RECIPES WITH FETA RECIPES

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ONE-PAN FETA PASTA WITH CHERRY TOMATOES RECIPE - NYT COOKING



One-Pan Feta Pasta With Cherry Tomatoes Recipe - NYT Cooking image

In 2018, the Finnish blogger Jenni Hayrinen posted a recipe for baked feta pasta. The dish became a full-on TikTok sensation, popular to the point that supermarkets were selling out of feta. This version streamlines her recipe. Instead of cooking the pasta separately, it’s added to the casserole dish with the baked feta and tomatoes, turning it into a cozy one-pan meal. (Also note that you’ll need an electric kettle to boil the water. So maybe it’s more like a one-and-a-half-pan meal.) Don’t think of this as a pasta dish in an Italian, al-dente sense. It’s more like a creamy casserole along the lines of mac and cheese. In any case, it’s comforting and supremely easy.

Provided by Melissa Clark

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 13

2 pints cherry tomatoes
5 garlic cloves, peeled and left whole
5 thyme sprigs
2 rosemary sprigs
1 1/2 teaspoons kosher salt
1/2 cup extra-virgin olive oil, plus more for serving
8 ounces feta
1/2 teaspoon black pepper, plus more for serving
Pinch of red-pepper flakes
12 ounces short pasta, such as farfalle, campanelle, rotini or cavatappi
3 cups boiling water
1 cup torn basil leaves
Flaky sea salt, for serving

Steps:

  • Heat oven to 400 degrees. In a shallow 2-quart casserole or gratin dish, or an 11-by-7-inch baking dish, combine tomatoes, garlic, thyme, rosemary and 3/4 teaspoon salt. Toss with 1/4 cup of the olive oil to coat. Place the feta in the middle of the dish, and top with the remaining 1/4 cup olive oil. Sprinkle the black pepper and red-pepper flakes over everything. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
  • Add the pasta to the pan in an even layer and sprinkle with remaining 3/4 teaspoon salt. Pour the boiling water on top. Using a wooden spoon or spatula, carefully submerge pasta. Cover tightly with foil and bake until pasta is al dente, 17 to 19 minutes. Remove from oven and let the pasta stand, covered, for 5 to 10 minutes to absorb the excess liquid.
  • Stir in basil until everything is well incorporated, and the tomatoes and cheese create a creamy sauce. When serving, top with more black pepper, oil and flaky sea salt.

BAKED FETA AND GREENS RECIPE RECIPE | EPICURIOUS



Baked Feta and Greens Recipe Recipe | Epicurious image

Vegetarian mains don’t have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.

Provided by Chris Morocco

Total Time 40 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

6 Tbsp. extra-virgin olive oil, divided
1 medium onion, sliced
2 bunches hearty greens, such as collard greens and/or Tuscan kale, ribs and stems removed, leaves sliced
1½ tsp. curry powder, divided
2 tsp. kosher salt, divided, plus more
1 tsp. freshly ground black pepper, divided
1 (½-lb.) block Greek or Bulgarian feta, sliced ½" thick
4 garlic cloves, crushed
1 (15-oz.) can chickpeas, drained, rinsed
½ cup plain whole-milk Greek yogurt
1 Tbsp. fresh lemon juice
Toasted country-style bread (for serving)

Steps:

  • Preheat oven to 350°. Heat 2 Tbsp. oil in a large heatproof skillet over medium. Add onion and cook, stirring occasionally, until softened, 6–8 minutes. Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add ½ tsp. curry powder; season with 1 tsp. salt and ½ tsp. pepper. Stir to combine, then add 1 cup water. Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10–12 minutes.
  • Meanwhile, heat remaining 4 Tbsp. oil in a medium nonstick skillet over medium. Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes. Add chickpeas, season with 1 tsp. salt and ½ tsp. pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8–10 minutes. Add remaining 1 tsp. curry powder and toss to combine.
  • Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
  • Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.

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