Healthy Food

9 recipes with a block of feta

Feta, this tasty Greek cheese made from sheep’s milk, boosts our summer recipes with its freshness and invigorating taste. Our ideas for enjoying it all summer long.

“Feta cheese”, in Greek, it means “slice”. And that’s how it always comes: in blocks, sometimes cut into cubes marinated in flavored olive oil. This sheep’s milk cheese crumbles easily and is not a regular on trays. With its fresh and tangy taste, it seems on the contrary to be cut out for our summer recipes.

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More or less tender depending on its degree of ripening (2 months maximum), the feta cheese is usually eaten cold but supports cooking well. It is also the star ingredient of Spanakopita, a puff pastry made with spinach. Rich in fat (22.8 g/ 100 g), the feta cheese is nevertheless well supplied with proteins(14.8g/100g) and filling. It has a good content of calcium and phosphorus (bone health)… and salt (2.6 g/100 g): be careful in case of hypertension. To reduce its salty flavor, it is immersed for a few hours in filtered water or milk, and the recipes are not salted!

In video: the recipe for cucumber and feta gazpacho

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2/9 –

Tabouleh with melon
Cook 250g of quinoa according to package directions. Drain, let cool. Chop a dozen mint leaves. Dice 1 small Charentais melon and 1 nice slice of watermelon. Combine all the ingredients in a salad bowl. Add 200 g of feta cheese diced, 1 small cucumber peeled, seeded and diced, 3 tbsp. tablespoons of olive oil, the juice of 1 lemon and pepper. Mix gently, refrigerate for 1 hour and serve.

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3/9 –

Small summer rolls
Cut the ends of 1 small organic cucumber and thinly slice it using a mandoline or peeler. Peel and cut 2 carrots into thin sticks. Do the same with 5 or 6 long radishes. Crush 50 g of feta cheese with 1 tbsp. tablespoons fresh cream. Spread the cucumber strips, cover them with feta cheese on 1/3, add the raw vegetables, pepper then roll tight. Garnish with a sprig of parsley and serve chilled.

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4/9 –

Vitamin Salad
Cook 250g of bulgur according to package directions. Drain and let cool. In a salad bowl, combine the bulgur, 200 g baby spinach, 125 g blueberries and 4 diced apricots. Add 30 g of dried cranberries, 40 g of crushed walnuts, 4 tbsp. tablespoons chopped mint and 200 g of feta cheese diced. Season with the juice of 1 lemon, 3 tbsp. tablespoon rapeseed oil and pepper.

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5/9 –

Feta pasta salad
Cook 250g of fusili according to package directions. Refresh them under running water, drain and place in a salad bowl. Add 500 g of sliced ​​cherry tomatoes, 100 g of pitted Kalamata olives, 1 seeded and diced cucumber, 1 bunch of chopped dill. Season with 4 tbsp. tablespoons olive oil, 3 tbsp. tablespoons of wine vinegar, pepper and mix. Add 200 g of feta cheese diced, refrigerate 2 hours and serve.

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6/9 –

Greek croque
Drizzle 16 small slices of wholemeal bread with 1 drizzle of olive oil. Garnish 8 slices with 200 g of feta cheese crumbled. Add 1 petal of dried tomato (drained, minced) on the feta cheese, 2 sliced ​​black olives, 1 pinch of oregano and a few rocket leaves. Close the croques and pass them through the press for 4 minutes.

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7/9 –

Little slippers
Cut 4 discs of 15 cm in a spread pizza dough. Wash and drain 500 g fresh spinach, tailed. Melt them in a pan with 1 drizzle of olive oil, 1 pressed garlic clove, salt and pepper. Mix the cooked spinach with 1 sheep’s yoghurt, 20 g golden pine nuts and 100 g feta cheese crumbled. Stuff the discs with it, press the edges to seal them, brush with olive oil and bake for 20 min at 200°C (th. 6-7).

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8/9 –

Roasted tomatoes with feta
Slice 8 ribbed tomatoes in 3 lengthwise. Chop 1/2 bunch of basil. Crumble 200 g of feta cheese, divide between the tomato slices, adding basil and freshly ground pepper. Reconstitute the tomatoes, place them in an oiled dish, drizzle with a drizzle of olive oil, bake for 15-18 min at 180°C (th. 6). Serve with toasted pita bread.

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9/9 –

Express Crumble
Wash 4 medium courgettes, slice them in half lengthwise. Brush them with olive oil, put them on/under the broiler until they are tender. Chop 150 g blanched almonds. Mix them with 1 bunch of chopped basil, 1 pressed garlic clove, 100 g of feta cheese crumbled and 1 tbsp. lemon juice. Pepper the zucchini, sprinkle with crumble and serve hot or warm.

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