What Are Some Uses For Feta Cheese Other Than Salads?
Filed in Category Feta Cheese
I bought a very large container of Feta Cheese the other day at Sam’s since we like it on salads. However, my wife is not pleased because it is not the diet type. So now I have a lot of the stuff to use and need suggestions about what it would go good in. Help!
8 Comments so far
Stuff Jalapeno peppers with the cheese and marinate in oil. Great antipasto.
spinich pie..an awsome greek dish, on grilled cheese, stuffed tomatoes, pizza
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I truely love feta cheese. It’s the best cheese ever.
However I use it in many different ways.
One is feta cheese stuffed olives.
It’s quite easy. All you need is olives that don’t have the pitt(seed). Then, just stuff the cheese in it. This is an awesome side appetizer.
Another way is in eggs, yes eggs. Just make normal scrambled eggs and add some feta while you’re making the eggs.
& another way is to make a delicious feta sandwich. With pita bread, put tomatoes, cucumbers, and other toppings you want including feta cheese.
All 3 are delicious.
Hope you like them
Spanakopita ( Spinach Pie)
Ingredients:
10 sheets phyllo pastry
2 lbs spinach, washed,stems cut off and coarsely chopped,placed in a pan,damp
1 medium onion, chopped
1/2 cup olive oil
1 cup green onions, chopped
1/2 cup parsley, chopped
2 teaspoons dill or fennel, chopped
1/4 teaspoon nutmeg
1/2 cup dry curd cottage cheese
1 cup feta cheese, crumpled
1/4 cup parmesan cheese
4 eggs, lightly beaten
salt & pepper
6 tablespoons butter, melted
Directions:
Serves 8 as a first course and 4 as a light meal.
1 Heat the washed spinach, do not add water the moisture from washing the spinach is enough.
2 Saute until just wilted 3-5 minutes,remove from pan set aside.
3 Fry onion in the oil for 10 minutes, add green onion and fry a further 5 minutes In a large bowl mix onions& spinach, add parsley, dill or fennel, nutmeg, cheeses and eggs.
4 Stir to combine and check taste for the amount of salt& pepper you want.
5 Brush a 12×10″ baking dish with butter and line with a sheet of fillo.
6 Brush sheet with butter and place in another sheet of fillo continue to brush each sheet until you have 5 layers.
7 Pour in the spinach mixture and top with remaining 5 sheets of fillo buttering each sheet.
8 Brush top layer with butter and score it with a very sharp knife or a razor blade in serving size squares.
9 Sprinkle with water to keep the fillo from curling.
10 Bake in 350 F oven for about 45 minute, or until it has puffed and is golden.
11 Allow to sit for 5 minutes and serve.
Lobster Bundles
Ingredients
1 scallion
8 ounces cooked lobster meat
1/4 cup crumbled feta cheese
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
Salt and pepper to taste
1 tablespoon chopped fresh tarragon
1 tablespoon white wine
24 wonton wrappers (3 x3 inches per square)
Vegetable cooking spray
Instructions
Trim and slice scallion, using green part only. In a medium bowl, toss lobster with scallion and feta. Mix with mustard, cream cheese, salt, pepper, tarragon and wine.
Spray mini-muffin tins with vegetable cooking spray. Place one wonton wrapper in each cup and gently press down. Place a heaping teaspoon of lobster mixture in each cup. Fold sides on top to seal or twist to enclose. Spray each bundle with cooking spray. (May be prepared without mini-muffin tins. Simply fill each wonton the same as above and pull up and twist sides together to seal. Place on cookie sheets sprayed with cooking spray and spray each wonton.)
Bake at 375 degrees F. for 12 to 15 minutes or until lightly brown. Serve immediately.
Yield: 2 dozen
Lemony Artichokes with Feta and Oregano Recipe
Ingredients
1 quart cold water
1/4 cup plus 1 Tbsp lemon juice
8 baby artichokes (see Note)
4 tsp olive oil
2 tsp unsalted butter
4 cloves garlic, minced
About 3/4 cup chicken stock or water
Salt and freshly ground pepper
2 tsp finely chopped fresh oregano leaves
2 ounces sheep’s milk feta cheese, crumbled (about 1/3 cup; or use cow or goat milk feta)
Instructions
In a large nonreactive bowl, combine the water and 1/4 cup of the lemon juice.
Cut 1/2 inch off the top of one artichoke. Cut off the stem. Next, peel off and discard most of the outer leaves until you reach the tender, light green inner leaves. You will be removing more than half of the leaves. Cut the artichoke in half lengthwise, and then cut each half lengthwise again to make quarters. Put in the bowl of acidulated water. Repeat with the remaining artichokes. Set aside.
In a large saute pan, heat the olive oil and butter over medium heat. Add the minced garlic and cook for 1 minute. Remove the artichokes from the acidulated water, shake off the excess water, and add them to the pan.
Saute, stirring frequently, just until the edges of the artichokes begin to turn brown and become caramelized, about 6 to 8 minutes. Add 1/2 cup of the chicken stock and cover. Cook the artichokes, stirring occasionally, until they are tender but still firm, about 10 minutes. If the artichokes or garlic is sticking to the pan, add a tablespoon or two of stock or water. You want to keep the amount of liquid to a minimum, but you naturally don’t want the artichokes or garlic to burn. (The garlic, however, will have turned a dark brown color.) Remove the cover and turn the heat to high. Add the remaining 1/4 cup chicken stock and bring to a boil. Reduce the liquid to 1 tablespoon. Reduce the heat to medium, and add the 1 tablespoon lemon juice, salt and pepper to taste, and the oregano. Stir well. Place artichokes on a serving platter or individual plates. Top with the cheese and serve immediately.
Note: If baby artichokes are not available, you can use large globe artichokes instead. Cut 1 inch off the tops. Peel off all the leaves except for the very thin inner leaves. (Since the tips of the leaves are sharp, you may want to use scissors to cut them off before peeling.) Once they have been trimmed, cut them in half and scrape out the fuzzy choke inside. Then cut them into eighths. Proceed as described.
Yield: 4 servings
. Feta, like most cheeses, can also be served cooked; it is sometimes grilled as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes . over chicken while it’s baking, mixed with olives as an appetizer……Omelettes are terrific, the feta doesn’t melt away like most cheeses, so it has a nice bite to it. make stuffed tomatoes mmmmmmm
FETA CHEESE BALL
INGREDIENTS:
2 (8 ounce) packages cream cheese, softened
4 ounces feta cheese, crumbled
4 tablespoons olive oil
5 green onions, finely chopped
3 cloves garlic, minced
4 teaspoons dried dill weed
2 teaspoons dried oregano
1 teaspoon cracked black pepper
DIRECTIONS:
In a large bowl, combine cream cheese, feta cheese, olive oil, green onions and garlic. Season with dill, oregano and pepper. Mix well, and form into 2 balls. Cover, and chill for 2 hours.
Note:
This makes two cheese balls. You can freeze one to be used for unexpected company.
Stuff chicken with it. Also throw in some tomatoes!
I have a terrific recipe for chicken breasts.
Use boneless skinless chicken breasts and pound them until they’re about 1/4″-1/2″ thick. Take a 10 oz. package of frozen spinach, thawed. Sqeeze out all the moisture. Combine the spinach with 1 cup of feta cheese. Spread this on 1/2 of each chicken breast and fold over. You may seal it with toothpicks or if you have particularly thick chicken breasts, you can eliminate the pounding and just cut a pocket in the side of each for the filling. Wrap each chicken breast with a strip of bacon and bake at 350 degrees for 45 minutes. For the last few minutes, turn on the broiler to crisp the bacon.
Delicious and very easy!