For the marinated feta, divide the feta among 2 sterilized jars. Sprinkle oregano into 1 jar. Season to taste. Cover with oil. Seal jar tightly and label. Sprinkle the garlic and chili pepper into the second jar. Season to taste. Cover with oil. Seal jar tightly and label. Store in the refrigerator.
For the marinated mushrooms, mix all the ingredients in a medium bowl. Cover. Refrigerate overnight or until ready to serve. Serve the mushrooms with the marinated feta, olives, sun-dried tomatoes and toast.
In a medium bowl, combine the fennel seeds, orange zest, juice and pepper.
Gently stir in the feta and marinate for 1 hour at room temp or up to 3 hours in the fridge.
To make skewers, place a mint leaf about 3/4-inch up the skewer, then add a chunk of cucumber, and an olive half.
Gently place a cube of the marinated feta on the end.
These can be made several hours in advance and stored in the refrigerator until ready to serve. Allow to come to room temp before serving.
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.
he marinade.
Put cubed feta and marinade into a shallow
ther ingredients, except Feta Cheese.
Cut Feta into approximately 2cm cubes
Mix together the vinegar, lemon juice, and sugar; season. Stir in the olive oil and herbs. Toss with the feta and olives. Grill the peppers for 5-10 mins, then fill with the marinated feta and olives.
emain. Add them to the feta with the remaining 4 tablespoons
Preheat oven to 425\u00b0F.
Spread tomato sauce over flatbread. Top with zucchini, prawns, olives, oregano and feta. Season. Bake for 8-10 mins, or until bases are crisp and golden. Cut into quarters. Serve topped with arugula.
Cook pasta in boiling, salted water until al dente. Drain and set aside to cool.
Toss cooled pasta with pepper, olives, feta, mixed greens, onion and pine nuts.
Whisk together reserved oil and red wine vinegar. Toss with pasta salad just before serving.
Sift flour and salt into a bowl. Add sour cream; knead briefly in bowl. Let stand 30 mins to rest.
Divide dough into 2 equal portions. Roll each portion into a 10 inch circle. Top each with half the spinach and half the feta. Fold dough in half to enclose filling. Seal edges with a fork. Brush dough with oil. Sprinkle with sesame seeds.
Heat a large skillet on medium heat. Cook the flatbread 4 mins each side or until golden. Cut into wedges. Serve with lemon wedges.
Mix together the onion, garlic, oregano, basil, thyme and jalapenos. Stir in the olive oil until well combined. Add the feta and gently toss until coated. Let stand at room temperature for 30 mins before serving.
Cut feta cheese into cubes. Slice garlic. Place peppercorns and corriander seeds in a mortar and crush lightly with pestle.
Pack the feta cubes into a large preserving jar with bay leaf, interspersing layers of cheese with garlic, crushed peppercorns and corriander, capers, olives and the fresh oregano sprigs.
Pour enough olive oil in jar, to cover. Close tightly and leave to marinate for 2 weeks in the refrigerator.
Lift out the feta cubes and serve on toasted bread with chopped tomatoes and a little of the flavored oil.
Place feta cheese in a glass jar. Add chile pepper, herbes de Provence, and lemon zest. Fill jar with olive oil so feta is completely covered and seal.
Marinate in a cool place, but not in the refrigerator, for 3 to 4 days. Remove chile pepper before serving.
entre.
Top with oregano, feta and pine nuts. Drizzle with
Combine the peppers, feta and olives in a large bowl.
Add the olive oil and toss gently.
Add the remaining ingredients and toss gently again.
Adjust seasonings, cover and chill at least 5 hours before serving.
Serve this with toasted pita bread as an appetizer.
Cook 1 cup of the oil, the garlic, oregano, orange zest, and pepper flakes in a small saucepan over low heat until the garlic is softened, about 18 minutes.
Remove the saucepan from the heat and gently stir in the feta and olives. Cover and let sit until the mixture reaches room temperature, about 1 1/2 hours.
Stir in the remaining 1/4 cup oil and serve. (The mixture can be transferred to an airtight container and refrigerated for up to 1 week. Before serving, let sit at room temperature until the oil liquefies about 1 hour.).
op with pumpkin, onion and feta and serve.
Combine the peppers, feta and olives in a large bowl.
Add the olive oil and toss gently.
Add the remaining ingredients and toss gently again.
Adjust seasonings, cover and chill atleast 5 hours before serving.
hem with olives, tomatoes, avocado, feta and basil. Drizzle each with
Cut the Feta cheese block in cubes, about