Feta Sauce Recipes

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FETTUCCINE WITH CREAMY RED PEPPER-FETA SAUCE



Fettuccine with Creamy Red Pepper-Feta Sauce image

Provided by Ellie Krieger

Categories     main-dish

Time 37m

Yield 6 (1 cup) servings

Number Of Ingredients 10

2 tablespoons olive oil
1 small onion, chopped
2 to 3 garlic cloves, peeled and chopped
One 16-ounce jar roasted red peppers, drained and chopped
1/2 cup low-sodium chicken stock or vegetable stock
1 cup crumbled feta cheese or a 6-ounce block
1 pound whole-wheat fettuccine
Salt
Freshly ground black pepper
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

Nutrition Facts : Calories 470 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Sodium 1050 milligrams, Carbohydrate 73 grams, Fiber 10 grams, Protein 18 grams

FETA PASTA SAUCE



Feta Pasta Sauce image

Check out this Greek twist on an Italian favorite, Feta Pasta Sauce. Feta Pasta Sauce is the perfect way to add a bit of cheesy goodness to any pasta dish.

Provided by My Food and Family

Categories     Recipes

Time 5m

Yield Makes 6 servings, 1/2 cup each.

Number Of Ingredients 2

1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

Steps:

  • Heat pasta sauce as directed on label.
  • Remove from heat. Stir in feta cheese.
  • Serve over hot cooked pasta.

Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

FETA SAUCE



Feta Sauce image

This sauce is meant to be served with kebabs, so would go great with any grilled meat. This recipe calls for Greek yogurt which is similar to plain yogurt, but thicker. You can thicken ordinary plain yogurt by lining a strainer with cheesecloth, placing yogurt inside and letting it drip for about 20 minutes or to desired thickness.

Provided by threeovens

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

3 ounces feta cheese, crumbled (1/2 cup)
4 ounces Greek yogurt (1/2 cup)
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice

Steps:

  • Place all ingredients in a food process and pulse until smooth.
  • Refrigerate until serving.

Nutrition Facts : Calories 122.3, Fat 11.6, SaturatedFat 4.3, Cholesterol 20.1, Sodium 251.9, Carbohydrate 1.7, Fiber 0.1, Sugar 1, Protein 3.3

FETA DIPPING SAUCE



Feta Dipping Sauce image

This tangy dipping sauce made with lemon juice, feta cheese, and salt and pepper goes well with Lemon-Garlic Lamb Kebabs.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 3

2 ounces feta cheese
1 tablespoon fresh lemon juice
Coarse salt and ground pepper

Steps:

  • In a blender, puree feta cheese, lemon juice, and 2 tablespoons water. Season with salt and pepper.

GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)



Greek Tomato Feta Fritters (Domatokeftethes) image

I'm showing you my take on domatokeftethes. These are incredibly delicious, versatile, and inexpensive, and they make a perfect summertime appetizer. Serve with freshly squeezed lemon, tzatziki sauce, or just plain Greek yogurt seasoned with raw minced garlic and lemon juice to taste.

Provided by Chef John

Categories     Greek Appetizers

Time 1h5m

Yield 4

Number Of Ingredients 15

2 cups diced fresh tomatoes with juices
½ cup packed grated zucchini
⅓ cup sliced green onions
2 teaspoons kosher salt, or to taste
1 teaspoon white sugar
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
1 pinch cayenne pepper
¼ cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
3 ounces feta cheese, crumbled
¾ cup all-purpose flour, or more as needed
¾ teaspoon baking powder
vegetable oil for frying

Steps:

  • Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
  • Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
  • Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
  • Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
  • Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
  • Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.

Nutrition Facts : Calories 170.4 calories, Carbohydrate 25.3 g, Cholesterol 18.9 mg, Fat 5.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 3.3 g, Sodium 1298.9 mg

FETA-YOGURT SAUCE



Feta-Yogurt Sauce image

Categories     Sauce     Cheese     Dairy     No-Cook     Yogurt     Salad Dressing     Feta     Spring     Winter     Kosher     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

1/2 cup crumbled feta cheese (about 3 ounces)
1/2 cup plain yogurt
2 1/2 tablespoons chopped fresh chives
1 1/2 tablespoons fresh lemon juice
1 teaspoon dried oregano

Steps:

  • Using fork, mash feta cheese in small bowl. Mix in remaining ingredients. Season to taste with salt and pepper. Let stand 30 minutes to allow flavors to develop. (Sauce can be made 2 days ahead. Cover and refrigerate.)

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