What are some good dishes with feta cheese in them?!
I absolutely love feta cheese, but I've only ever eaten it with salad!. Do you know any other vegetarian dishes that have feta in them!?Www@FoodAQ@Com
Answers:
I made a delicious lentil salad (of my own invention) with puy lentils, crumbled feta, pine nuts, oregano, lemon juice and black pepper!.Www@FoodAQ@Com
Vegetarian Four Cheese Lasagna
INGREDIENTS (Nutrition)
2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes!. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes!. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly!.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed!. Fold roasted pumpkin into ricotta mixture!.
Spoon half of the tomato sauce into a 9x13 baking dish!. Lay two pasta sheets over the sauce!. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture!. Cover with two more pasta sheets!. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes!. Sprinkle with half the mozzarella!. Top with remaining two sheets of pasta!. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan!.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly!.Www@FoodAQ@Com
INGREDIENTS (Nutrition)
2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes!. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes!. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly!.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed!. Fold roasted pumpkin into ricotta mixture!.
Spoon half of the tomato sauce into a 9x13 baking dish!. Lay two pasta sheets over the sauce!. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture!. Cover with two more pasta sheets!. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes!. Sprinkle with half the mozzarella!. Top with remaining two sheets of pasta!. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan!.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly!.Www@FoodAQ@Com
Feta is great with spinach!. Just sprinkle it on sauteed spinach, make spinach and egg dishes (scrambles, frittata, quiche)!. Try crumbling it on a veggie pizza!. Spinach and feta pasta!.
For something more elaborate, you can make spinach and feta phyllo pie or triangles!.
Don't expect it to melt gooey like other cheeses!.Www@FoodAQ@Com
For something more elaborate, you can make spinach and feta phyllo pie or triangles!.
Don't expect it to melt gooey like other cheeses!.Www@FoodAQ@Com
One of our family fave's is feta cheese with roasted vegetables!. Chop up lots of your fave veggies such as baby corn, potatoe, asparagus, peppers etc - anything except tomatoes or mushrooms they will make the dish soggy!. (if u do add potatoe make sure you chop into small chunks)!. Put in a roasting tray, add some chopped basil and drizzle over some olive oil!. Give a good mix and bake in the oven 200o for about 25 minutes!. Take out, mix up and crumble over a block of feta, return to the oven for 20 minutes!. Its delicious!.Www@FoodAQ@Com
Fry up some pita bread, cook up a baco burger!. add sour cream to the pita bread , add the baco burger, letc ,tom , onion black olives , feta cheese a little oil and vinegar , and you have yourself a veggy gyro!.Www@FoodAQ@Com
ive had a spinach and feta pizza!.!.its amazing!.!.no red sauce just garlic, spinach, feta, and mozzarella!.!.!.yummm :DWww@FoodAQ@Com
I put it in my pasta salad too- with olives and tomatoes and capersWww@FoodAQ@Com
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
-------------------------------
MINI GREEK SPINACH PIES (SPANAKOPITAS)
FILLING:
1 (10-oz) package fresh spinach, coarsely chopped
1/3 cup (about 1 1/2 oz) feta cheese, crumbled
1/4 cup 1% low-fat cottage cheese
2 Tbsp!. grated Parmesan cheese
2 teaspoons olive oil
1? cups chopped green onions
1? Tbsp chopped fresh or 1? tsp dried dill
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites, lightly beaten
REMAINING INGREDIENTS:
1 tablespoon olive oil
1/4 teaspoon salt
1 large egg white
5 sheets frozen phyllo dough, thawed
Preheat oven to 350°!.
To prepare filling, place spinach in a large skillet or Dutch oven!. Place over medium heat; cook until spinach wilts!. Place the spinach mixture in a colander, pressing until barely moist!. Combine the spinach and cheeses in a bowl; set aside!.
Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat!. Add the green onions; sauté for 2 minutes or until soft!. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture!.
Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk!. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying)!. Spoon about 1 tablespoon spinach mixture onto one end of each strip!. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip!.
Place triangles, seam sides down, on a baking sheet!. Bake at 350° for 20 minutes or until golden!.
Yield: 20 appetizers (serving size: 1 triangle)
Nutritional Information: CALORIES 43(44% from fat); FAT 2!.1g (sat 0!.6g,mono 1!.1g,poly 0!.3g); IRON 0!.8mg; CHOLESTEROL 2mg; CALCIUM 44mg; CARBOHYDRATE 4g; SODIUM 147mg; PROTEIN 2!.3g; FIBER 0!.8g
--Cooking Light, JUNE 2001
-----------------------------
GREEN BEAN, PECAN, AND FETA SALAD
2 pounds fresh green beans, trimmed
1 small purple onion, thinly sliced
2-3 ounces crumbled feta cheese
1 cup coarsely chopped pecans or walnuts, toasted
6 tablespoons extra virgin olive oil
2 tablespoons rice vinegar
1 tablespoon chopped fresh dill
1/2 teaspoon minced garlic
coarse salt and fresh ground pepper to taste
CUT green beans into thirds, and arrange in a steamer basket over boiling water!. Cover and steam 5-8 minutes or until crisp-tender!. Immediately plunge into cold water to stop the cooking process; drain and pat dry!.
TOSS together green beans, onion, cheese, and pecans in a large bowl!. Cover and chill 1 hour!.
WHISK together olive oil and next 5 ingredients; cover and chill 1 hour!.
POUR vinaigrette over green bean mixture, and chill 1 hour; toss just before serving!.
--Southern Living
-----------------------------
Strawberry and Feta Salad
1 cup slivered almonds, toasted in dry pan
Dressing:
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese
In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil!.
In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese!. Cover with the dressing mixture, and toss!. Serve immediately!.
yield: 10 servings
-------------------------------
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!.
--EverydayFOODWww@FoodAQ@Com
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
-------------------------------
MINI GREEK SPINACH PIES (SPANAKOPITAS)
FILLING:
1 (10-oz) package fresh spinach, coarsely chopped
1/3 cup (about 1 1/2 oz) feta cheese, crumbled
1/4 cup 1% low-fat cottage cheese
2 Tbsp!. grated Parmesan cheese
2 teaspoons olive oil
1? cups chopped green onions
1? Tbsp chopped fresh or 1? tsp dried dill
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites, lightly beaten
REMAINING INGREDIENTS:
1 tablespoon olive oil
1/4 teaspoon salt
1 large egg white
5 sheets frozen phyllo dough, thawed
Preheat oven to 350°!.
To prepare filling, place spinach in a large skillet or Dutch oven!. Place over medium heat; cook until spinach wilts!. Place the spinach mixture in a colander, pressing until barely moist!. Combine the spinach and cheeses in a bowl; set aside!.
Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat!. Add the green onions; sauté for 2 minutes or until soft!. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture!.
Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk!. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying)!. Spoon about 1 tablespoon spinach mixture onto one end of each strip!. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip!.
Place triangles, seam sides down, on a baking sheet!. Bake at 350° for 20 minutes or until golden!.
Yield: 20 appetizers (serving size: 1 triangle)
Nutritional Information: CALORIES 43(44% from fat); FAT 2!.1g (sat 0!.6g,mono 1!.1g,poly 0!.3g); IRON 0!.8mg; CHOLESTEROL 2mg; CALCIUM 44mg; CARBOHYDRATE 4g; SODIUM 147mg; PROTEIN 2!.3g; FIBER 0!.8g
--Cooking Light, JUNE 2001
-----------------------------
GREEN BEAN, PECAN, AND FETA SALAD
2 pounds fresh green beans, trimmed
1 small purple onion, thinly sliced
2-3 ounces crumbled feta cheese
1 cup coarsely chopped pecans or walnuts, toasted
6 tablespoons extra virgin olive oil
2 tablespoons rice vinegar
1 tablespoon chopped fresh dill
1/2 teaspoon minced garlic
coarse salt and fresh ground pepper to taste
CUT green beans into thirds, and arrange in a steamer basket over boiling water!. Cover and steam 5-8 minutes or until crisp-tender!. Immediately plunge into cold water to stop the cooking process; drain and pat dry!.
TOSS together green beans, onion, cheese, and pecans in a large bowl!. Cover and chill 1 hour!.
WHISK together olive oil and next 5 ingredients; cover and chill 1 hour!.
POUR vinaigrette over green bean mixture, and chill 1 hour; toss just before serving!.
--Southern Living
-----------------------------
Strawberry and Feta Salad
1 cup slivered almonds, toasted in dry pan
Dressing:
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese
In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil!.
In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese!. Cover with the dressing mixture, and toss!. Serve immediately!.
yield: 10 servings
-------------------------------
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!.
--EverydayFOODWww@FoodAQ@Com