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.

What's not to like? I would expect that jarred red peppers was better than fresh because fresh would have more moisture. What did you do with the other pie crust?...I guess what I am asking did that recipe for the filling make 2 quiche or one? Linda C

Becky I make a feta spread using my Spanikopita recipe as a base. No Garlic but you could add it if you wished. Actually I think I will omit the nutmeg and use garlic, maybe roasted garlic, next time. Thanks for the idea. Spanikopita Spread/Dip 3/4 lb feta 1/2 lb cottage cheese, pressed and drained 1/2 lb cream cheese, softened 5 - 6 oz of frozen spinach , thawed and pressed of all the liquid 1/4 cup good quality extra virgin olive oil 1/4 cup chopped dill salt pepper nutmeg (omit if using garlic) Combine the three cheeses and process in the food processor until creamy, doesn;t take much. Add olive oil, spinach, and spices and give a qick whir to blend but don't over process (if using garlic add add this point). Add chopped dill and give a very quick whir or blend by hand with a wooden spoon.

Plllog, my older sister has never used her oven and no way has she boiled pasta,😂...so I know what you mean. Five+ years, in her new home, while visiting, I was forward adamant that she remove the manuals from the oven interior....fire hazard if someone visiting might turn it on...plenty of room in the empty cabinets above. 🙄 Her few friends she walks with every day call her home, "Sherwood Suites". So void of a warm home with minimal needs. They even stocked her kitchen with some tea and mugs and a kettle for a sit down visit after their walks. Supporting non-cooks, kitchen comfort...such a challenge. Why I suggest baby potatoes for any roasting....no knife skills needed, 😂. JacquePepin has a 3 hour 2020 filmed 'kitchen basics'. Boring and dull as heck. My group 'students' loved it!....and most of them purchased the Staub 4 quart. When that sale happened...even baking bread.