Fetaandgarlicpate Recipes

BAKED FETA CHEESE (& MORE RECIPES!)

Steps:

• Preheat the oven to 400ºF.
• Slice the cherry tomatoes in half and add a few pinches kosher salt. Finely mince the garlic. Chop the parsley.
• In a small oven-proof dish, place the tomatoes, garlic, parsley, and Kalamata olives, then top with the feta cheese. Drizzle with the olive oil and sprinkle with the dried oregano.
• Bake for about 18 minutes, until the feta cheese is warm and soft. Serve immediately with crackers, pita, or bread.

FETA & HERB "GREEK SALAD" PENNE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup of the cooking water, then drain.
• Meanwhile, heat the oil in a large pot over medium-high heat. Add the peppers and cook, stirring occasionally, until just tender, about 3 minutes. Add the chickpeas, tomatoes, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned and the tomatoes are just warmed through, about 3 minutes.
• Add the olives, pasta and the reserved pasta cooking water to the pot and cook for 1 minute. Remove from the heat and stir in the arugula until wilted. Season with salt and pepper. Transfer to a serving dish and drizzle with the Greek Feta Herb Vinaigrette.

TO DIE FOR GARLIC FETA PATE

Steps:

• Combine the garlic, anchovies, butter, cream cheese, feta cheese, sour cream, chives, hot pepper sauce and pepper in the container of a food processor. Process until smooth. Transfer to a serving bowl, and serve with crackers, bread slices, or pita chips.

FETA AND GARLIC PATE

Steps:

• Combine all ingredients in a food processor until very smooth and creamy.

BAKED FETA AND GREENS WITH LEMONY YOGURT

Steps:

• Preheat oven to 350°. Heat 2 Tbsp. oil in a large heatproof skillet over medium. Add onion and cook, stirring occasionally, until softened, 6-8 minutes. Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add 1/2 tsp. curry powder; season with 1 tsp. salt and 1/2 tsp. pepper. Stir to combine, then add 1 cup water. Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10-12 minutes.
• Meanwhile, heat remaining 4 Tbsp. oil in a medium nonstick skillet over medium. Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes. Add chickpeas, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8-10 minutes. Add remaining 1 tsp. curry powder and toss to combine.
• Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
• Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.

HERB & GARLIC MARINATED FETA

Steps:

• Mix into a jar with a good seal (eg. approx 200g glass coffee jar) 1/2 cup of oil and all other ingredients, except Feta Cheese.
• Cut Feta into approximately 2cm cubes. Add cubes to jar, a few at a time and then swirl oil to coat cheese.
• When as much cheese is in jar that will fit, cap jar and invert a few times to coat cheese thoroughly, then top up with more oil til all cheese is coated. Invert jar a few more times and refrigerate.
• The Olive Oil will solidify when refrigerated. Use in salads or serve at room temperature with crusty bread. Reserve marinated oil to use in dressings.
• Marinate for at least 24 hours, will keep in refrigerator for up to 2 months.

GARLIC FETA SPREAD

Steps:

• In a food processor, combine the first seven ingredients; cover and process until smooth. Transfer to a small bowl; stir in feta cheese. Serve with vegetables and/or crackers.