Help!! Feta cheese came home with me!!

14 years ago

Hello all,

I had a taste for mixed greens salad with cranberries and feta cheese. So I was ambushed at Costco by a huge block of feta. What can I do with this?? I will never eat enough salad to put a dent in this block. Can it be used in Macaroni & Cheese or some sort of stuffed peppers??

Any ideas??

Thanks,

DL

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Comments (21)

User
14 years ago
I buy that all the time. My husband loves it on salad.

Id use it in other dishes though, spanikopita being a favourite. We also love it as part of a Greek style pizza with feta, olives, tomatoes and prosciutto ( I know that's not Greek but its what we like!) I also use it crumbled on cooked beets or green beans with feta and bacon.

By the way did you check the best buy date? That stuff lasts forever . My current pail says April 2011 !!!!!!
pfmastin
14 years ago
Here's one....

Saute green beans with olive oil and garlic. When tender crisp, add in some crumbled feta and 50% fat bacon.

or...

a great turkey burger. This came from allrecipes.com. Mix a pound of ground turkey (93/7), chopped kalamata olives, crumbled feta, a tsp of thyme...I also add chopped onion and green pepper. Make into burgers and grill.
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Here are two that might work for you. For the first recipe you can just warm the goat cheese up in the microwave so that it is soft and warm before you top the focaccia with it. And if you don't want to roast peppers and make a homemade tapenade you can buy them already prepared. And the second recipe you should be able to bake in your toaster oven. Home Cookin Chapter: Recipes From Thibeault's Table Focaccia topped with warm Goat Cheese ===================================== 1 focaccia, homemade or purchases 1 roasted red pepper, cut into strips and drizzled with olive oil. 1 recipe homemade Tapanade (or purchase all ready made) Chevre (Goat cheese) . Cut the Focaccia into bite size squares Cut the roasted pepper into small strips Warm the Goat Cheese in the microwave to soften. Put a dollop of goat cheese on top of each square of focaccia. On half the focaccia place a few strips of pepper and on the other half place a small spoon of Tapanade. Home Cookin Chapter: Recipes From Thibeault's Table Spinach, Dill and Goat cheese Bread Pudding =========================================== 1 to 2 tablespoons butter 2 leeks chopped (White part) 1 garlic clove minced approximately 2 cups, of fresh baby leaf spinach (tightly Packed) 1/4 cup fresh dill chopped 5 slices of bread, buttered, crusts removed and cut into 1 inch cubes. 2 to 3 eggs 1/2 cup cream salt and pepper goat cheese (small pieces) 1/4 parmesan cheese . Heat butter and saute leeks, when tender add garlic and saute for a minute or so. Add the spinach and fry until just wilted. Remove from heat. In a large bowl beat the eggs with the cream. Season with salt and pepper. Mix in the leek mixture and add the chopped dill. Add the bread cubes. Mix well and then add the goat cheese and parmesan cheese. Pour into a buttered casserole dish, or 3 or 4 ramekins, sprinkle with a little more parmesan cheese and bake in a Bain Marie for approximate 20 minutes or until golden.
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i'd also like to add these. i had asked a similar question once and copied several recipes then. still haven't tried them out but each one had real potential for us. Feta from the Forum Greek Feta Casserole (Joyce 9/17/01) ¾ C macaroni 1 egg, lightly beaten ½ C feta cheese ¼ C milk ¾# ground lamb/pork 8 oz tomato sauce ¼ C chopped onion ½ tsp cinnamon more feta for the topping Cook the pasta. In a bowl, mix the egg, feta and mil. Add the cooked pasta. Spread the mixture into a small casserole dish. Brown the meat in a frying pan with oniondrain. Stir in tomato sauce, cinnamon and salt and pepper. Spread the meat mixture over the pasta and sprinkle with more feta. Bake at 350 for 30 minutes. (The following recipes all came from the same poster but I am missing the page he/she started writing on, so I dont know who posted these. Perhaps "they" are still around and will step forward to claim their recipes!) Greek Lasagna 1# ground sirloin ¼ C butter 2 T tomato paste ½ tsp salt ¼ tsp pepper ¾# feta 2 tsp parmesan cheese 2 ½ T cream cheese 6 eggs, beaten 1# ziti, cooked and drained Brown the meat with the butter and tomato paste. Add salt and pepper. Add the remaining ingredients, except eggs and pasta. Let the mixture cool completely. Add the eggs and stir in the ziti. Grease a 13 x 9 pan and pour in the mixture. Bake at 350 for an hour or until lightly browned. Feta Cheese Biscuits 3 C flour 3 tsp baking powder ¼ tsp salt 1 T sugar ¼ C shortening ½ C milk 2 eggs, beaten 1 C feta 1 egg yolk Stir flour, baking powder, salt and sugar into a bowl. Cut in the shortening using a pastry blender, until it has the consistency of meal. Pour milk and eggs into the flour mixture, slowly. Add the crumbled cheese. Turn out onto a floured surface and knead lightly. Roll to desired thickness and cut with a round cutter. Use the egg yolk to paint the top of the biscuits. Bake on a cookie sheet at 425 for 20 to 25 minutes. Feta Herb Spread 2# plain yogurt 1 garlic clove ½ tsp salt ¼ tsp pepper 1 C feta 1 T olive oil 2 tsp fresh parsley, chopped 1 tsp dried oregano Drain yogurt in a cheesecloth-lined sieve in the refrigerator overnight. Mash the garlic clove with the salt and pepper. In a large bowl, combine the yogurt, garlic paste, feta, oil, parsley and oregano. It will keep, covered and refrigerated, for up to 4 days. Chicken, Feta and Pepper Heroes 1# boneless, skinless chicken breast, cut into thin strips 3 T olive oil, divided 2 tsp Tabasco ½ tsp salt ½ tsp ground cumin 1 red bell pepper, seeded and cut into strips 1 green bell pepper, seeded and cut into strips ½ C feta 4 hero rolls Heat 1 T oil in a 12" skillet over medium high heat and cook the chicken until well browned, stirring frequently. Stir in Tabasco, salt and cumin. Remove from heat and put into a medium bowl. Heat 2 T oil in the skillet over medium heat and cook the pepper strips until tender crisp, about 5 minutes. Stir the chicken mixture in with the pepper and divide this among the 4 hero rolls, and sprinkle the feta on top. Feta, Cucumber and Spinach Pita Sandwiches 1 C plain, nonfat yogurt 1 garlic clove, minced ¼ tsp cayenne pepper 1 C coarsely chopped cucumber ¼ C chopped, drained oil-packed sun-dried tomatoes 2 T chopped green onion 2 T chopped fresh mint 1 T red wine vinegar 1 tsp olive oil 6 oz package of baby spinach 2/3 C of feta (about 3 oz) 4 pita breads, cut crosswise in half Mix yogurt, garlic and cayenne in a small bowl and season with salt and pepper. Can be made a day aheadcover and chill. Mix cucumber, sun-dried tomatoes, green onion, mint, vinegar and oil in a large bowl. Stir in spinach and feta. Preheat the oven to 350. Wrap the pita breads in foil. Place in the oven for about 10 minutes. Fill the pita halves with cucumber mixture. Spoon some yogurt dressing into each pita half. Serve, passing the remaining yogurt dressing separately.
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You could substitute feta for the goat cheese in my recipe. Home Cookin Chapter: Recipes From Thibeault's Table Spinach, Dill and Goat cheese Bread Pudding =========================================== 1 to 2 tablespoons butter 2 leeks chopped (White part) 1 garlic clove minced approximately 2 cups, of fresh baby leaf spinach (tightly Packed) 1/4 cup fresh dill chopped 5 slices of bread, buttered, crusts removed and cut into 1 inch cubes. 2 to 3 eggs 1/2 cup cream salt and pepper goat cheese (small pieces) 1/4 parmesan cheese . Heat butter and saute leeks, when tender add garlic and saute for a minute or so. Add the spinach and fry until just wilted. Remove from heat. In a large bowl beat the eggs with the cream. Season with salt and pepper. Mix in the leek mixture and add the chopped dill. Add the bread cubes. Mix well and then add the goat cheese and parmesan cheese. Pour into a buttered casserole dish, or 3 or 4 ramekins, sprinkle with a little more Parmesan cheese and bake in a Bain Marie for approximate 20 minutes or until golden.
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Funny you say it was like cream cheese, because we just had the same experience with some I bought recently. It was by Ezra Dairy. It came in a blue tub with the brine and the cheese suspended in it on a plastic older. We are Greek and found it to not be feta-like at all, but it was still good. It was like cream cheese, not crumbly at all. I mixed it into a salad and it almost dissolved into the dressing. It was very good actually, but not at all like traditional feta. If I remember correctly, it was cow's milk.
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jazmynsmom
14 years ago
I was looking for an appetizer recipe at Easter that would use my homemade pancetta and found this: Avocado, feta and pancetta bruschetta. It was ridiculously good. I suppose you could substitute good quality thick-cut bacon if you don't have pancetta, but the recipe was sublime as written. (Although I skipped the whole rubbing garlic on the bread thing because I was a little swamped.)
canarybird01
14 years ago
That reminds me of Marilyn's recipe (DanaIN) for Spaghetti with Peas & Pancetta. It's unbelievably good! I use bacon and feta in this recipe.

The Comments are Marilyn's.
The photo is mine, when I made it with broad noodles.

Posted by DanaIN (My Page) on Tue, Jan 6, 04 at 15:36

This is the recipe I made from Tyler FlorenceÂs Real Kitchen cookbook.

What a great way to get dinner on the table quickly with things you probably already have on hand. So full of flavor! But then how can you go wrong with bacon and caramelized onions?

Spaghetti with Peas and Pancetta

1/2 (8 ounces) pound spaghetti (I used 6 ounces linguini)
Extra-virgin olive oil (I omitted this)
6 ounces pancetta or thick-cut bacon, diced (I used bacon)
1 onion, minced
1 bay leaf
1 cup sweet peas, frozen or fresh (I used frozen)
1 ounce goat cheese (I used Feta cheese)
1/2 cup freshly grated Parmigiano-Reggiano (I used 1/3 cup)
1/4 cup chopped fresh flat-leaf parsley
Juice of 1 lemon (I left this out completely. I tried a little on a small amount of finished pasta dish and did not like it nearly as well as I did without it.)
Freshly ground black pepper
1/4 cup fresh basil, hand torn

In a large stockpot, cook the spaghetti in plenty of boiling salted water.
At the same time, heat a 2-count drizzle of olive oil (I didnÂt do this because I used bacon) in a large skillet over medium-low heat. Add the pancetta (bacon), and stir it around. When the fat starts to render, after about 3 minutes, add the onion and bay leaf. Cook and stir until the onion caramelizes, about 10 minutes (it took longer). (I drained off the bacon fat.) Now add the peas and cook for 2 minutes just to heat them through.
Drain the pasta, reserving 1 cup of the starch water for the sauce. Fold the goat (feta) cheese into the hot pasta and give it a toss so it melts. Scrape the pancetta, onions, and peas into the pasta pot (toss the bay leaf). Add the Parmigiano, parsley and lemon juice (I left out the lemon juice). Slowly pour in the reserved pasta water to dissolve the cheese and thin it out to a sauce consistency. Hit it with a healthy dose of olive oil (I did not do the addition) and quite a few turns of freshly ground black pepper to give it bite. Return the noodles to the pot and gently toss to coat in the sauce. Split the pasta between 2 large bowls and shower it with the shredded basil. (I tossed the basil in the pasta in the pot before serving). I garnished leftovers with extra feta cheese.
This makes much more than two normal size serving.

Marilyn
doucanoe
14 years ago
Make a batch of Sharon's Spanikopita. Toss them in the freezer and you'll have "instant appetizers" anytime you like!

Linda
ruthanna_gw
14 years ago
Here's a meatless entree I make with feta:

EGGPLANT-COUSCOUS ROLLS

2 1-lb. eggplants
4 tsp. olive oil
1 cup couscous, preferably whole wheat
1/2 tsp. dried thyme leaves
3/4 cup + 2 Tbs. crumbled feta cheese
3 Tbs. chopped fresh mint
Freshly ground black pepper to taste
1 cup spaghetti sauce

Preheat oven to 425 degrees. Lightly oil two baking sheets or coat with nonstick cooking spray. Trim both ends of the eggplants. Stand one eggplant on end and remove a thin slice of skin from two opposite sides and discard. Repeat with the second eggplant. Cut each eggplant into 6 or more 3/8 inch slices. Using 2 tsp. of the oil, brush both sides of the slices and arrange in a single layer on the baking sheets.

Bake for 10 minutes, turn over and bake for about 10 to 15 minutes more, or until lightly browned and tender.

Meanwhile, in a medium-sized saucepan, bring 1 1 /2 cups water to a boil. Stir in couscous, thyme, and remaining 2 tsp. olive oil. Remove from the heat, cover, and let stand for 5 minutes, or until the water is absorbed. Uncover and let cool for 15 minutes. With a fork, stir in 3/4 cup of the feta, 2 Tbs. of the mint and some pepper.

Lightly oil a 9 X 13 inch baking dish or oil it with nonstick cooking spray. Place some of the couscous mixture in the center of each eggplant slice. Roll up the eggplant firmly around the filling and place, seam-side down, in the prepared dish. Cover with foil and bake for 15 minutes. Uncover, spoon spaghetti sauce on top and bake for 5 minutes more. Sprinkle with the remaining 3 Tbs. feta cheese and 1 Tbsp. mint before serving.
pkramer60
14 years ago
Linda, do you have the shrimp with feta on file? That one is to die for and uses the feta.
dancinglemons
Original Author
14 years ago
Thanks!!

Who knew I could use this feta in so many tasty ways.

DL
cookie8
14 years ago
My favourite is crumbling it up in a small bowl, add a clove of very finely minced garlic, finely chopped red bell pepper and parsley, top it off with olive oil and hot pepper flakes. It is really good spooned on top of baguette slices.
annie1992
14 years ago
Elery also buys those big chunks of feta. I put it in quiche and we've made salmon burgers that are a mixture of chopped raw salmon, spinach and feta, very yummy.

Annie
skeip
14 years ago
This is one of my all time favorite salads. Everywhere I take it people rave about it and ask for the recipe:

BLACK BEAN, RICE AND FETA SALAD

1Â½ Cups Cooked Rice (start with Â½ cup dry)
1 15oz Can Black Beans, well rinsed and drained
2 Tablespoons Chopped Fresh Cilantro
Â½ Cup Seeded and Diced Cucumber
Â½ Cup Sliced Scallions
1Â½ Cups Chopped Fresh Tomato
4oz Crumbled Feta Cheese, more to taste
Â½ Cup Italian Salad Dressing

Combine Rice, Beans, Cilantro, Cucumber, Scallions, and Tomato. Add Salad Dressing and mix. Add Feta, mix and refrigerate.

Steve
doucanoe
14 years ago
Yep, Peppi, I do. I agree, this one is awesome!

GREEK-STYLE PASTA WITH SHRIMP

1/4 cup olive oil
4 teaspoons minced garlic
1 pound uncooked medium shrimp, peeled, deveined
1 1/2 cups drained canned artichoke hearts, chopped
1 1/2 cups crumbled feta cheese
1/2 cup chopped seeded tomatoes
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
2 tablespoons finely chopped fresh oregano or 1 1/2 teaspoons dried
12 ounces angel hair pasta or linguine
Heat oil in a large skillet over medium high heat. Add garlic and sautÃ© 30 seconds. Add shrimp and sautÃ© until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sautÃ© until shrimp are cooked through, about 2 minutes. Season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.

Serves 4.
Bon AppÃ©tit
June 1995

My notes: This is also good with chicken in place of the shrimp. Add cheese last and do not cook longer than instructions.
colleenoz
14 years ago
I also like feta on lamb burgers with hommous, and put chunks of feta on pizza.
magothyrivergirl
14 years ago
I make the very same, BLACK BEAN, RICE AND FETA SALAD posted by skeip. It is from the pkg of ATHKOS Traditional Feta cheese. It is my summertime bring a side dish standby as he is right-everyone loves this. It is easy to double the recipe.
I also add sliced black olives and lots of fresh cracked pepper.

Linda & peppi- thanks for posting the Greek style Pasta with Shrimp-DH suggested one of my "famous" pasta dishes for dinner tonite~LOL~I'll give you the credit! I'll probably add some hot pepper flakes to the oil or use hot chili oil to add a little heat.

Here is a Pork Chop recipe I made recently-it is delicious.
(Looks harder then it is) I subbed Greek fat free yogurt for the cream cheese.

Pork Chops Stuffed with Feta and Spinach
Cooking Light
Pork Chops Stuffed with Feta and Spinach
Lee Harrelson; Jan Gautro

Yield: 4 servings (serving size: 1 pork chop)
Ingredients

* Cooking spray
* 4 garlic cloves, minced and divided
* 1/2 teaspoon salt, divided
* 1/4 teaspoon freshly ground black pepper, divided
* 5 sun-dried tomatoes, packed without oil, diced
* 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
* 1/4 cup (1 ounce) crumbled reduced-fat feta cheese
* 3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
* 1/2 teaspoon grated lemon rind
* 4 (4-ounce) boneless center-cut loin pork chops, trimmed
* 2 tablespoons fresh lemon juice
* 2 teaspoons Dijon mustard
* 1/4 teaspoon dried oregano

Preparation

Preheat broiler.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sautÃ¯Â¿Â½ 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sautÃ¯Â¿Â½ until moisture evaporates. Remove from heat; stir in cheeses and rind.

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.
Nutritional Information

Calories:
232 (33% from fat)
Fat:
8.6g (sat 3.4g,mono 3.1g,poly 0.7g)
Protein:
32.1g
Carbohydrate:
7.2g
Fiber:
2.8g
Cholesterol:
73mg
Iron:
2.5mg
Sodium:
640mg
Calcium:
186mg

David Bonom, Cooking Light, APRIL 2007

Here is a link that might be useful: Feta stuffed pork cops
dancinglemons
Original Author
14 years ago
Who knew Feta could be used in so many yummy ways! Today I am making roasted red beets and serving them with some Feta crumbled on top.

DL
bbstx
14 years ago
Baked Shrimp in Tomato Feta Sauce from Simply Recipes. This has turned into a go-to for me. I keep the ingredients for it around all the time.

Baked Shrimp in Tomato Feta Sauce
Ingredients
Â1 Tbsp olive oil
Â1 medium onion, chopped
Â2 cloves garlic, minced
Â2 14.5-ounce cans of diced tomatoes
Â1/4 cup minced fresh parsley
Â1 Tbsp minced fresh dill or 1 teaspoon dried dill
Â1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
ÂPinch of salt, more to taste
ÂPinch black pepper, more to taste
Â3 ounces feta cheese (about 2/3 cup, crumbled)

Method
1 Preheat oven to 425Â°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

3 Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.

Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Serves 4.

Simply Recipes http://simplyrecipes.com

Here is a link that might be useful: Simply Recipes Baked Shrimp in Tomato Feta Sauce
dixiedog_2007
14 years ago
I'm bumping this backup because I wanted to let Sharon know that I made Marilyn's recipe for Spaghetti w/Peas & Pancetta tonight for dinner. I did do some things different (as you both did). First, I used Fettuccine. I didn't use lemon in the dish. I did add crushed garlic. I added Parmigiano Reggiano and feta pretty heavy handed. I did leave a little more bacon grease and did add a little olive oil too. Oh, as you see I did use bacon too as that what was in my house. I did have fresh parsley so used that but didn't (gasp!) have fresh basil so I used dried.

Result - Excellent! We loved it and I know it would only be better with fresh basil. I have my hands full right now with taking care of husband after surgery but this dish really hit the spot for us and I just was not in the mood for battling traffic again to get to the store just for basil.

Thank you for sharing! This dish will be made again in our house.
pkramer60
14 years ago
Linda, thanks for posting, now I have an e-copy.

I have to try the roce recipe too. It sounds wonderful.
User
14 years ago
Sharon, Linda, Peppi, Dixie and anyone else that has tried the
Marilyn's recipe for Spaghetti with Peas & Pancetta. or Linda's Greek Style Pasta with Feta and Shrimp.

I'm attending a girls getaway in a week and I'm responsible for a pasta dish for dinner. These are very good friends and serious food lovers. I wanted to try something new. Would either , or both, of these recipes be dishes that would be appropriate for a foodie dinner party??
lpinkmountain
14 years ago
I make this a lot, loved by grownups and kids.

Baked Greek Pasta and Cheese

1 lb. spaghetti or similar pasta
1 lb. feta cheese, crumbled
4 TBLSP melted butter
3 eggs beaten
1 TBLSP minced parsley
1 tsp. ground nutmeg (or less, to your taste, I like nutmeg, but it needs at least a pinch)
Break spaghetti into 2 inch or 3 inch lengths. Cook in 2 qts. boiling water for 6-8 min.
Mix other ingredients together. Add cooked spaghetti. Spoon the mixture into a greased baking dish and bake in a 300 degree oven ofr 20 min. until the top becomes golden brown. Let stand 15-20 min. before serving.
Lpink's notes: This can be a tad on the dry side so I usually add a splash of milk before baking (a small splash, like maybe 1/8 cup.) I also splash it with milk when I reheat it for lunches the next day.
doucanoe
14 years ago
Sharon, I served the Greek Pasta dish I posted above for a dinner party for my foodie friends and it was a smash hit.

I haven't (yet) tried Marilyns Pasta with Peas, but I intend to soon. It sure looks like an impressive dish.

Here's another that would "wow" them!

Ravioli in Mushroom-Walnut Cream Sauce
Source: Olive Garden (I made some changes to the original recipe, this is how I made it).

Ingredients
1 lb ravioli or tortellini, cooked according to package directions
2 Tbsp extra virgin olive oil
12 oz mushrooms, sliced
1/4 cup walnuts, chopped
1-1/2 cup heavy whipping cream
1/4 tsp black pepper
1 1/2 cups freshly grated Parmesan cheese

Procedures
HEAT olive oil in large skillet over medium heat. SautÃ© mushrooms and walnuts until mushrooms are golden brown. Add heavy cream stir frequently for 5 minutes, until sauce has slightly thickened. When cream stops simmering, turn heat to warm. Add pepper and Parmesan cheese; stir until sauce is smooth. Do not boil.

DRAIN pasta and place on a serving plate. Pour sauce over pasta.

GARNISH with parsley. Serve immediately.

Linda

Help!! Feta cheese came home with me!!

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