Honey-Olive Oil-Oregano Roasted Endive with Feta and Raisins

Today is the second day of Sarakosti, or lent for those of the Orthodox faith. Greek Orthodox lent lasts for seven weeks, and I will be fasting from all bleeding animal products during this time. Although I am not an avid church goer or a stead fast prayer freak, I take part in lent as a reminder of my faith and spirituality. It helps me stay disciplined and is my annual "cleansing" of the body and mind. 

Now you are wondering why there is feta scattered all over the above photo? Well, I cheesed it up big time these last few weeks. One dish I made was roasted endive, Greek style, of course.

The combination of bitter endive, slightly caramelized in the oven with honey, olive oil, raisins and olive oil topped with tangy sheep feta and crunch pine nuts, proved to be a deluxe combination of textures and flavors. I used oregano to get in the Greek spirit, which provides an extra herbacious, grassy punch. 

6 medium size belgian endive

1/4 cup olive oil

1 tablespoon honey

1 teaspoon Greek oregano

1/2 teaspoon salt

1/4 cup raisins

2 tablespoons toasted pine nuts

1/3 cub sheep feta

• Preheat oven to 375 degrees.
• Quarter endives lengthwise and lay out on a baking sheet.
• Combine olive oil, honey, oregano and salt in a small pan. 
• Heat on medium until mixture is bubbly. Drizzle evenly over endive.

• Roast for 20 - 30 minutes or until endives are slightly browned.
• Immediately remove from pan and sprinkled crumbled feta over, then pine nuts. 

Today is the second day of Sarakosti, or lent for those of the Orthodox faith. Greek Orthodox lent lasts for seven weeks, and I will be fasting from all bleeding animal products during this time. Although I am not an avid church goer or a stead fast prayer freak, I take part in lent as a reminder of my faith and spirituality. It helps me stay disciplined and is my annual "cleansing" of the body and mind. 

Now you are wondering why there is feta scattered all over the above photo? Well, I cheesed it up big time these last few weeks. One dish I made was roasted endive, Greek style, of course.

The combination of bitter endive, slightly caramelized in the oven with honey, olive oil, raisins and olive oil topped with tangy sheep feta and crunch pine nuts, proved to be a deluxe combination of textures and flavors. I used oregano to get in the Greek spirit, which provides an extra herbacious, grassy punch. 

6 medium size belgian endive

1/4 cup olive oil

1 tablespoon honey

1 teaspoon Greek oregano

1/2 teaspoon salt

1/4 cup raisins

2 tablespoons toasted pine nuts

1/3 cub sheep feta

• Preheat oven to 375 degrees.
• Quarter endives lengthwise and lay out on a baking sheet.
• Combine olive oil, honey, oregano and salt in a small pan. 
• Heat on medium until mixture is bubbly. Drizzle evenly over endive.

• Roast for 20 - 30 minutes or until endives are slightly browned.
• Immediately remove from pan and sprinkled crumbled feta over, then pine nuts.