A Fresh New Approach to Feta Cheese

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Feta Products

Perfectly Moist…Perfectly Seasoned…Perfectly Yours!

Kick Your Recipes Up a Notch with ZEV’Z Feta Cheese!
Your Taste Buds Will Want More!

  • ZEV'Z Feta Cheese | ZEV'Z Foods

    Stay Fresh Packs

    12 - 2oz. Packs

    ZEV’Z is Taking Culinary Convenience to the Next Level with All New 2oz. Stay-Fresh Crumbled Feta Packs! These 2oz. Packs are Ideal for the Feta Lover On-the-Go and are a Perfect Addition to Any Meal!

  • ZEV'Z Feta Cheese | ZEV'Z Foods

    Feta Loaf

    2lb. Feta Loaf

    ZEV’Z 2lb. Feta Loaf is a Perfect Pairing for the Home or Restaurant Menu. Perfect for Entertaining a Small Crowd or Adding that Perfect Touch to Your Main Course. Try ZEV’Z 2lb. Feta Loaf Sliced or Cubed Today!

  • ZEV'Z Feta Cheese | ZEV'Z Foods

    Feta Crumbled

    5lb. Bag

    A Perfect Choice for the Feta Advocate! ZEV’Z 5lb. Crumbled Feta Cheese Will Take Your Recipes to the Next Level! With its Perfectly Balanced Flavor ZEV’Z 5lb. Crumbled Feta Will Have Your Taste Buds Wanting More!

  • ZEV'Z Feta Cheese | ZEV'Z Foods

    Feta in Brine

    9lb. - 28lb. Pails

    ZEV’Z Has All of Your Restaurant Needs Covered with Our Fresh 9lb. and 28lb. Feta Cheese in Brine. These Options are Currently Available at Costco Business Centers. Enjoy!

Perfect for Entertaining a Small Crowd or Adding that Perfect Touch to Your Main Course.

Recipes

Elevate Your Recipes to the Next Level
with ZEV’Z Artisan Style Feta Cheese.
Perfectly Moist and Perfectly Seasoned!

Experience ZEV’Z Feta Today!

  • Feta Scramble

    Feta Scramble

    Rated: rating
    Prep Time: 10 Minutes
    Cook Time: 5 Minutes
    Ready In: 15 Minutes
    Servings: 4
    "A very TASTY way to add zip to scrambled eggs."
    Ingredients:
    1 tablespoon butter
    1/4 cup chopped onion
    4 eggs, beaten
    1/4 cup chopped tomatoes
    2 tablespoons crumbled feta cheese
    salt and pepper to taste
    Directions:
    1. Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.
    SOURCE: Submitted By: Kerry, Photo By: TexasJen, ALL RIGHTS RESERVED © 2013 Allrecipes.com

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  • Strawberry & Feta Salad

    Strawberry & Feta Salad

    Strawberry and Feta Salad
     
    Rated: rating
    Prep Time: 15 Minutes Ready In: 15 Minutes
    Submitted By: MSCHEF   Servings: 10
    "A lively mixture of lettuce, strawberries, almonds, and feta is tossed with a tangy oil and vinegar dressing!"
    INGREDIENTS:
    1 cup slivered almonds
    2 cloves garlic, minced
    1 teaspoon honey
    1 teaspoon Dijon mustard
    1/4 cup raspberry vinegar
    2 tablespoons balsamic vinegar
    2 tablespoons brown sugar
    1 cup vegetable oil
    1 head romaine lettuce, torn
    1 pint fresh strawberries, sliced
    1 cup crumbled feta cheese
    DIRECTIONS:
    1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
    2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
    3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

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  • Mediterranean Pasta Salad

    Mediterranean Pasta Salad

    Creamy Mediterranean Pasta Salad
     
    Rated: rating
    Prep Time: 20 Minutes Ready In: 3 Hours 20 Minutes
    Submitted By: PHILADELPHIA Cooking Creme   Servings: 12
    "A perfect summer lunch or dinner, this pasta salad with spinach, grape tomatoes, and crumbled feta cheese is tossed with a creamy lemon and herb sauce."
    INGREDIENTS:
    3 cups medium pasta shells, uncooked
    1 (10 ounce) tub PHILADELPHIA Savory
    Lemon & Herb Cooking Creme
    1/4 cup milk
    1 (6 ounce) package baby spinach
    leaves, chopped
    2 cups grape tomatoes, halved
    1/2 cup chopped red onions
    1 (4 ounce) package ATHENOS
    Traditional Crumbled Feta Cheese
    DIRECTIONS:
    1. Cook pasta as directed on package, omitting salt.
    2. Drain pasta; place in large bowl. Add cooking creme and milk; toss to coat. Add spinach, tomatoes and onions; mix lightly.
    3. Refrigerate several hours or until chilled. Stir in feta before serving.

     

    SOURCE: Submitted By: Philadelphia cooking creme, Photo By: All Recipes, ALL RIGHTS RESERVED © 2013 Allrecipes.com

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  • Orzo Salad with Spinach Pesto

    Orzo Salad with Spinach Pesto

    Orzo Salad with Spinach Pesto, Olives & Feta

    Serves 8 to 10 as a side salad

    Note: Feel free to halve this recipe for a smaller gathering

    For the pesto:
    6-8 ounces baby spinach
    1/3 cup walnuts
    1/3 cup grated parmesan, lightly packed
    1-2 garlic cloves, depending on your love of raw garlic
    Juice from 1/2 lemon
    1/4 teaspoon salt
    3-4 tablespoons good olive oil

    For the salad:
    1 pound orzo pasta
    6 ounces feta cheese, crumbled
    2/3 cup kalamata olives, pitted and roughly chopped
    1 clove shallot, diced small
    Juice from 1/2 lemon
    Salt and pepper

    Layer about half the spinach into the bowl of a food processor or blender and disperse the walnuts, parmesan, cloves, lemon juice, and salt on top. Pulse until the ingredients are incorporated and the spinach is roughly chopped. Add the remaining spinach. With the motor running, stream 3 tablespoons of olive oil into the spinach until it is saucy. Scrape down the sides and give it a taste. Add more salt or lemon juice to taste. If you'd like a richer pesto, stream in the remaining tablespoon of olive oil.

    Cook the orzo in boiling well-salted water until it is al dente, about 8 minutes. Strain and immediately combine with the pesto while the pasta is still warm. Add the feta, olives, shallots, and lemon juice to the pasta and stir gently to combine. Taste, and add more salt, pepper, or lemon juice as needed.

    Let the salad cool and then refrigerate for up to a week. The flavors improve by the second day.

     

    SOURCE: Submitted By: The Kitchin, Photo By: Emma Christensen, ALL RIGHTS RESERVED © 2013 thekitchin.com

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  • Avocado Feta Salsa

    Avocado Feta Salsa

    Rated: rating
    Prep Time: 20 Minutes
    Ready In: 2 Hours 20 Minutes
    Servings: 12
    "A chunky, savory summer salsa that tastes great with pita or tortilla chips."
     
    Ingredients:
    2 plum tomatoes, chopped
    1 ripe avocado - peeled, pitted and
    chopped
    1/4 cup finely chopped red onion
    1 clove garlic, minced
    1 tablespoon snipped fresh parsley
    1 tablespoon chopped fresh oregano
    1 tablespoon olive oil
    1 tablespoon red or white wine vinegar
    4 ounces crumbled feta cheese
     
    Directions:
    1. In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.
     

     

    SOURCE:Submitted By: SRICE_53098, Photo By: LEEROSENTHAL, ALL RIGHTS RESERVED © 2013 Allrecipes.com

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  • Feta Stuffed Jalapenos

    Feta Stuffed Jalapenos

    Prep Time: 6 Hours 55 Minutes
    Cook Time: 15 Minutes
    Ready In: 7 Hours 10 Minutes
    Servings: 12
    "Red jalapeno peppers are marinated then stuffed with cheese and served. Savory and spicy, these hot little appetizers are sure to make your mouth water and have you wanting more."
    Ingredients:
    12 red jalapeno peppers, tops and seeds
    removed
    1/4 cup olive oil
    1/8 cup distilled white vinegar
    5 tablespoons feta cheese
    1 tablespoon cream cheese
    Directions:
    1. Place the peppers in a jar and pour in the olive oil and vinegar. Add more of each if the peppers are not covered. Allow them to marinate for about 4 hours.
    2. Preheat the oven to 325 degrees F (165 degrees C). Arrange the marinated peppers on a baking sheet.
    3. Bake for 15 to 20 minutes, until tender but not browned. Set aside to cool. In a small bowl, mix together the feta cheese and cream cheese. When peppers are cool, spoon some of the cheese mixture into each one and serve. To store, keep in a sealed container with a little bit of olive or vegetable oil.

     

    SOURCE: Submitted By: Claire, Photo By: GodivaGirl, ALL RIGHTS RESERVED © 2013 Allrecipes.com

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  • Flatbread Rollups

    Flatbread Rollups

    INGREDIENTS:

    • Flour tortillas or flatbread
    • Hummus flavor of your choosing (we like spicy garlic)
    • Sun dried tomatoes in olive oil
    • Fresh spinach leaves 
    • ZEVZ Crumbled Feta Cheese

    PREPARATION:

    Spread hummus over entire surface of flatbread. Sprinkle sun dried tomatoes over top of hummus. Cover with a layer of fresh spinach leaves. Then sprinkle ZEVZ Crumbled Feta Cheese over the top of spinach. Then carefully roll up flatbread or tortilla as tightly as possible. Refrigerate for a couple hours then slice into bite size pieces, insert toothpick, and serve.

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  • Feta & Olive Spread

    Feta & Olive Spread

    "Pie pastry circles filled with feta cheese and a seasoned ground beef mixture for a wedding of savory sensations that is then baked to a golden finish. I make this when company comes over, and they all rave about it. It's the feta cheese that gives it a gourmet flavor, and the crust comes out very flakey and buttery. Marinated beef cuts also work well."
    Ingredients:

    Rated: ****/
    Prep Time: 25 Minutes
    Cook Time: 25 Minutes
    Ready In: 50 Minutes
    Servings: 4

    1 tablespoon olive oil
    1 small onion, sliced
    1 pound lean ground beef
    1 small tomato, diced
    1 teaspoon garlic powder
    1/2 teaspoon ground coriander
    1 teaspoon dried oregano
    1/4 teaspoon cayenne pepper
    salt and pepper to taste
    1 egg, beaten
    1 cup feta cheese
    2 (9 inch) frozen pie crusts, thawed

    DIRECTIONS:

    1. Heat oil in a large skillet over medium high heat. Saute onion until soft, about 2 minutes. Add beef and brown slightly; drain excess fat. Stir in tomato, garlic powder, coriander, oregano, cayenne pepper, salt and pepper and cook until meat is evenly browned, 10 to 15 minutes. Remove from heat and set aside.
    2. Preheat oven to 400 degrees F (200 degrees C).
    3. Remove one pie crust from pan and roll out on a lightly floured surface. Cut pastry into four 6 inch circles; place circles on lined cookie sheet and lightly brush with egg beat. Place 1/4 cup of feta cheese onto each circle and top with some beef mixture, leaving enough room to seal dough 'pockets'.
    4. Remove second pie crust from pan and roll out on lightly floured surface. Cut pastry into four 6 inch circles, as with first pie crust. Brush one side of each circle with egg beat and place, egg-side-down, on top of prepared pie circles. Pinch crusts together to seal around the edges. Use dough scraps to fill any holes or tears in the pie 'pockets'. Brush tops with egg beat and make a small slit in the top of each pie (to allow steam to escape).
    5. Bake in the preheated oven for 15 to 25 minutes, or until cooked through and golden brown.

    SOURCE: Submitted By: SARAHBARNETT, Photo By: Nettie, ALL RIGHTS RESERVED © 2013 Allrecipes.com

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  • Savory Feta Pies

    Savory Feta Pies

    "Pie pastry circles filled with feta cheese and a seasoned ground beef mixture for a wedding of savory sensations that is then baked to a golden finish. I make this when company comes over, and they all rave about it. It's the feta cheese that gives it a gourmet flavor, and the crust comes out very flakey and buttery. Marinated beef cuts also work well."
    Ingredients:

    Rated: ****/
    Prep Time: 25 Minutes
    Cook Time: 25 Minutes
    Ready In: 50 Minutes
    Servings: 4

    1 tablespoon olive oil
    1 small onion, sliced
    1 pound lean ground beef
    1 small tomato, diced
    1 teaspoon garlic powder
    1/2 teaspoon ground coriander
    1 teaspoon dried oregano
    1/4 teaspoon cayenne pepper
    salt and pepper to taste
    1 egg, beaten
    1 cup feta cheese
    2 (9 inch) frozen pie crusts, thawed

    DIRECTIONS:

    1. Heat oil in a large skillet over medium high heat. Saute onion until soft, about 2 minutes. Add beef and brown slightly; drain excess fat. Stir in tomato, garlic powder, coriander, oregano, cayenne pepper, salt and pepper and cook until meat is evenly browned, 10 to 15 minutes. Remove from heat and set aside.
    2. Preheat oven to 400 degrees F (200 degrees C).
    3. Remove one pie crust from pan and roll out on a lightly floured surface. Cut pastry into four 6 inch circles; place circles on lined cookie sheet and lightly brush with egg beat. Place 1/4 cup of feta cheese onto each circle and top with some beef mixture, leaving enough room to seal dough 'pockets'.
    4. Remove second pie crust from pan and roll out on lightly floured surface. Cut pastry into four 6 inch circles, as with first pie crust. Brush one side of each circle with egg beat and place, egg-side-down, on top of prepared pie circles. Pinch crusts together to seal around the edges. Use dough scraps to fill any holes or tears in the pie 'pockets'. Brush tops with egg beat and make a small slit in the top of each pie (to allow steam to escape).
    5. Bake in the preheated oven for 15 to 25 minutes, or until cooked through and golden brown.

    SOURCE: Submitted By: SARAHBARNETT, Photo By: Nettie, ALL RIGHTS RESERVED © 2013 Allrecipes.com

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  • Blood Orange Cardamon Cake with Mint Feta Ice Cream

    Blood Orange Cardamon Cake with Mint Feta Ice Cream

    Serves 8 Blood Orange Cardamom Cake:

    1 1/2 cup all purpose unbleached flour
    2 teaspoons baking powder
    1 1/2 teaspoon ground cardamom
    pinch of sea salt
    2 teaspoons minced blood orange zest
    1/2 cup plain whole milk yogurt
    1 cup sugar
    3 large eggs
    1/2 cup fruity olive oil
    juice from 1 blood orange
    1/4 cup powdered sugar (for the syrup)
    1/4 cup blood orange juice (for the syrup)

    Preheat the oven to 350°F. Grease a 9 inch springform pan with olive oil, and flour the bottom of the pan.
    In a medium bowl, mix together the flour, baking powder, ground cardamom, and salt. Add the orange zest and mix well.
    In a large bowl, combine the yogurt, sugar, eggs, olive oil, and orange juice. Whisk well to combine. Pour the dry ingredients into the wet ingredients and whisk again to combine.
    Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. I suggest you start checking after 25 minutes: you do not want to overbake it.
    Cool the cake for 15 minutes and then remove the sides of the pan. Place the cake (which is still attached the bottom of the springform) on a large plate, prick the cake all over with a fork, whisk the syrup ingredients together, and then drizzle the syrup all over the cake. The syrup will seep into all those fork holes you just made, and this is a very good thing. Allow to cool before serving with the ice cream.

    Mint Feta Ice Cream:
    1/2 cup feta cheese
    1/2 cup whole milk
    1/2 cup heavy cream
    1 1/2 cup half and half
    2/3 cups sugar
    2 cups packed fresh mint leaves
    4 egg yolks
    Process the feta cheese, whole milk, and cream in a blender until smooth. Set aside.
    Heat the half and half and the sugar in a medium pot on the stove. Remove from the heat before it comes to a boil, add the mint leaves, and cover. Allow the mint to infuse for about 1 hour.
    Pour the infused liquid through a strainer into a bowl, squeezing out the mint leaves to extract all of their flavor. Compost or discard the mint. Reheat the minty milk mixture over medium heat to just before boiling, and then set it aside.
    Beat the egg yolks with a wire whisk.
    Slowly pour the warmed milk mixture into the egg yolks; whisk constantly while you do this so that the egg yolks don’t cook.
    Pour the warmed egg milk mixture back into a saucepan. Stir constantly over medium heat, scraping the bottom as you stir, until the custard thickens and coats the back of a spoon.
    Remove from the heat immediately and pour the custard through the strainer. Add the blended feta mixture and stir to combine.
    Chill the custard completely in the refrigerator and then proceed to make ice cream according to your manufacturer’s instructions.

    SOURCE: Submitted By: WinnieAB, Photo By: WinnieAB, ALL RIGHTS RESERVED © 2013 Food52.com

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  • Feta Cheesecake

    Feta Cheesecake

    · 2 cups crumbled ZEV'Z feta cheese
    · 1-3/4 cups sugar
    · 1 1/2 teaspoons all-purpose flour
    · 22 ounces cream cheese, at room temperature
    · 5 large eggs
    · 2 large egg yolks
    · 2 tablespoons heavy cream
    · Approximately 15 ounces of fresh blueberries
    · 21oz can of Blueberry pie filling/topping

    Preheat the oven to 300°. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil spray. Line the dish with aluminum foil, making sure to press it into the corners; spray the foil.
    In a standing electric mixer fitted with a paddle, beat the feta with 1 3/4 cups of the sugar and the flour at medium-low speed until creamy. Add the cream cheese and beat until blended. Add the whole eggs and egg yolks, one at a time, beating well between additions; scrape down the side of the bowl as necessary. Beat in the heavy cream. Pour freshly washed and dried blueberries into the bottom of the pan. Pour the cheesecake mixture on top of the blueberries and into the prepared baking dish.
    Set the dish in a large roasting pan. Add enough warm water to the pan to reach halfway up the side of the dish. Bake on the bottom rack of the oven for about 1 hour, until firm and set. The top should be slightly golden brown. Transfer the baking dish to a rack and let the cheesecake cool to room temperature. Chill the cheesecake in the freezer until very firm, but not frozen solid, 3 to 4 hours.
    After cold and firm, top entire surface of cheesecake with blueberry pie topping and keep in refrigerator until ready to serve.
    Make Ahead: The cheesecake can be covered and refrigerated for up to 2 days.

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  • Feta Cheese & Bacon Stuffed Chicken Breasts

    Feta Cheese & Bacon Stuffed Chicken Breasts

    Feta Cheese and Bacon Stuffed Breasts
     
     
    Rated: rating
    Submitted By: GILLIANMCLENNAN
    Photo By: Niobe
    Prep Time: 15 Minutes
    Cook Time: 30 Minutes
    Ready In: 45 Minutes
    Servings: 4
    "Chicken breasts filled with feta cheese and bacon are baked in an herbed lemon oil."
    INGREDIENTS:
    8 tablespoons olive oil
    2 teaspoons lemon juice
    4 cloves crushed garlic
    1 tablespoon dried oregano
    salt and pepper to taste
    4 skinless, boneless chicken breasts
    4 slices feta cheese
    4 slices bacon, fried and drained
    DIRECTIONS:
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
    3. Stuff each chicken breast with 1 slice feta cheese and 1 slice bacon. Secure open sides with toothpicks.
    4. Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.

    SOURCE: Submitted By: Gillian Mclennan, Photo By: Niobe, ALL RIGHTS RESERVED © 2013 Allrecipes.com

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  • Pork Chops with Fresh Tomato, Onion, Garlic and Feta

    Pork Chops with Fresh Tomato, Onion, Garlic and Feta

    "You will not be disappointed with this wonderful pork chop. It is tender, moist, and full of fresh flavors. I serve with garlic mashed potatoes and asparagus. It's a favorite in our household."


    Rated: ****/

    Prep Time: 15 Minutes
    Ready In: 35 Minutes
    Cook Time: 20 Minutes
    Servings: 4

    Submitted By: Lovecooking

    INGREDIENTS:
    2 tablespoons olive oil, divided
    1 large onion, halved and thinly sliced
    4 pork loin chops, 1 inch thick
    salt to taste
    black pepper to taste
    garlic powder to taste
    1/2 pint red grape tomatoes, halved
    1/2 pint yellow grape tomatoes, halved
    3 cloves garlic, diced
    1 tablespoon dried basil
    2 1/2 teaspoons balsamic vinegar
    4 ounces feta cheese, crumbled

    DIRECTIONS:
    1. Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
    2. Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
    3. Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

    SOURCE: Submitted By: Lovecooking, Photo By: Schwammrs, ALL RIGHTS RESERVED © 2013 Allrecipes.com

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  • Pasta with Feta & Sausage

    Pasta with Feta & Sausage


    Serves 4

    1 pound penne pasta
    1 small head broccoli
    Olive oil
    2 cloves garlic, minced
    1/2 pound smoked sausage like kielbasa or andouille, sliced
    4 ounces fresh feta, chopped or crumbled
    Salt and pepper

    Cook the penne pasta according to package directions. Drain and set aside. Meanwhile, cut the broccoli into small florets. Set aside the woody stalks for another use. Heat about 1/2 cup water in a large sauté pan over medium heat. Add the broccoli florets and cover. Steam for about 6 minutes, or until barely tender. Remove broccoli and discard any extra liquid.
    Heat a little olive oil over medium heat in the sauté pan and cook the garlic until golden and fragrant - about 2 minutes. Add the sausage and cook, stirring frequently, until hot.
    Turn up the heat to medium high and add the broccoli, pasta, and feta. Cook, stirring frequently, until all is hot and the edges of the pasta are starting to crisp up. (Note: Do in batches, if necessary.)
    Taste and season with salt and pepper.

    SOURCE: Submitted By: The Kitchin, Photo By: Faith Durand, ALL RIGHTS RESERVED © 2013 Thekitchin.com

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  • Broccoli and Feta Pasta Salad

    Broccoli and Feta Pasta Salad


    Serves 4

    1 pound mixed tri-color pasta
    1 medium head broccoli, chopped into florets
    8 ounces feta cheese
    1/2 cup Kalamata olives, pitted and chopped
    2 tablespoons olive oil
    1 tablespoon red wine vinegar
    Salt and pepper

    Cook the pasta and drain. Cook the broccoli in a heavy frying pan with a little olive oil over medium heat until crisp-tender - 5 to 7 minutes. Toss with cooked pasta and olives.
    Crumble the feta cheese into the pasta. Whisk the oil, vinegar, and salt and pepper and toss with the pasta.

    SOURCE: Submitted By:The Kitchin , Photo By: Faith Durand, ALL RIGHTS RESERVED © 2013 Thekitchin.com

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  • Quesadillas Stuffed with Feta and Greens

    Quesadillas Stuffed with Feta and Greens


    INGREDIENTS

    2 tablespoons oil
    1/3 cup minced onion
    1 pound mixed cooking greens, such as kale, mustard and collard, ribs removed and leaves roughly chopped
    1 teaspoon salt
    1/2 teaspoon crushed red chile flakes
    2 teaspoons minced garlic
    1 cup diced feta cheese
    12 corn tortillas
    1/4 pound low-moisture mozzarella, cut in small dice

    PROCEDURES

    In large (12-inch) skillet, heat 1 tablespoon oil over medium heat until shimmering. Add onion and cook, stirring occasionally, until soft and beginning to color, 3-5 minutes. Add rinsed greens with any water clinging to leaves, along with salt, chile flakes, and garlic. Cook, stirring frequently, until greens are tender, 15-30 minutes, depending on type used. Add water as necessary to keep skillet from drying out.
    When greens are cooked, stir in feta and remove from heat. Season to taste with salt.
    In large, heavy skillet or griddle, heat remaining oil over medium-high heat until shimming, using a spatula to spread evenly on surface. Add as many tortillas as will fit and cook on one side until softened, 2-3 minutes. Flip, then spoon 2-3 tablespoons of filling onto tortillas, along with some mozzarella. Use a spatula to fold tortillas in half.
    Cook until tortillas are golden and cheese is melted, 2-3 minutes per side. If necessary, keep cooked quesadillas in warm oven until all are cooked. Repeat with remaining tortillas and filling. Serve immediately.
    SOURCE: Submitted By:Blake Royer , Photo By: Blake Royer, ALL RIGHTS RESERVED © 2013 Seriouseats.com

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  • Pizza with Pepper, Onion and Feta

    Pizza with Pepper, Onion and Feta

    Rated: rating
    Servings: 6
    "The foods in this easy recipe are powerhouses of nutrition. Why this recipe is good for you: Powerful antioxidants in peppers, onion, garlic and herbs; Plus, vegetables help lower high blood pressure."
    Ingredients:
    1 (12 inch) thin pizza crust (homemade or
    prepared, such as Boboli)
    3 cups chopped bell peppers (red, green,
    yellow)
    1 cup sliced red or yellow onion, pulled
    into rings
    3 cloves garlic, crushed
    2 tablespoons extra-virgin olive oil
    1 1/2 teaspoons dried Italian herbs
    Salt, to taste (optional)
    Crushed red pepper flakes, to taste
    (optional)
    3/4 cup crumbled herbed feta cheese
    Directions:
    1. Preheat oven to 450 degrees. Lay crust on pizza pan or cookie sheet. In a bowl, combine remaining ingredients except cheese; spoon over crust. Top with cheese. Bake 10-12 minutes, or until vegetables are crispy-tender.

     

    SOURCE: Submitted By: USA WEEKEND columnist Jean Carper, Photo By: Martha Jr., ALL RIGHTS RESERVED © 2013 Allrecipes.com

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  • Feta Artichoke and Olive Pizza

    Feta Artichoke and Olive Pizza

    INGREDIENTS:

    1 ready-to-use thin pizza crust
    1 6.5 oz. jar of marinated artichoke hearts, chopped and drained
    2 tbs. artichoke marinade reserved
    1 large plum tomato, thinly sliced into rounds
    1/2 cup chopped kalamata olives
    3/4 cup of ZEVZ Crumbled Feta Cheese
    Garlic powder
    Italian seasoning

     

    PREPARATION:

    Brush crust with 1 tablespoon of reserved artichoke marinade. Sprinkle garlic powder on top of crust. Top with chopped artichokes, plum tomato slices, kalamata olives and ZEVZ Crumbled Feta Cheese. Sprinkle with dried italian herbs and drizzle with remaining artichoke marinade. Bake pizza until crust is crisp and golden, about 15 minutes. Transfer to platter and serve.

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  • Feta Cheese Turkey Burgers

    Feta Cheese Turkey Burgers

    " Move over hamburgers -these turkey burgers studded with feta cheese, Kalamata olives, and oregano are fabulous. Grill and serve on your favorite whole wheat bun or stuffed inside pita bread."


    Rated: ****/
    Servings: 4
    Submitted By: Lol

    INGREDIENTS:
    1 pound ground turkey
    1 cup crumbled feta cheese
    1/2 cup kalamata olives, pitted and sliced
    2 teaspoons dried oregano
    ground black pepper to taste

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  • Chickpea, Barley, & Zucchini Salad with Feta

    Chickpea, Barley, & Zucchini Salad with Feta

    "A very TASTY way to add zip to scrambled eggs."

    Rated: ****/
    Prep Time: 10 Minutes
    Cook Time: 5 Minutes
    Ready In: 15 Minutes
    Servings: 4


    INGREDIENTS:
    1 tablespoon butter
    1/4 cup chopped onion
    4 eggs, beaten
    1/4 cup chopped tomatoes
    2 tablespoons crumbled feta cheese
    salt and pepper to taste

    DIRECTIONS:
    1. Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.

    SOURCE: Submitted By: Kerry, Photo By: TexasJen, ALL RIGHTS RESERVED © 2013 Allrecipes.com

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  • Feta Scramble

    Feta Scramble

    Rated: rating
    Prep Time: 10 Minutes
    Cook Time: 5 Minutes
    Ready In: 15 Minutes
    Servings: 4
    "A very TASTY way to add zip to scrambled eggs."
     
    Ingredients:
    1 tablespoon butter
    1/4 cup chopped onion
    4 eggs, beaten
    1/4 cup chopped tomatoes
    2 tablespoons crumbled feta cheese
    salt and pepper to taste
     
    Directions:
    1. Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.
     
    SOURCE: Submitted By: Kerry, Photo By: TexasJen, ALL RIGHTS RESERVED © 2013 Allrecipes.com

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  • Greek Omelet with Feta

    Greek Omelet with Feta

    "Feta cheese, oregano, and basil give this colorful veggie-stuffed omelet its distinctive Greek flavor."

    Rated: ****
    Prep Time: 20 Minutes Ready In: 30 Minutes
    Cook Time: 10 Minutes Servings: 4

    Submitted By: Valerie's Kitchen

    INGREDIENTS:

    2 tablespoons olive oil
    6 spears fresh asparagus, trimmed and
    chopped
    1/2 red bell pepper, chopped
    1/2 cup cherry tomatoes, halved
    1/2 cup chopped fresh spinach
    1/2 teaspoon minced garlic
    1/2 teaspoon dried oregano
    1/2 teaspoon dried basil
    salt to taste
    2 tablespoons butter
    6 large eggs
    1/4 cup whole milk
    1/2 cup crumbled feta cheese
    1/4 cup shredded Cheddar cheese

    DIRECTIONS:

    1. Heat olive oil in a large skillet over medium heat; cook and stir asparagus and red bell pepper until the vegetables start to soften, about 3 minutes. Stir in cherry tomatoes, spinach, garlic, oregano, basil, and salt and continue cooking until tomatoes are soft and spinach has cooked down, another 3 to 5 minutes. Remove from heat and transfer vegetables to a plate.
    2. Melt butter in clean skillet over medium heat. Whisk eggs and milk in a bowl and pour into hot butter, swirling skillet to cover entire bottom with egg mixture. Pull up an edge of the omelet with a spatula and tilt pan to allow unset egg to run underneath and cook; continue around pan, lifting omelet edge and tilting pan, until all the egg mixture is set. Sprinkle omelet with salt.
    3. Spoon cooked asparagus mixture onto one side of the omelet and sprinkle with feta and Cheddar cheeses. Gently fold half the omelet over the vegetables and cheese and press edges lightly to seal in the filling. Cook until filling is hot and Cheddar cheese has melted, 1 to 2 more minutes. Cut in slices to serve.

    SOURCE: Submitted By: Valeries Kitchen, Photo By: Valeries Kitchen, ALL RIGHTS RESERVED © 2013 Allrecipes.com

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  • Spinach, Mushroom and Feta Quiche

    Spinach, Mushroom and Feta Quiche

    Transformed Spinach Mushroom Quiche
     
    Rated: rating
    Prep Time: 15 Minutes Ready In: 1 Hour 30 Minutes
    Submitted By:EMBRYOCONCEPTS Cook Time: 45 Minutes Servings: 6
    "Spinach, mushrooms, feta, and Swiss cheeses fill this moist veggie quiche with flavor. Add sausage if you like. The recipe is easily doubled."
    INGREDIENTS:
    1 prepared 9-inch single pie crust
    4 eggs
    3/4 cup milk
    1 tablespoon chopped fresh parsley
    1 teaspoon minced garlic
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    1/8 teaspoon ground nutmeg
    1/2 (10 ounce) bag fresh spinach
    1 (8 ounce) package sliced fresh
    mushrooms
    1/2 yellow onion, sliced
    1/2 (4 ounce) container crumbled feta
    cheese
    1/2 (8 ounce) package shredded Swiss
    cheese, divided
    DIRECTIONS:
    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Fit pie crust into a 9-inch pie dish.
    3. Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
    4. Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
    5. Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
    6. Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

     

    SOURCE: Submitted By: Embryconcepts, Photo By: Jenny, ALL RIGHTS RESERVED © 2013 Allrecipes.com

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