FETA RECIPES RECIPES

FETA RECIPES | BBC GOOD FOOD

Feta recipes | BBC Good Food image

Bring a taste of Greece to your cooking with our fabulous feta recipes. This tangy, salted cheese can be served in salads, traybakes, pies and more.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

BEETROOT AND FETA SALAD |JAMIE OLIVER SALAD RECIPES

Beetroot and feta salad |Jamie Oliver salad recipes image

This colourful beetroot salad makes a great little snack or starter and is really easy to rustle up.

Total Time 20 minutes

Yield 4

Number Of Ingredients 7

Ingredients

3 ripe pears
4 large beetroot
200 g feta cheese
a few sprigs of fresh mint
1 large handful of sunflower seeds optional
1 lemon
extra virgin olive oil

Steps:

1. Make the dressing by squeezing the lemon juice into a clean jam jar, topping up with 10 tablespoons of oil, and a pinch of sea salt and black pepper.
2. Secure the lid on the jar, give it a good shake, and put aside until needed.
3. Peel and slice the pears and beets into fine matchsticks – if your knife skills aren’t up to speed yet, use a matchstick peeler, mandolin (use the guard!) or box grater.
4. Dress the matchsticks in a little of the lemon oil dressing (keep the rest in the fridge for another day) – taste to check that the flavours are balanced, then adjust the seasoning, if needed.
5. Divide the salad between plates or place on a serving platter, then crumble over the creamy feta.
6. Pick and roughly chop the mint leaves, then sprinkle over the salad with the sunflower seeds (if using).

Nutrition Facts : Calories 608 calories, FatContent 52.0 g fat, SaturatedFatContent 13.6 g saturated fat, ProteinContent 12.0 g protein, CarbohydrateContent 18.4 g carbohydrate, SugarContent 16.0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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SPINACH & FETA FILO PIE | CHEESE RECIPES | JAMIE OLIVER ...

This cheesy, flaky pie makes a cracking weekend lunch. Serve with a selection of salads and flatbreads, or simply by itself with a dollop of thick, seasoned yoghurt. You could also swap out the spinach for any other seasonal leafy greens.
From jamieoliver.com
Total Time 30 minutes
Calories 830 calories per serving

1. Preheat the oven to 200°C/400°F/gas 6.
2. Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally.
3. Crack the eggs into a large mixing bowl, crumble in the feta, then grate in the Cheddar. Season with a pinch of black pepper and a couple of pinches of dried oregano.
4. Finely grate in the lemon zest, drizzle in a little oil, then toss in the toasted pine nuts. Mix well.
5. Melt the butter in the frying pan over a medium heat with a drizzle of oil, add half the spinach, stirring until wilted, then when there’s space, add the remaining spinach, stirring regularly until wilted.
6. Lay a 50cm strip of greaseproof paper out on a clean work surface, rub lightly with oil and scrunch up, then flatten out again.
7. Arrange 4 sheets of filo in a large rectangle on the greaseproof paper, overlapping at the edges, so that it’s almost covering the greaseproof.
8. Rub the filo with a little oil, sprinkle with sea salt, pepper and a pinch of cayenne pepper. Repeat until you have 3 layers.
9. Stir the wilted spinach into the egg mixture, then grate in half the nutmeg and mix well.
10. Slide the greaseproof and filo into the empty frying pan, so that the edges spill over, then push down into the sides of the pan.
11. Pour in the spinach mixture and spread out evenly, then fold the filo up over the filling to cover.
12. Place the pan over a medium heat for 2 minutes, just to get the bottom cooking, then transfer to the top shelf of the oven for 18 to 20 minutes, or until golden and crisp. Delicious served with a fresh seasonal salad.

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FETA & BEETROOT SALAD RECIPE | BBC GOOD FOOD

Contrasting flavours make a great base for a side salad - team with herbs, spices and a honey mustard dressing
From bbcgoodfood.com
Total Time 15 minutes
Category Buffet, Side dish
Cuisine Mediterranean
Calories 219 calories per serving

To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season and shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.

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FETA & BEETROOT SALAD RECIPE | BBC GOOD FOOD

To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season and shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.

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SPINACH AND FETA PUFF PASTRY RECIPE - OLIVEMAGAZINE

Made big or small, served hot or cold, a classic spinach-and-cheese spanakopita never fails to satisfy and is very simple to make. As many find filo pastry a bit daunting, recipe author Sabrina Ghayour has used puff pastry here
From olivemagazine.com
Total Time 45 minutes
Category Vegetarian
Calories 568 calories per serving

Use a fork to seal all around the pastry edges, crimping as you go. Brush the pastry all over with the beaten egg, avoiding getting any in the exposed areas of spinach, and then bake for 25-30 minutes or until crisp and deep golden brown. Serve warm or at room temperature.

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HOW TO MAKE FETA CHEESE | HOMEMADE FETA CHEESE RECIPE

From culturesforhealth.com

Place a tea towel, cotton bag, butter muslin, or multi-layered cheese cloth in a colander. Pour in the curds and allow the visible whey to drain off. Once the whey has drained, tie the cloth in knots and hang it over the sink or a bowl. Allow the curd to drain for another 4 hours or until no more whey drips off.

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SHAKSHUKA WITH FETA RECIPE - NYT COOKING

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
Cuisine jewish
Calories 261 per serving

Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

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WARM FETA CHEESE DIP RECIPE: HOW TO MAKE IT

We’re big on appetizers, so this dip is a mashup of our favorite tastes, like cream cheese, feta, basil and sweet peppers. Serve with bread or chips. —Ashley Lecker, Green Bay, Wisconsin
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Appetizers
Cuisine Mediterranean
Calories 155 calories per serving

Preheat oven to 400°. In a small bowl, beat cream cheese, feta cheese, peppers and basil until blended. Transfer to a greased 3-cup baking dish. Bake until bubbly, 25-30 minutes. Serve with baguette slices or chips., Editor's Note: To prepare in a slow cooker, mix ingredients as directed. Pour into a greased 1-1/2-qt. slow cooker; cook, covered, on low until heated through, 2-3 hours.

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IMPOSSIBLY EASY SPINACH AND FETA PIE - RECIPES & COOKBOOKS

Dinner made in impossibly easy way! Enjoy this cheesy pie made using Bisquick® Original baking mix and spinach – a wonderful meal.
From bettycrocker.com
Reviews 4.5
Total Time 50 minutes
Calories 120 per serving

Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

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SHAKSHUKA WITH FETA RECIPE | MOLLY YEH | FOOD NETWORK

From foodnetwork.com
Reviews 4.9
Total Time 50 minutes
Category main-dish

Make 8 little wells in the sauce and crack in the eggs. Simmer until the egg whites are set but the yolks are still runny, about 10 minutes. (You can either baste the eggs with sauce during cooking or just let them be in a sunny-side-up situation.) Off the heat, drizzle with olive oil and sprinkle the eggs with a little salt and pepper. Scatter the feta and parsley over all.

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Preheat oven to 400°. In a small bowl, beat cream cheese, feta cheese, peppers and basil until blended. Transfer to a greased 3-cup baking dish. Bake until bubbly, 25-30 minutes. Serve with baguette slices or chips., Editor's Note: To prepare in a slow cooker, mix ingredients as directed. Pour into a greased 1-1/2-qt. slow cooker; cook, covered, on low until heated through, 2-3 hours.

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IMPOSSIBLY EASY SPINACH AND FETA PIE - RECIPES & COOKBOOKS

Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

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SHAKSHUKA WITH FETA RECIPE | MOLLY YEH | FOOD NETWORK

From foodnetwork.com
Reviews 4.9
Total Time 50 minutes
Category main-dish

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TOMATO FETA SALAD RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.8
Total Time 20 minutes
Category side-dish

Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

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