With a fork, crush the feta cheese and mash with the lemon juice and the vegetable and olive oils until smooth.
Crumble and mash feta cheese with a fork with oils and lemon juice until smooth and creamy.
Serve with toasted pita wedges or crackers.
VARIATIONS:.
Many herbs and spices can be added to this recipe for a \"kick\".
Try adding a teaspoon of dill, oregano, garlic powder, or another herb or spice.
For spicier spices like cumin or caraway, start off with 1/8 teaspoon and increase according to taste.
Mix the oil and vinegar till well blended.
Crush the feta cheese into the oil & vinegar mixture, blending well.
Serve with bread.
he borek filling, mix the feta cheese with the spring onion then
nd check for doneness (since recipes always take me a little
Heat oil in a small saucepan to 375 degrees F (190 degrees C).
Spread bread crumbs into a shallow dish. Dip mushroom slices in beaten egg, dredge them in bread crumbs to coat, and cook them in hot oil until golden brown, about 5 to 6 minutes. Repeat until all mushrooms are cooked; drain on a plate lined with paper towels.
Blend feta cheese and lemon juice in a blender. Stream water into feta mixture as it blends until you get a desirable consistency. Serve with mushrooms.
Pound chicken breasts to about 5 x 5-inches.
Place Feta cheese in center and roll up, tucking in sides.
Combine crumbs, cheese and parsley.
Dip chicken in melted butter, then roll in crumbs.
Place in shallow pan and pour remaining butter over breasts.
Cover with foil and bake at 350\u00b0 for 25 minutes.
Remove foil and continue baking 20 minutes.
Serves 4 to 6.
Whisk vinegar, sugar, and olive oil together in a bowl.
Mix black beans, corn, feta cheese, and green onions together in a separate bowl. Drizzle dressing over black bean mixture; toss to coat. Refrigerate dip 1 hour before serving.
br>Meanwhile, to make the feta cheese sauce, combine all ingredients in
Place garlic, feta cheese and olive oil in food processor and process until cheese is roughly crumbled. Remove half of cheese to a bowl. Add yogurt, lemon juice, black pepper and za'atar seasoning to food processor bowl. Process until just about smooth. Add to bowl of feta crumbles and mix well. Spoon into serving bowl and sprinkle with more za'atar seasoning.
Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple feta cubes at a time, processing between batches until mixture until thick and smooth.
Transfer dip to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
Remove seeds from pepper and cut pepper into slices. Place peppers in food processor.
Crumble Feta cheese into food processor. Pulse a few times to mix pepper and cheese.
Add yogurt and olive oil and pulse several times to combine.
*For a creamier dip, add more yogurt to taste.
ressing. Serve warm topped with feta cheese.
Heat 1 Tbsp. of the olive in a skillet over medium heat, add spinach, toss until wilted but still bright green, takes about 3 minutes. Transfer to colander and press out excess liquid. Chop spinach coarsely on a cutting board. Combine 4 Tbsp. olive oil, feta cheese, sour cream, garlic and lemon peel in a food processor, blend until smooth. Transfer to bowl and mix in spinach. Add salt and pepper if desired. Cover and chill 2-3 hours. Serves well with breadsticks and fresh vegetables.
Set aside 1 basil leaf and 1 sun-dried tomato for garnish.
In a food processor or blender, blend together all the ingredients until they reach a nice consistency to spread on crackers.
Place in medium serving dish and garnish dip with the reserved fresh basil leaf and tomato.
Serve at room temperature with plain crackers or heat in a 400\u00b0F oven for about 20 minutes.
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 all ingredients together and refrigerate about 1 to 2 hours before serving.
This recipe is great as a dip with pita bread or sliced cucumbers and onions.
In a food processor, pulse avocado, feta, onion, garlic, cilantro and jalapeno.
Scrape down the sides of the bowl, add lemon and olive oil. Pulse again until smooth.
Garnish with chopped cilantro, if desired, and serve with veggies and pita bread or tortilla chips.
Crumble cheese into small chunks.
Remove olive pits and slice olives in half.
In a large bowl, combine cheese, olives and red peppers.
Add oil and toss lightly.
Add onion, garlic, vinegar, thyme, salt and pepper.
Toss again.
Squeeze lemon juice over mixture and let sit in refrigerator for 2 to 3 hours before serving.
Keeps 4 days in refrigerator.
Serve with broken wedges of pita bread.