Always wanted to try feta cheese, so I splurged and bought some. Now what? (Keep in mind I don't eat salads) Any kind of pasta dish or something I can make?

Feta cheese is greek.. and i love it in simple things... I love spinach (fresh or frozen) and feta and spinach are two of the key ingredietns in spinach pie (pyhllo dough and butter being the others)

How about some whole grain pasta (like penne or ziti)
tossed with the feta, and some tomatoes, olives (black -- kalamata are the greek ones), spinach, and garlic and bit of olive oil.

The spinach is cooked in thelast few minutes with the pasta.. then drain the pasta and spinache.. while it's still hot... add the cheese.. so it gets melty and the rest of the ingredients..

I might also add some chicken and some lemon juice (which seems to me to go really well with greek food)

Feta is good -- it's a little salty but it's a nice treat.. it doesnt have a real creamy texture when it's cold but when it's heated up it does get melty...

OOH just went to allrecipes...


they've fancied it up a bit..
Whole Wheat Rigatoni and Cauliflower, Wilted Arugula, Feta & Olives

This one is simple but souds good, though i'd leave off the bread crumbs
Feta Chicken

Sticking wit a greek theme
Greek Lamb feta burgers w/ cucumber sauce

Sounds yummy, thanks! (now I know what to make for supper tonight )

I love feta cheese and use it quite a bit. One of my favorite lunches is to pile a bunch of vegetables on top of a whole wheat pita and sprinkle some feta cheese on top and then microwave it just a little bit. Or, when eating spaghetti with marinara sauce, just substitute feta instead of parmesan cheese. Although I wouldn't substitute feta cheese for all cheese, you might try it in a couple of your favorite recipes, especially those with spinach, basil, mushrooms, or tomatoes.

Ya know...it just so happens that I got an email with a feta cheese recipe in it from the Biggest Loser recently...here it is...

Stuffed mushrooms

Ingredients:
4 medium button mushrooms
1 1/2 tablespoons crumbled fat-free feta cheese (1/3 ounce)
2 teaspoons chopped fresh flat-leaf parsley
1/2 teaspoon extra-virgin olive oil
1/8 teaspoon cayenne, or to taste

To Prepare:


Preheat the oven to 425 degrees F. Lightly mist a small baking dish with olive oil spray.


Remove the stems from the mushrooms by gently twisting the stem until it comes loose and pulls from the mushroom top. Mince the stems and place in a small mixing bowl. Place the caps in the prepared baking dish stemmed-side up.


Add the cheese, parsley, oil, and cayenne to the bowl. Stir to mix well. Spoon the mixture evenly into the reserved mushroom caps. Divide the remaining mixture evenly among the caps, mounding the filling on each.


Bake for 12 to 15 minutes, or until tender. Let the mushrooms stand to cool slightly before serving.


Makes 4 servings.


Nutritional Values: Fat: 2.7 g. Carbohydrates: 3 g. Protein: 4.1 g. Calories: 48.2 kcal.

oooh that sounds good... thanks bep

OOOOOH I LOVE this thread...and I LOVE some feta cheese! These ideas are great everyone, thanks a bunch!

OH Mal you are THE BOMB, for YUMMMMMMMMMM recepies..... I also love feta cheese, but that recepie up above where you cook the pasta and add tomatoes and feta, OH MY YUMMMMMMMM.... I think i will go home and make some of that..... KEEP THEM COMING MEL..... love it, love it, love all the great ideas you give us....

Have a Great Day!!!!!!