DISHES WITH FETA CHEESE

                      CHICKEN BREASTS STUFFED WITH SPINACH AND FETA   

Olive oil

½ onion, chopped

2 garlic cloves, peeled and minced

2 chicken breasts

120 g feta

75 g chopped spinach, boiled and drained

4 slices of Ifantis ham

 

Steamed broccoli and cauliflower for serving. 

Sauté the onion in a small amount of olive oil for 2 minutes then add the garlic and cook for a further 2 minutes and allow the mixture to cool.

 

Place the feta and spinach into a bowl and mix thoroughly add the onion and garlic and season to taste.

 

Partially fillet the chicken breasts, creating pockets.  Stuff the feta mixture into each pocket and season the chicken fillets with salt and pepper to taste. Wrap each breast with Ifantis ham and secure with toothpicks, brush it with olive oil and bake in an oven preheated to 180 C (350 F) for 25 minutes until the ham is crisp and the chicken cooked through. 

Serve with steamed broccoli and cauliflower.

                                         FETA STUFFED MUSHROOMS 

4 large Portobello mushrooms each about 10 cm across

2 tbsp olive oil

100 g bulgar wheat

2 garlic cloves, peeled and minced 

100 g feta

2 tsp chopped rosemary leaves

6 walnut halves, chopped

2 tbsp chopped parsley

Heat oven to 180 C (350 F) and snap the stalks from the mushrooms.  Place the stalks in a large oven-proof dish along with caps, turned upside down.  Brush with olive oil and bake in the oven for 16 minutes.

Meanwhile, boil the bulgar for 8 minutes, then drain and toss with the garlic, feta, rosemary, walnuts, and parsley.  

Take the mushrooms from the oven and turn the caps over. roughly chop the stalks and add to the bulgar mixture and pile it on top of the mushroom caps.  Return to the oven and bake for 3 minutes more.    

                          FRIED FETA WITH HONEY AND SESAME SEEDS

                           

250 g (9 oz) feta cheese

2 eggs

1 tsp paprika

1 tsp freshly ground black pepper

70 g (3 oz) plain flour, enough to coat the feta

60 g sesame seeds

Olive oil for frying

4 tbsp honey

 

Cut the feta into little block about 5 cm thick.  Crack the eggs into a bowl and whip with a fork.  In another bowl place the flour, paprika and pepper and mix well to combine the ingredients.  Into another bowl place the sesame seeds.

 

Dip each piece of feta into the eggs, then roll into the flour dip again into the eggs and roll in sesame seeds, so that all sides are covered,

 

Fry the feta block in 7 tbsp of olive oil until nicely colored.  Then using a slotted spoon flip the fried feta over so that it is nicely colored on all sides.  When done, place on kitchen paper to absorb extra oil.

 

Meanwhile, warm the honey in a saucepan and serve the fried feta drizzled with honey.  

 

PLEASE DO BE VACCINATED AGAINST COVID - 19 SO THAT YOUR BELOVED FAMILIES, FRIENDS, THE WORLD AND YOU WILL REMAIN HEALTHY AND SAFE DESPITE THE PANIC ABOUT THE OMICRON  VARIANT