Category: Feta Cheese

Spinach, Feta and Orzo Salad

5/22/2019

Serves 4
8 to 10 ounces orzo pasta
¼ cup pine nuts
6 ounces feta cheese, roughly crumbled
10 pitted Kalamata Greek olives, roughly chopped
6 ounces baby spinach, thoroughly washed
½ cup red onion, minced
3 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 to 3 fresh basil leaves, shredded
Salt and freshly ground black pepper to taste

Heat small dry skillet over medium heat. Add the pine nuts and stir occasionally until the pine nuts are lightly browned, about 3 minutes. Set aside.
Put half of the spinach and 1 tablespoon of the olive oil in a food processor or blender to purée it. Set aside.
Roughly chop the remaining spinach. Set aside.
In a small sealable jar, combine the remaining olive oil, balsamic vinegar, red wine vinegar, mustard and the fresh basil. Put a lid on the jar and shake to combine.
Bring a pot of lightly salted water to a roiling boil. Add the orzo and return to a boil. Cook until al dente, approximately 8 to 10 minutes. Drain well. Return the drained orzo to the pot and add the puréed spinach and oil. Mix together gently until thoroughly combined. Place in a large serving bowl.
Add the roughly chopped spinach, red onion, feta cheese, toasted pine nuts and the olives to the bowl. Drizzle with the dressing from the jar.
Toss lightly and serve.

NOTE: This dish may be served hot or room temperature.

0 Comments

Eggplant Pastitsio with Feta, Tomatoes, Peppers and Mint

9/25/2018

0 Comments

Serves: 2 to 3

1 large eggplant, sliced thickly and vertically
Spray olive oil
2 -3 large ripe tomatoes, sliced thickly
¾ lb. crumbled feta cheese
1 small red bell pepper, chopped and pureéd
1 cup diced tomato
⅓ cup shredded mint

Preheat grill or broiler.
Spray the eggplant slices lightly with olive oil. Grill or broil the eggplant slices until cooked through and lightly toasted.
Preheat oven to 350°
Spread a heaping tablespoon of the diced tomatoes on the bottom of an oblong or rectangular casserole dish.
Place a slice of the eggplant on top of the diced tomatoes.
Spread a tablespoon of the pureed pepper along the top.
Add tomato slices across the surface.
Sprinkle generously with the feta cheese.
Sprinkle the stack with the shredded mint.
Add a spoonful of the diced tomato.
Repeat the layer until ingredients are used.
Place the casserole dish in the oven for about twenty minutes.
Serve with an additional sprinkle of mint.

0 Comments

Spinach, Feta and Orzo Salad

Eggplant Pastitsio with Feta, Tomatoes, Peppers and Mint

Ingredients

Archives

Home

Weekly Update

Vendors

Directions

Contact Us