FETA CHEESE BALLS
Dill and garlic go well with the tang of feta in this cheese ball...in fact, I think it tastes like a million bucks. It's super easy to do and since the recipe makes two, it's ideal for gatherings.-Kelly Yeager, Hahnville, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 cheese balls (1-1/4 cups each).
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese and oil until smooth. Stir in the feta cheese, onions, garlic, dill, oregano and pepper. Cover and refrigerate for at least 1 hour., Shape cheese mixture into two balls. Wrap in plastic; refrigerate for at least 1 hour. Serve with bagel chips.
Nutrition Facts : Calories 114 calories, Fat 11g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 122mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
PENNE WITH FIVE CHEESES
Steps:
- Preheat the oven to 500 degrees F.
- Bring 5 quarts of salted water to a boil in a stockpot.
- Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
- Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
- Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.
HOMEMADE HERBED PASTA WITH FETA, LEMON AND PINE NUTS
Provided by Molly Yeh
Time 1h50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the pasta: Sift the flours into a pile on a clean work surface. Create a 6-inch well in the middle. Add the parsley, olive oil, eggs and yolks, 1 teaspoon salt and 2 teaspoons pepper to the well. Whisk gently with a fork. When the center is combined, begin to incorporate the flours into the eggs a little at a time. Once you can no longer use your fork, use your hands to knead the dough. When the dough is shaggy, knead the dough until smooth and elastic, about 10 minutes. Divide the dough into 2. Cover with plastic wrap and let sit for 30 minutes.
- Roll out the dough, using semolina flour as needed. The pasta should be about 2 centimeters thick. Fold the pasta in half lengthwise, then in half again. Slice into 3/4-inch wide ribbons, or desired width. Shake out the noodles and hold in nests.
- Bring a large pot of water to a boil and salt it ferociously. Cook the pasta to al dente, about 3 minutes. Drain the pasta, reserving 2 cups pasta water.
- For the feta, lemon and pine nut sauce: Heat the olive oil in a large skillet over medium heat until a drop of water sizzles when flicked across the surface. Add the pine nuts and garlic and cook, stirring, until lightly browned, about 2 minutes. Add the preserved lemon and 1 cup mint and cook, stirring, for another 1 to 2 minutes. Add 1 cup of the reserved pasta water. Allow it to cook down and reduce for another minute. Add the cooked pasta to the skillet, reduce the heat to low and toss the pasta to coat it evenly in the mixture. Add more pasta water if it needs a bit more sauce. Add about 20 turns of black pepper and top with the feta, a few pinches of crushed red pepper and the remaining 1 cup mint. Serve immediately and enjoy.
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.
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
GRIDDLED COURGETTES WITH PINE NUTS & FETA
Serve this as a starter or as a side dish with roasted or barbecued lamb or chicken
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Brush a griddle pan with a little of the oil and place on a high heat, then griddle courgettes in batches for 2-3 mins on each side until charred and cooked through. Keep warm while you cook the rest.
- Layer on a platter and sprinkle over the lemon zest, then top with the feta, pine nuts, chilli and mint. Drizzle over the rest of the oil and some seasoning. Serve warm or at room temperature.
Nutrition Facts : Calories 181 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.67 milligram of sodium
HOLIDAY FETA CHEESE BALL
Green onions and red peppers add festive color to this feta and cream cheese ball. Walnuts give it a tasty bit of crunch.
Provided by My Food and Family
Categories Cheese Appetizers
Time 3h15m
Yield 32 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Mix cream cheese and feta with mixer until blended. Add next 3 ingredients; mix well.
- Refrigerate several hours or until chilled.
- Shape into ball. Roll in parsley until evenly coated.
Nutrition Facts : Calories 110, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
SQUASH, FETA & PINE NUT TART
Ready-made puff pastry makes it easy to go meat free - top with spicy harissa paste, salty cheese, sweet pumpkin and mint
Provided by Cassie Best
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Put a large baking tray on the middle shelf to heat up. On a floured surface, roll out the pastry to a 30cm square. Trim the edges, lightly score a 1cm border around the edge of the tart, and prick the centre all over with a fork. Transfer the pastry base to a sheet of baking parchment.
- Mix the chutney and harissa, and spread over the middle of the pastry. Arrange the squash in one layer over the top, then season. Put the tart on the hot baking tray and bake for 30 mins.
- Remove the tart, scatter over the feta and pine nuts, and bake for 20 mins more. Scatter over the mint and rocket to serve.
Nutrition Facts : Calories 676 calories, Fat 43 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 3 milligram of sodium
SPINACH-FETA PENNE WITH PINE NUTS
I developed this recipe after having something similar at an Italian restaurant. My husband loves it! The pine nuts really add a special element of flavor. Adjust the amount of feta cheese to your own tastes; I happen to like a lot in this dish.
Provided by HollyJane
Categories Penne
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook penne pasta according to package directions.
- As pasta is cooking, toast pine nuts lightly in a small skillet over medium-low heat, stirring frequently and keeping a close eye on them to prevent burning.
- Remove pine nuts from heat when lightly browned, after about 1-2 minutes.
- Set aside pine nuts.
- Drain cooked pasta and set aside.
- Heat olive oil in a large, deep skillet or wok.
- Add garlic and saute over medium heat for about 30 seconds, being careful not to let garlic brown.
- Stir in cooked pasta.
- Stir in feta and Parmesan cheese and cook for a 2-3 minutes, until feta cheese just starts to melt and pasta and cheese is thoroughly heated through.
- Stir in spinach and continue to heat until spinach barely starts to wilt.
- Take pasta off heat and stir in the toasted pine nuts.
- Transfer to serving dish and serve.
Nutrition Facts : Calories 823.6, Fat 38.5, SaturatedFat 14.6, Cholesterol 70.1, Sodium 992.4, Carbohydrate 97.1, Fiber 13.8, Sugar 3.2, Protein 27
CHOPPED SALAD WITH FETA AND PINE NUTS
Chopping the lettuce gives this salad a nice texture. I always receive compliments when I serve it. From June 2002 issue of Bon Appetit. The dressing goes well over any tossed salad; chopped or not!
Provided by rochsann
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Whisk first 4 ingrediants in small bowl; and gradually whisk in oil.
- Season to taste with salt and pepper.
- Combine lettuce, green onions, bell peppers, feta cheese, pine nuts, and dill in large bowl.
- Add dressing; toss to coat.
Nutrition Facts : Calories 317, Fat 29.5, SaturatedFat 5.5, Cholesterol 16.7, Sodium 241.5, Carbohydrate 9.6, Fiber 3.2, Sugar 4, Protein 6.6
PENNE WITH SPINACH AND FETA
Make and share this Penne With Spinach and Feta recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter with 2 tblsps oil in large skillet over medium heat.
- Add pine nuts and garlic and saute until pine nuts are light brown, about 5 minutes.
- Add spinach and tomatoes and saute until heated through, about 3 minutes.
- Place penne in large serving bowl.
- Add remaining 4 tblsps olive oil to pasta and toss to coat.
- Pour spinach-nut mixture over and toss to coat.
- Add feta.
- Season with salt and pepper (careful with the salt!) and toss thoroughly.
- Serve immediately.
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
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