition InformationServing Size 1/3 pan
Amount Per Serving Calories 225Total Fat 13gCarbohydrates 10gFiber 3gProtein 17g
¹Lathera is actually a Greek dish that consists of cooked veggies in oil and usually with a squeeze of lemon
²Slang for sundried tomatoes
³Lemons are very common in Greek cuisine and are often served alongside meals and are meant to use, not look pretty.