As summer approaches, try the following recipes with feta cheese for a taste of Greece for lunch or an all week meal. Dodoni feta works well with these dishes.
Chicken stuffed with spinach and feta cheese
4 cups chopped baby spinach
1/2 cup crumbled feta cheese, Dodoni
3 skinless, boneless, and chopped chicken breasts
4 tablespoons extra virgin greek olive oil
Greek sea salt and freshly ground pepper to taste
1 cup water
juice of 1 lemon
1 package of penne or pasta of your choice
1 tablespoon chopped fresh mint
Combine 2 cups of spinach and feta and 3 tablespoons of water in a bowl. Insert a paring knife into the thickest part of each chicken breast, and cut along the side to make a 2-inch-wide deep pocket. Stuff the spinach mixture into the pockets.
Heat a large non-stick frying pan over a medium heat and add the olive oil. Season chicken with salt and pepper to taste. Add to skillet, rounded down, and simmer until browned, about 3 minutes per side. Add water and fresh lemon juice. Cover the skillet and simmer over medium heat until the chicken is cooked through, about 15 minutes.
Meanwhile, bring to a boil a pot of salted water. Add pasta and cook according to package directions. Place the remaining 2 cups of spinach in a colander and drain the pasta over the spinach until wilted. Transfer the drained pasta and spinach to the pot.
Transfer the chicken to a plate and cut into slices. Add the sauce to the pasta with fresh mint and my heart. Serve it with chicken.
Feta cream with tomatoes
1 cup crumbled feta dodoni cheese
1 cup Greek yogurt
2 tablespoons of red wine vinegar
4 tablespoons Greek extra virgin olive oil, divided
2 tablespoons chopped mint, plus leaves, to serve
Freshly ground black pepper
1/4 teaspoon Greek sea salt
1/4 teaspoon smoked paprika
2 pounds mixed heirloom tomatoes, sliced, quartered, or halved
Mash the crumbled feta cheese in a small bowl with a fork. Add Greek yogurt and mix until combined. Add the vinegar, half the olive oil, and the chopped mint. Season with freshly ground black pepper and sea salt. Just before serving, heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add smoked paprika and stir in skillet until fragrant, 30 seconds. Set aside to cool slightly. Transfer the feta cheese to a deep, shallow bowl and place the tomatoes on top. Sprinkle with a little sea salt and pepper. Sprinkle paprika oil over the mint leaves. Serve with slices of toast, pita chips, or carrots and celery. Feta can be replaced up to two days in advance. Cover tightly and refrigerate until ready with tomatoes and paprika oil and serve.
pasta with feta
1 pound of kavatappi pasta or short pasta of your choice
3 tablespoons Greek extra virgin olive oil, plus more for drizzling
1 medium red onion, chopped
2 pints of cherry tomatoes, cut in half
1/4 teaspoon Greek sea salt
1/4 teaspoon freshly ground pepper
1 cup feta cheese, crumbled, Dodoni
1/2 teaspoon dried Greek oregano
Bring a large pot of water to a boil, add a pinch of salt, and cook the pasta according to package directions. Meanwhile, in a large saucepan, heat olive oil until shimmering and add onions, and cook until translucent. Add the tomatoes, season with salt and pepper, and leave until softened, until some of the liquid has softened. When the pasta is cooked, drain and transfer to a large mixing bowl. Add tomatoes, cooked onions, feta cheese and oregano. Toss until well mixed. Drizzle with extra olive oil and serve immediately.