Fiery Peppered Feta With Pita Food

FETA BOUYIOURDI RECIPE (SPICY GREEK BAKED FETA WITH TOMATOES)

Steps:

• To prepare this delicious Greek baked feta recipe, start by preparing the vegetables. Slice the onion and pepper into rings or half rings and chop the tomato into small cubes. (Use the ripest tomato you can find.)
• Place the block of feta on some aluminum foil and top with the tomato, onion and pepper. Drizzle with extra virgin olive oil and sprinkle with oregano. Wrap the feta cheese with the aluminum foil and place on a baking tray. (Make sure that the aluminium foil isn't torn, to keep the juices inside).
• Bake in preheated oven at 180C until the vegetables have softened, for about 20 minutes.
• Serve the baked feta as it is (with the aluminium foil), with some crusted bread aside. Enjoy!

GREEK SPICY FETA DIP (TIROKAFTERI)

Steps:

• Add all ingredients to the bowl of a food processor. Sprinkle in a few drops of the jalapeno pickling juice.
• Blend until dip is smooth. Taste and add more pepper or pickling juice as needed.
• Serve with crudites or pita bread. If you wish, top the dip with some crumbled feta, olive oil, or chopped pickled jalapenos.

GREEK STUFFED PEPPERS WITH FETA CHEESE RECIPE

Steps:

• In a saucepan with plenty of boiling salted water, add the peppers and leave them for 5 minutes, until softened. Place the peppers on some paper towel to dry and then cut the upper part of the peppers, along with the stalks and seeds (you will need them later).
• Prepare the stuffing. In a food processor, add 2 tbsp's of olive oil, the garlic and the onion and blend. Add Into a large bowl, along with the chopped parsley, the chopped tomato, the feta cheese, the kefalotyri and mix with with a fork, until the ingredients are combined.
• Use a teaspoon to fill the peppers with the stuffing; spread them in a greased oven tray and use a cooking brush, to coat them with olive oil. Place the stalks back on the peppers, so that the cheese won't pour out, when melted.
• Bake in preheated oven at 170C for 1/2 hour until the peppers are nicely colored and the cheese starts to melt

SPICY ROASTED RED PEPPER AND FETA HUMMUS

Steps:

• Place the garbanzo beans, feta cheese, drained red peppers, lemon juice, parsley, cayenne pepper, and salt in the bowl of a food processor; blend until smooth.

FIERY PEPPERED FETA WITH PITA

Steps:

• Preheat the oven to 400°F.
• Place the feta, yogurt, and 1/4 teaspoons salt in a bowl and mash with a fork to make a smooth paste. Alternatively this can be pureed in a food processor. Add the garlic, 1 tablespoon of the olive oil, paprika, and cayenne. Season with salt and black pepper and mix well.
• Wrap the pita tightly in foil and place in the oven until warm, about 10 minutes.
• Spread the feta puree on a serving plate. Drizzle with the remaining 1/2 tablespoon olive oil, paprika, and garnish with olives. Serve with the warm pita.

5 MINUTE GREEK FETA AND RED PEPPER DIP RECIPE

Steps:

• Roughly break up the cheese into chunks and place in the bowl of a food processor or blender.
• Add the roasted red peppers, salt, and red pepper flakes then pulse the processor a few times. While continuing to pulse, drizzle in the olive oil. Depending on the feta used, you may want to add a bit more olive oil until it reaches a spreadable consistency.
• Serve with vegetables and warm pita bread for dipping.

SPICY FETA DIP WITH ROASTED RED PEPPERS

Steps:

• Reserve 1 Tbsp. cheese. Process remaining cheese with remaining ingredients in food processor until smooth.
• Serve topped with reserved cheese.

MEDITERRANEAN STUFFED PEPPERS WITH COUSCOUS AND FETA

Steps:

• Preheat oven to 400°F / 200°C.
• Cut the stems and tops off the bell peppers. Scoop out and discard the seeds and membranes. Arrange the bell peppers upright in a baking dish and sprinkle with some salt.
• Bake peppers until they are starting to turn tender, 15 minutes. (The edges should start to brown slightly and tilt inward.)
• While peppers start roasting, combine couscous, lentils, harissa, paprika, tomato, and garlic. Stir well. Gently fold in feta.
• Taste filling and season it with some salt and / or pepper, if needed.
• Fill peppers with couscous-lentil mixture.
• Return filled peppers to oven and continue baking until filling is heated and peppers are soft, 15 to 25 minutes more (this will vary depending on the thickness of the bell peppers).
• Squeeze lemon juice over finished peppers and top with fresh parsley.
• Serve stuffed peppers warm with yogurt for topping.

SPICY WHIPPED FETA

Steps:

• 1. Crumble the feta. Place it in the bowl of a food processor and pulse together with the yogurt until smooth.
• 2. Add the olive oil and pepper, and continue working the mixture until it becomes very soft and spreadable. Remove and refrigerate for at least 1 hour.
• 3. Just before serving, spike the flavor to taste with lemon juice.

EGGPLANT AND PEPPERS WITH FETA

Steps:

• Place eggplant on a wire rack and sprinkle with salt on both sides. Set aside until eggplant begins to "sweat", about 15 to 20 minutes. Blot eggplant with clean paper towels.
• Preheat grill to medium-high. Arrange eggplant and bell pepper slices on a large baking sheet, and brush both sides of all pieces with olive oil. Season with kosher salt and black pepper.
• Transfer eggplant and peppers to the grill or place in a grill basket. You may need to cook them in batches. Cook, turning occasionally to promote even browning, until softened and nicely marked, 15 to 20 minutes.
• Transfer eggplant to a platter and top with the pepper strips. Garnish with feta and marjoram (or spice of your choice). Drizzle with extra virgin olive oil and lemon juice. Serve warm or at room temperature. You can use this as a side dish, or in a pita as a sandwich.

HTIPITI RED PEPPER FETA DIP

Steps:

• Cut the feta cheese into small cubes and add to a food processor together with the Anthotyro cheese (or Ricotta), 2 tablespoons of olive oil, and fresh lemon juice. Blend well for at least 5 minutes until completely smooth and creamy.
• Transfer to a large bowl.
• Now add to the food processor (no need to wash it) the roasted red pepper, chili peppers, and the 2 remaining tablespoons of olive oil. Blend until almost smooth.
• Transfer this mixture to the bowl with the cheese. With a spoon, stir well to combine. You can serve it right away along with some bread or pita bread. Or store in the fridge covered for up to a week and serve any time along with your favorite grilled meat!

BAKED FETA RECIPE

Steps:

• Heat the oven to 400 degrees F and adjust a rack in the middle.
• Arrange the onions, bell peppers, and cherry tomatoes at the bottom of a ramekin or oven-safe dish. Sprinkle with 1 tsp oregano, pinch red pepper flakes, and add some of the fresh thyme. Drizzle a bit of extra virgin olive oil.
• Add the feta on top of the arranged veggies. Season the feta block with the remaining dried oregano, pinch of red pepper flakes and whatever remains of the fresh thyme. Drizzle a generous amount of extra virgin olive oil on the feta and make sure to brush the sides with some of the oil.
• Place the baking dish on the middle rack of the oven and bake for 20 to 30 minutes (and if you like, you can stick it under the broiler very briefly to add color).
• Serve with pita chips or toasted Italian bread.