Does anyone have any tasty Recipes for FETA CHEESE??

Question

I'm looking for tasty recipes for FETA CHEESE... yum! =)

Thank you!

Answer 1

Cheese-Filled Phyllo Pastry (Cigarro Burek) Recipe

Small cigar-shaped rolls are filled with herbed feta and cream cheese, then baked. Can be made ahead and frozen

INGREDIENTS:
6 ounces feta cheese, crumbled
4 ounces cream cheese
1 egg, beaten
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh dill, or 1 tsp dried
8 sheets packaged phyllo dough
1/2 cup butter
PREPARATION:
Defrost the phyllo dough and return the remainder to the freezer. Butter a cookie sheet. Melt the butter and remove from the heat.

Preheat the oven to 375 degrees F.

Mix the feta and cream cheese with the egg, parsley, and dill and set aside.
(Keep the remaining dough covered with a slightly damp towel to prevent its drying out.) Brush the sheet of dough with some melted butter. Cut it the short way into 5 strips, about 3x10 inches each. Place 1-1/2 teaspoons of the filling at one end of each strip. Roll the strips into cylinders about 1/2 inch in diameter. Continue until all of the dough has been cut, filled, and rolled.

Arrange 2 to 3 cylinder per person on the cookie sheet and brush them with more butter. (Freeze the rest of the cylinders, unbaked, for use at another time.) Bake for about 10 minutes, or until the cylinders are well browned and very flaky.

Bureks, frozen unbaked, can go directly from the freezer into a preheated 375-degree F oven to make an instant hors d'oeuvre.

Yield: 40 rolls
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Greek Scramble
Ingredients
6 to 8 large eggs
3 tablespoons minced fresh mint
1 tablespoon minced flat-leaf parsley
1 teaspoon minced fresh oregano
2 tablespoons minced scallion
Freshly ground black pepper
1 tablespoon olive oil
2 cups (packed) spinach
1 cup crumbled feta
1 cup diced ripe tomatoes or halved cherry tomatoes


Instructions
Break the eggs into a medium-sized bowl and beat with a whisk until smooth. Stir in the herbs and scallion, and grind in a good, amount of black pepper.

Place a 10-inch skillet or saute pan over medium heat. After several minutes, add the olive oil, wait about 10 seconds, then swirl to coat the pan. Turn the heat up to medium-high, add the spinach, and saute for 2 to 3 minutes, or until the spinach has wilted and turned a deep green.

With the heat still at medium-high, pour the eggs into the pan, scrambling them slowly As the eggs begin to set, push the curds from the bottom to one side, allowing uncooked egg to flow into contact with the pan. The spinach will blend into the eggs.

When the eggs are mostly set but still slightly wet, sprinkle in the crumbled feta. Continue scrambling slowly, allowing the cheese to melt slightly into the eggs. After about a minute, stir in the tomatoes.

Cook for just a few seconds longer, or until the eggs are done to your liking. Serve right away.

Yield: 4 servings

Cook's Notes:
A mini-food processor makes short work of mincing the herbs. If you can't find fresh oregano, substitute 1/2 teaspoon dried oregano.
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Savory Herbed Cheesecake Recipe
INGREDIENTS:
Crust:
3/4 cup bread crumbs
1 Tablespoon shelled pistachio nuts
3 Tablespoons extra virgin olive oil
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
.
Cheesecake:
16 ounces cream cheese, at room temperature
1/4 cup feta cheese, at room temperature and crumbled
1/4 cup Gorgonzola cheese, at room temperature and crumbled
1/2 cup fresh-grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon dry mustard powder
1/2 teaspoon Worcestershire sauce
1 egg
1-1/2 cups heavy whipping cream
1 Tablespoon chives
PREPARATION:
Preheat oven to 325 F.

To make the crust: Place bread crumbs, pistachios, olive oil, basil, thyme, and oregano in a food processor fitted with the metal blade.
Pulse until blended and pistachios are finely chopped. Press into the bottom and up the sides of a 9-inch deep-dish glass pie plate.

To make the cheesecake: Whip cream cheese until soft. Add feta, Gorgonzola, Parmesan, salt, pepper, mustard powder, Worcestershire sauce, egg, and heavy cream. Beat on low speed until combined. Pour into crust. Sprinkle chives evenly over the top.

Bake cheesecake about 45 minutes, until lightly browned on top and no longer jiggly in the center. Let cool to room temperature, then chill in the refrigerator until ready to serve.

Let sit at room temperature 15 minutes before serving. Cut into wedges and place on a serving platter surrounded with herbed crackers and toasted Italian bread rounds.

Yield: 18 servings

Answer 2

1 to 2 pounds fresh salmon fillet
1 large onion cubes (large cubes)
1 large green pepper (large cubes)
1 red bell pepper (large cubes)
4 large ripe tomatoes (large cubes)
2 teaspoons Italian seasoning (I add little more)
6 cloves fresh crushed garlic (large cloves more for smaller cloves)
2 tablespoons large capers (Spanish capers more flavor)
1 can black olives drained and sliced
1/4 - 1/2 cup extra virgin olive oil(extra virgin only)
1 package Athenos Tomato Basil Feta cheese
1 cup dry white wine (optional)
PREPARATION:
In large deep skillet add all ingredients except salmon and feta cheese. Simmer for 15 minutes. Place salmon fillet on top of vegetables and cook for 15 minutes on one side. If you are able to turn the fish do so now and cook another 10 minutes.
If you are not able to turn the fish just spoon some of the juice and vegetables on top of the fish and cook another 10-15 min. You will then add 1/2 of the feta cheese and wine when you turn the fish. When salmon is done let set for 5 minutes and serve over white rice and sprinkle some of the remaining feta cheese on top.

Answer 3

ARTICHOKE - FETA CHEESE SALAD

1/3 c. olive oil
2 tbsp. red wine vinegar
4 tsp. lemon juice
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1 lg. head leaf lettuce, Romaine or Bibb
1 (14-16 oz.) can artichoke hearts
1/4 c. crumbled Feta cheese

In a large bowl stir together oil, vinegar, lemon juice, salt, sugar and pepper until well blended. Remove about 6 outer leaves from lettuce and set aside. Tear remaining lettuce into olive-oil mixture.
Drain artichoke hearts and cut each in half. Add to lettuce mixture with Feta cheese; toss well. Line large salad bowl with reserved lettuce leaves and spoon mixture into bowl. Makes 8 servings.

FETA CHEESE PIZZA

Prepare basic pizza dough or use a pre-made dough. Preheat oven to 450 degrees.

1/4 c. garlic, chopped
1 c. ripe olives, black
2 lg. Spanish onions
1 sm. Bermuda onion
2 or 3 c. Feta cheese
2 tbsp. peanut oil
3 to 4 tbsp. virgin oil

Saute onion and garlic in peanut oil until lightly brown. Sprinkle top of dough with virgin oil, put layer of onion and garlic on, cover with Feta cheese and ripe olives. Bake 15 to 18 minutes. Cheese should be half melted and crust light brown.

LINGUINE WITH BROCCOLI, RED PEPPER AND
FETA CHEESE ( I LOVE this one ! )

1/2 lb. linguine
1 tbsp. olive oil
2 c. brocoli
2 cloves garlic
1 tbsp. parsley
1 tbsp. basil
1/2 red bell pepper, sliced or chopped
2/3 c. feta cheese, crumbled

Cook pasta 8 to 10 minutes. Meanwhile, saute broccoli and garlic in oil for 3 minutes. Cover pan, saute 2 to 3 more minutes. Add red pepper and herbs, cook slightly. Add drained pasta, stir and continue to heat mixture. Add feta cheese and serve (do not heat again after adding feta cheese).

Or, you can simply crumble it over almost anything.... omelettes, scrambled eggs, salads, soups or whatever you like.


Enjoy !!

Answer 4

Feta Cheese and Roasted Red Pepper Soup

Original recipe yield:
8 servings

PREP TIME 30 Min
COOK TIME 5 Min
READY IN 35 Min

INGREDIENTS
2 red bell peppers
1 1/2 cups diced onion
1 1/2 cups diced celery
2 tablespoons minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon salt
3 tablespoons sour cream
3 fluid ounces Merlot wine
3/4 cup milk
1/4 cup soy sauce
2 tablespoons lemon juice
8 ounces crumbled feta cheese
8 large mint leaves
DIRECTIONS
Preheat your oven's broiler. Place red bell peppers a few inches from the heat, and broil until blackened, turning frequently to roast evenly. Remove from the oven, cool slightly, and peel. Remove seeds, and chop into 1 inch pieces.
Heat a skillet over medium-high heat, and spray with cooking spray. Add onions, garlic and celery, and saute with the cumin, coriander, cayenne pepper and salt until onions and celery are tender. Stir in the sour cream, Merlot, milk, soy sauce, lemon juice, feta cheese, roasted pepper, and mint leaves. Transfer portions of the soup to a blender, and process until smooth. Do not fill the blender more than halfway to prevent overflow. Heat puree in a saucepan until warm.

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Feta Cheese and Bacon Stuffed Breasts

"This is a very decadent dish. The chicken breasts are stuffed with bacon and feta cheese. A cucumber and tomato salad makes a great accompaniment."

INGREDIENTS
8 tablespoons olive oil
2 teaspoons lemon juice
4 cloves crushed garlic
1 tablespoon dried oregano
salt and pepper to taste
4 skinless, boneless chicken breasts
4 slices feta cheese
4 slices bacon, fried and drained
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
Stuff each chicken breast with 1 slice feta cheese and 1 slice bacon. Secure open sides with toothpicks.
Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.

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Feta Cheese Ball

Original recipe yield:
2 cheese balls

PREP TIME 10 Min
COOK TIME 2 Hrs
READY IN 2 Hrs 10 Min

INGREDIENTS
2 (8 ounce) packages cream cheese, softened
4 ounces feta cheese, crumbled
4 tablespoons olive oil
5 green onions, finely chopped
3 cloves garlic, minced
4 teaspoons dried dill weed
2 teaspoons dried oregano
1 teaspoon cracked black pepper
DIRECTIONS
In a large bowl, combine cream cheese, feta cheese, olive oil, green onions and garlic. Season with dill, oregano and pepper. Mix well, and form into 2 balls. Cover, and chill for 2 hours.
Note

This makes two cheese balls. You can freeze one to be used for unexpected company.

Answer 5

I like it best just crumbled into a mixed green salad!