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Quickie Kajmak
Appetizer European

Quickie Kajmak

5.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Press feta cheese through a sieve until most of the liquid has drained.
  2. 2 Transfer feta to a mixing bowl. Add sour cream and cream cheese; beat with an electric mixer until smooth. Cover and refrigerate until flavors blend, at least 30 minutes.
  3. 3 Bring to room temperature before serving.

By Lisa Mayer Kaelblein

Red Pepper Soup with Feta Cheese
European

Red Pepper Soup with Feta Cheese

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a food processor or blender, process undrained peppers with chicken broth, garlic, oregano, and basil until smooth.
  2. 2 Transfer liquid to a saucepan, and heat over medium-low heat. Simmer for 5 minutes. Slowly whisk in cream, and heat through.
  3. 3 Serve in soup bowls over crumbled feta cheese. Sprinkle additional feta cheese and oregano on top for garnish.

By AMYGANYO

Feta Cheese Burek (Phyllo Dough)
Dinner European

Feta Cheese Burek (Phyllo Dough)

3.8

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly.
  2. 2 Mix feta cheese, sour cream, cottage cheese, cream cheese, and eggs together in a bowl. Whisk milk and oil together in a small bowl.
  3. 3 Brush milk-oil mixture over 3 sheets of phyllo dough and stack together. Place some of the cheese mixture in a straight line on one end of the dough. Roll up tightly to form a spiral shape. Transfer spiral to the baking sheet. Repeat with remaining milk-oil mixture, phyllo dough, and cheese mixture.
  4. 4 Bake burek in the preheated oven until golden brown, about 40 minutes.

By An Ko

Balkan-Style Savory Cornbread
European

Balkan-Style Savory Cornbread

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Butter 9x13-inch baking pan; sprinkle 2 tablespoons cornmeal on bottom.
  2. 2 Sift all-purpose flour, semolina flour, 1/2 cup cornmeal, baking powder, and salt together in a bowl. Whisk spinach, buttermilk, feta cheese, eggs, and vegetable oil together in a separate large bowl. Stir flour mixture into spinach mixture just until pourable batter forms. Pour batter into prepared baking pan.
  3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

By jmerar

Mediterranean Pasta
Dinner European

Mediterranean Pasta

4.5

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  3. 3 Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

By Sara

Suki's Spinach and Feta Pasta
Dinner European

Suki's Spinach and Feta Pasta

4.6

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
  2. 2 Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

By Allrecipes Member

Salmon Wellington
Dinner European

Salmon Wellington

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; set aside.
  2. 2 Pat salmon fillet dry with paper towels. Sprinkle salt and pepper on both sides of salmon fillet.
  3. 3 Mix mayonnaise, mustard, oregano, basil, dill, lemon zest, and thyme in a small bowl. Set aside ½ of the mixture for serving.
  4. 4 Spread remaining mixture on the top of salmon fillet.
  5. 5 Unfold puff pastry on a lightly floured surface. Use your fingers to even out the folds in the pastry.
  6. 6 Spread spinach in center of pastry in a rectangle the size of the fillet, and sprinkle with feta cheese.
  7. 7 Place salmon, mayonnaise-side down, on top of feta cheese.
  8. 8 Beat egg and water together in small bowl. Brush the edges of pastry with egg wash to ensure the puff pastry is “glued” together.
  9. 9 Lift edges of pastry and slightly stretch to enclose the salmon.
  10. 10 Pinch edges to seal. Place the bundle, seam-side down, on prepared baking sheet. Brush egg wash on tops and sides of pastry.
  11. 11 Cut several small slits in top of pastry to allow steam to escape.
  12. 12 Bake in preheated oven until pastry is golden brown, about 40 minutes. An instant-read thermometer inserted into the center of the salmon should be at least 145 degrees F (62 degrees C). Let stand for a few minutes before serving.
  13. 13 Serve with reserved herb Dijon mixture and lemon wedges.

By Valerie Roman

Lamb and Rice Stuffed Cabbage Rolls
Dinner European

Lamb and Rice Stuffed Cabbage Rolls

4.6

Prep
30 min
Cook
105 min
Total
165 min

Instructions

  1. 1 Melt butter in large skillet over medium heat; heat oil in the melted butter. Cook and stir 1/2 diced onion until translucent, about 8 minutes. Add garlic and cook and stir for 1 minute. Remove from heat. Stir in 1 teaspoon black pepper, cumin, cinnamon, cayenne pepper, and oregano. Set aside to cool to room temperature.
  2. 2 Combine lamb, rice, 2 teaspoons salt, 1/4 cup parsley, almonds, and currants in a large bowl. Add cooled onion mixture and mix until combined. Cover and place in the refrigerator until ready to use.
  3. 3 Fill a large pot halfway with water and bring to a boil. Remove the core from the cabbage head and place the head in the boiling water. Cover and simmer until leaves begin to fall away, about 5 minutes. Remove the 2 outer layers of leaves to a paper towel-lined plate, cover and continue cooking for 1 to 2 more minutes. Remove the remaining large leaves to the plate. You will need 8 large and about 7 smaller leaves.
  4. 4 Preheat oven to 350 degrees F (175 degrees C).
  5. 5 Take 1 cabbage leaf and remove the root end. Place about 1/2 cup of the lamb mixture toward the bottom edge of the cabbage leaf and roll into a log. Repeat with remaining lamb mixture and 7 more large leaves to create 8 cabbage rolls.
  6. 6 Line the bottom of a large casserole dish or Dutch oven with 4 or 5 smaller cabbage leaves. Place cabbage rolls on top; season with salt and black pepper. Add bay leaves and tomato puree. Pour in chicken broth. Sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves. Cover casserole.
  7. 7 Bake in the preheated oven until the lamb is tender and the rice is cooked, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and allow to rest for 30 minutes. Serve with pan juices poured over the top and garnished with feta cheese and 2 tablespoons parsley.

By John Mitzewich

Pickled Cheese
Appetizer Greek

Pickled Cheese

4.7

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Rinse feta cheese and pat dry with paper towels. Cut into half-inch cubes. In a 1-pint glass jar, place a layer of cheese cubes, followed by a layer of thyme. Repeat layers until the jar is nearly full. Whisk together white wine vinegar and honey; pour over cheese until the jar is full. Screw the lid on, and leave in the refrigerator to marinate for at least one day.

By Raquel Davis

Dill, Feta and Garlic Cream Cheese Spread
Appetizer

Dill, Feta and Garlic Cream Cheese Spread

4.6

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer. Cover, and refrigerate at least 4 hours.

By Bronte Getter

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

Tyropita (Greek Cheese Pie)
Dinner Greek

Tyropita (Greek Cheese Pie)

5.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
  2. 2 Mix feta cheese and eggs together in a bowl for the filling.
  3. 3 Lay one sheet of phyllo on a work surface and brush liberally with olive oil. Top with another sheet and brush again with oil. Repeat for a total of four sheets, but do not brush the top of the fourth sheet. Transfer the stack of oiled sheets to one of the prepared cake pans. Drape over the bottom of the pan, trying not to be too perfect about it; you want some folds and wrinkles in the phyllo.
  4. 4 Spread 1/2 of the filling over the phyllo in an even layer. Fold the overhanging phyllo over the filling, again letting natural folds and wrinkles occur. Loosely lay one sheet of phyllo over the top, brush with oil, and use the oiled brush to pat down the sides all around the circumference of the cake pan.
  5. 5 Repeat Steps 3 and 4 with remaining phyllo, oil, and filling to assemble the second pie.
  6. 6 Bake both pies in the preheated oven until the tops are a deep golden brown, 45 to 55 minutes. Let cool slightly before slicing. Serve warm or at room temperature.

By Diana Moutsopoulos

Fried Feta with Sesame Seeds
Dinner

Fried Feta with Sesame Seeds

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Cut feta cheese into squares or rectangles about 1/2 inch thick.
  2. 2 Crack eggs into a bowl wide enough to fit the feta and beat lightly with a fork. Place flour on a plate. Place sesame seeds on a second plate.
  3. 3 Coat each piece of feta in flour, then eggs, and then sesame seeds. Be sure to coat well with each step, so all sides are covered.
  4. 4 Heat enough olive oil to shallow fry in a frying pan over medium-high heat. Working in batches if necessary, carefully add the feta and fry until nicely golden, about 5 minutes. Flip and fry on the other side, about 5 minutes more. Drain on paper towels to remove any excess oil. Drizzle honey on top and serve warm.

By Eleni Saltas

Spicy Baked Feta (Feta Psiti)
Dinner Greek

Spicy Baked Feta (Feta Psiti)

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Place the feta in an ovenproof baking dish. Drizzle with olive oil. Cover liberally with pepper flakes, and sprinkle with oregano.
  3. 3 Bake, uncovered, in the preheated oven until feta is soft, about 10 minutes.

By Diana Moutsopoulos

Salmon Puffs
Dinner

Salmon Puffs

4.1

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Make filling: Combine feta cheese, smoked salmon, black pepper, and garlic in a large bowl.
  3. 3 Prepare pastry: Roll out puff pastry sheet on a lightly floured surface to form a 12x12-inch sheet; cut out sixteen 3x3-inch squares. Place a spoonful of filling in the center of each square. Pull together corners of each square to form 16 packets. Brush packets with beaten egg white and place on the prepared baking sheets.
  4. 4 Bake in the preheated oven until golden brown, about 20 minutes. Serve warm.

By TEXICANTWIN

Avocado Greek Omelet

Avocado Greek Omelet

4.5

Prep
15 min
Cook
8 min
Total
23 min

Instructions

  1. 1 Whisk eggs in a small bowl until smooth.
  2. 2 Preheat a nonstick skillet over medium heat. Pour in eggs. Scatter feta cheese, avocado, tomatoes, olives, and basil over 1 side. Cook until bottom is golden brown, about 5 minutes. Fold over; cook until center is set, about 3 minutes more.

By Jack1010Sally

Baked Feta Spread with Sun-Dried Tomatoes
Dinner

Baked Feta Spread with Sun-Dried Tomatoes

4.5

Prep
5 min
Cook
15 min
Total
80 min

Instructions

  1. 1 Combine feta cheese, olive oil, sun-dried tomatoes (plus some of the oil), garlic, lemon juice, pepper, red pepper flakes, and salt in a large resealable plastic bag and allow to marinate for 1 hour at room temperature.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C).
  3. 3 Transfer ingredients to a small oven-proof stone dish or ramekin.
  4. 4 Bake in the preheated oven until spread bubbles and is slightly browned, about 15 minutes. Serve immediately.

By Britt Brouwer

Awesome Bow Tie Pasta
Dinner

Awesome Bow Tie Pasta

3.9

Prep
7 min
Cook
8 min
Total
15 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in ice water until cool.
  2. 2 Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve immediately or chill 1 to 2 hours in refrigerator.

By Kim Samuels

Fresh Beet Salad
Lunch

Fresh Beet Salad

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes.
  2. 2 Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.
  3. 3 Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.

By BETHS387

Quinoa with Feta, Walnuts, and Dried Cranberries
Dinner Greek

Quinoa with Feta, Walnuts, and Dried Cranberries

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl.
  2. 2 Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.

By Laura Manos Emms

Vegetarian Fried Feta Rice by Andie
Dinner

Vegetarian Fried Feta Rice by Andie

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring water and brown rice to a boil in a saucepan; cook until rice has softened, 15 to 20 minutes. Drain.
  2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 6 minutes.
  3. 3 Heat olive oil in a large skillet over medium-high heat. Saute green beans and rice in hot oil until lightly crisped, 5 to 10 minutes. Stir in feta cheese; drizzle olive oil over the top and season with black pepper.

By Charley