Feta cheese enhances many dinner recipes beyond the classic Greek salad. Dishes like Baked Feta Pasta, Feta and Spinach Stuffed Chicken, and Mediterranean Quinoa Bowl showcase its versatility. Roasted Vegetable and Feta Tart, Zucchini Feta Fritters, and creamy Feta-Infused Risotto are flavorful alternatives. For a quick bite, Feta and Chickpea Salad Wraps or Feta Cheese Pizza with Olives and Arugula provide exciting options. With so many choices, there's plenty to explore for feta enthusiasts.
Baked Feta Pasta
Baked Feta Pasta is a delightful and easy-to-make dish that combines the creaminess of baked feta cheese with flavorful tomatoes, garlic, and pasta. This recipe is perfect for busy weeknights when you want something hearty yet effortless, and it serves 4 people.
With a preparation time of just 10 minutes and a cooking time of around 30 minutes, you can have this delicious meal ready in under an hour.
Ingredients:
- 8 oz pasta (penne, rigatoni, or your choice)
- 1 block (8 oz) feta cheese
- 2 cups cherry tomatoes
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil or parsley, for garnish
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a baking dish, combine the cherry tomatoes, minced garlic, olive oil, red pepper flakes (if using), salt, and pepper. Mix well.
- Make a space in the center of the mixture and place the block of feta cheese. Drizzle a little olive oil on top of the feta.
- Bake in the preheated oven for 30 minutes, or until the tomatoes are bursting and the feta is soft and slightly golden.
- While the feta and tomatoes are baking, cook your pasta according to the package instructions. Drain and set aside.
- Once the baking is done, use a fork to mash the baked feta and mix it with the roasted tomatoes and garlic until creamy.
- Combine the cooked pasta with the feta-tomato mixture and toss until evenly coated.
- Serve warm, garnished with fresh basil or parsley.
Variations & Tips:
- Vegetable Add-ins: You can enhance this dish by adding other vegetables such as spinach, zucchini, or bell peppers before baking.
- Protein Boost: For extra protein, consider adding cooked chicken, shrimp, or chickpeas to the pasta after mixing.
- Cheese Alternatives: If you're not a fan of feta, try using goat cheese or a creamy ricotta.
- Prepare Ahead: You can prep the tomato and feta mixture in advance and store it in the fridge for up to 24 hours. Bake it fresh when you're ready to eat!
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days; simply reheat in the oven or microwave before serving.
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Feta and Spinach Stuffed Chicken
Feta and Spinach Stuffed Chicken is a delicious and nutritious dish that combines the flavors of savory feta cheese with fresh spinach, all wrapped in tender chicken breasts. This meal is perfect for a weeknight dinner or a special occasion, serving as a hearty, healthy option for family gatherings or entertaining guests.
The preparation time is approximately 30 minutes, followed by a baking time of 25 to 30 minutes, making it a relatively quick dish to prepare.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/4 cup sun-dried tomatoes, chopped (optional)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Toothpicks or kitchen twine
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.
- Add the chopped spinach to the skillet and cook until wilted, approximately 2-3 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine the wilted spinach, feta cheese, and sun-dried tomatoes (if using). Season with oregano, salt, and pepper.
- Take each chicken breast and carefully slice a pocket into the side without cutting all the way through.
- Stuff each chicken breast with the feta and spinach mixture, securing the opening with toothpicks or tying with kitchen twine.
- Rub the remaining olive oil over the chicken breasts, then season with additional salt and pepper on the outside.
- Place the stuffed chicken breasts on a baking sheet and bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the oven and let it rest for a few minutes before removing the toothpicks or twine.
- Serve warm with a side salad or your favorite grain.
Variations and Tips:
- You can add other herbs such as basil or parsley to enhance the flavor of the filling.
- For a spicy kick, include chopped jalapeños or crushed red pepper flakes in the stuffing mixture.
- If you're looking for a gluten-free option, just verify any added ingredients (like sun-dried tomatoes) are gluten-free certified.
- Use a meat thermometer to verify your chicken is perfectly cooked; it should be juicy and no longer pink in the center.
- This recipe can be prepped a day in advance. Stuff the chicken and refrigerate it until you're ready to bake. This allows the flavors to meld beautifully.
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Mediterranean Quinoa Bowl
The Mediterranean Quinoa Bowl is a vibrant and nutritious dish that brings the flavors of the Mediterranean right to your table. Packed with protein from quinoa and topped with tangy feta cheese, this bowl is perfect for health-conscious individuals, vegetarians, or anyone looking for a delicious and satisfying meal.
With a prep time of just 15 minutes and a cooking time of around 20 minutes, it's ideal for busy weeknights or meal prep sessions.
Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 bell pepper, diced (any color)
- 1 cup canned chickpeas, rinsed and drained
- 1/2 cup kalamata olives, sliced
- 1/3 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Cooking Steps:
- Rinse the quinoa under cold water in a fine mesh strainer until the water runs clear. This helps remove the natural coating called saponin, which can give quinoa a bitter taste.
- In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed.
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, bell pepper, chickpeas, and olives.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the quinoa mixture and toss until well combined.
- Gently fold in the crumbled feta cheese and chopped parsley just before serving.
Variations and Tips:
- For a heartier version, add grilled chicken, shrimp, or roasted vegetables like zucchini and eggplant.
- Substitute other grains, such as farro or bulgur, if you prefer.
- Add a sprinkle of red pepper flakes for some heat.
- Customize your bowl by using seasonal vegetables or a variety of fresh herbs like mint or dill.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days, making it great for meal prepping! Enjoy it cold or reheated.
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Roasted Vegetable and Feta Tart
The Roasted Vegetable and Feta Tart is a delightful and rustic dish that combines a variety of fresh roasted vegetables with creamy feta cheese, all encased in a flaky pastry crust. This tart is perfect for vegetarian meals, family gatherings, or as an elegant appetizer for dinner parties.
With a preparation time of approximately 30 minutes and a cooking time of 40 minutes, it's a fabulous recipe that balances both simplicity and sophistication.
Ingredients:
- 1 ready-made puff pastry sheet
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 bell pepper (red or yellow), diced
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 cup feta cheese, crumbled
- 2 eggs
- ½ cup heavy cream or milk
Cooking Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables: In a large bowl, combine cherry tomatoes, zucchini, bell pepper, red onion, and minced garlic. Drizzle with olive oil and season with salt, pepper, oregano, and thyme. Toss until the vegetables are well coated.
- Roast the Vegetables: Spread the vegetable mixture on a lined baking sheet. Roast in the preheated oven for about 20 minutes or until they are tender and slightly caramelized.
- Prepare the Tart Crust: While the vegetables roast, roll out the puff pastry on a lightly floured surface and fit it into a tart pan. Prick the base with a fork to prevent it from puffing up.
- Mix the Filling: In a bowl, whisk together the eggs and heavy cream (or milk). Add crumbled feta cheese and season with a pinch of salt and pepper.
- Assemble the Tart: Once the vegetables are done roasting, remove them from the oven and let cool for a few minutes. Spread the roasted vegetables evenly over the pastry crust, then pour the egg and feta mixture over the top.
- Bake the Tart: Bake the tart in the oven for an additional 20 minutes or until the custard has set and the pastry is golden brown.
- Cool and Serve: Allow the tart to cool slightly before slicing. Serve warm or at room temperature, garnished with fresh herbs if desired.
Variations and Tips:
- Vegetable Variations: Feel free to swap in or out any vegetables you prefer, such as spinach, mushrooms, or asparagus.
- Herb Additions: For extra flavor, add fresh herbs like basil or dill into the egg mixture or sprinkle on top before serving.
- Serving Suggestions: Pair the tart with a side salad for a complete meal, or serve it as a finger food at parties.
- Make Ahead: The tart can be assembled and refrigerated a few hours before baking if you need to prepare in advance. Just pop it in the oven when you're ready!
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Feta Cheese Pizza With Olives and Arugula
Feta Cheese Pizza with Olives and Arugula is a delightful dish that combines the creaminess of feta cheese with the brininess of olives and the peppery bite of fresh arugula. This pizza is perfect for anyone looking for a quick and flavorful meal, whether for a casual family dinner or a gathering with friends.
With a preparation time of approximately 30 minutes, you can whip up this gourmet-inspired pizza in no time, making it an excellent choice for busy weeknights or weekend entertaining.
Ingredients:
- 1 pre-made pizza crust (store-bought or homemade)
- 1 cup crumbled feta cheese
- 1 cup pitted black olives, sliced
- 1 cup fresh arugula
- 1 cup marinara sauce or olive oil (for a lighter version)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- ½ cup shredded mozzarella cheese (optional)
- Lemon wedges (for serving)
Cooking Steps:
- Preheat your oven to 475°F (245°C) to guarantee a crispy crust.
- If using marinara sauce, spread it evenly over the pizza crust. If opting for olive oil, drizzle it lightly across the crust.
- Sprinkle the dried oregano and garlic powder over the sauce or oil, followed by a layer of mozzarella cheese if using.
- Evenly distribute the crumbled feta cheese and sliced olives over the pizza.
- Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
- Remove the pizza from the oven and let it cool for a couple of minutes. Top with fresh arugula just before slicing.
- Season with salt and pepper to taste, and serve with lemon wedges on the side for a fresh zest.
Variations and Tips:
- For a gluten-free option, use a gluten-free pizza crust or cauliflower crust.
- Add other toppings such as cherry tomatoes, roasted red peppers, or artichoke hearts for extra flavor.
- If you prefer a spicy kick, sprinkle some red pepper flakes over the top before baking.
- Consider drizzling a bit of balsamic glaze over the arugula once it's on the pizza for added sweetness and depth.
- Experiment with different types of olives, like Kalamata or Castelvetrano, for varied flavor profiles.
Enjoy your Feta Cheese Pizza with Olives and Arugula as a deliciously satisfying meal that blends wonderful Mediterranean flavors and fresh ingredients!
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Greek Lentil Stew With Feta
Greek Lentil Stew with Feta is a hearty and nutritious vegetarian dish that brings together the earthy flavors of lentils, aromatic vegetables, and the creamy tang of feta cheese. This satisfying meal is perfect for anyone looking for a wholesome weeknight dinner or a filling lunch option.
The stew is simple to prepare, taking about 45 minutes from start to finish, making it an ideal recipe for busy individuals or families who want to enjoy a delicious, healthy meal in no time.
Ingredients:
- 1 cup green or brown lentils, rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes, with juice
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Crumbled feta cheese for topping
- Fresh parsley for garnish
Cooking Steps:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the diced carrots, red bell pepper, and zucchini to the pot. Sauté for about 5-7 minutes until the vegetables begin to soften.
- Add the rinsed lentils, diced tomatoes (with their juice), vegetable broth, oregano, thyme, salt, and pepper. Stir to combine everything.
- Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 25-30 minutes, or until the lentils are tender, stirring occasionally.
- Once the lentils are cooked, adjust the seasoning if necessary. Serve hot, topped with crumbled feta cheese and a sprinkle of fresh parsley.
Variations and Tips:
- For added flavor, consider incorporating spinach or kale towards the end of the cooking time.
- If you prefer a spicier kick, add a pinch of red pepper flakes or some chopped fresh chili.
- Serve the stew with crusty bread or over cooked grains like rice or quinoa for an extra hearty meal.
- To make it vegan, simply omit the feta or replace it with a plant-based cheese alternative.
- Store leftovers in an airtight container in the fridge for up to 3 days, and it also freezes well. Reheat before serving.
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Creamy Feta and Broccoli Bake
This Creamy Feta and Broccoli Bake is a delightful casserole that marries the vibrant flavors of fresh broccoli with the rich creaminess of feta cheese.
This dish is perfect for families seeking a comforting vegetarian option for dinner or anyone looking to add a little extra green to their meal rotation.
With a preparation time of just 15 minutes and a total cooking time of 30 minutes, it's a quick and easy dish that's sure to impress at the dinner table!
Ingredients:
- 2 cups broccoli florets
- 1 cup cooked quinoa or rice
- 1 cup feta cheese, crumbled
- 1 cup plain Greek yogurt
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked quinoa or rice and broccoli florets. Toss them well to mix.
- In a separate bowl, whisk together the crumbled feta cheese, Greek yogurt, Parmesan cheese, eggs, garlic powder, onion powder, salt, pepper, and red pepper flakes, if using. Mix until well blended.
- Pour the feta mixture over the broccoli and quinoa/rice, stirring gently to combine all ingredients thoroughly.
- Transfer the mixture into a greased 9×9 inch baking dish, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
Variations and Tips:
- Add Protein: Consider adding cooked chicken, turkey, or chickpeas for added protein.
- Veggie Boost: You can incorporate other vegetables like bell peppers, spinach, or zucchini for extra nutrition.
- Cheese Options: Swap feta for goat cheese or ricotta for a different flavor profile.
- Serving: This dish pairs well with a side salad or crusty bread for a complete meal.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to three days, and reheat for a quick meal.
Enjoy your Creamy Feta and Broccoli Bake as a nutritious and delicious part of your dinner routine!
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Feta and Herb Omelette
A Feta and Herb Omelette is a delightful dish that combines the creaminess of feta cheese with the fresh flavors of herbs, making it a perfect breakfast or brunch option for anyone looking to start their day with something nutritious and satisfying.
This dish can be enjoyed by vegetarians and is quick to prepare, taking only about 15 minutes from start to finish. With its rich taste and vibrant colors, it's also an excellent choice for impressing guests at a weekend gathering.
Ingredients:
- 2 large eggs
- 1 tablespoon milk
- Salt and pepper, to taste
- 2 tablespoons feta cheese, crumbled
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon olive oil or butter
- Optional: diced tomatoes or spinach for added flavor
Cooking Steps:
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Add in the crumbled feta and chopped herbs, mixing lightly to distribute them evenly throughout the egg mixture.
- Heat the olive oil or butter in a non-stick skillet over medium heat until it shimmers.
- Pour the egg mixture into the skillet, letting it cook undisturbed for 1-2 minutes, or until the edges begin to set.
- Using a spatula, gently lift the edges of the omelette and tilt the pan to allow any uncooked egg to flow to the edges.
- Once the omelette is mostly cooked but still slightly runny on top (about 3-4 minutes), carefully fold it in half.
- Cook for another minute until fully set, then slide the omelette onto a plate.
- Serve warm, garnished with additional fresh herbs on top if desired.
Variations and Tips:
- For a heartier omelette, add diced bell peppers, onions, or mushrooms when cooking the eggs.
- To make it more colorful, stir in some spinach or tomatoes just before folding the omelette.
- If you prefer a fluffier texture, separate the egg whites from the yolks, beat the whites until stiff peaks form, fold them into the yolks, and then cook.
- Pair the omelette with a slice of whole-grain toast or a fresh salad for a complete meal.
- Experiment with different herbs like dill, basil, or oregano to find your favorite flavor combination.
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Grilled Shrimp and Feta Skewers
Grilled Shrimp and Feta Skewers are a delightful dish that perfectly combines the succulent taste of shrimp with the creamy and tangy flavor of feta cheese. This dish is ideal for summer barbecues, beach parties, or casual dinners, making it perfect for serving family and friends.
With a preparation time of roughly 20 minutes and an additional 10 minutes for grilling, you can have a quick yet impressive meal ready in no time.
Ingredients:
- 1 pound shrimp, peeled and deveined
- 8 ounces feta cheese, cubed
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Wooden or metal skewers (if using wooden skewers, soak in water for 30 minutes)
Cooking Steps:
- In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create a marinade.
- Add the shrimp to the marinade, tossing to coat evenly. Let them marinate for about 10 minutes.
- Preheat the grill to medium-high heat.
- While the grill heats up, assemble the skewers by alternating shrimp and feta cheese cubes. Aim for 3-4 shrimp and 2-3 feta cubes per skewer.
- Once the grill is ready, place the skewers on the grill and cook for approximately 2-3 minutes on each side, or until the shrimp turn pink and opaque.
- Remove the skewers from the grill and serve immediately, garnishing with fresh herbs or a squeeze of lemon, if desired.
Variations & Tips:
- For added flavor, you can include bell peppers, cherry tomatoes, or zucchini on the skewers alongside the shrimp and feta.
- Consider using a different type of cheese, like mozzarella or halloumi, to give a twist to the dish.
- If you like a bit of heat, sprinkle some red pepper flakes over the skewers before grilling.
- Serve with a side of grilled vegetables or a fresh salad for a complete meal.
- To keep the shrimp juicy, avoid overcooking; they should be just cooked through.
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Feta-Crusted Salmon With Lemon
Feta-Crusted Salmon with Lemon is a delectable seafood dish that combines the richness of salmon with the tangy flavor of feta cheese, making it an ideal choice for a healthy dinner option.
Perfect for those who enjoy quick and nutritious meals, this dish takes only about 30 minutes to prepare and cook, making it suitable for busy weeknights or a special occasion. Its vibrant flavors and elegant presentation will impress your family and friends, ensuring it's a hit on any dinner table.
Ingredients:
- 4 salmon fillets (6 ounces each)
- 1 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 2 tablespoons olive oil
- 1 lemon (zested and juiced)
- Salt and pepper to taste
- Lemon wedges for serving
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a bowl, combine crumbled feta cheese, chopped parsley, chopped dill, olive oil, lemon zest, and lemon juice. Mix until well combined.
- Season salmon fillets with salt and pepper on both sides, then place them skin-side down on a baking sheet lined with parchment paper.
- Spread the feta mixture evenly over the top of each salmon fillet, pressing down gently to adhere.
- Bake in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Remove from the oven and let it rest for a couple of minutes before serving. Serve with lemon wedges on the side for an extra burst of citrus flavor.
Variations and Tips:
- Experiment with additional herbs such as basil or oregano for a different flavor profile.
- For a spicy kick, add some crushed red pepper flakes to the feta mixture.
- This dish pairs beautifully with roasted vegetables or a fresh garden salad.
- If you prefer cooking on the grill, transfer the salmon fillets to a grill-safe pan after coating them with the feta mixture and grill until cooked through.
- Consider using a different type of cheese, like goat cheese, for a unique twist on the recipe.
Pasta With Feta, Cherry Tomatoes, and Basil
Pasta with Feta, Cherry Tomatoes, and Basil is a vibrant Mediterranean-inspired dish that brings together the delightful flavors of fresh tomatoes, creamy feta cheese, and aromatic basil.
This meal is perfect for a quick weeknight dinner or a casual gathering with friends, as it can be prepared in about 30 minutes. It's light yet satisfying, making it an excellent option for vegetarians and anyone looking to enjoy a fresh and flavorful bowl of pasta.
Ingredients:
- 8 oz pasta (any shape of your choice)
- 1 cup cherry tomatoes, halved
- 1 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
- Red pepper flakes (optional for heat)
Cooking Steps:
- Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a large skillet over medium heat, add the olive oil and minced garlic. Sauté the garlic for about 1-2 minutes until fragrant, being careful not to let it brown.
- Add Tomatoes: Stir in the halved cherry tomatoes, seasoning them with salt and pepper. Cook for about 5-7 minutes, until the tomatoes begin to soften and release their juices.
- Combine with Pasta: Add the cooked pasta to the skillet with the tomatoes and garlic. Toss well to combine, ensuring the pasta is coated in the juices.
- Add Feta and Basil: Remove the skillet from heat and gently fold in the crumbled feta cheese and freshly chopped basil until distributed evenly. If desired, sprinkle with red pepper flakes for an extra kick.
- Serve: Divide the pasta among plates or bowls and enjoy warm, garnished with additional basil and a drizzle of olive oil if desired.
Variations and Tips:
- Add Protein: For a heartier meal, consider adding grilled chicken, shrimp, or chickpeas.
- Vegetables: Feel free to throw in a handful of spinach or arugula for added nutrients.
- Herbs: If basil isn't available, experiment with other fresh herbs like parsley or oregano to customize the flavor.
- Make it Lighter: Use a lower-fat feta cheese and whole grain pasta for a healthier version.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to revive the pasta.
Feta and Chickpea Salad Wraps
Feta and Chickpea Salad Wraps are a delicious and nutritious dish, perfect for a quick lunch or a light dinner. They are ideal for vegetarians and anyone looking to incorporate more plant-based meals into their diet. With a preparation time of just 15 minutes, these wraps are not only easy to make but also packed with flavors and textures.
The creamy feta cheese pairs beautifully with the hearty chickpeas and fresh vegetables, making it a satisfying option for busy weeknights or leisurely weekends.
Ingredients:
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ½ red onion, finely chopped
- 1 red bell pepper, diced
- 1 cup baby spinach or mixed greens
- ½ cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 4 whole wheat or spinach wraps
Cooking Steps:
- In a large bowl, combine the drained chickpeas, cherry tomatoes, cucumber, red onion, red bell pepper, and baby spinach or mixed greens.
- Drizzle the olive oil and lemon juice over the salad mixture. Season with salt and pepper to taste, then gently toss to combine all the ingredients.
- Add the crumbled feta cheese to the salad and carefully mix it in, ensuring the feta is evenly distributed without mashing it.
- Lay out the whole wheat or spinach wraps on a clean surface. Spoon a generous amount of the chickpea salad mixture onto the center of each wrap.
- Fold in the sides of the wrap and roll it up tightly from the bottom to the top, securing the filling inside.
- Slice the wraps in half and serve immediately, or wrap them in foil for an on-the-go meal.
Variations and Tips:
- Feel free to add other fresh vegetables such as shredded carrots, radishes, or avocado for added flavor and nutrition.
- For a protein boost, you can incorporate grilled chicken or roasted turkey into the wraps.
- If you like a bit of heat, consider adding sliced jalapeños or a sprinkle of red pepper flakes to the salad.
- These wraps can be stored in the refrigerator for a day, but it's best to enjoy them fresh to maintain the crunchiness of the veggies.
Zucchini Feta Fritters
Zucchini Feta Fritters are a delightful and healthy dish that combines the fresh flavors of zucchini with the tangy kick of feta cheese. These fritters make for an ideal appetizer, snack, or even a light meal, perfect for vegetarian enthusiasts and anyone looking to add more vegetables to their diet. With a prep time of just 15 minutes and a cooking time of about 20 minutes, this recipe is both quick to prepare and satisfying to enjoy.
Ingredients:
- 2 medium zucchinis, grated
- 1 cup feta cheese, crumbled
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup fresh parsley, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Olive oil for frying
Instructions:
- Start by grating the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step is essential to prevent the fritters from becoming soggy.
- In a large mixing bowl, combine the grated zucchini, crumbled feta cheese, eggs, flour, chopped parsley, garlic powder, onion powder, salt, and pepper. Mix everything until well combined.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Once hot, scoop about 1/4 cup of the fritter mixture and carefully place it in the skillet, flattening it slightly with the back of a spatula. Repeat until the skillet is filled, but do not overcrowd it.
- Cook each fritter for about 3-4 minutes on each side, or until golden brown and crispy. Add more oil to the skillet as needed between batches.
- Once cooked, transfer the fritters to a plate lined with paper towels to absorb excess oil. Keep them warm in an oven set to low heat while you finish cooking the remaining mixture.
- Serve warm, with a side of yogurt or tzatziki sauce for dipping.
Variations and Tips:
- For a gluten-free version, substitute the all-purpose flour with almond flour or chickpea flour.
- Add spices like cumin or smoked paprika for an extra flavor boost.
- You can incorporate other vegetables, such as shredded carrots or bell peppers, for added nutrition and taste.
- If you want a lighter option, consider baking the fritters in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through until golden and crispy.
- These fritters can be made ahead of time and reheated in an oven or toaster oven, making them a convenient choice for meal prep. Enjoy!
Feta-Infused Risotto
Feta-infused risotto is a creamy, delightful dish that brings a burst of flavor from the tangy feta cheese to the traditional Italian risotto base. This comforting meal is perfect for vegetarians looking for a hearty dish or anyone who loves bold, savory flavors.
With a preparation time of about 40 minutes, it serves as an excellent choice for a weeknight dinner or a sophisticated dinner party side dish.
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 cup white wine (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh dill or parsley, for garnish
Cooking Steps:
- In a medium saucepan, heat the broth over low heat and keep it warm throughout the cooking process.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Incorporate the minced garlic and sauté for an additional 1 minute.
- Add the Arborio rice to the onion and garlic mixture, stirring frequently for about 2 minutes until the rice is lightly toasted.
- Pour in the white wine (if using) and cook, stirring, until the liquid is mostly absorbed.
- Begin adding the warm broth, one ladleful at a time, stirring continuously until each addition is absorbed before adding the next. Continue this process for about 18-20 minutes or until the rice is tender but al dente.
- Stir in the chopped spinach, crumbled feta cheese, and grated Parmesan cheese. Season with salt and pepper to taste. Cook for an additional few minutes until the spinach has wilted and everything is heated through.
- Remove from heat and let it sit for a few minutes. Garnish with fresh dill or parsley before serving.
Variations & Tips:
- For added protein, consider stirring in some cooked chicken or shrimp towards the end of cooking.
- You can switch up the greens by using kale or arugula if preferred.
- For a zestier flavor, add a squeeze of lemon juice right before serving.
- If you want a richer flavor, you can substitute half of the vegetable broth with cream or add extra butter before serving.
- Be sure to keep stirring the rice; this helps to release the starch and achieve that creamy texture characteristic of risotto.
Feta and Roasted Red Pepper Dip
Feta and Roasted Red Pepper Dip is a delightful and creamy spread that brings together the tangy taste of feta cheese and the sweet, smoky flavor of roasted red peppers. This dish is perfect for parties, game days, or as a simple appetizer for a cozy evening at home.
With a preparation time of just 15 minutes, it's an easy and delicious way to impress your guests or enjoy a tasty snack.
Ingredients:
- 1 cup crumbled feta cheese
- 1 cup roasted red peppers, drained and roughly chopped
- 1/2 cup plain Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- Fresh parsley, for garnish
Cooking Steps:
- In a food processor, combine the crumbled feta cheese, roasted red peppers, Greek yogurt, olive oil, lemon juice, minced garlic, black pepper, and paprika (if using).
- Blend until smooth and creamy, scraping down the sides of the bowl as necessary.
- Taste and adjust seasoning, adding more lemon juice or pepper if desired.
- Transfer the dip to a serving bowl and garnish with fresh parsley.
- Serve with pita chips, vegetable sticks, or toasted baguette slices.
Variations and Tips:
- For an extra kick, add a pinch of crushed red pepper flakes to the mixture while blending.
- Swap the Greek yogurt with cream cheese for a richer texture.
- To make a healthier version, substitute some of the feta with cottage cheese.
- This dip can be made ahead of time and stored in the refrigerator for up to 3 days, letting the flavors meld wonderfully.
Just give it a quick stir before serving.
– Pair this dip with a selection of olives or marinated vegetables for a Mediterranean-themed platter.
