Astakomakaronada

Feta Phyllo

with tzatziki, melitzanosalata, taramosalata

Tria

Bring a large pot of salted water to a boil. Add the live lobsters and cook for about 8-10 minutes until they turn bright red. Remove the lobsters, cool them slightly, then extract the meat from the claws and tails. Chop the meat into bite-sized pieces and set aside.

Prepare the Lobster

In the same pot, add linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add cherry tomatoes and cook until they begin to soften, about 3-4 minutes.

Sauté the Aromatics

Pour in the white wine and let it simmer for about 2 minutes. Add the lobster meat, parsley, lemon zest, and cooked linguine. Toss everything together, adding reserved pasta water as needed to create a sauce. Season with salt, black pepper, and red pepper flakes to taste.

Combine Ingredients

Plate the Astakomakaronada, garnishing with additional parsley and a sprinkle of lemon zest if desired. Serve immediately.

Serve

Linguine pasta

Live lobsters

Olive oil

Garlic cloves, minced

Cherry tomatoes, halved

White wine

Fresh parsley, chopped

Salt

Black pepper

Lemon zest

Red pepper flakes

Preheat the Oven

In a bowl, combine the feta cheese, chopped black olives, parsley, and black pepper. Mix well.

Prepare the Filling

Lay one sheet of phyllo dough on a clean surface and brush lightly with olive oil. Place another sheet on top and brush with oil again. Repeat this for a total of 4 layers. Place a portion of the filling on one end of the phyllo and fold it over to create a parcel. Brush the top with more olive oil. Repeat for the remaining sheets and filling.

Assemble the Feta Phyllo

Place the phyllo parcels on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.

Bake

Remove from the oven, let cool slightly, and serve warm as an appetizer or snack.

Phyllo dough

Feta cheese

Black olives, pitted and chopped

Grate the cucumber and squeeze out excess moisture. In a bowl, mix the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, salt, and black pepper. Stir until well combined and refrigerate for at least 30 minutes.

Make the Tzatziki

Preheat your oven to 400°F (200°C). Cut the eggplant in half and brush with olive oil. Place it cut-side down on a baking sheet and roast for about 30 minutes until soft. Allow to cool, then scoop out the flesh and blend it with olive oil, lemon juice, salt, and pepper until smooth. Refrigerate.

Prepare the Melitzanosalata

In a blender, combine the tarama (fish roe), lemon juice, and a little water. Slowly add the olive oil while blending until the mixture becomes creamy. Stir in the bread crumbs for texture and adjust seasoning if necessary.

Make the Taramosalata

Warm the pita bread in the oven or on a skillet. Serve the tzatziki, melitzanosalata, and taramosalata in small bowls alongside the warm pita bread for dipping.