Menu Enter a recipe name, ingredient, keyword...

Our best feta cheese recipes - 9 recipes

Google Ads

Top rated Feta cheese recipes

By

Place the chicken into the bottom of your cooker, and add the entire can of tomatoes, and toss in the rinsed garban...

  • 2 pounds chicken thighs (mine were boneless, skinless)
  • 1 (14.5-ounce) can fire roasted tomatoes
  • 1 (14.5-ounce) can garbanzo beans, drained and rinsed
  • 1/2 cup pitted green olives
  • 1/4 cup tightly packed basil leaves
  • 8 ounces crumbled feta cheese
4.6/5 (5 Votes)

By

Preheat oven to 350ºF. 2 For the Filling: in a large sauté pan over medium high heat, add 2 tablespoons olive ...

  • 4 tablespoons olive oil (divided)
  • 1 shallot (minced)
  • 2 cloves garlic (minced)
  • 1 pound spinach
  • 1/2 cup pine nuts (toasted)
  • 1 cup feta cheese (crumbled)
  • 1 lemon (zested)
  • crushed red pepper (optional, to taste)
  • salt and pepper (to taste)
  • 4 6-8 ounce boneless, skinless chicken breasts (pounded to 1/4-inch)
  • Garnish
  • 1/2 bunch flat leaf parsley (chopped)
  • 1 lemon (cut in wedges)
4.1/5 (8 Votes)

By

Preheat oven to 400 degrees F

  • 1 (9-ounce) package refrigerated cooked chicken chunks
  • 1 (9-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 cup crumbled feta cheese
  • 1 (4-ounce) jar diced red bell pepper, drained
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon onion powder
  • 1/4 teaspoon ground nutmeg
  • 1 (17.3-ounce) package frozen puff pastry, thawed
  • Cooking spray
4.3/5 (12 Votes)

By

Get a healthy dose of protein and fiber with this refreshing quinoa, cucumber, tomato and feta salad

  • 1 cup quinoa, beige, red or black
  • 1 cup water
  • 1 yellow bell pepper, chopped
  • 1 1/2 cucumbers, chopped, unpeeled
  • 1 pint cherry or baby heirloom tomatoes, halved
  • 1 cup flat-leaf parsley, roughly chopped
  • 1 1/2 cups feta cheese, crumbled
  • 1/4 cup red wine or balsamic vinegar
  • 1 teaspoon honey
  • 1/3 cup olive oil
  • 2 teaspoons smoked Spanish paprika
  • Salt and pepper, to taste
4.1/5 (52 Votes)

By

Stuff chicken breasts with spinach, garlic and feta

  • 4 Thin chicken filets
  • feta cheese
  • small can spinach
  • 1 T minced Garlic
  • 1 Egg
  • Breadcrumbs
  • 1 cup sliced mushrooms
  • 1/2 cup green onions - sliced
  • 1 cup chicken broth
  • 1/2 cup wine.
  • parsley
4/5 (1 Votes)

By

First, toast the orzo

  • Serves 2 to 4
  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless chicken thighs
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1 cup orzo
  • 3 garlic cloves, minced
  • 8 ounces grape tomatoes, halved
  • 1 1/2 cups low-sodium chicken broth
  • 1 tablespoon capers
  • 2 tablespoons Kalamata olives, halved
  • 1/4 to 1/2 cups crumbled feta
  • Fresh basil, chopped
  • Kosher salt and freshly ground black pepper to taste
  • Drizzle of finishing olive oil—I like the smoked variety
0/5 (0 Votes)

By

Cut chicken sausages on a diagonal 1/4 inch thick

  • 1 pkg. (12 oz.) al fresco Spinach & Feta Chicken Sausage
  • 1 jar (15 oz.) Classico Light Creamy Alfredo Pasta Sauce
  • 8 oz. fettuccini pasta
  • 2 Tbl. olive oil
  • 1 clove garlic, peeled and minced
  • 1/4 cup chopped white onion
  • 1 Tbl. finely chopped rosemary
  • 1/2 cup julienne sun-dried tomatoes
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup crumbled feta cheese
  • Cooking spray
  • 9 oz. fresh baby spinach leaves, rinsed
5/5 (1 Votes)

By

1. Heat a little oil in a pan

  • oil for frying
  • 6 chicken breast fillets, deboned, skinned and cut into strips
  • salt and freshly ground black pepper
  • 1 large onion, finely chopped
  • 250 g. fresh button mushrooms, sliced
  • 300 g. fresh spinach (stems removed), shredded
  • pinch ground cinnamon
  • 2 feta cheese wheels, crumbled
  • penne pasta, cooked, for serving
0/5 (0 Votes)

By

Cook pasta according to package directions

  • Vinaigrette:
  • 1 package pasta (1 pound)
  • 2 cups cooked chicken chopped
  • 8 ounces Bacon, cooked crisp and crumbled
  • 1 cup fresh spinach, washed, dried, and julienned
  • ½ cup medium size ripe olives halved
  • 8 ounces jack cheese
  • 4 ounces Feta (or Gorgonzola) cheese, crumbled
  • 1 tsp Dijon mustard
  • ½ cup tarragon vinegar
  • 1 ½ cup olive oil
  • ¾ tsp salt
  • ½ tsp pepper
  • ¼ tsp sugar
  • ½ tsp garlic powder
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Pasta Chicken Salad with Feta Cheese Basil Chicken with Feta Slow Cooker