There are two types of feta cheese. A soft version wich is somewhat milder and less of a salt content also not as long as a shelf life.
The hard feta, spicy, stronger flavor, salt seems more pronounced.
Most large grocery stores will carry the soft version, I get the hard type at a cheese shop. Chow Jim
Fresh boiled corn with feta is great. I put out the corn on one plate and put out the feta on other. Take a bite out of the corn, eat a piece of feta.
This recipe is delicious – yes, even made with ground turkey! Give this a try!
Feta Cheese Turkey Burgers from AllRecipes.com
Rated: 4 out of 5 by 180 members Yields: 4 servings
" Move over hamburgers -these turkey burgers studded with feta cheese, Kalamata olives, and oregano are fabulous. Grill and serve on your favorite whole wheat bun or stuffed inside pita bread."
1 pound ground turkey
1 cup crumbled feta cheese
1/2 cup kalamata olives, pitted and sliced
2 teaspoons dried oregano
ground black pepper to taste
1. Preheat the grill for medium high heat.
2. In a large bowl, combine turkey, feta cheese, olives, oregano, and pepper. Mix together, and form into patties.
3. Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.
I love feta in a greek style omelet.
Feta also plays well with beets. We peel the beets, then roast in foil having coated them with olive oil, salt, and pepper (much better than boiling). After cooled, slice or dice them and use in a mixed green salad with fresh thyme and shallot in the o & v dressing. Crumble feta on top.
The tartness of the feta and the sweet beets are great together.
I like feta and pitted kalamata olives on an arrabiata sauced pasta.
i designed the menu at my brothers rest and one of the recipes i put on the menu is called "Feta"-ccuini alfredo i make the sauce from butter, heavy cream ,romano cheese, then i stir in some feta cheese and toss it with calamata olives and fettuiccinni a little salt and pepper and its dynamite!!!
Actually I have done a pasta dish with feta, tomatoes and shrimp and substituted ham for the shrimp also. It does work. Not all cheeses work as well with seafood but feta works pretty good.
I can’t imagine putting cheese in any dish with shrimp or any other kind of fish.
I don’t even eat shrimp alfredo- just can’t do the dairy with the seafood….maybe it’s my Italian side?
I had something recently, a block of Feta, baked in a dish along with kalamata olives (pitted), and bottled artichoke hearts.
There may have been some red onion rings in there too (?)
She baked it until the feta was lightly brown, probably about 30 minutes, then drizzled olive oil, fresh thyme/oregano, and Lemon juice.
That was served almost as a dip, with peta bread chips (cut triangles, lightly covered in olive oil, then put in the oven to toast)
Very Simple, but quite tasty …
Now, that sounds yummy!
Pink Peppercorn Feta
Take a block of feta and sprinkle it with Herbs de provence and lots of pink peppercorns crushing some as you put them on there and then pressing into the top of the cheese. Turn over and repeat. Drizzle both sides with olive oil and let it marinate a little while (you don’t have to do this but I like doing it – usually at least overnight in a Foodsaver vacuum pack to really help pull the flavors into the cheese). Place on a dish that has some sort of rim or lip. Drizzle with more olive oil and sprinkle some herbs and peppercorns around the edges. Serve with little toasts or crackers.
It ain’t there any more[:(]
Paul E. Smith
Remember that little cheese shop that used to be on the street beside MILLER’S on Gay Street? (when they were still open of course) Just a little hole in the wall but they cheese from all over the world!
As for FETA….I just love a big hunk with olive oil….YUM!!
Wow, great responses, thanks yall!
I didn’t even think about the different kinds of Feta. I want to try them all.
Feta snap beans, I have the recipe at home. Its pretty easy,
It uses fresh snap beans cooked, diced mators, crumbled bacon a few herbs & crumbled feta
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