IMPOSSIBLY EASY ROASTED PEPPERS AND FETA CHEESE PIE
Enjoy flavors from the Mediterranean. Feta cheese, roasted peppers and bacon bake into a great-tasting, impossibly easy pie.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches.
- Mix bacon, onions and bell peppers in pie plate. Sprinkle with cheese. Stir remaining ingredients in medium bowl until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 220, Carbohydrate 13 g, Cholesterol 130 mg, Fat 1, Fiber 0 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg
EASY RED BELL PEPPER AND FETA SALAD
This delicious summer salad is made with fresh red bell peppers and creamy feta. Great with a slice of crispy bread. You can also use a mix of bell peppers.
Provided by Christine
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine bell peppers, feta cheese, and onion in a large bowl.
- Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 17.8 g, Cholesterol 50.5 mg, Fat 32.8 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 11.3 g, Sodium 715.6 mg, Sugar 13.4 g
SAVORY FETA PIES
Pie pastry circles filled with feta cheese and a seasoned ground beef mixture for a wedding of savory sensations that is then baked to a golden finish. I make this when company comes over, and they all rave about it. It's the feta cheese that gives it a gourmet flavor, and the crust comes out very flakey and buttery. Marinated beef cuts also work well.
Provided by SARAHBARNETT
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium high heat. Saute onion until soft, about 2 minutes. Add beef and brown slightly; drain excess fat. Stir in tomato, garlic powder, coriander, oregano, cayenne pepper, salt and pepper and cook until meat is evenly browned, 10 to 15 minutes. Remove from heat and set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Remove one pie crust from pan and roll out on a lightly floured surface. Cut pastry into four 6 inch circles; place circles on lined cookie sheet and lightly brush with egg beat. Place 1/4 cup of feta cheese onto each circle and top with some beef mixture, leaving enough room to seal dough 'pockets'.
- Remove second pie crust from pan and roll out on lightly floured surface. Cut pastry into four 6 inch circles, as with first pie crust. Brush one side of each circle with egg beat and place, egg-side-down, on top of prepared pie circles. Pinch crusts together to seal around the edges. Use dough scraps to fill any holes or tears in the pie 'pockets'. Brush tops with egg beat and make a small slit in the top of each pie (to allow steam to escape).
- Bake in the preheated oven for 15 to 25 minutes, or until cooked through and golden brown.
Nutrition Facts : Calories 997.7 calories, Carbohydrate 49.1 g, Cholesterol 187.7 mg, Fat 72.1 g, Fiber 4.3 g, Protein 37 g, SaturatedFat 27.3 g, Sodium 1371 mg, Sugar 4.1 g
FETA-AND-RED-PEPPER SPREAD
This cheesy appetizer relies on just a few ingredients and can be put together in a snap.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. In a large skillet, heat olive oil over medium-high. Add peppers; cook, stirring, until tender, about 7 minutes. Transfer to a food processor with feta and cream cheese; pulse. Spread into a 6-inch ovenproof skillet. Bake until bubbly, about 10 minutes. Serve with crackers.
FETA AND RED BELL PEPPER PIZZA
Categories Feta Bell Pepper Summer Grill/Barbecue Gourmet
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Prepare grill:
- Open vents in lid and bottom of a kettle grill and put 25 briquets on each of 2 opposite sides of bottom, leaving middle clear. Oil rack and position it with flaps over briquets (for adding more briquets), 5 to 6 inches above them. Light briquets. (They're ready when grayish white, 20 to 30 minutes.)
- Shape pizza dough while grill heats:
- Halve dough and form each half into a disk. Dust dough and your hands with flour. Holding 1 edge of 1 piece of dough in the air with both hands and letting bottom touch work surface, move hands around edge (like turning a steering wheel), allowing weight of dough to stretch round to roughly 6 inches. Flour your fists and with them stretch dough from center of underside, turning dough to maintain a rough circle, until about 10 inches in diameter.
- Put round on a lightly floured foil-lined baking sheet, then lightly flour top of dough and cover with another sheet of foil. Repeat shaping with remaining piece of dough and stack on top of first round, lightly flouring and covering with foil.
- Make pizzas:
- Stir garlic into oil.
- Discard foil from top crust and lightly brush with 1 tablespoon garlic oil.
- Holding foil underneath, flip crust, oiled side down, onto rack of grill. Repeat with remaining crust. Cover grill and cook until undersides of crusts are golden brown, about 4 minutes.
- Turn crusts over with 2 metal spatulas, then brush each with 1 tablespoon garlic oil and sprinkle with bell peppers, feta, oregano, and salt and pepper to taste. Cover grill and cook 5 to 7 minutes more, or until undersides are golden brown and cheese is slightly melted.
GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA
I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.
Provided by Allrecipes
Categories BBQ & Grilled Chicken Breasts
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Cut chicken breasts in half lengthwise.
- Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
- Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
- Preheat a charcoal grill until coals are white and very hot.
- Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
- Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.
Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg
ROASTED RED PEPPER WITH FETA DIP
Categories Condiment/Spread Garlic Broil Quick & Easy Feta Bell Pepper Chill Bon Appétit
Yield Makes about 3 1/2 cups
Number Of Ingredients 4
Steps:
- Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight.
FETA AND RED PEPPER PIE
Make and share this Feta and Red Pepper Pie recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 55m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Halve and deseed peppers.
- Grill until skin is blackened and blistered.
- Cool and remove skin.
- Cut into quarters.
- Melt butter.
- Brush a sheet of filo with melted butter.
- Place in a 20cm round cake tin.
- Repeat with another 4 sheets of pastry and melted butter, layering the pastry at right angles.
- Cover with a tea towel.
- Remove stalks from spinach and blanch the leaves in boiling water for 2-3 minutes or until just limp.
- Pat dry with paper towels.
- Crumble the feta.
- Place spinach at the bottom of the pie.
- Spread over yogurt.
- Top with feta.
- Place peppers on top.
- Grind pepper over.
- Brush 3 remaining sheets of pastry with melted butter.
- Place pastry on top of vegetables.
- Fold over edges.
- Brush with melted butter.
- Sprinkle sesame seeds over.
- Bake at 180C degrees for 35 minutes or until golden.
Nutrition Facts : Calories 449.4, Fat 29.8, SaturatedFat 18, Cholesterol 85.6, Sodium 905.3, Carbohydrate 34.9, Fiber 5.5, Sugar 9.6, Protein 13.9
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