30 WAYS TO USE FETA THAT GO BEYOND SALAD
These feta cheese recipes are so addicting! From dip to Greek fries to salads and flatbread, feta cheese is the perfect addition to so many dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a feta cheese recipe in 30 minutes or less!
Nutrition Facts :
ARTICHOKE AND FETA TARTS
This recipe gives you yet another excuse to keep a package of puff pastry in the freezer. If you prefer, swap out the marinated artichoke hearts for drained canned or thawed frozen artichoke hearts.
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Appetizer Bake Easter Vegetarian Quick & Easy Mother's Day Feta Artichoke Spring Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Blend cream and 2 ounces feta in a food processor until smooth; season with salt and pepper.
- If using 14-ounce package of puff pastry, cut in half and roll out each half on a lightly floured surface into a 16x10" rectangle. (If using 17.3-ounce package, use 1 sheet of pastry for each tart.) Transfer each piece of pastry to a parchment-lined baking sheet. Using a paring knife, lightly score pastry (do not cut all the way through), leaving a 1" border.
- Spread feta mixture over pastry, dividing evenly and staying within border. Arrange artichoke hearts over feta mixture and crumble remaining 2 ounces feta over; drizzle with oil. Brush pastry border with egg.
- Bake tart until pastry is puffed and beginning to brown, 10-15 minutes. Reduce oven temperature to 375°F and continue to bake until pastry is deep golden brown and cooked through, 20-25 minutes longer. Serve warm or at room temperature.
- Do Ahead
- Tart can be made 2 hours ahead. Let stand at room temperature.
- Variations:
- The feta and puff pastry in this tart pair well with any number of toppings. In place of the artichokes, try:
- Red Pepper + Olive: Scatter feta cream with jarred roasted red peppers, black olives, and chopped fresh rosemary, then bake. Finish with a drizzle of olive oil.
- Asparagus + Egg: Top cheese with asparagus that's been halved lengthwise. Once out of the oven, slide on a few fried eggs.
- Smoked Salmon + Scallion: Bake tart with feta only. When slightly cooled, add smoked salmon and sliced scallions.
RED ONION, FETA & OLIVE TART
A great party nibble or a main meal for the family accompanied by a salad
Provided by Good Food team
Categories Afternoon tea, Buffet, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then gently fry the onions for about 10 mins until golden and soft. Add the sugar and balsamic vinegar, then cook for a further 5 mins until the juices are reduced and syrupy. Leave to cool.
- Unroll the puff pastry onto a baking tray. Score a line a finger-width in from the edge all the way around, then cover the middle with the onion mix. Scatter the feta and olives over. Season and drizzle the extra virgin olive oil over the topping.
- Bake for 15 mins or until the pastry is risen and golden and the base is crisp. Cut into wedges and serve with a green salad.
Nutrition Facts : Calories 619 calories, Fat 43 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 2.33 milligram of sodium
SPINACH AND FETA TARTS
Steps:
- Preheat the oven to 350 degrees F.
- Place the phyllo shells on a rimmed baking sheet and set aside.
- In large bowl, combine the cream cheese and mayonnaise and stir until smooth. Fold in the spinach, feta and garlic powder. Taste and season with salt and pepper.
- Divide the filling among the phyllo shells, about 1 1/2 heaping tablespoons per shell. Bake until warmed through and the shells are golden brown, 15 to 20 minutes. Serve immediately.
FETA CHEESE TARTLETS
So this calls for quail's eggs, but I'm pretty sure cutting of chicken eggs to a smaller size would work just fine. These are an attractive little appetizer with baked-bread cases. They are easy and quick.
Provided by ladyroseofrohan
Categories Lunch/Snacks
Time 40m
Yield 8 Tartlets, 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove the crusts from the bread and cut into squares. Flatten each piece with a rolling pin.
- Brush the bread with melted butter, then arrange them in the cups of bun or muffin pans. Place a piece of crumpled foil inside each bread case to secure a pouch, then fold edges upward. Bake in oven at 375 degrees for 10 minutes, until crisp and brown.
- Meanwhile, mix together the feta, tomatoes, and olives. Shell the eggs and cut into fourths. In a new bowl, mix together olive oil, vinegar, mustard, and sugar. Season to taste with salt and pepper.
- Remove bread cases from the oven and allow to cool. Discard foil.
- Just before serving, fill bread cases with cheese and tomato mixture. Arrange eggs on top and spoon the dressing over. Garnish with parsley sprigs.
Nutrition Facts : Calories 656.1, Fat 50.3, SaturatedFat 24.7, Cholesterol 517.4, Sodium 1154.2, Carbohydrate 28.9, Fiber 1.7, Sugar 5, Protein 22.2
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