Feta Pine Nut Dip Recipes

HOMEMADE HERBED PASTA WITH FETA, LEMON AND PINE NUTS

Steps:

• For the pasta: Sift the flours into a pile on a clean work surface. Create a 6-inch well in the middle. Add the parsley, olive oil, eggs and yolks, 1 teaspoon salt and 2 teaspoons pepper to the well. Whisk gently with a fork. When the center is combined, begin to incorporate the flours into the eggs a little at a time. Once you can no longer use your fork, use your hands to knead the dough. When the dough is shaggy, knead the dough until smooth and elastic, about 10 minutes. Divide the dough into 2. Cover with plastic wrap and let sit for 30 minutes.
• Roll out the dough, using semolina flour as needed. The pasta should be about 2 centimeters thick. Fold the pasta in half lengthwise, then in half again. Slice into 3/4-inch wide ribbons, or desired width. Shake out the noodles and hold in nests.
• Bring a large pot of water to a boil and salt it ferociously. Cook the pasta to al dente, about 3 minutes. Drain the pasta, reserving 2 cups pasta water.
• For the feta, lemon and pine nut sauce: Heat the olive oil in a large skillet over medium heat until a drop of water sizzles when flicked across the surface. Add the pine nuts and garlic and cook, stirring, until lightly browned, about 2 minutes. Add the preserved lemon and 1 cup mint and cook, stirring, for another 1 to 2 minutes. Add 1 cup of the reserved pasta water. Allow it to cook down and reduce for another minute. Add the cooked pasta to the skillet, reduce the heat to low and toss the pasta to coat it evenly in the mixture. Add more pasta water if it needs a bit more sauce. Add about 20 turns of black pepper and top with the feta, a few pinches of crushed red pepper and the remaining 1 cup mint. Serve immediately and enjoy.

FETA PINE-NUT DIP

Steps:

• Preheat oven to 350°F.
• In a shallow baking pan toast pine nuts, stirring occasionally, until golden, about 7 minutes, and transfer to a plate to cool. Separately chop nuts, bell pepper, and parsley and combine in a bowl.
• Crumble feta into a food processor and pulse until it resembles coarse meal. Stir feta into nut mixture with garlic, yogurt, and salt and pepper to taste. Serve dip with pita toasts or bagel chips. Makes about 2 cups.

FETA DIP/SPREAD WITH FRESH DILL

Steps:

• In a food processor, combine feta and ricotta cheese; process until smooth. Add remaining ingredients and pulse until blended but still chunky.

FETA AND PINE NUT SALAD

Steps:

• toast the pine nuts in a dry frying pan until golden brown
• break, crumble, or cut the feta into small cubes and halve the grapes
• whisk the balsamic into the mustard, add a pinch of sugar, season and gradually whisk in the olive oil
• roughly tear the rocket, add the grapes and feta, and toss in the dressing. Make a heap of the mixture on each serving plate and sprinkle the pine nuts on the top. Serve with warm ciabatta.

FETA-PINE NUT SPREAD

Steps:

• Place cream cheese, yogurt, pine nuts, basil and garlic in processor. Blend, using on/off turns, until combined. Add feta cheese and sun-dried tomatoes and blend, using on/off turns, until combined but still chunky. Transfer spread to bowl. (Feta-pine nut spread can be made 3 days ahead. Cover and refrigerate.)

DIP FOR THE STARS

Steps:

• In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth.
• Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
• Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.

FETA PINE NUT DIP

Steps:

• Preheat oven to 350°F
• Toast pine nuts in a shallow baking pan, stirring occasionally until golden brown, about 7 minutes.
• Cool and chop finely.
• Combine nuts, red pepper, parsley, basil, and mint in a medium bowl.
• Crumble feta in small pieces; add to nuts.
• Whisk garlic, salt, pepper, and yogurt in a small bowl until well blended.
• Stir into the nut and feta mixture.
• Cover and chill for one hour.
• Serve with crackers.