Feta Cheese any recipes to use it in?

Question

I was given 1and half lb

Answer 1

The Greek Salad

Guzaria is Greek tapas: many little dishes that can be snacked on for a fulfilling meal. Old Athens would gather at small bars at the end of a hard day to find community members, discuss the day, and share food and drink at a leisurely pace over the course of the evening. Ouzo and cold beer are the suggested beverages with your Guzaria menu. Guzaria Menu: Greek Salad, Grilled Pita Bread, Greek Meatballs in Wine Sauce, Baked Gigantes Beans, and Grilled Shrimp.


3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices imported Greek feta
1/4 cup (a couple of glugs) extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
Pita breads

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

Answer 2

Chicken with Lemon, Oregano, and Feta Cheese:

A trio of Greek flavors gives these chicken quarters Mediterranean flair. The cheese is sprinkled over the cooked chicken, which is then broiled until golden.

1 chicken (3 to 3 1/2 pounds), quartered
1 tablespoon olive oil
1 1/2 teaspoons dried oregano
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 tablespoon butter, cut into 4 pieces
1 1/2 ounces feta cheese, crumbled (about 1/3 cup)

1. Heat the oven to 375°. Coat the chicken with the oil; arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, lemon juice, salt, and pepper. Top each piece of chicken with a piece of the butter.

2. Cook the chicken until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan. Top the chicken pieces with the feta cheese. Press any cheese that rolls off into the pan back onto the chicken. Baste the chicken with the pan juices.

3. Heat the broiler. Broil the chicken until golden brown, about 2 minutes. Serve with the pan juices.

Menu Suggestions: Balance the tanginess of lemon and feta with a mild side dish such as orzo tossed with a little olive oil or sautéed zucchini.

Wine Recommendation: This Greek-flavored dish will go nicely with a number of rustic, spicy red wines. Try finding a bottle from the Greek island of Paros or Santorini. Another alternative would be a syrah-based wine such as a Crozes-Hermitage from the northern Rhône Valley in France.

Yield: 4

Answer 3

You can use it to make your own spinach pizza. Really good by the way! Or you can crumble it up a bit, mash it with chopped tomatoes and basil and you have yourself a nice little snack (with bread of course).

For the pizza, use any type of crust you like. Instead of spreading sauce, sprinkle some chopped garlic (fresh or the jarred type). I usually use about two tablespoons on a good sized crust. Sprinkle a little mozarella on top (not too much yet). Chop some fresh baby spinach (washed) and sprinkle on top of the cheese. Chop a tomato or two and sprinkle on top of the spinach, then add your crumbled feta over that. Finish with as much mozarella as you usually enjoy, then bake! You'll know it's done when the crust is golden, the mozarella is melted, and the feta is just slightly browned at the tips.

An added to the recipe above mine (which is delish!), you can use a mixture of feta and baby spinach (again) in the same recipe. Yum yum!

Answer 4

Feta cheese is great on and in many things. Make a salad and use black olives, red peppers, feta and any thing else you might like in a salad, this is great with Greek or Italian dressing. Also pizza with either Alfredo or red sauce, garlic, feta, spinach, bacon bits & olives. Feta can be blended with other cheeses and used in Lasana, stuffed shells, etc. Pasta with some diced sauted veggies, feta, whatever type of herbs you like and cooked meat if you eat it, with some olive oil and parm cheese. All very tasty!

Answer 5

Yummy Feta, chicken and spinach filos.

Make a white sauce and crumble the feta into it when it is cold.
Cook the chicken and then add to the sauce, once chopped up small.
Blanch the spinach and drain, and then add to the sauce too.
Lay out filo sheets, one brushed with oil, one laid on top, and put a small amount of the mixture on top of it. Fold up like a parcel, and bake at 180 Celcius for 15 minutes.

Answer 6

Millions of recipes.But the best one I can tell you is a feta cheese pie recipe I got from my great granma a couple years back[Im half Greek].I wrote it on scratch paper 2 years ago and I never transcribed it. Its covered with greasy spots and cheesy spots and I hold onto it as a good memory. I have modified the size of the Filo strips just to cut preparation time and because--really--no one could possibly eat just one tiny triangle anyway.Here goes:
Feta Cheese Pies
2 eggs
melted margarine or butter to taste
8 oz. Feta Cheese
8 oz. Cream Cheese (or Neufatchel)
1 lb. Filo/Phyllo pastry thawed

Let the cheeses soften a while at room temperature, then beat them together with the eggs. OK if still a LITTLE lumpy. Put in fridge for one hour to stiffen. After that, lay out the pastry dough (divided into 2 piles for easier cutting) and cut it into 2"x16" strips. You will roll/fold them up 2 sheets deep (the sheets are REALLY thin and delicate). Brush or dribble a little butter along each one of these 2-ply strips and put a heaping tablespoon of cheese mix on the end. Fold/roll it up in triangles (like a flag is folded or an elementary school paper "football") tuck the end underneath and place on your baking sheet. Bake at 375 degrees for 20 min. Try to fit them on the same rack, but it will take more than one pan. Don't preheat the oven too soon because it will take you an hour to roll these suckers up, but believe me, it will be worth it! Serve them fresh out of the oven to maintain crispness, they aren't as good reheated, but if you must reheat--use the oven, not microwave.


I often have to ask a store employee where the Filo dough is, and nobody has ever heard of it, but they usually do have it somewhere, frozen. Sometimes it is with the pie crusts, but sometimes not.....GOOD LUCK!!

Answer 7

Take a raw chicken breast and slice it down the center to make a pocket. Mix feta cheese and cream cheese together and stuff the chicken. Then put the chicken on the skillet until cooked all the way through.

Answer 8

Just counted the recipes on my own site which have feta in it.

(At least Google counted them for me:
http://www.google.ca/search?hl=en&newwindow=1&q=+site%3Awww.jannekes.eu+feta&meta= )

I can't decide which one is best..... Like them all as a matter of fact.
Which of this recipes I make most? Probably the pizza and the meatballs with as a suprise a bit feta in the middle....

Greetz and enjoy!

Answer 9

Feta Cheese is great to sprinkle pieces into a veggie or greek pasta salad with a balsamic vinagrette dressing. Also great on a spinach pizza , when it's safe to eat spinach again. You can use it in a homemade italian, or a veggie wrap, it is a good compliment to black olives,in things.

Answer 10

I use feta in a lot of recipes, keep it in the freezer and then use it many different ways without having to worry about it going off. I sprinkle it on pizza, over pasta, in Greek salads, over chicken while it's baking, mixed with olives as an appetizer......

the trick is to keep it sealed tight in the freezer.