Recipes for Feta Cheese Sold in Wrapped Wedge

Ingredients

• 200g penne pasta
• 100g expired Feta cheese, crumbled
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and rinse with cold water.
2. In a large mixing bowl, combine the cooked pasta, crumbled Feta cheese, cherry tomatoes, cucumber, red onion, and Kalamata olives.
3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. Pour the dressing over the pasta mixture and toss to combine.
4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Before serving, garnish with fresh basil leaves.
6. Serve chilled and enjoy!

Ingredients

• 1 wrapped wedge of feta cheese (slightly expired but safe)
• 1 roasted red pepper
• 1 garlic clove
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. 1. Preheat the oven to 400°F (200°C).
2. 2. Slice the roasted red pepper into small pieces.
3. 3. In a food processor, combine the feta cheese, roasted red pepper, garlic clove, olive oil, lemon juice, dried oregano, salt, and pepper.
4. 4. Blend until smooth and creamy, scraping down the sides as needed.
5. 5. Transfer the dip to a serving bowl and garnish with a sprinkle of dried oregano.
6. 6. Serve with pita bread, crackers, or sliced vegetables.

Ingredients

• 8 large mushrooms
• 150g feta cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (180°C).
2. Remove the stems from the mushrooms and set aside.
3. In a mixing bowl, crumble the feta cheese and add the chopped parsley, dill, chives, minced garlic, olive oil, salt, and pepper. Mix well.
4. Fill each mushroom cap with the feta cheese mixture, pressing it down lightly.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is lightly browned.
6. Serve warm as an appetizer or side dish.

Ingredients

• 4 boneless, skinless chicken breasts
• 100g expired Feta cheese, crumbled
• 1 cup fresh spinach leaves
• 1/4 cup sun-dried tomatoes, chopped
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Toothpicks

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper.
2. Using a sharp knife, cut a slit horizontally into the side of each chicken breast to create a pocket for stuffing.
3. In a small bowl, combine the crumbled Feta cheese, fresh spinach leaves, sun-dried tomatoes, minced garlic, dried oregano, salt, and black pepper.
4. Stuff each chicken breast with the Feta cheese and spinach mixture, and secure with toothpicks to hold the filling in place.
5. Heat olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts for about 2 minutes per side until browned.
6. Transfer the chicken breasts to the prepared baking dish and bake in the preheated oven for 20-25 minutes or until the chicken is cooked through.
7. Remove the toothpicks before serving.
8. Serve the stuffed chicken breasts with a side of vegetables or salad.
9. Enjoy!