Chevre

long-grain white rice (about 100 grams) • frozen spinach • green onion, finely chopped • small yellow onion, finely chopped • egg, preferably organic • small bunch of fresh mint, dill, parsley, and basil (leaves only), finely chopped • unsalted butter, preferably sheep's milk • olive oil, plus more for frying the egg • Zest of 1 lemon or lime • crumbled goat cheese or other cheese of your choice • Sea salt flakes • Freshly ground black pepper

vegetable oil (120 ml) • eggs • milk (240 ml) • low-fat Greek yogurt (about 220 grams, 2%) • baking powder (about 2 1/2 teaspoons) • dried oregano • cornmeal (about 300 grams) • goat cheese or feta (about 330 grams) • sesame seeds (for sprinkling) • plain breadcrumbs (for the baking dish)

(about 2.2 lbs/1 kg) frozen spinach with rice (I admit it, no shame here) • crumbled goat cheese • little chopped dill (for a fresh, aromatic touch) • little salt (the cheese is salty, so don’t overdo it) • little black pepper (for anyone who says they don’t like it) • eggs, well beaten • (about 7 oz/200 grams) fine semolina (you can use coarse if you prefer a different texture) • (about 3.5 oz/100 grams) self-rising flour • (about 1.75 oz/50 grams) olive oil, plus another 1/4 cup (about 1.75 oz/50 grams) olive oil • (about 0.7 oz/20 grams) white sesame seeds (if you have black sesame, use that too!)

tomatoes • cherry tomatoes • yellow onion • green bell pepper • small cucumber • Olives • Goat cheese (or feta cheese as an alternative) • Olive oil • Oregano • Salt • Black pepper

eggs • yogurt or kefir (about 220-250 grams) • corn oil or vegetable oil • About 9 ounces goat cheese (about 250 grams) • baking soda • baking powder • About 1 3/4 cups cornmeal (about 200-250 grams) • cherry tomatoes for optional garnish

tomatoes • cucumber • green bell pepper • red onion • white onion • dried oregano • small sprigs fresh oregano • Kalamata olives • goat cheese or feta • olive oil • vinegar • Salt to taste