A feast of feta - recipes

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Copy of ss rec FETA AND SPINACH MUFFINSnu INDEPENDENT NEWSPAPERS FETA AND SPINACH MUFFINS

FETA AND BUTTERNUT FRITTERS

Makes 12-15

500g butternut, cubed

15ml olive oil

salt and freshly ground black pepper

250g feta cheese, crumbled

1 bunch of spring onions, white part only, chopped

1 clove of garlic, crushed

80ml self-raising flour

2 eggs, beaten

50ml chopped coriander

oil for frying

sweet chilli sauce for serving

Place the butternut on a roasting tray, sprinkle with oil and roast at 180°C for 20-30 minutes until soft. Remove, cool slightly and then mash with a fork. Season with salt and pepper. Add feta, spring onion, garlic, flour and eggs and mix well to form a stiff batter. Stir in coriander.

Heat a little oil in a frying pan and fry spoonfuls of mixture, flattening slightly with a spoon, until golden brown on both sides. Drain on paper towel.

Serve warm with sweet chilli sauce.

FETA AND SPINACH MUFFINS

Makes 6 mega or 12 standard

500ml flour

15ml baking powder

250g spinach, cooked, rinsed and chopped

125g feta cheese with herbs, cubed

45ml chopped Peppadews

250ml grated cheddar cheese

1 egg

250ml buttermilk

125ml oil

Sift the flour and baking powder into a mixing bowl. Add the spinach, feta and Peppadews and toss to combine. Stir in the cheddar cheese.

Combine the egg, buttermilk and oil and add to the dry ingredients. Mix to combine but do not over mix. Spoon into 12 greased regular muffin cups or six mega muffin cups and bake at 180°C for 20-30 minutes. Remove and cool.

Delicious served with butter.

LAMB MOUSSAKA WITH FETA TOPPING

Serves 6

4 large brinjals, sliced into rounds

olive oil for brushing

2 large onions, sliced

4 cloves of garlic, crushed

1kg lamb mince

50ml tomato paste

5ml ground cinnamon

10ml dried mixed herbs

2x400g cans of chopped tomatoes

125ml water

salt and pepper

Topping:

2 eggs

500ml Greek yoghurt

250g feta cheese, crumbled

125ml grated Parmesan cheese

Brush the slices of brinjal on both sides with olive oil. Place on a baking tray and roast at 200°C for 20 minutes. Turn the brinjals halfway through the cooking time. Remove and set aside.

Heat some olive oil in a large saucepan and cook the onion and garlic until soft. Add the mince and cook, breaking up the lumps with a fork. Add the tomato paste, cinnamon, herbs and cook for 5 minutes. Add the tomatoes and water and simmer for 30 minutes until most of the liquid has evaporated.

Topping: Combine eggs and yoghurt and mix well. Mix in the feta and Parmesan cheese. Place half the mince mixture in an oven-proof casserole. Top with a layer of brinjals. Add the remaining mince and another layer of brinjals.

Spread the topping over the brinjals and bake at 180°C for 45 minutes until golden brown and puffed. Stand for 10 minutes before serving.

FETA, ONION AND PEPPER FRITTATA

Serves 4

15ml olive oil

125g streaky bacon

1 red onion, chopped

1 red pepper, seeded and diced

8 eggs

125ml milk

salt and pepper

200g feta cheese with black pepper

60ml chopped parsley

Heat the oil in a non-stick frying pan. Add the bacon and cook until crispy. Remove and drain on a paper towel. Roughly chop the bacon.

Add the onion and pepper to the pan and cook until soft. Beat the eggs and milk together and season with salt and pepper. Turn the heat down to a low setting Pour the egg mixture into the pan, sprinkle over the feta, bacon and parsley and cover with a lid. Cook over a low heat until the mixture starts to set.

Heat the grill in the oven and place the frying pan under the grill until frittata is golden, puffed and cooked through. Remove and cool slightly before slicing into wedges to serve. Delicious served with a crisp salad. - Saturday Star

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