ISO: Feta Recipes

[Linda in MO]

I don't think I've ever had feta cheese, so I'm not even sure I'll like it. But I want to try it, so what would be some good and simple recipes I could make using feta?
Thanks!

[junietoo]

Jewel, yours was the second post of the day singing the praises about Vidalia Onion and Feta Risotto.

That does it http://www.cookinglight.com/bbs/wink.gif I'm trying it this weekend.

And, Linda, all feta is not created equal. Some is saltier than others. I think Athenos is an ok grocery store version. Better to go to a good deli and ask to try it before you buy.

As for recipes, we always have feta in the fridge. A little goes a long way, so calories don't mount up as they do when using other, less potent cheese.

This past weekend, I cooked beans and wheat berries and tossed them (while still hot) with a lime vinaigrette and crumbled feta. Then I threw in some cilantro and chopped red onion. We carried it for lunch yesterday and today I tossed in some dried cranberries and toasted pecans (just a few) into the leftovers -- a new taste for lunch today.

Easy and nutritious.

Barbara

[This message has been edited by junietoo (edited 04-03-2001).]

[This message has been edited by junietoo (edited 04-03-2001).]

[KathrynY]

Feta cheese is excellent with spinach in an omelette. I'm also in agreement on the Vidalia Onion and Feta Cheese Risotto recommendation - I loved it and I'm not even a big onion eater. http://www.cookinglight.com/bbs/smile.gif

[saw]

Our favorite recipe with feta cheese is Greek Spaghetti with Tomatoes and Feta from CL September 1995. It is quick, easy and really lets the flavors of the tomatoes and cheese come through -- yummy!

I love feta, and would agree with the other suggestions listed as well. It's great to top salads, pizza, and it was really good in a baked shrimp and feta dish I tried a few weeks ago -- I can't remember what issue that one was from, but I know there was a thread with comments a while back so you could probably find it with the search.

Here is the recipe for Greek Spaghetti:


* Exported from MasterCook *

Greek Spaghetti with Tomatoes and Feta

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cooking Light 1995 Pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 teaspoon dried oregano
1 large garlic clove -- minced
3 cups diced tomato
1/2 cup sliced green onions
1/4 cup chopped fresh parsley -- divided
2 tablespoons lemon juice
4 cups hot cooked thin spaghetti -- (8 ounces uncooked pasta)
1 cup crumbled Feta cheese -- (4 ounces) divided
Freshly ground pepper
Lemon slices -- (optional)
Green onions -- (optional)

Heat oil in a large nonstick skillet over medium-high heat. Add oregano and garlic; sauté 30 seconds. Add tomatoes, green onions, 2 tablespoons parsley, and lemon juice; cook 2 minutes or until thoroughly heated.

Combine tomato mixture, spaghetti, and 3/4 cup cheese; toss gently. Top with remaining cheese and parsley, and serve with pepper.

(serving size: 1-1/4 cups)

Source:
"Cooking Light, Sept. 1995, page 77"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 472 Calories; 12g Fat (23.0% calories from fat); 18g Protein; 74g Carbohydrate; 4g Dietary Fiber; 33mg Cholesterol; 441mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

Serving Ideas : Garnish with lemon slices and green onions, if desired.

Enjoy!

[Karen M]

Greek Style Scampi and Shrimp with orzo and Feta are my favorites.

[eks]

I just prepared the Spinach, Rice, and Feta Pie from CL Complete for tomorrow night, so I will let you know how it is.

[This message has been edited by eks (edited 04-03-2001).]

[Sarah]

Linda -
Feta's pretty easy to use, and works great in a salad. I cube it, and toss it in, especially with spinach. I also have a recipe for Greek salad that uses it. It can have a strong flavour, but it's worth a try. I also enjoy it straight with pumpernickel. They're not really recipes, but that might help http://www.cookinglight.com/bbs/smile.gif

Sarah

[Jewel]

The Vidalia Onion and Feta Cheese Risotto is the best dish I have ever made from CL!! It also proved to me that Feta cheese does melt! I think it's in the 2001 Annual, or you could search for it...but that's the recipe that brought Feta into my house for the first time! YUM! http://www.cookinglight.com/bbs/tongue.gif

[This message has been edited by Jewel (edited 04-03-2001).]

[tovie]

These are really good, and they freeze nicely too.

Baked Cheese and Spinach Pies

Pastry
4 cups flour
1 tsp sugar
1 tsp salt
4 Tbs olive oil
2/3 cup orange juice

Filling
1 lb spinach
1/2 cup olive oil (I never use this much)
1/2 onion, chopped fine
1/4 tsp nutmeg
salt and pepper to taste
3/4 cup cottage cheese, mashed
3/4 cup feta, crumbled
1/2 cup fresh parsley
2 eggs

Pastry: Combine flour, salt and sugar. Add oil, egg and orange juice. Knead for 5 minutes, adding more juice if dry. Chill for 1 hour.

Filling: Saute onion in 1/4 cup olive oil. Stir in spinach, nutmeg, salt and pepper. Drain off any liquid that forms. Remove from heat and stir in cheese and parsley. Beat 1 egg and 1 egg white together, then add to spinach mixture. Mix well.

Roll out dough and cut into circles. Place spoonfuls or filling in center of circles, brush edges with water and seal and crimp edges with a fork. Place on greased baking sheets, brush with remaining olive oil and bake at 350 degrees for 15 minutes. Mix remaining egg yolk with a little water and brush over pastries. Return to oven and bake another 10 minutes.

[woodsl]

I just posted a recipe for Strawberry Salad that has Feta cheese in it (see the Two My Favorite CL Recipes thread). I amnot a huge fan of Feta cheese, but I love this salad. I have also served it to numerous people, and everyone has liked it. With this recipe the amount of Feta you add is up to your own personal taste. So, my suggestion is to add little and taste it to see if you like it before adding more.

[This message has been edited by woodsl (edited 04-04-2001).]

[Linda in MO]

I did a search for something and came across this thread. Looks like I forgot to say thanks! So, thanks guys!

Has anyone tried the Spinach, Rice, and Feta Pie? Is is good?

[schuh]

This is one of my all-time favorite recipes (feta or no). It's not from Cooking Light but I don't think it's too bad. It's a pizza with spinach, feta, and sundried tomatoes. In addition to eating it like a regular pizza, you can cut it up into small pieces for an appetizer (especially pretty at Christmastime). Bear with me, this is my first time trying to post a link:
http://www.wegmans.com/kitchen/recipes/displayrecipe.asp?recipe=384&search=simple

Also, I love to make a Greek salad: greens, cucumbers, red onions, red peppers, feta cheese, and Greek dressing (I use a mix for the Greek dressing). Sometimes I add tomatoes, croutons, Kalamata olives, etc.

Boy, do I love feta. As someone who is trying to lose weight, I've found it to be great -- you get a lot of flavor with a small amount of cheese.

[This message has been edited by schuh (edited 05-02-2001).]

[Grace]

I would have to vote for the Greek Burgers with Feta Aioli. My oh my, those are good. Also the Spinach Florentine Frittata is outstanding. I LOVE feta cheese, and could just eat a whole hunk of it all by itself! http://www.cookinglight.com/bbs/biggrin.gif

[goldilocks]

Linda, i just made the spinach, rice and feta pie. i thought it was delicous. hubby also loved it and he is not a big rice fan. it calls for 6 servings, but i made it into 4 huge servings (7 points each for those on WW). took it to lunch and it reheated very well. we had it for dinner, but i think it would make an excellent vegetarian main course for a brunch. hope you try it.

[TraceyK]

The Spinach, Rice and Feta Pie is EXCELLENT. I'm eager to hear if ek enjoyed it. The first time I made it, my husband's response before eating it was "No meat?". Well, needless to say, he now requests it. It's very satisfying

[Linda in MO]

OK, I think I might make the Spinach, Rice, and Feta Pie tonight, but I only have fresh spinach. Can I use that? And if so, how would I go about doing it? And I also have a 1/2 pkg. of mushrooms that I thought I would add. What do y'all think?
Thanks!

[goldilocks]

linda, definetely throw those mushrooms in, it will blend right in with the flavors. i would add them to the onions at the beginning and saute them together. next, i would chop up the fresh spinach into bite size pieces, and cut off any long stems. then add the spinach to the warm milk mixture, just as you would the frozen kind, as instructed by the recipe. the heat of the milk will steam it down. then i would just follow the recipe as stated. i think it would work just fine. keep us posted!

[This message has been edited by goldilocks (edited 05-02-2001).]

[This message has been edited by goldilocks (edited 05-02-2001).]

[dearamy]

Ok, this is not a recipe per say, but I absolutely love grilled cheese w/ feta & fresh tomatoes (in the summer when the tomatoes are really delicious)& fresh basil. A really quick & easy summertime lunch or dinner!

[Linda in MO]

Thanks for the help goldilocks! I made the Spinach, Rice, and Feta Pie last week and I really liked it. My husband thought it was "all right". Meatless meals don't go over too well around here, although my 5 yr. old son took a bite and said "mmm, good pie." http://www.cookinglight.com/bbs/biggrin.gif I served it with a green salad and breadsticks. I had to go to the store, so I ended up buying the frozen spinach and just used the fresh spinach in my salad. I also added about 2 cups of fresh mushrooms and some fresh garlic and cooked it with the onion. And I used all 4 oz. of the feta and sprinkled more Parmesan over my serving when I ate it. It heats up very well and actually tastes better the second and third day.

[patsyk]

We have enjoyed the shrimp with orzo and tomatoes cooked in a packet recipe from last summer CL. I'll have to post it when I go home for lunch today... it's a good one, and if you end up not liking the feta, a friend of mine has substituted several different types of cheese in the recipe with excellent results!