Apart from salads,where do you use-add feta cheese?thanks!?!
Greek Shrimp
(Prep Time: 25 minutes. Baking Time: 12 minutes)
2 teaspoons, olive oil
1 medium onion, diced
1 cup chopped green onions
2 garlic cloves, minced
2 cups diced tomatoes (canned or fresh)
? cup white wine (any type will do)
? cup Italian flat parsley (not curly)
? teaspoon dried oregano
? teaspoon salt and pepper or to taste
2 pounds raw shrimp, peeled and deveined
4 ounces, crumbled feta cheese
1. Heat oil in a skillet on medium heat.
2. Add both type of onions and garlic. Sauté until tender
3. Add tomatoes, wine, half of the parsley, oregano, salt and pepper and simmer on low for 15 minutes.
4. Pour half of the wine sauce in the bottom of a casserole dish
5. Rinse and drain shrimp (if using frozen shrimp, the shrimp should be defrosted). Place shrimp on top of the sauce in the casserole dish
6. Pour the rest of the wine sauce over the shrimp and sprinkle the feta on top
7. Bake at 450° for 10-12 minutes or until shrimp turns pink and sauce is bubbly.
8. Serve over angel hair pasta and garnish with the remaining fresh parsley
Serves: 6 as an entrée
Good Luck!
Crystal
Answers: This is a recipe you may want to try. Besides the taste, I like this recipe as I can make it for an appetizer or an entree. One night I was hosting book club at my house, I made a double batch of this, served half to my family over pasta for dinner and served the other half later to my book club for an appetizer - It was a hit for both!
Greek Shrimp
(Prep Time: 25 minutes. Baking Time: 12 minutes)
2 teaspoons, olive oil
1 medium onion, diced
1 cup chopped green onions
2 garlic cloves, minced
2 cups diced tomatoes (canned or fresh)
? cup white wine (any type will do)
? cup Italian flat parsley (not curly)
? teaspoon dried oregano
? teaspoon salt and pepper or to taste
2 pounds raw shrimp, peeled and deveined
4 ounces, crumbled feta cheese
1. Heat oil in a skillet on medium heat.
2. Add both type of onions and garlic. Sauté until tender
3. Add tomatoes, wine, half of the parsley, oregano, salt and pepper and simmer on low for 15 minutes.
4. Pour half of the wine sauce in the bottom of a casserole dish
5. Rinse and drain shrimp (if using frozen shrimp, the shrimp should be defrosted). Place shrimp on top of the sauce in the casserole dish
6. Pour the rest of the wine sauce over the shrimp and sprinkle the feta on top
7. Bake at 450° for 10-12 minutes or until shrimp turns pink and sauce is bubbly.
8. Serve over angel hair pasta and garnish with the remaining fresh parsley
Serves: 6 as an entrée
Good Luck!
Crystal
A stuffed chicken breast where the sweetness of the sun-dried tomatoes harmonizes with the saltiness of the Feta cheese.
Ingredients
4 chicken breasts, pounded thin
1 medium red bell pepper, diced
6 garlic cloves, minced
5 large sun-dried tomatoes, diced
1 teaspoon thyme
8 ounces feta cheese, crumbled finely
1/2 cup breadcrumbs(I use Italian style)
olive oil
salt
pepper
toothpicks(or Butcher String)
green onions, chopped(for garnish)
Directions
1Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
2Put aside to cool.
3In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
4Toss until well mixed (this will be your "stuffing").
5Lay a flattened piece of chicken breast on a cutting board or your counter.
6Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it.
7Secure it with a toothpick or butcher string.
8Place chicken breast "roll" on a baking sheet (I spray it with Pam so it doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper.
9Preheat oven to 350°F.
10Cook for about 35 minutes or until the internal temperature reaches 180°F.
11I guess you could try it on a grill, but I never attempted it yet!
12Garnish with chopped green onion and serve hot,
Here's a couple of things you can use feta with.
Mac and cheese
Pasta sauce
Pizza
Ravioli
In Greek style cheesy scrambled egg!
Stuffed into the center of chicken breasts, in omelets, and my fav - on top of homemade pizza!!
Greek style dip with pita chips, pizza with spinach, pesto and feta, spanakopita
Yes, off course
Best regads
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
In greek inspired meatballs and meatloaf.
Just crumble feta cheese, and mix it with the rest of the ingredients.
Have heard that it is great in omelots, but I use it when making crustless spinach pie. Actually there are many spinach dishes that also use feta cheese. Check out www.allrecipes.com
So many ways to use Feta.Make a delicious strata with spinach and feta,saganaki with shrimp and feta, spinach rolls with feta,phyllo rolls with feta and the list is on and on.For some authentic Geek recipes go to this site.
http://www.hummingbirdpublications.com The Taste of Greece.
chicken casserole dishes, other pasta salads with tons of greek style veggies.
one weird salad no one would think is good but is delicious:
watermelon, feta cheese, red onion place a vinagrette over it and its really good! surprisingly