Feta Caesar Salad

Feta Caesar Salad

Ingredients

  • 4 tablespoons butter
  • 2 onion bagels, cut into small cubes
  • 2 heads romaine lettuce leaves, washed and spun dry, cut into bite-sized pieces
  • 2 cloves garlic, peeled and chopped
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 2 anchovy fillets (optional)
  • Pinch of salt and freshly ground black pepper
  • 1 cup vegetable oil
  • 1 1/2 cups (9 ounces) Curemonte feta cheese or Curemonte blue cheese, crumbled

Cooking Directions

Melt butter in sauté pan over medium-low heat. Add bagel cubes to pan and season with salt and pepper. Toss in pan every 2 minutes until croutons are toasted on all sides. Place croutons on plate lined with paper towels. Set aside.

Place prepared lettuce in large work bowl.

Place garlic, Worcestershire sauce, mustard, vinegar, lemon juice, and anchovy fillets in small food processor or blender and process on high 1 minute. Very slowly add oil to the mixture, whisking until smooth. Season with salt and pepper and transfer to a bowl. Fold in feta, then toss with lettuce.

Spinach & Feta Pies

Spinach & Feta Pies

Ingredients

  • 8 ounces frozen phyllo dough sheets
  • 2 tablespoons plus 1/2 cup butter, divided
  • 1 pound (16 ounces) fresh spinach leaves
  • Juice of 1 lemon
  • 1 shallot, chopped
  • Zest of 1 lemon
  • 2 eggs, beaten
  • 1/2 cup panko breadcrumbs
  • 1 1/2 cups Curemonte feta cheese, cut in 1/2-inch cubes
  • 1 cup pine nuts, toasted
  • sea salt flakes

Cooking Directions

Thaw phyllo dough sheets and bring to room temperature. Meanwhile, melt 1 tablespoon butter in large skillet with high sides over medium heat. Add spinach in 3 batches. Add lemon juice and season with salt as you go. Cook until spinach has wilted, about 8 minutes. Transfer to colander and gently squeeze excess water from leaves. Place in large bowl and set aside.

Add 1 tablespoon butter to pan and sauté shallot 3 minutes, stirring occasionally. Remove from heat and add to spinach mixture with lemon zest, eggs, breadcrumbs, feta and pine nuts. Stir gently to combine.

In microwave or small pan, melt remaining 1/2 cup butter. Lay sheet of phyllo dough flat on work surface and brush lightly with butter. Repeat process 3 more times, brushing each layer with butter and carefully positioning the phyllo sheets on top of one another. Cut phyllo in half lengthwise. Place 1/4 cup of filling in bottom corner of the dough strip and fold from corner to corner, diagonally, like a flag. Fold again over flat end, then on the diagonal again, continuing folding to top of sheet. Brush edge of corner with butter to seal. Brush top of pie with butter and flakes of sea salt. Continue folding pies in same manner until filling is used.

Bake 30 minutes or until golden. Serve immediately or at room temperature.

Minted Feta Pockets

Minted Feta Pockets

Ingredients

  • 1 16-ounce can garbanzo beans, rinsed and drained
  • 2/3 cup plain yogurt
  • 1/4 cup red pepper, chopped
  • 2 tablespoons green onion, chopped
  • 2 tablespoons fresh mint, finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 4 standard-size pita breads
  • Torn romaine leaves
  • 2/3 cup (about 4 ounces) Curemonte feta cheese*, crumbled

Method

Place beans in small bowl. Mash with fork until somewhat pasty, but still chunky. Stir in yogurt, red pepper, green onion, mint, garlic, cumin and cayenne. Chill, covered, at least 2 hours to blend flavors. Bring to room temperature before serving. Cut pitas in half vertically to form pockets. Warm, if desired. Line the pita halves with torn romaine leaves and sprinkle feta inside, dividing evenly among pitas. Spoon bean mixture into pitas.

*A flavored feta, such as one with sun-dried tomatoes, may be substituted.