Recipe(tried): More recipes using feta (8)

Nutty Olive Quesadillas
Makes 6

6 (6-inch) flour or corn tortillas
1 cup shredded mozzarella cheese (4 ounces)
2/3 cup crumbled feta cheese
1/4 cup chopped walnuts
1/4 cup chopped pitted ripe olives
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed 1 tablespoon olive oil
Salsa

To soften tortillas, wrap in foil; heat in a 350 degree F. oven for 10 minutes. Combine cheeses, nuts, olives, and oregano; spread onto half of each tortilla. Fold in half; secure with toothpicks. Brush one side with oil.

In a skillet cook tortillas, oil side down, over medium-low heat for 4 minutes, brushing with oil and turning once. Cut into triangles. Serve with salsa.

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Cranberry, Feta and Roasted Walnut Salad

1 pkg. (10 oz.) mixed salad greens
1 cup sweetened dried cranberries
1 pkg. (4 oz.) Athenos Crumbled Feta Cheese
1/2 cup coarsely chopped toasted California walnuts
2 Tbsp. balsamic vinegar
1 Tbsp. honey
1 tsp. Dijon mustard
1/4 tsp. ground black pepper
1/4 cup extra virgin olive oil

Layer salad greens, cranberries, cheese and walnuts in shallow salad bowl or on large serving platter.

Whisk vinegar, honey, mustard and pepper in small bowl. Slowly add oil in a thin stream, whisking constantly until well blended. Pour over salad. Toss gently to coat. Serve immediately.

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Chicken and Cheese Lasagna Roll-Ups
Serves 8

3 cups chopped cooked chicken
1 cup ricotta cheese
1/4 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
1/4 cup milk
1/8 tsp white pepper
8 lasagna noodles, cooked and drained
2 cups Prego Spaghetti Sauce

In medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion. In 13 by 9-inch baking dish, spread 1 cup spaghetti sauce. Arrange lasagna rolls, seam-side down in sauce in baking dish. Top with remaining spaghetti sauce. Cover. Bake at 375 degrees F. for 30 minutes or until hot. Serve, if desired, with additional Parmesan cheese.

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Greek Lasagne

1 lb ground sirloin
1/4 cup butter
2 tbs tomato paste
1/2 tsp salt
1/4 tsp pepper
3/4 lb feta cheese, crumbled
2 tsp parmesan cheese, grated
2 1/2 tbs cream cheese
6 eggs, beaten
1 lb ziti, cooked, drained

Brown meat with butter and tomato paste. Add salt and pepper. Add remaining ingredients, except eggs and pasta. Let mixture cool completely. Add eggs. Stir in ziti. Grease a 13x9-inch pan and pour mixture into pan. Bake at 350 degrees 60 minutes or until lightly browned.

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Feta Cheese Biscuits
Yield: 16 servings

3 cups flour
3 tsp. baking powder
1/4 tsp. salt
1 T sugar
1/4 cup shortening
1/2 cup milk
2 eggs, beaten
1 cup feta cheese or farmer-style cottage cheese
1 egg yolk

Sift flour, baking powder, salt and sugar into bowl. Cut in shortening using pastry blender. Blend together until it has the consistency of meal. Pour milk and eggs into flour mixture slowly. Add crumbled cheese. Turn out on floured board. Knead lightly about 5 times. Roll to desired thickness; cut with round cutter. Use egg yolk to paint top of biscuits. Bake on cookie sheet in 425F oven for 20 to 25 minutes.

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Creamy Feta Spread

3 Garlic cloves, chopped
6 oz. Cream cheese
6 oz. Feta cheese
1/4 cup Yogurt
1/4 cup Parsley, chopped, fresh
2 tsp. Oregano, dried
1/4 tsp. Cayenne or hot sauce
1/4 cup Green olives, chopped
Salt
Pepper, freshly ground

In a food processor or blender, place garlic and cheeses. Process until well combined. Add remaining ingredients, except olives, and process everything together. Add olives. Combine with cheeses but leave everything slightly chunky. Taste, adding salt and pepper if needed. Place in crock and garnish with dill. Serve with toasted pita or cold shrimp.

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Chicken, Feta and Pepper Heroes
Makes 4 servings

1 pound boneless, skinless chicken breast
3 tablespoons olive oil, divided
2 teaspoons Tabasco Pepper Sauce
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 red bell pepper, seeded and cut into strips
1 yellow or green bell pepper, seeded and cut into strips
1/2 cup crumbled feta cheese
4 hero rolls

Cut chicken breast into thin strips. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat; add chicken strips and cook until well browned on all sides, stirring frequently. Stir in Tabasco Sauce, salt and cumin. Remove mixture from heat and put in medium bowl.

Heat 2 tablespoons oil in same skillet over medium heat; add pepper strips and cook until tender crisp, about 5 minutes, stirring occasionally. Toss cooked peppers with chicken and feta cheese.

To serve, cut rolls crosswise in half. Cover bottom halves with chicken mixture and top with remaining halves of rolls.

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Warm Shrimp Salad

1 lb. shrimp, peeled and deveined,
1 or 2 cloves garlic chopped
1 thick slice prosciutto, chopped (if in a pinch, cooked crumbled bacon will do)
1 to 2 Tbsp. Lemon juice (or to taste)
2 Tbs. Olive oil
1/2 lb. crumbled feta cheese
2 ripe avocados,
2 ripe Tomatoes
1 to 2 sweet Bermuda onions (depending on size)
1 bunch parsley chopped (flat leaf or curly)
Radish sprouts
salt and fresh ground pepper
Romaine lettuce

First, chop the avocados, tomatoes, and Bermuda onion into bite sized pieces and mix in bowl with the chopped parsley.

Next, saute the chopped garlic in the olive oil in a frying pan until fragrant. Add the prosciutto and saute for a minute or two, or until just beginning to brown. Add shrimp, and toss until they are opaque. Add salt and freshly ground pepper to taste. Add lemon juice, and half of the cheese. Toss together and immediately add to chopped vegetables and toss again. Sprinkle remaining cheese on top of salad and top with radish sprouts. Serve over a bed of Romaine lettuce.