the_cooking_mom | Entries tagged with фета

Ingredients

2 pounds #4 phyllo pastry, at room temperature
1 pound or 3 bunches baby spinach, chopped
2 bunches of fresh dill, finely chopped, or 2 teaspoons dried dill
6 scallions, thinly sliced
15 ounces ricotta cheese, full fat, and at room temperature
1 pound feta cheese, crumbled
4 eggs, beaten and at room temperature
1 pound butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper to taste

Instructions

Preheat your oven to 375 °F, 190 °C.

Line 2 half-sheet baking pans with parchment paper.
Make the filling:
Combine the feta cheese, ricotta, eggs, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined.
Add the scallions and beat until combined.
While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated.
Mix everything together with a spatula and set it aside

Assemble the triangles:

While the phyllo is still rolled in its packaging, cut it into three equal portions. Unwrap one portion and leave the rest in their packaging so that they do not dry out.

Work with two layers of phyllo at a time and drizzle some melted butter between the two layers and on top.

Place a tablespoon of spanakopita filling at the bottom of the strip and roll it up, flag style. See video.

Place the triangles on the baking trays and continue assembling them until the filling and/or phyllo runs out.

Brush the tops of the triangles that you will be baking with melted butter and sprinkle with some salt.

Bake them for about 40 minutes or until nice and golden. Serve with tzatziki or as is.

Источник: https://www.dimitrasdishes.com/spanakopita-spinach-pie/

На ютубе меня научили очень вкусному паштету из феты. Пожалуй самый удачный, что я делала и все благодаря красному луку. В другой раз так же добавлю укроп. Просто измельчить фету добавив маринад в котором она находилась до нужной консистенции, острый соус и мелко порезанный красный лук. Он рекомендовал сервировать на огурце, я же ела с крекерами, а так же завернув запеченый перец.

Сделала по рецепту. Брала целый пучок свежего укропа, пакет замороженного шпината и пол банки артишоков. Вместо рикотты добавила обычный cottage cheese. Теста израсходовала целиком, а начинки получилось много, половину заморозила. Очень вкусно!

1 pound (#4) phyllo pastry at room temperature
12 ounces salted butter, melted
1 cup panko breadcrumbs
1 pound spinach leaves, coarsely chopped
3 teaspoons dried dill
6 scallions, thinly sliced
15 ounces ricotta cheese
1 pound feta cheese, crumbled
3 eggs
3-4 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper
Instructions
Preheat the oven to 400 °F, 200 °C.

Make the filling:

In the bowl of a tabletop mixer that is fitted with the paddle attachment add the feta and ricotta cheese. Add the dill, salt, pepper, olive oil, and the scallions. Mix until combined.

Add the spinach in a few batches until combined. Taste and adjust seasoning if needed. Combine the eggs ina small bowl and whisk them together. Add the eggs to the mixing bowl and mix on low speed until incorporated.

Assemble the Pie:

Sprinkle the breadcrumbs into a large baking pan to create an even layer.
Take a stack of 3 sheets of phyllo and place it in the pan to cover the bottom and let the rest of the stack hang over the side of the pan. Drizzle the top sheet with some melted butter.

Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the pan. Drizzle butter between the layers. See the video above.

Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. Place all of the filling inside of the phyllo and fold the phyllo that is hanging outside of the pan over the filling brushing butter in between the layers.

Reserve 6-7 sheets of phyllo for the topping and place the remaining sheets over the filling. Drizzle with some butter.
Take one sheet at a time and crinkle it like an accordion and place it on top. Continue creating accordions and place them side by side until the top is covered. Drizzle with butter and score into pieces.

Pour the remaining melted butter on top and brush all around.

Bake the pie on the center rack for about an hour or until golden all around. For an extra crisp bottom crust, transfer the tray to the bottom rack for the last 10 minutes. If your oven's heat is too high then, skip this step and just bake the pie a few extra minutes on the center rack.

Источник: https://www.dimitrasdishes.com/the-best-spanakopita-recipe-updated/

Очень вкусно! Для меня был полноценный ужин, на гарнир запекла брюсельскую капусту. Так же очень вкусно этот соус с запеченой морковью, да и с баклажанами, думаю, будет чудесно.

5-6 large Yukon Gold potatoes, cut into wedges
6 tablespoons olive oil
2 tablespoons sumac
2 cloves garlic, finely minced
Kosher salt and freshly cracked black pepper

For the Garlic Feta Labneh

1 cup store bought labneh (греческий йогурт)
kosher salt to taste
2-3 cloves garlic
1/2 cup feta

Instructions

Preheat oven to 450 degrees.
Place the potato wedges, 3 tablespoons of olive oil, sumac salt and pepper in a zip top bag and shake to combine. Transfer the potatoes a parchment lined baking sheet and evenly spread out the wedges. Transfer to the oven and bake for 30-35 minutes, flipping once, until evenly baked and golden brown.
Whisk remaining olive oil and chopped garlic in a large bowl. Add the mixture to the hot fries and toss to combine. Taste and season with extra salt and pepper as needed, and toss to coat. Serve with Garlic Feta Labneh.

For the Garlic Feta Labneh

Combine all ingredients together in a food processor and pulse until smooth. Season with salt as needed. Sprinkle with Sumac to serve.

Источник: https://whatsgabycooking.com/sumac-fries-with-garlic-feta-labneh/#recipeJump

Запишу, а то забуду. Это был идеальный завтрак!

Toast the bread, натереть чесноком, смазать авокадо. Посыпать chia seed and flax seeds. Один хлебец с базиликом, crumbled feta, tomato and cucumber; and, the other toast with smoked salmon, red onions and capers.

Очень вкусно!

Помидоры «бычье сердце» 1 штука

Маслины без косточек 5 штук

Сыр брынза 150 г

Оливковое масло extra virgin 2 столовые ложки

Укроп 10 г

Лимонный сок 10 мл

Орегано

Помойте помидор, удалите его зеленую сердцевину и нарежьте полукружочками.

2. Нарежьте маслины, брынзу. Нарвите укроп.

3. Смешайте соус из оливкового масла, лимонного сока (или бальзамического уксуса), итальянских трав (орегано, базилик и.т.д.) и по желанию красного перца.

4. Красиво выложите на тарелке кусочки помидоров, накройте каждый кусочком брынзы.

5. Украсьте веточками укропа и маслинами. Полейте все соусом.

Источник: https://eda.ru/recepty/salaty/salat-iz-pomidorov-brinzi-s-zelenju-29346

Этот рецепт хорошо повторить на День Благодарения. Овощи отлично промаринуются. Я запекла под гриллем лук и кабачки с оливковым маслом, а после добавила чеснок, сок лимона и фету. Мне понравилось. Лук очень вкусно замариновался.

Ingredients

1/2 cup plus 3 Tbsp. extra-virgin olive oil, plus more for grill
1 garlic clove, finely grated
1/4 cup white wine vinegar
4 medium summer squash and/or zucchini, cut lengthwise 1/4" thick
1 medium red onion, cut through root end into 8 wedges
2 bay leaves
Kosher salt, freshly ground pepper
8 oz. feta, crumbled into large pieces
4 banana peppers from a jar, thinly sliced crosswise
Generous pinch of crushed red pepper flakes

Preparation

Prepare a grill for medium-high heat; lightly oil grate. Whisk garlic, vinegar, and 1/2 cup oil in small bowl to combine; set marinade aside.
Toss squash, onion, and bay leaves on a rimmed baking sheet with remaining 3 Tbsp. oil to coat; season generously with salt and black pepper.
Arrange squash and onion on grate. Grill squash, undisturbed, until grill marks appear, about 3 minutes. Turn over and grill on second side until tender and starting to release liquid, about 2 minutes. Transfer squash back to baking sheet. Grill onion, turning occasionally, until tender and charred around the edges, about 5 minutes. Transfer back to baking sheet.
Arrange squash, onion, bay leaves, and feta on a rimmed platter and pour reserved marinade over. Scatter banana peppers on top and sprinkle with red pepper flakes. Let sit at least 15 minutes and up to 1 hour before serving.

Источник: https://www.epicurious.com/recipes/food/views/grilled-summer-squash-and-red-onion-with-feta

Очень вкусное блюдо, точно как я себе и представляла на вкус. И мне и Вадиму понравилось. В орзо я добавила размороженную кейл и болгарский перец из банки. С соусами не заморачивалась, и без них замечательно. В фарш добавила риккоту. Повторять!

1 pound ground chicken
1 small shallot, finely chopped
2 cloves garlic, minced or grated
1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
1 teaspoon smoked paprika
kosher salt and black pepper
1 pinch crushed red pepper flakes
2 tablespoons extra-virgin olive oil
1 lemon, sliced, plus 3-4 tbs lemon juice
2 tablespoons salted butter
1 cup dry orzo pasta
1/2 cup pitted green olives
2 tablespoons chopped fresh dill, plus more for serving
1/2 cup oil packed sun-dried tomatoes, chopped, and reserve the oil
2 tablespoons balsamic vinegar
arugula and fresh herbs, for serving

Whipped Feta

8 ounces feta cheese
1/4 cup plain greek yogurt
2 tablespoons extra virgin olive oil

US Customary - Metric
Instructions

1. Add the chicken, shallot, 1 clove garlic, oregano, paprika, and a pinch of red pepper, salt, and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, roll the meat into tablespoon-size balls (will make 14-15 meatballs).

2. Heat a large skillet or dutch oven over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times. Transfer to a plate.

3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the meatballs. To the same skillet, add 1 clove garlic and the orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the 2 1/2 cups water and 1-2 tablespoons juice from 1 lemon. Bring to a boil over high heat and cook, stirring often, until al dente, about 7-8 minutes. Stir in the olives and dill. Slide the meatballs back into the skillet and cook until warmed through.

4. Meanwhile, make the sun-dried tomato vinaigrette. In a bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons lemon juice, and the balsamic vinegar until combined. Stir in the sun-dried tomatoes, 1 tablespoon dill, and season with salt, pepper, and red pepper flakes.

5. To make the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days.

6. To serve, spread the feta onto plates and drizzle with the vinaigrette. Add the orzo, seared lemons, and meatballs. Sprinkle on some greens and herbs.

Источник: https://www.halfbakedharvest.com/one-skillet-greek-meatballs-and-lemon-butter-orzo/

Салсу не делала. Вкусом очень похоже на испанский Romesco Sauce, но без паприки, которую я не очень люблю. Так что в целом мне понравилось. Вчера на гарнир к котлетам подавала с зеленой фасолью (фасоль предварительно замочив на 3 часа, обжарила с зубчиком чеснока на сковородке до черных проплеши. Посыпала солью и сухим чесноком (идея от сюда: https://vannsspices.com/recipes/single/garlicky-green-beans-with-romesco-sauce). Сегодня думаю подать на гарнир к картошке с листовой капустой: http://cookingchatfood.com/lidias-swiss-chard-potatoes/, а завтра к рыбе.

5 red peppers, quartered lengthways, stem, pith and seeds discarded (600g net weight)
2-3 vine tomatoes (300g), halved
1 red chilli, stem removed
1 red onion, peeled and cut into 6 wedges
90ml olive oil
Salt and black pepper
6 garlic cloves, peeled
60g blanched almonds, well toasted and roughly chopped
150g Greek feta, roughly crumbled
1 tbsp cumin seeds, toasted and roughly crushed in a mortar
1 tbsp coriander seeds, toasted and roughly crushed in a mortar
1 lemon, segmented
50g pitted green olives, roughly chopped (I use nocellara)
1½ tbsp coriander leaves, roughly chopped

Heat the oven to 240C (220C fan)/465F/gas 9. Put the pepper quarters, tomatoes, chilli, onion, two tablespoons of oil, a half-teaspoon of salt and plenty of pepper on a large oven tray lined with baking paper and toss to combine. Roast for 20 minutes, give everything a stir, then add the garlic cloves and roast for 15-20 minutes more, or until everything is softened and coloured.

Leave to cool, then peel the peppers and tomatoes, and discard the skins.

Transfer everything to a food processor, add the almonds, feta, half the ground toasted spices, two tablespoons more of oil, a quarter-teaspoon of salt and a good grind of pepper, and blitz smooth. Refrigerate to cool completely (and set slightly).

Meanwhile, make the salsa. Using a small, sharp knife, trim the top and tail off the lemon. Cut down along its round curves, removing the skin and white pith as you go. Release the segments from the lemon by slicing between the membranes, then roughly chop each segment in two or three pieces.

Put these in a bowl with the olives, coriander, the remaining two tablespoons of oil and the remaining ground toasted spices, and mix to combine.

To serve, spread the dip on to a wide, shallow plate and spoon the salsa into the centre.

Источник: https://www.theguardian.com/food/2020/feb/22/yotam-ottolenghis-feta-recipes?CMP=Share_iOSApp_Other

Вчера сделала на ужин, получилось очень вкусно! В этом рецепте его нет, но я читала другие и добавила ложечку йогурта.

Feta Cheese: The star of the show. Sheep’s milk feta cheese is traditional in Greece, but whatever feta you can find will do, either in a block or crumbled.
Roasted Red Peppers: Either homemade or (I recommend) store-bought in a jar
Olive Oil and Red Wine Vinegar: Both traditionally used in this dip.
Garlic: Just one clove of raw garlic.
Crushed Red Pepper Flakes: The traditional Greek dip is sometimes made with fresh spicy peppers, sometimes dried. But for the recipe below, I went with a simple pinch of crushed red pepper flakes. Feel free to add more or less to taste.

To make this feta dip, simply combine all ingredients in a blender and process until smooth. Then sprinkle with your desired garnishes (I like to add some extra crushed red pepper flakes, feta and a pinch of oregano). And…serve!

Источник: https://www.gimmesomeoven.com/spicy-greek-feta-dip-tirokafteri/

Вкусное, диетичное блюдо. Вадиму подала как гарнир к свинине, а мне так вполне полноценный ужин.

Ingredients

400g brown lentils, picked and rinsed (14 oz.)
1 bay leaf
2-3 peppers (red, orange, yellow), roasted and sliced
250g feta cheese, crumbled (9 oz.)
10 cherry tomatoes, cut in half or 1 juicy tomato, cut in cubes
1 red onion, chopped
a handful fresh parsley (or dill), chopped
a handful fresh mint, chopped
10 kalamata olives, pitted and sliced
salt and freshly ground pepper

For the dressing

6 tbsps extra virgin olive oil
6 tbsps red wine vinegar
1 clove of garlic, minced
a pinch of sweet paprika

To prepare this Greek style lentil salad recipe with feta cheese, start by cooking the lentils. Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6cm of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes. For this Greek lentil feta salad recipe the lentils should be cooked, but still retain a slight tooth. Keep in mind that different varieties of lentils cook at different times, so have a taste after 15 minutes and be careful not to overcook them!
In the meantime prepare the vegetables. For this Greek feta lentil salad recipe, you could use the peppers raw, cut into little cubes or roasted. Roasting the peppers, until slightly soft, will give extra flavour. To roast the peppers, cut them in half crosswise and place on a baking tray, lined with parchment pepper. Drizzle with a little olive oil and season with salt. Bake in preheated oven to 200-220C for about 20 minutes, or until softened.
To prepare the dressing for this Greek lentil salad recipe, add all the ingredients in a bowl and whisk to combine.
When the lentils are cooked, drain them in a colander and place under cold running water to stop the cooking process. Once cooled slightly place lentils in a large serving bowl and toss with dressing. Add the chopped onion, cherry tomatoes, feta cheese, olives and roasted peppers (sliced) and blend. Wait to add the fresh herbs just before serving. Enjoy!

Источник: http://www.mygreekdish.com/recipe/greek-lentil-salad-recipe-with-feta-cheese/

Очень вкусное блюдо и на завтрак и на ланч.

Ingredients
6 eggs, beaten
1kg ripped tomatoes, grated
4-5 tbsps olive oil
a pinch of sugar
100-150g/ 5 ounces feta cheese, crumbled (optional)
salt and freshly ground pepper

Into a large saucepan, add the olive oil and place on high heat. When the olive oil heats up, add the grated tomatoes, a pinch of sugar,season with salt and pepper and stir. In case you use feta cheese, be careful with the salt. As soon as the tomato sauce comes to the boil, turn the heat down to medium and cook for 10-15 minutes, until most of the juices have evaporated.
Pour in the beaten eggs and stir with a wooden spoon, so that the ingredients combine. Cook until the eggs are cooked. Feel free to add any kind of herbs you wish, like oregano, basil, mint or fresh dill.
Top with the feta cheese and serve, while still warm, with some crusted bread aside.

Источник: http://www.mygreekdish.com/recipe/greek-fresh-tomato-and-feta-egg-scramble-kagiana-or-strapatsada/

Мне нравится это блюдо, готовила уже не однажды.

Ingredients

1 1/2 pounds boneless chicken breast or thighs
1/4 cup olive oil
juice of 1 lemon + 1 lemon sliced
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh oregano
1 tablespoon paprika
2 cloves garlic minced or grated
kosher salt and pepper
1 pound russet potatoes, cut into 1 inch chunks
1-2 red bell peppers, sliced
1 sweet onion, sliced
8 ounces feta, cubed
1/2 cup oil packed sun-dried tomatoes
1/3 cup kalamata olives, pitted
tzatziki or yogurt, for serving

1. Preheat the oven to 425 degrees F.

2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, the lemon juice, balsamic vinegar, dill, oregano, paprika, garlic and a large pinch of both salt and pepper. Toss well to evenly coat the chicken. Add the potatoes, bell peppers, and onions and toss with the remaining 2 tablespoons olive oil and a pinch of both salt and pepper. Arrange everything in an even layer. Add the lemon slices and then transfer to the oven. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes golden.

3. Meanwhile, combine the feta, sun-dried tomatoes and their oil, and the olives in a bowl. Toss to combine.

4. To serve, top the chicken with the feta mix and tzatziki. Eat!

Источник: https://www.halfbakedharvest.com/best-easy-greek-sheet-pan-chicken-souvlaki-and-potatoes/?highlight=Greek

Я в последнее время делаю цуккини вот по этому рецепту: https://bergberg.livejournal.com/599001.html Очень быстро и вкусно. Позавчера к ним креветки добавила, все вместе получилось просто отлично!

Итак, кабачки нарезаем кружочками, солим и обжариваем с одной стороны. Переворачиваем , на каждый кружок кабачка кладем кусочек сыра. Специи : молотая паприка и орегано. Накрываем крышкой, уменьшаем огонь и даем потомиться минут 10

Я делала без дополнительного масла и все равно очень вкусно. Вадиму тоже понравилось.

Ingredients

¼ cup plus 2 Tbsp. ghee or extra-virgin olive oil
2 Tbsp. coriander seeds
¼ tsp. ground cardamom
1 small onion, chopped
1 garlic clove, finely chopped
1 1½" piece ginger, peeled, chopped
1 lb. baby spinach (about 12 cups)
1 small Indian green chile or serrano chile, coarsely chopped
1½ tsp. fresh lime juice
Kosher salt
6 oz. feta, cut into 1" pieces
1 tsp. cumin seeds
¼ tsp. asafetida (optional)
¼ tsp. red chili powder
Roti or rice (for serving)

Recipe Preparation

Heat ¼ cup ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes. Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute. Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.

Transfer spinach mixture to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return spinach mixture to pan and set over low heat. Stir in ½ cup water, then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes.

Meanwhile, heat remaining 2 Tbsp. ghee in a small saucepan over medium-high, 1 minute. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops. Immediately add asafetida, if using, and chili powder. Pour ghee mixture over spinach mixture. Serve with roti or rice.

Do Ahead: Spinach mixture (without spiced ghee mixture) can be made 1 day ahead. Let cool; cover and chill.

Источник: https://www.bonappetit.com/recipe/saag-paneer-but-with-feta

Очень вкусный салат!

Берем шпинат, молодую kale bunch (other varieties work too but this is my preferred one) and strip the leaves off the stalk. Slice them into ribbons, the thinner the better, and put them in a large serving bowl. Add a ripe hass avocado, красный лук, juice of one lemon (or more, if needed) and season with salt and pepper, авокадовое масло, бальзамический уксус. Mix all the ingredients together, massaging the avocado into the kale until it’s no longer chunky. Garnish with cilantro.
That’s it. My go-to topping is toasted pumpkin seeds - поджарила because I like the crunchy texture and, of course some feta (я брала козий сыр) for extra creaminess.

Источник: https://www.bonappetit.com/story/kale-avocado-salad

Greek Kale Salad with lemon Olive Oil Dressing

GREEK SALAD INGREDIENTS
1 large bunch about 10 ounces or 3-4 cups kale leaves, finely chopped
1 pint cherry or grape tomatoes halved
1 cucumber seeded and diced
1/2 red onion thinly sliced
1/2 cup crumbled feta cheese
LEMON DRESSING INGREDIENTS
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 garlic clove minced
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

To make the dressing:In a small to medium mixing bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Whisk until combined.
To make the salad:Combine all the chopped ingredients in a large bowl, pour dressing over salad and mix. Sprinkle with extra feta cheese before serving.
Prepared and dressed salad can be stored in the fridge for up to 48 hours.

Источник: https://gimmedelicious.com/2015/03/11/greek-kale-salad-with-lemon-olive-oil-dressing/

I liked it a lot.

1/2 cup sliced oil-packed sun-dried tomatoes, 2 tablespoons oil reserved
2 medium fennel bulbs, trimmed, halved, thinly sliced crosswise (about 3 1/2 cups)
2 garlic cloves, minced
1 1/3 pounds uncooked large shrimp, peeled, deveined, tails left intact
2 tablespoons chopped fresh dill
2/3 cup crumbled feta cheese

Preparation

Heat 2 tablespoons oil from sun-dried tomatoes in large nonstick skillet over medium-high heat. Add fennel; sauté 3 minutes. Add sun-dried tomatoes and garlic and stir 1 minute. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and cook until just opaque in center, about 1 minute per side. Season to taste with salt and pepper. Sprinkle with dill, then feta.

Источник: https://www.epicurious.com/recipes/food/views/shrimp-with-fennel-dill-and-feta-231081

Очень вкусный салат! Просто полный восторг!

3 tablespoons pistachios
1 pound mixed tomatoes, some sliced, some cut into wedges
Kosher salt, freshly ground pepper
1/4 cup Basic Lemon Vinaigrette (2/3 cup olive oil & 1/3 cup fresh lemon juice)
1/4 cup chopped parsley, plus leaves for serving
1/4 cup crumbled feta

Источник: https://www.epicurious.com/recipes/food/views/tomato-salad-with-feta-and-pistachios

Очень был вкусный ужин, нам обоим очень понравился. Картошку запекала нарезав на продолговатые ломтики, разбросав по ней листики розмарина и давленный чеснок, сбрызнув маслом и все это втерла в нее руками в перчатках. 400 Ф, минут 30-40, перевернув один раз. Салат: аругула, огурцы, помидоры, чеснок, сок лимона, фета, оливкововое масло. Курица:

600 г куриного филе
2 ст.ложки муки
1 яйцо
4 ст.ложки панировочных сухарей
50 г тертого пармезана
смесь итальянских сухих травок

Пармезан (я еще добавила смесь итальянских сухих травок) смешиваем с панировочными сухарями. Куриное филе нарезаем полосками, слегка отбиваем (не делала), солим и перчим (добавила в муку),окунаем в муку, в яйцо и затем прокатываем в смеси сухарей и пармезана. Обжариваем в оливковом (кокосововом) масле.

Источник: https://cookingwithove.livejournal.com/9078.html

Очень вкусный салат! Я даже подумала, что стоит его подать на День Благодарения.

ngredients:

3 (12-ounce) jars DeLallo Marinated Artichoke Hearts, drained
1/2 cup DeLallo Pitted Seasoned Olives Jubilee (2 вида: черные и зеленые)
1/2 large green pepper, chopped (забыла)
1/4 large red onion, thinly sliced
1/2 pint cherry tomatoes
4 ounces crumbled feta cheese

Dressing

2 tablespons DeLallo Chianti Red Wine Vinegar (не добавляла)
1/4 cup DeLallo Extra Virgin Olive Oil
1 tablespoon chopped fresh oregano (не добавляла, заменила аругулой)
Zest of 1 lemon
Salt and pepper to taste

DIRECTIONS

Create dressing first. In a mixing bowl or measuring cup, whisk together the vinegar, oregano and lemon. Slowly whisk in olive oil to incorporate. Salt and pepper to taste. Set aside.
In a large serving bowl, combine all salad ingredients but the feta. Add dressing and gently toss to coat.
Gently fold in feta with a spatula and serve.

Источник: https://www.delallo.com/recipes/mediterranean-artichoke-salad/#

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Florida. Russian Magazine

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Page Summary

SPANAKOPITA: Greek Spinach & Phyllo Triangles
(no subject)
Spanakopita
Sumac Fries with Garlic Feta Labneh
Avocado Toasts
Салат из помидоров и брынзы с зеленью
Grilled Summer Squash and Red Onion with Feta
One Skillet Greek Meatballs and Lemon Butter Orzo
Yotam Ottolenghi’s roast red pepper dip with lemon and olive salsa
Spicy Greek Feta Dip (Tirokafteri)
Delicious Greek Lentil Salad Recipe with Feta cheese (Fakes Salata)
Greek Fresh Tomato and Feta Egg Scramble (Kagiana or Strapatsada)
best easy greek sheet pan chicken souvlaki and potatoes
Кабачки с брынзой
Saag Paneer, but with Feta
Салаты с листовой капустой
Shrimp with Fennel, Dill, and Feta
Tomato Salad With Feta And Pistachios
Куриное филе в панировке из пармезана с зеленым салатом и печеным картофелем
Mediterranean Artichoke Salad

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Entries tagged with фета

SPANAKOPITA: Greek Spinach & Phyllo Triangles

(no subject)

Spanakopita

Sumac Fries with Garlic Feta Labneh

Avocado Toasts

Салат из помидоров и брынзы с зеленью

Grilled Summer Squash and Red Onion with Feta

One Skillet Greek Meatballs and Lemon Butter Orzo

Yotam Ottolenghi’s roast red pepper dip with lemon and olive salsa

Spicy Greek Feta Dip (Tirokafteri)

Delicious Greek Lentil Salad Recipe with Feta cheese (Fakes Salata)

Greek Fresh Tomato and Feta Egg Scramble (Kagiana or Strapatsada)

best easy greek sheet pan chicken souvlaki and potatoes

Кабачки с брынзой

Saag Paneer, but with Feta

Салаты с листовой капустой

Shrimp with Fennel, Dill, and Feta

Tomato Salad With Feta And Pistachios

Куриное филе в панировке из пармезана с зеленым салатом и печеным картофелем

Mediterranean Artichoke Salad