Feta Cheese Beggars Pouches Recipes

30 WAYS TO USE FETA THAT GO BEYOND SALAD

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a feta cheese recipe in 30 minutes or less!

BAKED FETA CHEESE (& MORE RECIPES!)

Steps:

• Preheat the oven to 400ºF.
• Slice the cherry tomatoes in half and add a few pinches kosher salt. Finely mince the garlic. Chop the parsley.
• In a small oven-proof dish, place the tomatoes, garlic, parsley, and Kalamata olives, then top with the feta cheese. Drizzle with the olive oil and sprinkle with the dried oregano.
• Bake for about 18 minutes, until the feta cheese is warm and soft. Serve immediately with crackers, pita, or bread.

FETA CHEESE BEGGAR'S POUCHES

Steps:

• Preheat oven to 375*.
• Brush each square of phyllo dough with melted butter and stack them in eight stacks of four. As you stack them, turn them slightly so the corners do not match up evenly.
• Cover the stacks with a slightly moistened towel or plastic wrap to keep phyllo from drying out.
• Combine the spinach, feta, garlic and eggs, and season with salt and pepper. Place a portion of the mixture on each of the stacks of phyllo. Pull the phyllo up over the mixture and pinch it together to make a pouch. Place the pouch on a baking sheet and brush with melted butter. Repeat to form 8 pouches, placing them approximately 1 inch apart on baking sheet.
• Bake the pouches for 20 to 25 minutes, or until golden brown.
• To serve, put some marinara in a large serving bowl and set the pouches on top. Grind fresh pepper over the top of each pouch and garnish with basil and asiago cheese. Serve hot.

SPINACH, FETA, AND PHYLLO PURSES

Steps:

• In a heavy skillet cook the onion in 1/4 cup of the oil over moderately low heat, stirring occasionally, until it is golden, add the spinach, and cook the mixture, stirring, until it is combined well. Remove the skillet from the heat, stir in the Feta and the dill, and let the filling cool.
• Lay 1 sheet of the phyllo with a long side facing you on a work surface and brush it lightly with some of the remaining 1/4 cup oil. Lay another sheet and brush it lightly with some of the remaining oil. With a sharp knife cut the sheets lengthwise into thirds and cut each length crosswise into fifths, making 15 sections, each approximately 4 x 3 1/2 inches. Put a level teaspoon of the filling in the center of each phyllo section. Working with 1 section at a time gather the corners of th phyllo over the filling and twist the phyllo gently. Transfer the pastries to an oiled jelly-roll pan and make pastries with the remaining phyllo, oil, and filling, in the same manner. Bake the pastries in the lower third of a preheated 375°F. oven for 25 minutes, or until they are golden. The pastries may be baked 1 day in advance and kept covered loosely with plastic wrap and chilled. Reheat the pastries in a 375°F. oven for 10 minutes, or until they are heated through.