Cut the feta cheese into 2cm cubes and place them in a shallow, ceramic dish. Combine the oil, pepper, oregano and bay leaf in a jug, pour this over the feta and cover and refrigerate overnight (or longer if time permits).
Serve the feta on a mezze platter with olives, skordalia (recipe posted separately) and crusty bread.
Note: Refrigeration makes oil \"cloudy\". If you remove the marinated feta from the refrigerator 1 hour before serving, the \"cloudiness\" will disperse, and the oil will be clear.
Chop spinach.
Saute minced onion in olive oil until transparent.
Add spinach; cover and cook until most of moisture evaporates.
Remove from heat; add dill, nutmeg, salt, pepper, cottage cheese, Feta cheese, chopped onion and eggs.
Mix well. Combine wheat germ and melted butter.
Press into bottom and sides of large, flat baking dish.
Pour cheese-spinach mixture into dish, spreading evenly.
Bake in preheated 350\u00b0 oven for 45 minutes or until crisp and brown.
Slice to serve.
Place feta cheese in a bowl.
In a jar with a tight fitting lid, add all the other ingredients and cap jar.
Shake until well blended.
Pour over feta and stir gently as not to break up cubes.
Divide mixture between 2 half pint jars with lids.
Store in the fridge for up to a week.
To serve, let cheese come to room temp for about 30 minutes.
Serve with assorted crackers, chips or crisp breads.
Makes 2 half pint jars.
To serve as a spread, mash cheese with some of the marinade to desired thickness.
Pass spinach through cheesecloth and remove all water.
In a large bowl, crumble Feta cheese and add beaten eggs.
Add spinach; mix very well.
Add salt and pepper to taste.
Grease 9 x 13-inch pan and place 10 pieces of filo into pan, brushing each piece with butter.
Spread spinach mixture evenly across filo and place 10 more pieces of filo over mixture.
Paint top with butter and egg wash and place in a 350\u00b0 oven for about 3/4 hour, or until golden brown.
Cut in squares and serve hot or cold.
our plates.
Cut the feta cheese into 1\" cubes. Beat egg
ff oil and toss in Feta cheese.
Lay 1/4 package
salt, oregano, basil, garlic. The recipe gave me trouble in posting
garlic, 1/2 cup crumbled feta cheese, salt and pepper. Divide into
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.
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.
Place feta cheese in a large glass bowl. Place green peppers in a food processor and blend into a paste; transfer to the bowl of feta. Add Greek yogurt, olive oil, red pepper paste, vinegar, garlic, and cayenne pepper to the dip. Stir well.
s thick. Cool.
Mash feta cheese with a fork and combine
Wash spinach well; remove stems.
Sprinkle salt all over spinach (2 to 3 tablespoons salt).
Let set for 15 minutes, then rinse spinach.
Drain and squeeze off all liquid.
In a large bowl beat the eggs; add the cottage cheese and Feta cheese, parsley and onion and fold in the spinach.
then place a spoonful of cheese filling at one end of
Puree red peppers in food processor.
Add goat cheese until well blended.
Add feta and pulse a few times.
Transfer to bowl and add red pepper flakes.
Stir in olive oil until blended.
Serve with grilled pita bread.
Arrange all vegetables, prepared as listed, on a serving platter.
Top with Greek feta slices.
Sprinkle liberally with Greek oregano.
Serve EVOO on the side for those who enjoy a drizzle of it.
Eat and enjoy!
br>Then stir in the cheese.
Preheat oven to 375
br>In small bowl, mix feta cheese, green onions and 3 tablespoons
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.
ot too much as the feta cheese is rather salty.
Sprinkle