Feta Broccoli Walnut Tart With Fage Totalandreg Greek Yogurt Recipes

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ROASTED BROCCOLI AND WALNUTS



Roasted Broccoli and Walnuts image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

3 bunches broccoli , cut into 2-inch-long florets
1/2 cup chopped walnuts
1/2 teaspoon red pepper flakes
6 cloves garlic , roughly chopped
1/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.

ROASTED PURPLE SPROUTING BROCCOLI WITH FETA & PRESERVED LEMON



Roasted purple sprouting broccoli with feta & preserved lemon image

This broccoli and feta dish makes a great vegetarian starter with a pinch of warming chilli. The preserved lemon yogurt is seriously addictive

Provided by Diana Henry

Categories     Side dish, Starter

Time 25m

Yield 6 as a side

Number Of Ingredients 8

500g purple sprouting broccoli
2 tbsp olive oil
1 red chilli , halved, deseeded and finely chopped
1 preserved lemon , plus 1 tbsp juice from the jar
80g Greek yogurt
1 garlic clove , grated to a purée
30g feta , crumbled
extra virgin olive oil

Steps:

  • Heat oven to 200C/180C fan/gas 6. Trim any woody ends from the broccoli - if any has wider stalks than the rest, split them along their length. Put the broccoli in a roasting tin large enough that it will fit in a single layer and add the olive oil, chilli and season well. Toss with your hands, then roast for 15 mins, turning the broccoli over halfway through. It should be tender and slightly charred.
  • Meanwhile, chop the preserved lemon (fresh and rind) and stir it into the yogurt with the garlic and the juice from the lemon jar.
  • To serve, lay the cooked broccoli on a platter, or on individual plates, scatter the feta on top, spoon over the yogurt dressing and drizzle with the extra virgin olive oil.

Nutrition Facts : Calories 104 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

BROCCOLI AND FETA SALAD



Broccoli and Feta Salad image

I took this amazing salad to a barbecue and there was nothing left. If you use herbed and garlic Feta Cheese, omit the 1 clove of garlic or taste and then add as much garlic to suit your taste buds. You can also make this ahead and keep covered in the refrigerator up to a day. This recipe came from one of my favorite magazines "Canadian Living."

Provided by heather in Ont

Categories     Vegetable

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 bunch broccoli (approx. 1lb)
2 tablespoons extra virgin olive oil
2 tablespoons wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 cup crumbled feta cheese
1 cup grape tomatoes or 1 cup cherry tomatoes, halved
1/2 cup very thinly sliced red onion

Steps:

  • Cut broccoli into florets.
  • Pour enough water into saucepan to come 1 inch up side and bring to boil.
  • Place broccoli in steamer basket in saucepan; cover and steam until bright green but still crisp (approx 1 min) Drain.
  • Whisk together oil, vinegar, mustard, garlic, salt and pepper in large bowl.
  • Add broccoli, feta cheese, tomatoes and onion.
  • Toss to coat.

Nutrition Facts : Calories 228.2, Fat 15.5, SaturatedFat 6.6, Cholesterol 33.4, Sodium 645.3, Carbohydrate 15.4, Fiber 4.9, Sugar 6, Protein 10.3

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON



Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon image

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta's characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

Provided by Yasmin Fahr

Categories     dinner, easy, lunch, weeknight, one pot, vegetables, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
3 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
2 (6- to 8-ounce) blocks feta, cut into 1-inch slices
Cooked orzo or farro, for serving
1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Steps:

  • Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
  • Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
  • Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

GRIDDLED VEGETABLE & FETA TART



Griddled vegetable & feta tart image

Crispy filo pastry makes a light base for a vegetarian tart filled with Mediterranean veg and feta

Provided by Lucy Netherton

Categories     Main course

Time 50m

Number Of Ingredients 10

2 tbsp olive oil
1 aubergine , sliced
2 courgettes , sliced
2 red onions , cut into chunky wedges
3 large sheets filo pastry
10-12 cherry tomatoes , halved
drizzle of balsamic vinegar
85g feta cheese , crumbled
1 tsp dried oregano
large bag mixed salad leaves and low-fat dressing, to serve

Steps:

  • Heat oven to 220C/200C fan/gas 7. Pop 33 x 23cm baking tray in the oven to heat up. Brush a griddle pan with about 1 tsp of the oil and griddle the aubergines until nicely charred, then remove. Repeat with the courgettes and onions, using a little more oil if you need to.
  • Remove the tray from the oven and brush with a little oil. Brush a large sheet of filo with oil, top with another sheet, add a little more oil and repeat with the final sheet. Transfer the pastry to the hot tray, pushing it into the edges a little.
  • Arrange the griddled veg on top, then season. Add the tomatoes, cut-side up, then drizzle on the vinegar and any remaining oil. Crumble on the feta and sprinkle with oregano. Cook for about 20 mins until crispy and golden. Serve with the dressed mixed salad leaves.

Nutrition Facts : Calories 191 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

BROCCOLI MUSHROOM FETA CHEESE QUICHE



Broccoli Mushroom Feta cheese Quiche image

This recipe was originally in the "Horn of the Moon Cookbook" - a wonderful Vegetarian cook book - I have modified and changed the recipe adding garlic and using Feta Cheese instead of Sour cream.- Serve this with a green salad and enjoy

Provided by Bergy

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1 cup chopped onion
1 teaspoon dried thyme (or 2 tsp fresh finely chopped)
1 teaspoon dried basil (or 2 tsp fresh finely chopped)
2 cups finely chopped broccoli, crowns & stems
2 cups sliced mushrooms
5 cloves garlic, chopped
salt
3 eggs, beaten
3/4 cup feta cheese
2 1/2 cups cheddar cheese, grated (I like aged white)
1/2 cup monterey jack cheese, grated
salt & pepper
1 unbaked pie crust

Steps:

  • Preheat oven to 375 degrees F.
  • In the veggie oil, over medium heat, saute the onions, thyme, basil, garlic& Broccoli for apprx 3-5 minutes Add Mushrooms and season with salt.
  • Only saute until the mushrooms are tender, drain liquid.
  • Add the cheeses to the beaten eggs, mix well.
  • Put the broccoli mixture in the unbaked pie shell.
  • Pour in the egg/cheese mixture.
  • Bake 45 minutes or until it is a lovely gold color and all puffy.
  • Let stand for 10 minutes, slice and serve.

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