Feta cheese ideas

[funkyfr3sh_]

Bought a big tub of feta from Costco because it was on sale.

Other than pizza, salad and spinach pie – help me use this up! Ideas and recipes welcomed

I searched freezing feta, but got mixed answers on if it still is fine after being frozen. Anyone have any experience with this?

[bonterra]

I like it diced and mixed into cooked rice or orzo. Ina Gartens excellent recipe for Orzo with Roasted Vegetables calls for feta.

[craigdcan]

I use it in pasta salad with greek type dressing and colourful veggies.

[NorthYorker]

We make kind of sandwich spread: 3 parts of Feta, 1 part butter, some garlic (I like mine VERY garlicky) and finely chopped fresh dill. Mix feta w/butter until they become kind of paste, and crushed garlic and dill, mix it all together. You can use more butter or can partially replace it with ground walnut (adds wonderful nutty flavour to spread). However, keep in mind that fatty ingredients (butter or ground nuts) keep the mix together, make it too "healthy" and it will crumble and fall apart. You can use this mix to stuff halapeno or sheppard peppers. Yum!
Feta is good in Burek pies (http://en.wikipedia.org/wiki/Burek) too.
Mashed potatos get interesting if you crubmle some feta in...

[ronin1701]

http://www.foodnetwork.com/recipe-collections/feta-cheese/index.html

[ippon]

dips

[cluless]

Quiches and spanakopitas

[jayt90]

I make a home made version of Boursin soft cheese which is actually better than the original and 1/3 the price.

I put 1 lb feta in chunks into the Vitamix, and add garlic cloves, fresh pepper, and herbes de Provence before mixing. If it is too thick, I add cream.

A regular blender or food processor should work, just add the ingredients to taste.

The rest of the feta will last for a year in its brine, just soak it in water before use.

[Keelie]

Did you get the dry kind or the one in brine? If its the tub with the brine, there is a recipe on the back to make a new brine... I usually do that right away and keep what I'm not using right away in there. Lasts for quite a long time as long as it stays closed up in a container.

If its the dry, which I dont particularly like... I vacuum seal it in smaller batches.

Feta is great on a Panini. Another way I like it is in a Quinoa salad, feta, green olives, red pepper, green onion and fresh mint, with a splash of olive oil... delicious combination and I could eat it 5 days a week.

[buu.ho]

Greek Fries! Make french fries add a little olive oil, some oregano and top with feta cheese. Really simple and delicious.

[0xffff]

My favourite use is stuffed into hamburgers, of beef or lamb. It melts a little bit during the cooking, so it's a cheesy surprise in the middle of your burger.

[grappos13]

cut the feta into thin slices.. cover it in flour.. fry it up in a pan with olive oil until golden brown on each side... delicious!

[funkyfr3sh_]

Did you get the dry kind or the one in brine? If its the tub with the brine, there is a recipe on the back to make a new brine... I usually do that right away and keep what I'm not using right away in there. Lasts for quite a long time as long as it stays closed up in a container.

If its the dry, which I dont particularly like... I vacuum seal it in smaller batches.

Feta is great on a Panini. Another way I like it is in a Quinoa salad, feta, green olives, red pepper, green onion and fresh mint, with a splash of olive oil... delicious combination and I could eat it 5 days a week.

It is the one in brine. Please define 'long time' - a 2-3 months? :|

Thanks everyone! These are all fantastic ideas. Love feta!

[redblue]

For breaky. My fave is french fires (leftover is better), onions, feta, and scramble eggs. Yummy.

[ShoNuff2]

i like to fry up some asparagus with onions, garlic, s&p, and oregano. add halved cherry tomatoes near the end to warm through. served drizzled with EV olive oil, lemon juice, and crumbled feta.

[Keelie]

It is the one in brine. Please define 'long time' - a 2-3 months? :|

Thanks everyone! These are all fantastic ideas. Love feta!

Untouched, 6 months, maybe longer... as soon as you start taking the cheese in and out of the brine it will last less time. Thats why I make a new brine and store what I'm not using in it right away.