Type what you have

Ingredients

• ✓ feta cheese
• watermelon
• red grape
• cucumber
• cherry
• mint

Instructions

1. 1 Arrange watermelon on large plate or cutting board. Sprinkle with desired toppings. Cut into wedges to serve.

By Target Test Kitchen

Ingredients

• ✓ feta cheese
• corn
• lemon
• olive oil mayonnaise
• mexican crema
• crema fresca
• kalamata olive
• basil
• paprika

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Spread corn on the baking sheet. Add lemon, pulp-side up.
3. 3 Roast corn and lemon in the preheated oven until starting to brown, 15 to 20 minutes. Transfer to a bowl.
4. 4 Squeeze 1/2 of the lemon juice over the corn. Spoon mayonnaise into the center of the bowl. Put crema on top of the mayonnaise. Sprinkle feta cheese over the crema. Garnish with olives and basil. Squeeze remaining lemon juice on top and dust with paprika.

By SEW

Ingredients

• ✓ feta cheese
• chile pepper
• herbes de provence
• lemon zest
• olive oil

Instructions

1. 1 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.
2. 2 Marinate in a cool place, but not in the refrigerator, for 3 to 4 days. Remove chile pepper before serving.

By mannkochtgut

Ingredients

• ✓ feta cheese
• cherry tomato
• onion
• olive oil
• lemon juice

Instructions

1. 1 In a bowl, mix the feta cheese, cherry tomatoes, onion, olive oil, and lemon juice. Serve immediately.

By CSCASINO

Ingredients

• ✓ feta cheese
• kalamata olive
• pecan
• garlic
• olive oil

Instructions

1. 1 In a food processor, blend kalamata olives, feta cheese, pecans, garlic and olive oil. Adjust amount of olive oil as needed to attain a pesto-like consistency.

By Behr

Ingredients

• ✓ feta cheese
• angel hair pasta
• butter
• onion
• shrimp

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook 4 minutes, until al dente, and drain. Transfer to a large bowl.
2. 2 Melt the butter in a skillet over medium heat. Place onion in the skillet and cook until tender. Stir in shrimp, and cook 3 minutes, or until opaque. Mix in feta cheese, and continue cooking 1 minute. Toss with the pasta and serve.

By ESTEPHAN

Ingredients

• ✓ feta cheese
• chicken breast
• salad dressing
• artichoke heart
• olive
• caper

Instructions

1. 1 Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
3. 3 Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
4. 4 Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
5. 5 Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

By JennCD

Ingredients

• ✓ feta cheese
• olive oil
• spinach
• pine nut
• egg
• water
• pasta sheet

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add spinach; cook until fully wilted, about 2 minutes. Cool, then squeeze spinach to remove as much liquid as possible.
2. 2 Combine spinach, feta, and pine nuts in a blender or the bowl of a food processor; pulse until a fine paste consistency.
3. 3 Drop 30 teaspoonfuls of filling onto 1 pasta sheet, spaced about 1 inch apart. Beat egg and water together in a small bowl; brush over remaining pasta sheet. Gently lay egg washed pasta sheet, egg washed-side down, over filled bottom layer, matching up the 2 sheets evenly. Press out air around each filling portion. Cut into individual ravioli. Press ravioli edges with the tines of a fork to seal.
4. 4 Fill a large pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes.

By Matthew Valleau

Ingredients

• ✓ feta cheese
• chicken breast
• sun-dried tomato dressing
• sun-dried tomato
• water
• spinach
• whole wheat tortilla
• sun-dried tomato dressing

Instructions

1. 1 In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
2. 2 Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
3. 3 Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
4. 4 Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

By SMPETER

Ingredients

• ✓ feta cheese
• butter
• cream cheese
• garlic
• shallot
• vermouth
• white pepper
• pesto sauce
• pine nut
• sun-dried tomato

Instructions

1. 1 Oil a medium bowl or gelatin mold, then line with plastic wrap for easy removal.
2. 2 Blend feta, softened butter, cream cheese, garlic, shallot, vermouth, and white pepper in a food processor until smooth.
3. 3 Layer ingredients into the mold as follows: 1/2 each of the pesto, pine nuts, sun-dried tomatoes, and cheese mixture. Repeat layers once more. Pat down to press ingredients into the mold, and refrigerate for at least 1 hour before serving.
4. 4 Turn the dip out onto a serving plate, remove the plastic wrap, and serve.

By DANA COLE

Ingredients

• ✓ feta cheese
• pizza crust
• pesto
• tomato
• green bell pepper
• black olive
• red onion
• artichoke heart

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread pesto on pizza crust. Top with tomato, bell pepper, olives, red onion, artichoke hearts, and feta cheese.
3. 3 Bake in the preheated oven until cheese is melted and browned, 8 to 10 minutes.

By Shelly Williams

Ingredients

• ✓ feta cheese
• basil pesto
• pine nut
• pork loin chop
• black pepper
• oregano
• garlic
• red pepper flakes
• thyme
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix feta, pesto, and pine nuts in a bowl. Cut a 3-inch slit in the side of each pork chop, using the tip of a sharp knife, about 2 inches deep and 1/4-inch away from bone. Stuff pork chops with feta-pesto filling and secure with toothpicks.
3. 3 Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub onto both sides of each chop. Place chops into a shallow baking dish.
4. 4 Bake in the preheated oven until chops are golden, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, 5 minutes more.

By SDaisy2

Ingredients

• ✓ feta cheese
• cream cheese
• monterey jack cheese
• cherry tomato
• ham
• black olive
• artichoke heart
• garlic
• basil
• italian seasoning

Instructions

1. 1 Combine cream cheese, Monterey Jack cheese, cherry tomatoes, ham steak, olives, artichoke hearts, feta cheese, garlic, basil, and Italian seasoning in a bowl and mix well. Pour into a 1 3/4-quart round glass baking dish and cover with aluminum foil.
2. 2 Pour 1 cup water into the insert of a multi-functional pressure cooker (such as Instant Pot®). Set the metal trivet inside and place baking dish on top. Close and lock the lid. Select manual pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and serve immediately.

By Chef Mo

Ingredients

• ✓ feta cheese
• linguine pasta
• olive oil
• garlic
• shrimp
• fire roasted tomato
• basil
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes.
2. 2 While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic; cook and stir in hot oil until fragrant, about 1 minute. Add shrimp; cook, stirring occasionally, until opaque, 3 to 5 minutes. Pour in tomatoes and cook until heated through. Season with basil, salt, and pepper.
3. 3 Add drained pasta to sauce; toss to coat. Sprinkle with feta to serve.

By Amy

Ingredients

• ✓ feta cheese
• roma tomato
• olive oil
• garlic
• parsley
• basil
• oregano
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix together tomatoes, olive oil, garlic, parsley, basil, oregano, salt, and pepper in a large bowl, working the seasonings into cavities of tomatoes. Place tomatoes, cut-sides up, on a baking sheet. Sprinkle each tomato with about 1 tablespoon feta cheese.
3. 3 Bake in the preheated oven until tomatoes are cooked but still firm, about 15 minutes.

By WendyWendy

Ingredients

• ✓ feta cheese
• olive oil
• pumpkin
• onion
• garlic
• arborio rice
• vegetable broth
• salt
• pepper
• spinach

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
2. 2 Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in the preheated oven until golden brown.
3. 3 Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender.
4. 4 Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
5. 5 When roasted pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
6. 6 Mash 1/2 of the pumpkin, and stir into risotto with spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.

By MEL_JADE

Ingredients

• ✓ feta cheese
• spaghetti squash
• olive oil
• onion
• garlic
• zucchini
• green bell pepper
• herb seasoning
• black pepper
• tomato

Instructions

1. 1 Pierce the shell of spaghetti squash with a fork and place in a microwave-safe dish; cook in the microwave on high for 12 minutes. Set aside until cool enough to handle.
2. 2 Slice squash in half lengthwise; remove seeds. Use a fork to pull the flesh away from the shell and place into a large bowl; fluff with the fork to separate strands as much as possible.
3. 3 Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until just tender, about 3 minutes. Add garlic; cook and stir for another 3 minutes. Stir zucchini and green bell pepper into mixture; season with Italian herb seasoning and black pepper.
4. 4 Pour tomatoes into the skillet. Continue cooking just until tomatoes are warmed, 3 to 5 minutes. Add squash strands to the skillet and toss until evenly mixed. Sprinkle with feta cheese and toss again to serve.

By Joanna Childs Mondragon

Ingredients

• ✓ feta cheese
• olive oil
• broccoli floret
• red bell pepper
• sweet onion
• olive
• egg
• egg white
• milk
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
2. 2 Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
3. 3 Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

By KIMBICA

Ingredients

• ✓ feta cheese
• olive oil
• zucchini
• onion
• garlic
• tomato
• basil
• salt
• black pepper
• halibut steak

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish.
2. 2 Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.
3. 3 Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.
4. 4 Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

By dakota kelly

Ingredients

• ✓ feta cheese
• olive oil
• garlic
• salt
• tomato
• pizza crust
• mozzarella cheese
• fontina cheese
• basil
• parmesan cheese

Instructions

1. 1 Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
2. 2 Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
3. 3 Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

By Michelle

Ingredients

• ✓ feta cheese
• cooking spray
• lasagna noodle
• onion
• garlic
• vegetable broth
• rosemary
• artichoke heart
• spinach
• tomato pasta sauce
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
4. 4 Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. 5 Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

By DMCCRACKEN

Ingredients

• ✓ feta cheese
• farfalle pasta
• olive oil
• garlic
• red pepper flakes
• lemon juice
• pine nut
• black olive
• sun-dried tomato
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

By Cathy Johnston

Ingredients

• ✓ feta cheese
• bread
• sweet onion
• garlic
• black olive
• olive oil
• oregano
• basil
• parsley
• tomato
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil.
3. 3 Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.

By Becca

Ingredients

• ✓ feta cheese
• farfalle pasta
• olive oil
• red bell pepper
• yellow bell pepper
• kale
• garlic
• basil
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Heat oil in a skillet over medium heat. Add bell peppers, kale, garlic, basil, cayenne pepper, salt, and black pepper; cook until vegetables are tender.
3. 3 Toss farfalle in a large bowl with vegetable mixture; sprinkle with feta cheese to serve.

By MOTTSBELA

Ingredients

• ✓ feta cheese
• farfalle pasta
• spinach
• basil
• tomato
• red onion
• black olive
• salad dressing
• garlic
• lemon
• garlic salt
• black pepper

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. 2 Combine cooked pasta, spinach, feta cheese, red onion, and olives in a large bowl.
3. 3 Whisk salad dressing, garlic, lemon juice, garlic salt, and pepper together until well combined; pour over spinach salad and toss to coat.

By Kim Fusich

Ingredients

• ✓ feta cheese
• orzo
• olive oil
• butter
• garlic
• basil
• red pepper flakes
• pine nut
• baby spinach
• balsamic vinegar
• tomato
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
2. 2 Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
3. 3 Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!

By ASCALESE

Ingredients

• ✓ feta cheese
• butter
• olive oil
• garlic
• sun-dried tomato pesto
• basil
• oregano
• parmesan cheese
• alfredo sauce
• chicken breast
• pizza crust
• tomato

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a small bowl, mix together the butter, olive oil, garlic, pesto, basil, oregano, Parmesan cheese and Alfredo sauce. Arrange the chicken on top of the pizza crust. Pour the Alfredo sauce mixture evenly over the chicken. Top with tomato and feta cheese.
3. 3 Bake for 10 to 15 minutes in the preheated oven, until the crust is lightly browned and toppings are toasted. Cut into wedges to serve.

By RRADAMS

Ingredients

• ✓ feta cheese
• bread
• olive oil
• garlic powder
• onion powder
• salt
• black pepper
• strawberry
• tomato
• red onion
• olive oil
• red wine vinegar
• honey

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Toss bread cubes with 2 tablespoons olive oil, garlic powder, onion powder, salt, and black pepper on a large baking sheet until evenly coated; spread mixture into a single layer.
3. 3 Bake in preheated oven until toasted, about 10 minutes.
4. 4 Transfer toasted bread to a large bowl and mix with strawberries, tomatoes, feta cheese, and onion. Whisk 1/4 cup olive oil, red wine vinegar, and honey in a small bowl; drizzle over bread and tomato salad. Toss to coat.

By Debra

Ingredients

• ✓ feta cheese
• olive oil
• sun-dried tomato
• black olive
• basil
• tomato
• chive
• black pepper
• salt
• red pepper flakes
• garlic
• farfalle pasta

Instructions

1. 1 In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
2. 2 Cook pasta in a large pot of boiling water until al dente. Drain.
3. 3 Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

By Patti Rotman

Ingredients

• ✓ feta cheese
• pumpkin
• eggplant
• tomato
• ricotta cheese
• pesto
• egg
• salt
• pepper
• tomato sauce
• pasta sheet
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
3. 3 In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
4. 4 Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
5. 5 Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

By Rosemary