PAPPARDELLE WITH FETA CHEESE SAUCE
Provided by Marian Burros
Categories dinner, weekday, pastas, main course, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring water to boil in covered pot for pasta.
- Wash, trim and seed chili. With food processor running, put chili, garlic and thyme leaves through food processor to chop. Turn off processor; add feta, yogurt, ricotta and lemon juice, and process to mix well.
- Pit olives; chop and add to cheese mixture.
- Cook pasta. Drain and toss with cheese mixture. Season with pepper, and serve.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 6 grams, Carbohydrate 95 grams, Fat 18 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 11 grams, Sodium 686 milligrams, Sugar 10 grams
FETA CHEESE FONDUE WITH WALNUTS AND PARSLEY
Steps:
- In a 2 quart saucepan over medium heat, melt butter the stir in the flour. Stir the 2 together into a paste. Whisk in the milk to create what the French call a bechamel sauce. Drop the temperature a little and simmer the sauce for about 10 minutes so it thickens and the flour taste cooks out. After that it's easy, just fold in the crumbled feta, scallions, and parsley. Season it with salt and a little cracked pepper.
- Once the cheese melts it is officially fondue, you can either use a fondue pot with a candle or just leave it in the pot and have everyone eat from there.
- Finish it with the walnuts tossed on top. I like to cut up bite size pieces of bread and melon or maybe pitted olives and prosciutto, either way this is always a holiday hit.
FETA, RICOTTA CHEESE AND SPINACH FILO WRAPS
Steps:
- Take the pastry sheets out of the fridge for at least 15 min before handling to avoid breaking although sheets are a lot easier to handle and they warm quicker than puff or crust pastry.
- Cook the washed, drained and chopped spinach. You may wish to use onion, if so, chop and sweat that first with 1 tbsp of olive oil for a few minutes and then add the spinach. Cook until all water will evaporate. Spinach has to be well-drained so it doesn't need cooking for too long. 2-3 min will be sufficient. Once finished, set aside to cool.
- Preheat the oven at 190°C/380°F, prepare the oven tray, line with baking paper and set aside.
- Grab a bowl, put in the feta cheese which you should make into small crumbles with the help of a fork. Once this is done, add the ricotta cheese and mix well. Add salt only if your feta is not salty or you would really want them fairly salty. I do recommend however to taste the cheese before so that you know what level of saltiness that is. Then decide if you like to add any more. Add the egg only if you wish. I sometimes like it without. Add a pinch or two of freshly ground pepper. I normally split them into two at this point because I can't give up on the dill version. I always must have some with dill and some with spinach separately.
- Add the cooked spinach and the dill separately if you split the cheese or you could add both to the whole cheese mix. So, let's get rolling! Take out one pastry sheet, fold it into two to get a rectangle shape.
- Optionally, brush with a little oil or melted butter(for extra crispness) not necessary though, add a spoon full or two of the cheese composition (on the shorter side of the rectangle) but don't go all the way to the edges so that the pastry sheet margins could be folded in slightly, and then roll or make little parcels just like I did. Roll or pack lengthwise. There is no right or wrong but the only thing I will say at this point is to not overload the sheets with too much cheese as there should be a right balance between the amount of pastry and the one of cheese.
- Place the rolls/parcels on a greaseproof, egg wash each, sprinkle the mixed sesame seeds. When all finished place in the oven and bake for 20-25 minutes at 190 C
Nutrition Facts : Calories 409 kcal, Carbohydrate 27 g, Protein 17 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 110 mg, Sodium 945 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
FETA AND RICOTTA CHEESE FONDUE
Fondue is a great fall and winter meal. Warms you up right down to your toes! I love it after a walk in the woods on those chilly, fall days! I do mine in my little crock pot before I leave and then it is piping hot when I get back.
Provided by Saturn
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper.
- Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes.
- Stir in lemon juice, and garnish with the parsley if desired.
- Serve at once. As the fondue cools, it loses flavor. Or put into crock pot or fondue pot to keep it warm if you can't serve it right away.
- Variations: Substitute fontina cheese for the feta cheese or you can substitute cottage cheese for the ricotta. Or do both!
Nutrition Facts : Calories 265.8, Fat 23, SaturatedFat 15.1, Cholesterol 81, Sodium 448.5, Carbohydrate 4.2, Fiber 0.1, Sugar 1.7, Protein 11.3
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