Here's my favourite...
Crumble up feta (1/2 cup or so), chop up some red pepper (1/4 to 1/2 pepper) and parsley, finely chop a clove of garlic. Combine in small bowl, cover with olive oil and sprinkle with hot pepper flakes. Serve with sliced baguette. I usually just eyeball it so it looks pretty. I use enough olive oil so it's totally saturated.

I do the same thing but with basil and no red pepper. Pair that with a salad and I'm happy.

I also like to slice tomatoes really thick, sprinkle with balsamic vinegar and basil (or herb of choice). Top with feta, then bread crumbs, drizzle with olive oil and run under the broiler until the bread crumbs are nice and toasted. You can do the same with slices (length wise) of green and yellow squash or eggplant.

Forgot to say the squash and eggplant should be cooked first. You can just slice and bake, or slice and saute.

Roast beef, Feta, good swiss, and sliced tomatoes on a good open face bread with some grainy mustard. Put it in the oven until the cheese is melty and bubbly. Consume immediately wearing a bib and hip waders.

trsinc, I'm going to try those tomatoes, sounds really good.

augie

Take your favorite mac'n'cheese recipe and sub half the cheese with Feta for a tangy new taste.

I'd make some tabbouleh and add it to that.

Top a grilled burger with some.

Penne pasta salad with Kalamata olives and feta, roasted red peppers, a bit of vinaigrette of red wine vinegar and good olive oil, s&p, capers, pine nuts, Greek oregano.

Use it as a pizza topping.

Mix into scrambled eggs or omelette filling with some spinach and sauteed leeks or onions.

Tyropitakia or phyllo triagles. Doesn't Sharon have a recipe for these?

Sprinkle over black bean soup.

Mix with yogurt, dill, garlic for a veggie dip. Add a bit of lemon juice or wine vinegar to thin if needed.

We love Feta cheese - I will add it to nachos w/ chicken and the rest of the nachos trimmings for a light (?) meal.
I've included a dip recipe that calls for 8 oz of Feta, but it is requested often

Hot Feta Artichoke Dip
taken from Athenos Feta cheese pkg
1 can (14 oz) artichoke hearts, drained & chopped
2 pks (4oz) Crumbled Feta
1 cup mayo
1/2 cup shredded Parmesan (use a good quality fresh parm - not green can kind)
1 jar (2oz) diced pimentos drained
1 clove garlic minced
***chopped pickled jalapes to taste*** I add - not in original recipe feel free to omit

Mix all ingreds.
Spoon into 9" pie plate or 3 cup shallow baking dish
bake 350 20 - 25 mins or until lightly browned
Garnish w/ chopped tomatoe & green onion if desired (** I never did this)
Serve w/ assorted crackers or pita triangles *** I serve w/ the Tostitos scoops or the chips

Rice, Black Bean & Feta Salad
taken from Athenos pkg (great for summer meals & picnics)
1 can (15oz) black beans rinsed & drained
1 1/2 cups chopped tomatoes
1 1/2 cups cooked rice
1 pkg (4oz) Crumbled Feta
1/2 cup EACH chopped green onion & celery
1/2 cup Italian dressing
I add fresh ground pepper to taste

Mix all ingreds. Refrigerate.
Makes 5 servings

Vegetarian quiche - I posted it in another GW forum a while back (link below)

Here is a link that might be useful: Vegetarian quiche

I can't believe no one has offered Sharon's Spanikopita! It's fabulous!

Spanikopita

16 oz Phyllo Dough,thawed in the fridge for 24 hours
10 oz Frozen Spinach,thawed and drained of all liquid
3/4 lb Feta Cheese, 375 Grams
1/2 lb Cottage Cheese,pressed and drained about 1 cup
1/4 lb Cream Cheese,softened
3 Eggs
1/4 cup Fresh Dill,Chopped Fine
Salt
Pepper
Nutmeg
3/4 cup Butter,melted

In large bowl combine all ingredients except phylo and butter. Working with one sheet of phylo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom, fold the bottom piece up over the filling and then fold up in a triangle shape. Fold like you fold a flag, to the left, up , to the right ,up etc. Brush tops with more melted butter.

Place on a baking sheet and bake at 350 for 20 minutes or until golden. Serve warm

NOTE: To freeze, place the uncooked spanikopita on a cookie sheet and place in the freezer. Once frozen place in bags or containers. When ready to serve place frozen spanikopita on a cookie sheet and bake.
These are very easy to make, don't be fussed about the phylo just keep a tea towel over it while you are working. I promise you these will be a huge hit, with a bit of "Wow" factor. (Sharon Howard)

My notes: I use 3 sheets of phyllo with melted butter between each and then cut in four strips and make 4 at a time.

Greek Pasta Salad
My own recipe

1 lb medium pasta shells
3-4 stalks celery, diced
1/2 c sliced black olives
1/2 c chopped red pepper
1c mayonnaise
1/2c bottled italian dressing
6-8 oz feta cheese, crumbled

4-6 oz parmesan cheese, grated
oregano and pepper to taste

Cook pasta until tender. In large bowl, combine pasta, celery black
olives and red pepper. Set aside. Combine remaining ingredients and mix well. Fold together pasta and vegetables with dressing. Serve chilled.

Linda

I love feta cheese. My favorite new thing is to mix oil, lemon juice, garlic, oregano,and salt and pepper with feta and give it a good mix with the stick blender. Lettuce, tomato, cucumber and a few kalamata olives and it's the perfect salad for me.

My son just recently concocted a really nice potato salad with feta crumbled into it. It was delicious.

Has anyone tried it mixed with canned cucumbers?

Just kidding- ;~/

I've been using it when I make zucchini or summer squash patties/fritters. I flavor the batter with dill & mint too. The end result tastes like traditional spanakopita or kolokithopita but without having the fillo.

jkom, that quiche is now a staple in my repetoire (sp). I hope you've seen me post it multiple times as 'jkom51's BIL's quiche', LOL.

This is yummy. I use one of those "standard" size containers of crumbled feta which is about half as much as this recipe calls for. I like it in this recipe but I'm actually not a huge fan of feta cheese in large quantities.

ORZO WITH TOMATOES, FETA, AND GREEN ONIONS

1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup olive oil

6 cups chicken broth
1 pound orzo (or riso)

2 cups red and yellow teardrop or grape tomatoes, halved
1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
1 cup chopped fresh basil
1 cup chopped green onions
1/2 cup pine nuts, toasted
Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

Bon Appétit
April 2006
Giada De Laurentiis

Gibby, I make that same salad recipe too. I forgot to mention it. I love it especially when I've got company coming. I like to add a bit of chopped sun dried tomatoes to it.

Mediterranean Pizza. Mozzarella and feta cheeses, basil pesto, red onion, and tomato on seasoned sourdough crust. Or spanikopita. Thanks for adding other recipes to try though. I'll expand to some of those.

jessyf, I'm so glad you are enjoying the vegetarian quiche recipe. It's amazing - easy, low-fat, and delicious. I believe my BIL got it from a Bon Appetit recipe but he may have adapted it, I'm not sure.

Feta is a staple in our house. Great for crabmeat-feta omelettes!

Lots of great ideas and I appreciate them all. Now deciding on which to try.:)

I normally try to keep feta in the house at all times too.

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.

I usually put cubes of feta on pizza when I'm making it.
We love burgers made of ground lamb mixed with garlic and formed into patties, served on a toasted Turkish roll with hommous, a slice of feta, sliced tomatoes and spinach leaves. Mmmmmm!

I got a recipe from this forum several months ago that I really love. Didn't save it though, just printed it out. It was a wilted spinach salad with chorizo, baked/roasted sweet potatoes and feta. We just loved it! Could someone post it again?

I know it's been a while since I posted here but this is a simple favorite of mine........

If you have a whole chicken handy, remove innards, rinse and pat dry, season inside as you normally would a baked hen.

Now take your fingers and carefully work them in between the skin and the bird. Kinda like putting a glove on your hand, being careful not to rip the skin . Work your way around the back, thighs and legs. it's real easy and when you've gone far as you can from the bottom end, do the same thing from the neck end and separate the skin from the breast meat and wing area. Now using a teaspoon insert that wonderful Feta Cheese in between the skin and the bird you can use your hand to "push" the cheese towards the legs or around the back. I like using the Feta that has herbs in it already but it's all good. Season the outside of the chicken to your liking and bake as normal.

Enjoy !

Lee

Scrambled eggs (or a frittata) with banana peppers, a touch of oregano, tomato and feta. My Greek friend officially calls these "Greek Scrambled Eggs."

My one year old loves feta, so I give him eggs with spinach and feta about once a week!

I never add salt...the feta alone seems to do the trick.

Dixie, This would be for future reference since you only have 4 oz--plus it's usually an appetizer for a party:

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. Surround torta with baguette slices.

Makes a colorful appetizer for 24 guests.

This was a CF greatest hits for a while. I don't even know where I got the recipe.

Baked Greek Pasta and Cheese - serves 4-6
Bake at 300 degrees for 20 min.

1 lb. spaghetti
1 lb. feta or well salted ricotta, crumbled
4 TBLSP melted butter
3 eggs beaten
1 TBLSP minced parsley leaves
1 tsp. ground nutmeg

Break spaghetti into thirds. Cook in 2 qts. boiling salted water for 6-8 min. Mix all other ingredients together. Add to spaghetti once it is drained. Place this mixture in a greased baking dish and bake in a 300 degree oven for 20 min. until the top becomes golden brown. Let stand 15-20 min. before serving.

Note: this gets kind of dry. You can add a little milk to it before it's baked, and if you reheat it, you will definately have to add some milk or sour cream to moisten it back up.
Goes over well with kids and picky eaters.

Forgot to add this one, from our own Jojoco.

Orzo Summer Salad - Jojoco
1 box orzo pasta
1 large red onion, chopped
1 green pepper; chopped
1 yellow pepper; chopped
1 can artichoke hearts, coarsely chopped
1 container grape tomatoes; halved
1 cup (+ /-) feta cheese; cut into small cubes
1 cup mixed fresh olives; coarsely chopped
½ bottle Paul Newman Balsamic Vinaigrette salad dressing
Cook pasta; rinse with cold water; drain and toss with ½ the salad dressing. Add all other ingredients except feta cheese. Add remaining salad dressing and then toss in feta cheese. Serve cold.

Traditional Greek Salad, just tomatoes, onions, cucumber, green pepper, cut up and tossed with oregano, olive oil, salt, pepper, kalamata olives and lots of feta cheese. This is probably the way that I use feta the most.

You can also make a stacked salad, using the same ingredients. Or vary using basil instead of oregano.

Or slice the feta, drizzle with herbs and olive oil and broil, just until it starts to melt, and serve on top of a salad of sliced tomatoes.

Home Cookin Chapter: Recipes From Thibeault's Table

Turkey - Greek Stuffed Turkey Breast
====================================
Made a stuffing of spinach, feta and kalamat olives, seasoned with sauted onions, garlic and fresh dill and oregano, salt and pepper. Browned the rolled breast and added some chicken broth, fresh squeezed lemon, and some garlic cloves to the pan, covered and finished cooking in the oven. I made an avgolemono sauce to serve with it, along with rice and a green bean, zucchini and potato side dish. Was really good and would work with chicken breasts too.

Just looking through my files to see what I have:

SALMON, ASPARAGUS AND FETA SALAD

Serves 4 - 6

9 ounces (250 grams) salmon fillet, skinned
5 TBS extra virgin olive oil
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
9 ounces (250 grams) asparagus (about 16 medium spears), ends trimmed
9 ounces (250 grams) new potatoes, if possible red skinned, cooked and quartered
(approx 14 small potatoes see photo)
1 lb (450 grams) cherry tomatoes, cut in half
3/4 cup (4 oz or 125 grams) crumbled reduced-fat feta cheese
6 spring onions, chopped
4 TBS fresh mint, chopped
3 TBS fresh basil, chopped
3 TBS fresh dill, chopped
10 ounces (300 grams) mixed salad leaves or baby spinach (about 2 small bags)
3 TBS lemon juice
1 tsp lemon zest
1/2 tsp sea salt
1/4 tsp freshly ground pepper

1. Brush the salmon with 1 TBS olive oil and sprinkle with the salt and pepper.
Place salmon on an oiled grill over medium-high heat and cook, turning once, about 4 minutes per side, or until the fish is opaque and flakes easily. Remove and set aside on a plate to cool.

If preferred, bake salmon in oven at 425F (218C) for about 10 to 12 minutes until it is opaque.

2. Slice asparagus spears diagonally into 1-inch (2.5 cm pieces) and cook in a steam basket placed
   over a frying pan or pot of boiling water until spears are tender, about 5 minutes.
   Then rinse them under cool water and set aside.
   
   3. Prepare the vinaigrette by whisking together the remaining 4 TBS of olive oil, lemon juice, zest, salt and pepper. Toss the salad leaves with half the dressing and arrange on a large platter.

4. Once salmon has cooled, break it up into bite-sized pieces and place it in a large bowl, adding the
potatoes, tomatoes, asparagus, feta, spring onions and fresh herbs. Add the remaining dressing
and toss gently. Spoon this mixture over the salad greens and serve.

I added 1/2 tsp prepared mustard to the vinaigrette as I found it a bit too bland.

Source: Adapted from Rick Gallops Glycemic Index Diet Green-Light Cookbook

*********************************************************

I also like to make Marilyn's recipe for Spaghetti with peas & pancetta.
I usually use wide egg noodles and thin-sliced bacon as well as feta in the recipe:

Here's how Marilyn posted the recipe:

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

This is the recipe I made from Tyler Florences 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 didnt 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
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SharonCb

I second Sharon's Salmon, Asparagus, and Feta salad. It is wonderful.

Wow, lot's more recipes since I was here last. Saving them all as we love Feta. Thank you all for sharing.

If you look on the WFD thread you will note that I made Greek Salad to go along with our steak. Very similar to Ann's except I don't use peppers and I do add a little bit of lemon juice to my dressing. As Ann, that is probably the most used recipe in my house involving Feta but I've got lots to try now.

I seriously wanted to try one of these recipes this week but others have taken me out, etc. while my husband has been away.

Saute some chopped garlic in olive oil, toss in whole green beans (fresh or frozen)and cook until tender crisp. At the end toss in some crumbled feta and cooked bacon (I used the Hormel 50% less fat)and serve. Quick, easy and looks pretty, too.

Pam