I love feta and have many recipes using it. Here are a few favorites, some from members here.
* Exported for MasterCook 4 by Living Cookbook *
Greek-Style Stuffed Chicken Breasts
Recipe By : Submitted by Lisa/LA
Serving Size : 0 Preparation Time: 0:00
Categories : Chicken Main Dish
Amount Measure Ingredient -- Preparation Method
1 10-oz pkg frozen spinach, thawed and drained well
1/4 lb feta, crumbled
3 Tbs Romano cheese, grated
salt and pepper
6 boneless chicken breasts
2 Tbs olive oil
2 Tbs butter
3 Tbs flour
juice of 1 lemon (for 1/2 recipe: 1 Tbs)
1 cup chicken broth
1 cup white wine
1 Tbs oregano
1. Mix the thawed and drained spinach with the two cheeses, salt and pepper.
Make a slit in the side of each chicken breast, fill with the spinach
mixture, and close with toothpicks. Heat the oil and butter in a large
skillet, brown the chicken breasts on both sides and remove to a warm
platter.
2. Sprinkle the flour into the same pan, mix with the remaining oil to make
a roux, cook for about 1 minute. Slowly, add the wine and chicken broth and
stir until a smooth sauce has formed. Add the lemon juice and oregano, and
more salt and pepper to taste. Bring to a boil and return the chicken to the
pan. Cover the pan and reduce the heat to a simmer. Simmer for 30 minutes
until the chicken is very tender.
Cooking Tip: Alternatively, you can finish the chicken in the oven - I would
say 325 degrees F for about 25 minutes.
Comments: I would especially like to thank Lisa/LA for the killer stuffed
chicken breast recipe. It's easier than it looks and the feta/spinach
stuffing is exquisite. I am reprinting her recipe and recommend it to all.
Recipe Author: Submitted by Lisa/LA
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* Exported for MasterCook 4 by Living Cookbook *
Aegean Shrimp Anita
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Shellfish
Amount Measure Ingredient -- Preparation Method1/4 cup olive oil
1 onion, chopped
3/4 lb tomatoes, chopped (2 medium-size tomatoes)
2 cloves garlic, crushed
1 small bay leaf
1/2 tsp dried basil
1 tsp dried oregano
1/4 cup chopped fresh parsley
1/2 tsp hot sesame oil (do not omit)
salt
freshly ground black pepper
3/4 lb uncooked shrimp, cleaned, deveined
8 oz feta cheese, crumbled
8 black olives, halved (preferably Greek olives)
1/2 lemon
4 cups hot cooked rice
1. Heat oil in a large skillet over medium-high heat. Add onion and sauté
until soft. Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, hot
sesame oil, salt and pepper. Cook 4 to 5 minutes. Remove vegetables from
skillet with slotted spoon, leaving juices in skillet, and spread vegetables
in bottom of an 8- x 8- x 2-inch baking pan.
2. Preheat oven to 475 degrees.
3. Bring pan juices to a boil; add shrimp. Cook 2 minutes or until shrimp
turn pink. Add shrimp with juices to baking pan; crumble feta over top.
Arrange olives on top of feta and squeeze lemon juice over all. Bake 10 to
15 minutes. Serve over rice.
Cooking Tip: Easy to make, delicious and surprisingly similar to one in the
Mexico the Beautiful Cookbook which also uses pork and is more involved. I
don't care much for dark meat so I use chicken breasts and cook them in
broth. Not authentic, but good.
Comments: This Shrimp dish, flavored with hot sesame oil, won the weekly
"Favorite Recipe" contest on March 4, 1992
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* Exported for MasterCook 4 by Living Cookbook *
Athens-Style Baked Fish
Recipe By : Evelyn in Athens and Cathy Z
Serving Size : -1 Preparation Time:
Categories : Fish Main Dish
Amount Measure Ingredient -- Preparation Method2 lbs fresh black grouper fillet, cut into
-- approximately 1 1/2-inch pieces (or other
-- fillet of your choice)
2 16-oz cans crushed tomatoes, juices drained
1 large onion, coarsely chopped
1 cup kalamata olives, pitted and halved
1/2 cup fresh parsley, minced
1 1/2 Tbs small capers, drained
4 cloves garlic, minced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 cup crumbled feta cheese
1/2 cup white wine
1/2 cup olive oil
1. Preheat oven to 375F.
2. Place the fish pieces in a metal baking pan. Season lightly with salt.
3. Combine all the remaining ingredients, except the wine and olive oil,
season, and distribute on top of fish. Pour the wine and olive oil over and
bake for about 35 to 40 minutes, or until the fish flakes.
Comments: Absolutely gorgeous and delicious, this one is.
Recipe Source: Evelyn in Athens and Cathy Z
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* Exported for MasterCook 4 by Living Cookbook *
Baked Shrimp with Feta Cheese
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Cheese Main Dish
Pasta Shellfish
Shellfish
Amount Measure Ingredient -- Preparation Method1 tsp olive oil
3/4 tsp dried oregano
1/2 tsp salt
1/4 tsp crushed red pepper
1 lb medium shrimp, peeled and deveined
3 cloves garlic, minced
cooking spray
1/2 cup dry white wine
3 cups diced plum tomato (about 3/4 pound)
3/4 cup finely crumbled feta cheese (3 ounces)
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
1/4 cup minced fresh parsley
1. Preheat oven to 350°.
2. Heat oil in a large nonstick skillet over medium-high heat. Add the
oregano and the next 4 ingredients (oregano through garlic); sauté for 3
minutes. Spoon the shrimp mixture into an 11- x 7-inch baking dish coated
with cooking spray.
3. Add wine to skillet; cook over low heat until reduced to 1/4 cup (about 3
minutes). Stir in tomato, and pour over the shrimp mixture. Sprinkle with
cheese, and bake at 350° for 10 minutes. Serve mixture over pasta, and
sprinkle with parsley.
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* Exported for MasterCook 4 by Living Cookbook *
Beet & Arugula Salad with Walnuts & Feta Cheese
Recipe By :
Serving Size : 4 Preparation Time:
Categories : Cheese Nuts
Salad Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method1 lb cooked beets (roasted, steamed, or boiled)
1/2 cup crumbled feta cheese (2 ounces)
1/3 cup (about) Orange-Walnut Vinaigrette
5 oz baby arugula (about 6 cups)
1/2 cup toasted walnuts
2 oranges, segmented (optional)Orange-Walnut Vinaigrette1/2 cup good-quality roasted walnut oil
1/4 cup extra-virgin olive oil
1 Tbs orange juice
1 tsp finely grated orange zest
5 Tbs sherry vinegar
2 tsp Dijon mustard
1 Tbs finely minced shallots
1/4 tsp salt
1/4 tsp freshly ground pepper
1. Cut the beets in half or quarters (if you're using larger beets, cut into
1/2-inch dice) so they're bite-size. Place the beets in a small bowl, add 1
to 2 tablespoons of the vinaigrette, and toss until the beets are coated.
(This step can be done a day in advance, if desired.)
2. Just before serving, place the arugula in a large salad bowl. Add about 3
tablespoons of the vinaigrette. Toss to coat the leaves lightly, then taste
and add more vinaigrette if needed.
3. Transfer the arugula to a platter or individual salad plates. Arrange the
beets and orange segments (if using) on the greens and sprinkle them with
the feta and nuts. Serve immediately.
Orange-Walnut Vinaigrette (makes 1 1/4 cups)
1. Place all the ingredients in a glass jar and close the lid tightly. Shake
vigorously to combine, Adjust the seasonings to taste. Allow the dressing to
sit at room temperature for 1 hour to allow the flavors to develop before
serving. Store the vinaigrette in the refrigerator, tightly covered, for up
to 1 month.
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* Exported for MasterCook 4 by Living Cookbook *
Cauliflower Gratin with Tomatoes & Feta
Recipe By : Deborah Madison
Serving Size : 4 Preparation Time:
Categories : Cheese Side Dish
Vegetable
Amount Measure Ingredient -- Preparation Method2 tsp olive oil
1 onion, thinly sliced
2 cloves garlic, chopped
1 1/2 tsp dried oregano
1/8 tsp cinnamon
5 tomatoes, peeled, seeded, and chopped,
-- or 1 15-oz can diced tomatoes
1 tsp honey
1 Tbs capers
salt and freshly ground pepper
1 1/2 lbs cauliflower, broken into florets
juice of 1/2 lemon
3 oz feta cheese, crumbled (2 to 4 oz)
1. Preheat the broiler and lightly oil a 2 quart gratin dish.
2. Heat oil in a 10 inch skillet over medium heat. Add the onion, garlic,
oregano, and cinnamon and cook until the onion is wilted, about 5 minutes.
Add the tomatoes and cook for 7 minutes more, then add the honey and capers
and season with salt and pepper. Put mixture into gratin dish.
3. Meanwhile, steam the cauliflower for 5 minutes. Set it on the sauce and
season with salt and pepper. Squeeze the lemon juice over the top and add
the feta. Place 5 to 6 inches under the broiler until the sauce is bubbling
and the cheese is beginning to brown, about 10 minutes.
Cooking Tip: If you are assembling the dish ahead of time, cover and bake it
at 400 until bubbling, about 20 minutes, then brown under the broiler..
Recipe Author: Deborah Madison
Recipe Source: Vegetarian Cooking for Everyone
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* Exported for MasterCook 4 by Living Cookbook *
Chunky Greek Salad
Recipe By :
Serving Size : 12 Preparation Time: 0:30
Categories : Cheese Salad
Vegetable
Amount Measure Ingredient -- Preparation Method2 Tbs extra virgin olive oil
2 Tbs fresh lemon juice
3/4 tsp salt
1/2 tsp coarsely ground pepper
1 pint grape tomatoes, each cut in half
6 Kirby cucumbers (about 1 1/2 pounds),
-- unpeeled and cut into 1- by 1/2-inch chunks
1 large red pepper, cut into 1-inch pieces
1 green onion, thinly sliced
1/2 cup kalamata olives, pitted and coarsely chopped
1/4 cup (loosely packed)fresh mint leaves, chopped
3/4 cup crumbled feta cheese (3 ounces) (optional)
1. In large serving bowl, with fork, combine oil, lemon juice, salt, and
black pepper.
2. Add tomatoes, cucumbers, red pepper, green onion, olives, and mint. Toss
until evenly mixed. If not serving right away, cover and refrigerate up to 6
hours. Sprinkle with feta to serve if you like. Toss before serving.
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awn