PINE NUT AND FETA CHEESE BALL
Categories Condiment/Spread Cheese Dairy Nut Appetizer Cream Cheese Feta Tree Nut Pine Nut Chill Bon Appétit
Number Of Ingredients 11
Steps:
- Process 4 ounces room-temperature cream cheese, 4 ounces room-temperature feta, crumbled, and 2 tablespoons room-temperature unsalted butter in a food processor until smooth. Pulse in 2 tablespoons capers, 2 tablespoons oregano leaves, 2 teaspoons toasted fennel seeds, and 1 teaspoon finely grated lemon zest; season with salt. Scrape into a small plastic wrap-lined bowl; gather up plastic around cheese, shaping into a ball. Chill until firm, 3-12 hours.
- Unwrap cheese ball and roll in 3/4 cup chopped toasted pine nuts just before serving. Serve with crackers.
PINE NUT & FETA CHEESE BALL RECIPE - (4.2/5)
Provided by LRay
Number Of Ingredients 10
Steps:
- Process cream cheese, feta, and butter in a food processor until smooth. Pulse in capers, oregano, fennel seeds, and lemon zest. Season with salt. Scrape into a small plastic wrap-lined bowl. Gather up plastic around cheese, shaping into a ball. Chill until firm, 3 to 12 hours. Unwrap cheese ball and roll in pine nuts just before serving. Serve with crackers.
FETA PINE NUT DIP
Provided by Food Network
Time 15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Toast pine nuts in a shallow baking pan, stirring occasionally until golden brown, about 7 minutes. Cool and chop finely.
- Combine nuts, red pepper, parsley, basil and mint in a medium bowl. Crumble feta in small pieces, add to nuts.
- Whisk garlic, salt, pepper, and yogurt in a small bowl until well blended. Stir into the nut and feta mixture. Chill for one hour.
- Serve with crackers.
MEDITERRANEAN CHEESE BALL
I love the feta and capers in this cheese ball. My mom made it last year for a dinner party she had and it was one of the first things to go. I had to get the recipe from her...she handed me a Southern Living magazine, LOL! So here it is for all of you to enjoy too! I like to serve it with toasted pita wedges. Cook time is chill time.
Provided by SkinnyMinnie
Categories Spreads
Time 3h20m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Beat cream cheese and feta cheese at medium speed with an electric mixer until smooth.
- Stir in the olives, capers, red pepper, basil, and garlic.
- Shape cheese mixture into a ball; cover and chill at least 3 hours.
- Roll in the toasted pine nuts just before serving.
Nutrition Facts : Calories 267.2, Fat 25.6, SaturatedFat 11.9, Cholesterol 59.4, Sodium 432.1, Carbohydrate 4, Fiber 0.7, Sugar 1.4, Protein 7.4
SPINACH, FETA AND PINE NUT SALAD
This salad is great with lamb, or just on its own. The vinegar cuts through the saltiness of the cheese, and the spinach and pine nuts are just a fantastic flavour comination.
Provided by English_Rose
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the washed spinach with the feta, onion and pine nuts in a bowl.
- Sprinkle with sherry vinegar, then drizzle with the oil, which allows the dressing to coat all the ingredients.
- Serve.
Nutrition Facts : Calories 375.8, Fat 28.5, SaturatedFat 17.4, Cholesterol 101.2, Sodium 1360.1, Carbohydrate 12.3, Fiber 3.1, Sugar 6.5, Protein 20.4
FETA AND PINE NUT SALAD
Easy, unusual and a great starter
Provided by trottola
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- toast the pine nuts in a dry frying pan until golden brown
- break, crumble, or cut the feta into small cubes and halve the grapes
- whisk the balsamic into the mustard, add a pinch of sugar, season and gradually whisk in the olive oil
- roughly tear the rocket, add the grapes and feta, and toss in the dressing. Make a heap of the mixture on each serving plate and sprinkle the pine nuts on the top. Serve with warm ciabatta.
SPINACH, PINE NUT, AND FETA PIE
Simple, handsome, rich, and tasty, and only one pan. I believe that phyllo/filo comes in different sized packages in the US and UK. I used half of a one-pound package of Athens frozen phyllo sheets, which comes in two separate 8 ounce (227 g) packages inside the box. Do NOT obsess over neatness, this pie looks raggedy and rustic. Adapted from a Jamie Oliver recipe.
Provided by zeldaz51
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400F/200°C Pick a large ovenproof frying pan; this will be the only pan you need.
- Toast the pine nuts in the dry pan over medium heat, stirring occasionally so they won't scorch.
- Lightly beat the eggs in a large bowl, add the toasted pine nuts, the cheeses, a pinch of fresh black or white pepper, the lemon zest, a couple of good pinches of oregano, about 1/4 teaspoon freshly grated nutmeg, and a tablespoon of olive oil. Mix well and set aside.
- Put the empty pan back on high heat, add a little olive oil and the butter and half the spinach. Stir it until it starts wilting, and add the rest of the raw leaves as you can. Partially cover it and turn the heat to low, stirring occasionally until it is all wilted and well cooked, about 5-10 minutes. Set it aside to cool a bit. Add it to the egg mixture and stir well.
- Cut a generous piece of parchment about 1 1/2 times the width of the pan you're using. Wet it, ball it up, and lay it out flat on your work surface. Arrange several (4 or so, depending upon size) phyllo sheets on top of it to almost cover the paper, overlapping the edges. Remember, it's rustic, so messy will work as well as meticulous. Drizzle and rub (or brush) a little olive oil over the surface of the sheets. Sprinkle with a very small amount of salt, pepper, and (optional) cayenne pepper. Repeat until you have at least 3 layers, using up all the phyllo.
- Carefully lift the phyllo and parchment and place it all in the frying pan (don't bother to wash the pan first) with the edges hanging over the rim of the pan. Pour in the egg filling and spread it out. Fold the phyllo sheets over the top of the filling. You can see how it's done at www.jamieoliver.com/how-to-filo-pie.
- Put the pan back on the stove burner on medium heat for 5 or so minutes to brown the bottom, then put it into the oven and bake it for 20 minutes until golden and crisp. Serve hot or warm.
Nutrition Facts : Calories 458.4, Fat 29.3, SaturatedFat 10.5, Cholesterol 199.5, Sodium 887.7, Carbohydrate 31.1, Fiber 3.1, Sugar 3.4, Protein 19.8
PINE NUT & FETA PASTA SALAD
This is the perfect salad for a BBQ or family gathering, I like to use this as a stand-by at BBQs for my beloved vegetarian friends -- but have also thrown in some chicken and served it as a main dish with hot french bread and garlic sautéed mushrooms, red peppers and onions on the side.
Provided by joy of jess
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Boil chosen pasta al dente, drain (stir in some butter or olive oil to keep it loose) and allow pasta to cool.
- Combine all dressing ingredients into a blender or food processor and pulse until pine nuts have broken down and all ingredients combine (Important! Add/subtract dressing ingredients too taste!).
- Combine cooled pasta, feta, roasted red peppers and cucumbers in a large mixing bowl.
- Gently stir in dressing.
- Chill for around 30 minutes to give flavors a chance to meld.
- Cheers!
Nutrition Facts : Calories 359.1, Fat 23, SaturatedFat 6.5, Cholesterol 25.9, Sodium 1079.1, Carbohydrate 29, Fiber 1.9, Sugar 2.9, Protein 10.7
FETA PINE NUT DIP
Make and share this Feta Pine Nut Dip recipe from Food.com.
Provided by Celeste
Categories Cheese
Time 16m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Toast pine nuts in a shallow baking pan, stirring occasionally until golden brown, about 7 minutes.
- Cool and chop finely.
- Combine nuts, red pepper, parsley, basil, and mint in a medium bowl.
- Crumble feta in small pieces; add to nuts.
- Whisk garlic, salt, pepper, and yogurt in a small bowl until well blended.
- Stir into the nut and feta mixture.
- Cover and chill for one hour.
- Serve with crackers.
Nutrition Facts : Calories 139.8, Fat 11.6, SaturatedFat 4.4, Cholesterol 24, Sodium 340, Carbohydrate 4.5, Fiber 0.8, Sugar 3.1, Protein 5.7
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