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Bacon-Wrapped Feta
Appetizer American

Bacon-Wrapped Feta

4.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil or parchment paper.
  2. 2 Wrap bacon around feta cheese cubes and secure with a toothpick; arrange on the prepared baking sheet.
  3. 3 Broil in the preheated oven for 3 minutes. Turn pieces and continue broiling until bacon is crispy, about 2 minutes.

By oceanica

Slow Cooker Turkey Breast with Cranberry Sauce
Dinner American

Slow Cooker Turkey Breast with Cranberry Sauce

Prep
5 min
Cook
450 min
Total
455 min

Instructions

  1. 1 Place turkey breast skin side-up in a slow cooker. Add water. Sprinkle salt and pepper over turkey breast and cover with cranberry sauce.
  2. 2 Cover and cook on Low until no longer pink in the center, about 7 1/2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Kitt C

Feta Cheese Foldovers
Appetizer American

Feta Cheese Foldovers

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather the ingredients. Preheat oven to 375 degrees F (190 degrees C).
  2. 2 In a small bowl, blend feta cheese, green onions, and egg.
  3. 3 Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square.
  4. 4 Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture.
  5. 5 Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.

By Christine L

Grilled Beets with Feta
Dinner American

Grilled Beets with Feta

5.0

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat.
  2. 2 Spread beets on a sheet of aluminum foil; drizzle with olive oil and season with salt. Fold foil over beets, sealing the edges together to create a packet.
  3. 3 Cook on the preheated grill, flipping once, until beets are tender, about 30 minutes. Carefully open packet; top beets with feta cheese and chives. Reseal packet; grill until cheese melts, about 5 minutes more.

By LWILCOX45

Hot Spinach and Artichoke Salad
Dinner American

Hot Spinach and Artichoke Salad

4.2

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 2 Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).
  3. 3 Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.

By EMLUCIA

Zucchini-Feta Rolls
Appetizer American

Zucchini-Feta Rolls

4.4

Prep
20 min
Cook
20 min
Total
1480 min

Instructions

  1. 1 Heat 2 tablespoons olive oil in a large skillet and cook zucchini slices in batches until soft and lightly browned on both sides, 5 to 10 minutes. Add more olive oil as needed. Remove zucchini slices from skillet and drain on paper towels.
  2. 2 Sprinkle zucchini slices with feta and roll up. Secure each roll with a tooth pick.
  3. 3 Set zucchini rolls into a dish that is as deep as the rolls are high, and sprinkle with garlic, Italian herbs, and balsamic vinegar. Cover and marinate in the refrigerator for 1 to 2 days.

By barbara

Garlic-Feta Mashed Potatoes
Dinner American

Garlic-Feta Mashed Potatoes

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place potatoes in a saucepan and cover with water. Bring to a boil and cook until tender, about 20 minutes. Remove from heat and drain well.
  2. 2 Mash with a potato masher until chunks are gone. Add feta cheese, milk, garlic, butter, and salt. Mix well.

By Cookie734

Spinach-Stuffed Flounder with Mushrooms and Feta
Dinner American

Spinach-Stuffed Flounder with Mushrooms and Feta

4.1

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch baking dish with nonstick spray.
  2. 2 Spray a medium skillet with nonstick spray and heat over medium heat. Add mushrooms and cook, stirring occasionally, until any released juices have evaporated, about 5 minutes. Add spinach; cook and stir until wilted, about 2 minutes. Remove from the heat and drain excess liquid. Sprinkle feta cheese over vegetables, then stir it in.
  3. 3 To assemble the fish rolls, place 1/4 of the spinach mixture onto the wide end of each fillet. Carefully roll the fillet around mixture and hold in place with wooden toothpicks. Place into the baking dish with the seams facing down. Add water and loosely cover with foil.
  4. 4 Bake in the preheated oven until fish flakes easily when tested with a fork and is opaque all the way through, 15 to 20 minutes.

By dakota kelly

Roasted Asparagus Salad with Feta Cheese
Lunch American

Roasted Asparagus Salad with Feta Cheese

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
  3. 3 Bake in the preheated oven until asparagus are tender, about 20 minutes.
  4. 4 Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and roasted asparagus.

By pbutler

Sautéed Radish Greens
Side Dish American

Sautéed Radish Greens

4.7

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat olive oil and butter in a saucepan over medium-low heat until butter melts. Add garlic and sauté until softened and fragrant, about 1 minute. Add radish slices and sauté to bring out their sweetness, 1 to 2 minutes. Add greens and sauté until wilted, 1 to 2 minutes.
  2. 2 Remove from heat and stir in feta cheese.

By Vanessa C

Watermelon Summer Salad
Side Dish American

Watermelon Summer Salad

4.3

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.
  2. 2 In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!

By Jessica Mayo

Chef John's Summer Scrambled Eggs
Breakfast American

Chef John's Summer Scrambled Eggs

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk eggs and pepper flakes together in a bowl. Stir in tomatoes, feta, and basil.
  2. 2 Heat olive oil in a nonstick skillet over high heat until starting to shimmer. Pour egg mixture into hot oil and cook, without stirring, for 5 seconds.
  3. 3 Cook and stir egg mixture until eggs are scrambled and softly set, about 30 seconds. Transfer to a plate and sprinkle with sea salt.

By John Mitzewich

Jennifer's Corn Salad
Lunch American

Jennifer's Corn Salad

4.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine black beans, corn, feta cheese, and green onions in a large bowl.
  2. 2 Whisk olive oil, vinegar, and sugar together in a small bowl until smooth; drizzle over corn mixture and toss to coat.
  3. 3 Cover the bowl with plastic wrap; refrigerate until flavors blend, at least 30 minutes.

By Nancy Watkins King

Greek Fried Wontons
Dinner American

Greek Fried Wontons

4.0

Prep
20 min
Cook
17 min
Total
42 min

Instructions

  1. 1 Place chicken breasts in a pot; cover with 1 inch water. Bring to a boil. Reduce heat and simmer, covered, until chicken is no longer pink in the center, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  2. 2 Drain chicken and cool until easily handled, 5 to 10 minutes. Cut into small cubes.
  3. 3 Place chicken cubes in a blender; blend until easily scooped with a tablespoon.
  4. 4 Lay wonton wrappers on a flat work surface. Brush 1 teaspoon tzatziki sauce over the center of each wrapper. Top with 1 teaspoon chicken and 1 teaspoon feta cheese. Fold over and seal edges.
  5. 5 Whisk egg and water together in a small bowl. Brush over top of wontons.
  6. 6 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry wontons in batches until golden brown, about 2 minutes per batch. Drain on paper towels.

By william porter

Feta-Spinach Stuffed Salmon
Dinner American

Feta-Spinach Stuffed Salmon

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish with cooking spray.
  2. 2 Combine cream cheese, feta cheese, spinach, and scallions in a small bowl until well blended.
  3. 3 Cut salmon into two equal pieces. Brush top of one piece with oil. Place oiled-side down, into the prepared baking dish. Spread cream cheese filling evenly over top. Place remaining piece of salmon on top of filling and brush top with oil.
  4. 4 Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes. Cooking time will depend on the size and weight of salmon. Begin checking doneness after 20 minutes.
  5. 5 Slice into two pieces to serve.

By ImpoverishedBlonde

Summer Strawberry Salad
Salad American

Summer Strawberry Salad

4.5

Prep
15 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
  2. 2 Toast in preheated oven until walnuts start to turn golden brown and become fragrant, 5 to 7 minutes. Let cool, about 5 minutes.
  3. 3 Toss toasted walnuts, strawberries, iceberg lettuce, baby spinach, feta cheese, red onion, and black pepper together in a large bowl.

By Janna

Warm Bok Choy, Beet and Feta Salad
Lunch American

Warm Bok Choy, Beet and Feta Salad

4.4

Prep
15 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place beets, 1 clove chopped garlic, and olive oil on a piece of heavy-duty aluminum foil; wrap foil around beets and garlic into a sealed packet.
  3. 3 Roast in the preheated oven until beets are easily pierced with a fork, 40 to 60 minutes. Cool until beets can be handled; rub with a paper towel to remove skins. Cut into 1/2-inch cubes; set aside.
  4. 4 Heat peanut oil and butter in a heavy skillet over medium-high heat. Add bok choy and remaning 3 cloves chopped garlic; cook and stir until bok choy is slightly softened but still crunchy, about 5 minutes. Off heat, stir in beets and feta; serve warm.

By snarkitty

Spinach Feta Egg Wrap
Breakfast American

Spinach Feta Egg Wrap

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Warm tortilla in a large skillet over medium heat.
  2. 2 Melt coconut oil in a separate skillet over medium-high heat. Sauté spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
  3. 3 Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.

By MBTX4