Greek Yogurt Bake

A versatile, protein-rich dish that can be served sweet or savory. Here are two popular approaches:

Savory Greek Yogurt Bake (Tzatziki-Style)

Ingredients:

• 2 cups (500g) plain Greek yogurt (full-fat preferred)

• 2 large eggs

• 1 tablespoon olive oil

• 1 tablespoon all-purpose flour or cornstarch

• 1 cup crumbled feta cheese

• ½ cup chopped fresh dill

• ¼ cup chopped fresh mint

• 2 cloves garlic, minced

• 1 small cucumber, grated and squeezed dry

• Salt and pepper to taste

• Optional: cherry tomatoes for topping

Instructions:

1. Preheat oven to 350°F (175°C). Grease a baking dish (8×8 inch or similar).

2. In a large bowl, whisk yogurt, eggs, olive oil, and flour until smooth.

3. Fold in feta, dill, mint, garlic, and drained cucumber.

4. Season with salt and pepper (remember feta is salty).

5. Pour into prepared dish, smooth top, and arrange cherry tomatoes on top if using.

6. Bake 30-35 minutes until set and edges are lightly golden.

7. Cool slightly before serving. Excellent with pita, olives, and grilled vegetables.

Sweet Honey-Nut Greek Yogurt Bake

Ingredients:

• 2 cups (500g) plain Greek yogurt

• 2 large eggs

• 3 tablespoons honey, plus extra for drizzling

• 1 teaspoon vanilla extract

• Zest of 1 lemon

• ½ cup chopped nuts (almonds, walnuts, or pistachios)

• 2 tablespoons chia seeds (optional)

• Fresh berries for serving

Instructions:

1. Preheat oven to 325°F (160°C). Lightly grease a baking dish.

2. Whisk yogurt, eggs, honey, vanilla, and lemon zest until smooth.

3. Stir in half the nuts and all chia seeds if using.

4. Pour into dish and sprinkle remaining nuts on top.

5. Bake 25-30 minutes until just set (center should still have a slight jiggle).

6. Cool completely, then chill for at least 2 hours.

7. Serve with fresh berries and a drizzle of honey.

Tips & Variations:

• Texture: The bake will firm up as it cools, especially when chilled

• Herb variations: Try parsley, chives, or oregano in savory version

• Sweet additions: Mix in mashed banana, pumpkin puree, or cocoa powder

• Dietary: Use gluten-free flour if needed

• Storage: Keeps refrigerated for 3-4 days

• Serving: Both versions can be eaten warm, room temperature, or cold

The savory version makes a wonderful brunch, side dish, or light dinner component, while the sweet version serves as a healthy breakfast or dessert. Both are packed with protein and customizable to your taste!