Combine red wine vinegar, mustard and garlic in a blender and puree for 30 secs. With blender running, drizzle in the oils; add salt and pepper. Remove to a non-corrosive bowl. Stir in herbs and feta cheese. Best when made 1 day in advance.
nd check for doneness (since recipes always take me a little
r margarine, and grated parmesan cheese. cook over medium low heat
Place each pita on large cookie sheet.
Brush both sides with olive oil.
Spread 2 tablespoons of tahini on each pita.
Then top with generous amounts of Feta cheese (French Feta is the best). Top each with olives and tomato slices.
Top with Zatar which is a thyme and sesame seed spice found at most middle eastern markets. Sprinkle with garlic powder.
Bake in oven at 350\u00b0F until cheese is almost brown and bread is lightly crisp.
br>Meanwhile, to make the feta cheese sauce, combine all ingredients in
Place the slices of sweet potatoes into a microwave safe dish, and add just enough water to cover. Cook for 10 minutes in the microwave, or until starting to become tender.
Preheat the oven's broiler. Place the sweet potato slices onto a greased broiler pan. Slice the feta cheese the best you can, and place a piece on top of each potato slice. Drizzle balsamic vinegar over all.
Place under the preheated broiler for about 6 minutes, or until cheese is lightly browned.
pinch of salt, and feta cheese. Pour this over the potatoes
arge\"freezer\" quality bag is best.
Add beef to bag
he feta cheese into the salad and toss to combine. Best served within
Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.
ressing. Serve warm topped with feta cheese.
Cook broccoli in boiling water for 2-3 min, drain, set aside.
Whisk together vinegar,mustard,garlic and olive oil.
Combine vegetables and olives in a medium sized bowl, toss in dressing.
You can add the crumbled feta cheese now, or serve on top of salad at serving time, I like to add feta at serving time.
Season with salt and fresh ground pepper to taste.
Salad can be served immediately, or refrigerated until ready to serve, this salad stores well and is still nice and crispy for a few days in the frig.
Roughly chop the spinach.
Warm the chicken stock.
Melt the butter in a large saucepan and add the garlic.
Add the spinach and gently fry with a lid on for 5 minutes.
Remove the lid, add the flour and mix well.
Add the chicken stock stirring at all times.
Add the origanum and nutmeg.
Simmer for 45 minutes.
Add the feta cheese, salt and pepper.
After Feta has melted, stir in cream or low fat yoghurt (optional).
Liquidize soup for a smooth creamy finish. Serve with a twirl of cream.
Mix lemon juice and olive oil and season to taste. Toss with peppers, tomatoes, cucumber, olives, spinach, red onion and chives then distribute between 4 small salad bowls. Sprinkle with crumbled feta cheese and serve.
op and crumble over the feta cheese, then sprinkle with the cayenne
Mix the mayonnaise with 3 tbsp of lemon juice, the lemon peel, honey and the herbs. Season to taste.
Place the red cabbage, cucumber and olives in a large bowl. Add 1/2 of the dressing; toss to coat. Top with the feta cheese. Garnish with the reserved oregano and serve with the remaining dressing on the side.
he borek filling, mix the feta cheese with the spring onion then
baking dish. Sprinkle the feta cheese over the pasta, then drizzle
Spray a small frying pan with nonstick spray and warm over medium heat. Add the tomatoes and spinach. Cook until spinach is wilted and tomatoes are sizzling.
Add the egg and stir to mix with spinach and tomatoes. Cook for a few minutes per side until the egg is done to your likeness. Top with feta cheese, salt and pepper.
Cook couscous.
Transfer couscous to large bowl and add peas, sun-dried tomatoes, reserved oil, feta cheese, and mint.
Toss to combine.
Season with salt and pepper.
Serve warm or chilled.