Feta Recipes?

Question

need some fairly easy recipes involving Feta Cheese. Thanks.

Answer 1

Greek salad
Diced cucumber
diced tomatoes
feta
kalamata olive
sliced onions (optional)
spring mix
salt & pepper
Olive oil
balsamic vinegar

Put all the ingredients in a bowl, add the oil & vinegar, and you'll get a greek salad my way

Answer 2

Easy Feta Chicken Bake

6 boneless skinless chicken breast halves (about 2 lb.)
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/4 tsp. black pepper
1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley

PREHEAT oven to 350°F. Arrange chicken in 13x9-inch baking dish.

DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.

BAKE 35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and parsley.

Enjoy!

Answer 3

I grill some chicken, boil some pasta, toss them together with feta cheese, some red onion, olives and greek salad dressing. Voila Greek Pasta. mmmmmmmmm

Answer 4

Spanakopita

1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs

Preheat oven to 400ºF. Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.

Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.

Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.

--Ina Garten
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STUFFED SQUASH WITH BULGUR AND FETA

This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, then refrigerate, covered, until ready to bake.

4 large summer squash (about 8 ounces each)
2 tablespoons olive oil
1 small onion, finely chopped
1/2 cup sliced almonds
Coarse salt and ground pepper
3/4 cup bulgur wheat
8 ounces feta cheese, crumbled
lemon wedges, for serving

1. Preheat oven to 400°F. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon or melon-baller, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside.

2. Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes.

3. Add bulgur and 2 cups water; simmer over medium heat until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.

4. Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.

Note: Once the flesh has been removed from the squash halves, it is chopped and added to the filling so nothing is wasted.

--EverydayFOOD
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Greek Salad

1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground black pepper to taste

In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.
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FETA WITH CAPERS AND RED ONION

8 oz feta cheese, crumbled
¼ cup olive oil
1 Tbsp fresh lemon juice
1 Tbsp red wine or sherry vinegar
2 cloves garlic, minced
1 tsp dry mustard powder (or use Dijon)
¼ tsp ground black pepper
½ cup red onion, chopped fine
1 Tbsp capers, rinsed

Crumble cheese onto a serving plate. Mix together the olive oil, lemon juice, wine vinegar, garlic, mustard, and black pepper. Drizzle over the cheese. Sprinkle red onion and capers over the top. Serve right away, or chill up to a full day before serving.

Serve with sturdy crackers or toasted baguette slicess. Great for buffet.

This is also good sprinkled over mixed salad greens as a the dressing. Toss well.