600 Spanikopita in the freezer??? wow.
I love feta too but I don't have much to offer in the way of appetizers.

Greek Cheese Torta

>1 pkq frozen chopped spinach, thawed, pressed until almost dry
>2 pkg 8 oz cream cheese, softened
>2 tbsp Greek seasoning
>2 pkg 4 oz crumbled feta cheese
>1/2 cup sun-dried tomatoes in oil, drained and patted dry
>3 tbsp shelled pistachios, coarsely chopped
>toasted baguette rounds or other bread for dipping

1. Add spinach and seasoning to softened cream cheese; mix well. Add feta and stir until well blended.

2. Finely dice sun-dried tomatoes. Line small bowl with plastic wrap. Spoon one-third of cheese mixture into bottom of the bowl and even out the top. Top with tomatoes, forming an even layer. Spread remaining cheese over tomatoes and even out.

3. Chill several hours.

4. To serve, invert torta onto serving platter. Remove plastic wrap. Press pistachios onto top of torta.

Serve with toasted Baguette slices.

Serves 24

I often make a pizza type appy using feta.

No recipe. I just top a flour tortilla with feta, olives, capers, anchovies, sliced plum tomatoes (sliced very thin) and drizzle with olive oil. Bkae at 350 or so until the tortilla is crisp. Cut in wedges and yum!

I've done the same basic thing on puff pastry....nobody ever complained !

Yea - 600. I am helping with the food for a black tie benefit in early Feb and one of the other ladies requested I make them since she has tried them at my house. We expect about 300 people, there will be staff to heat and serve, so I just had to assemble them.

The torta sounds great and I bet I can assemble it tomorrow and jsut unmold to serve on Fri.

Thanks!

Alexa

Salad is the normal way I use it, but I also use it in omelets when I have excess amounts. I generally add tomatoes to the omelet when I use feta. Now that I have a foodsaver, I've been vacuum sealing all excess cheese, and this seems to work well. Feta I normally store in brine, however, and I change the brine about twice a week.

Lars

Alexa, I have a recipe at home for a feta cheesecake. If you'd like it I'll type it up and post it for you...

Linda

Feta is my favorite! I am not a chef by any means, but this is what I do with a big fresh chunk of feta cheese!
Baked Feta Marinara (from Southern Living)
* 1 teaspoon fresh lemon juice
* 1/4 teaspoon crushed red pepper
* 2 garlic cloves, minced
* 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, drained
* 1 (4-ounce) package crumbled feta cheese
* Cooking spray
* 32 (1/2-inch-thick) slices diagonally cut French bread baguette (about 1 pound), toasted

Preparation

Preheat oven to 350°.

Combine first 4 ingredients in a bowl. Sprinkle feta evenly into a 6-inch gratin dish or small shallow baking dish coated with cooking spray. Top with tomato mixture. Bake at 350° for 20 minutes. Serve as a spread with toasted baguette bread slices.

Mini quiche with feta and sundried tomatoes.

I would fry it in a Greek way.

Here's one for ya -

FETA ARTICHOKE BITES

1/3 cup butter, softened
1 large garlic clove, minced
6.5 oz. jar marinated artichoke hearts
1 cup seeded, diced tomato (about 1 large)
1/3/ cup grated Parmesan cheese
2 green onions with tops, thinly sliced
1 tsp. Dried oregano
4 oz. Crumbled feta cheese
5 English muffins, split

In a small bowl, blend butter and garlic; set aside. Drain artichoke hearts, reserving 1 Tblsp. Marinade. Chop artichokes and set aside.
In medium bowl, combine chopped artichokes, tomato, 3 Tblsp. Parmesan cheese, green onions, oregano, and reserved marinade.
Gently stir in feta cheese, set aside.
Lightly toast English muffin halves; spread with garlic butter. Spoon artichoke mixture onto muffin halves, dividing evenly. Sprinkle with remaining Parmesan cheese.
Broil 4 to 6 inches from heat until heated through, about 5 minutes. To serve, cut each muffin in half.
Note: Garlic butter may be made several hours ahead, or as long as overnight. Store in refrigerator tightly covered. Makes 10 appetizer servings.

Well I was going to say Spanakopita but....

This is easy, delicious and requested often. It came right off the container of ATHENOS crumbled Feta. I add the chopped pickled chilies for zip. Serve with crackers, scoops chips, baked bagel chips -pita chips almost whatever you have on hand. I always have the ingredients to make this "go to appetizer"

Hot Feta Artichoke Dip

1 can Artichoke hearts, chopped
8 oz crumbled Feta
1 cup mayo
1/2 shredded Parmesan
1 jar (2oz) diced pimento, drained
1 clove garlic (I use garlic powder)
*I add chopped pickled chilie (1/4 cup?)for taste and color - more if you want more heat.

Mix all ingredients.
Spoon into a 9 inch pie plate of 3 cup shallow baking dish (I use a LeCresuet oval dish)
Bake 350 - 20 to 25 minutes.
Garnish with chopped tomatoes & sliced green onions.
Delicious hot or at room temp
Any leftovers, refrigerate and eat the next day.

I've not yet tried these, but have the recipe in my "to try" file since I often have a piece of feta in my refrigerator. I clipped it from an overpriced Taste of Home compilation I fell prey to while standing in line at the grocery store lol. They do sound yummy.

FETA AND CHIVE MUFFINS
(makes 12)

1 1/2 cups all purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup milk
2 tablespoons butter, melted
1/2 cup feta, crumbled
3 tablespoons minced fresh chives

In a large bowl, combine flour, baking powder and salt. In another bowl, whisk eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the feta and chives.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees for 18-22 minutes, or until a toothpick comes clean. Cool for 5 minutes before removing from pan to a wire rack. Best served warm - refrigerate leftovers.

seagrass

There are lots of good ideas there. But, with the amount of feta you have, maybe it would be a good ideas to package it up as party favors for your guests to take home. Don't tell them it's distressed goods. Let them think you are just being generous.

Jim

Sorry I'm late to the game. I serve this at my Mediteranean dinners.

I envelope Lipton Vegetable Recipe Soup Mix (or some other kind of dried vegetable soup mix. I'm allergic to MSG so I have to ferret out ones without it.)
1 container light sour cream (16 oz.)
1/2 cup seeded diced cucumber
4 oz. feta cheese, crumbled
2 TBLSP chopped red onion (or scallions I'll bet)
1/2 tsp. dried oregano

Depending on what else you're serving you can doll this up with roasted red peppers or olives or even well drained spinach.

Serve with assorted fresh vegetables, brushetta, bagel or pita crisps.