Baked Feta

Sunday Snack day……Baked Feta please!!!

Baked Feta

Let’s have a feta lesson……..
According to Good Housekeeping: Feta, a classic Greek cheese traditionally made from sheep’s or goat’s milk, is now available in a milder, less bitter version made from cow’s milk. But whether you choose a creamy Bulgarian feta or a firmer Greek or American one, the zesty cheese is more than a wonderful addition to vegetable and fruit salads. You can use it in just about any recipe that calls for cheese. Add it to cooked rice or tomato-based pastas; use it as a topping for baked potatoes or as a filling for omelets; crumble it over tomato sandwiches; or simply serve it as a table cheese along with olives, bread, grilled vegetables, and salami.

Baked Feta

Feta that is sold crumbled should be stored in an airtight container and used within a few days. When it’s sold in chunks in vacuum-sealed plastic packages, it should be stored wrapped in plastic or in airtight containers and used within 1 to 2 weeks. Feta that comes immersed in a brine solution of water and salt should be stored in its brine and used within 1 to 2 weeks after opening.

I enjoy the tangy saltiness of feta. I have used it in a variety of different dishes, even pizza. But I wanted to make dip.I didn’t want a mayo or olive oil laden dip, just the cheese please.

Baked Feta

Feta pairs very well with red peppers, and I happen to love roasted red peppers. I buy them already roasted. I, as you who follow my blog know, can have a lazy streak…..especially when you can buy a quality product, and someone else has done the work! Cause let’s be real, roasting red peppers is a big fat mess.

I did get a little fancy making a broth for the cheese to bake in…….I can be fancy sometimes. But the broth is a vegetable broth and there is no shame in just buying it. And truth be told, the only reason I made it was I had some veggies that needed to be used.

Baked Feta

Mirepoix is the fancy French culinary term for a combination of diced carrots, onions and celery sautéed in butter and used as an aromatic base to flavor sauces, soups and stews. Even a small amount can significantly contribute to the overall flavor of a finished dish.

I used olive oil instead but you get the idea. I added some water and oregano, and some lemon zest. Simmered to make a veggie broth.

Baked Feta

I used a cast iron skillet, but any oven proof skillet will do. I just liked the contrast of the white feta and the black skillet. The feta block went into the skillet and I poured just enough of the broth around to cover the bottom of the pan. Top the cheese with the roasted red peppers and baked in a 400* oven for about 10 minutes. Garnished with green onions and serve with pita chips.

I really like the look and taste of the Baked Feta. Pretty enough for a party and rustic enough for just hanging around on a Sunday snack day. Best thing…. this can be reheated in the same skillet, so reserve that broth for a repeat Baked Feta.

Baked Feta

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked Feta

Baked Feta

  • Author: Marty Boyd
  • Yield: 6 1x

Ingredients

Scale
  • Broth
  • 2 sprigs fresh oregano
  • 1 rib celery, roughly chopped
  • 1 medium carrot, roughly chopped
  • 1 small white onion, roughly chopped
  • 1 teaspoon freshly grated lemon zest
  • Salt
  • Baked Feta
  • 1 red bell pepper, roasted, diced (I used a jarred roasted red pepper)
  • 11/2 block of feta
  • 2 tablespoons green onion, thinly sliced
  • Pita chips to serve

Instructions

  1. Place oregano, celery, carrots, onions, lemon zest, salt to taste, and 3 cups water into a large pot and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat, cover, and let steep for 15 minutes. Strain broth through a fine-mesh sieve into measuring cup, discarding solids. Keep broth warm.
  2. For the baked feta: Preheat the oven to 400°.
  3. Place the feta in a small ovenproof nonstick skillet( I used a cast iron skillet) and top with roasted red peppers. Pour just enough of reserved broth around the feta to cover the bottom of the skillet. Bake until softened, 8–10 minutes.
  4. Garnish with green onions and serve with pita chips.
  5. Serve immediately.

 

Spinach Feta Burger

Spinach Feta Burger

Today is National Hamburger Day………….let’s celebrate!!!!

This Spinach Feta Burger is not a traditional burger by any stretch, but that’s what makes it great. It expands your burger repertoire……..but not your waistline.

Bonus………only 5 ingredients………that’s right 5. Ground chicken, egg,spinach, fresh dill,and feta cheese. You can make them in a flash. You can grill them, or cook them in a pan indoors = versatile.

Bread/Bun is your choice. The first time I made them, I used a sweet Hawaiian bun, both Tim and I said, not the right choice. So, the next time we thought……… something crunchy. Tim picked up a rustic French loaf……….the fat kinda round ones, not the long skinny one. It was perfect! We toasted the bread………yum…….nothing better than toasted bread/bun for a burger.

We topped it with a Roasted Red Pepper Sauce. It was a perfect match………and kinda like ketchup……..Not!………….. It was sooooo much better.

The next time your are searching for a extra special burger, try our Spinach Feta Burger……and be sure to make the Roasted Red Pepper Sauce.

Spinach Feta Burger Collage

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spinach Feta Burger

Spinach Feta Burger

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Burgers
  • Method: Grill
  • Cuisine: American

Ingredients

Scale
  • 1 lb lean ground chicken
  • 1 large egg
  • 6 cups chopped spinach
  • 1 tablespoon fresh dill, chopped
  • 1/2 cup crumbled feta
  • Grilled French Bread Slices

Instructions

  1. Combine all ingredients in large bowl using your hands.
  2. Form patties.
  3. Grill for 4-5 minutes per side until cooked through.
  4. Grill sliced french bread.
  5. Place burger on grilled bread and top with roasted red pepper sauce.

Keywords: feta, spinach, ground chicken, french bread, burger, good for you

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spinach Feta Burger

Roasted Red Pepper Sauce

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 1/2 cups 1x
  • Category: Sauce
  • Method: No Cook
  • Cuisine: American

Ingredients

Scale
  • 15 ounces of jar of roasted red peppers, drained and blotted dry
  • 2 tablespoons extra virgin olive oil
  • 2 1/2 tablespoons parsley,chopped
  • Juice of 1/2 a lemon
  • 2 teaspoons capers, drained
  • 2 cloves mashed garlic
  • Salt & Pepper to taste

Instructions

  1. Combine all ingredients in food processor.
  2. Pulse until incorporated, stopping occasionally to scrape down the bowl.
  3. Taste and adjust the seasoning.
  4. Sauce will keep for a week in the refrigerator.

Keywords: red peppers, capers, garlic, sauce, topping, no cook