No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Feta

Explore 154 recipes, 28 videos, and more

Tomato and Shrimp Pasta with Feta

Time:25 mins
Ingredients
  • Coarse salt and ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 can (28 ounces) whole peeled tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1/3 cup pitted Kalamata olives, chopped
  • 1 tablespoon capers, rinsed (optional)
  • 12 ounces penne rigate or other short ridged pasta
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 8 ounces feta
expand

Tilapia and Quinoa with Feta and Cucumber

Time:30 mins
Ingredients
  • 1 cup quinoa
  • Coarse salt and ground pepper
  • 2 1/2 teaspoons extra-virgin olive oil
  • 1 pound boneless, skinless tilapia fillets, divided into 8 pieces
  • 3/4 teaspoon paprika
  • 1 cup English cucumber (6 ounces), diced small
  • 1/3 cup roughly chopped fresh dill
  • 1/3 cup feta (1 1/2 ounces), crumbled
  • 2 teaspoons fresh lemon juice
expand

Pastitsio

Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 pound lean ground beef
  • 2 (14-ounce) cans diced tomatoes, drained
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cinnamon
  • 1 3/4 teaspoons coarse salt, plus more for cooking macaroni
  • 1/4 teaspoon freshly ground pepper
  • 1/2 pound elbow macaroni
  • 3 tablespoons unsalted butter, plus more for baking dish
  • 1/3 cup all-purpose flour
  • 4 cups whole milk, (1 quart)
  • 2 large eggs
  • 1 cup freshly grated Parmesan cheese
  • 1 cup crumbled feta cheese
expand

Avocado, Feta, and Cabbage Wrap

expand

Heirloom Tomato and Watermelon Salad

Ingredients
  • 1 piece ginger (3 inches long)
  • 3/4 cup olive oil
  • 3 tablespoons sherry-wine vinegar
  • Sea salt and freshly ground black pepper
  • 3 cups heirloom tomatoes, quartered or cut into 2-inch pieces
  • 2 cups seedless watermelon, cut into 1-inch pieces
  • 2 tablespoons Thai basil, chopped plus whole leaves, for garnish
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons chopped chives
  • 2 tablespoons chervil leaves
  • 2 tablespoons chopped flat-leaf parsley
  • 4 ounces feta cheese, crumbled into large pieces
  • 1/4 cup celery leaves, for garnish
  • 1 small spring onion, very thinly sliced, for garnish
  • 1/2 ripe avocado, thinly sliced, for garnish
  • 1 radish, thinly sliced, for garnish
  • 1 teaspoon mustard oil
expand

Celery Salad with Feta and Mint

expand

Mediterranean Chickpea Burgers

Time:20 mins
Ingredients
  • 2 ounces feta cheese
  • 1/4 cup low-fat plain yogurt
  • Coarse salt and ground pepper
  • 1/4 cup bulgur
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • 1/2 pound ground beef chuck (95 percent lean)
  • 1/3 cup roughly chopped mint leaves
  • Nonstick cooking spray
  • 4 hamburger buns, split and lightly toasted
  • 1 small cucumber, thinly sliced
  • 1 large tomato, sliced
expand

Mediterranean Panzanella

Time:30 mins
Ingredients
  • Coarse salt
  • 1 pound green beans, trimmed
  • 1/2 cup shaved fennel bulb
  • 1/2 red onion (about 4 ounces), thinly sliced
  • 1/2 cup pitted black olives
  • 4 ounces feta cheese, crumbled
  • 1/4 cup plus 1 tablespoon olive oil
  • 1/4 cup red wine vinegar
  • Freshly ground pepper
  • 2 slices (about 1 inch thick each) rustic bread
expand

Spaghetti with Basil and Parsley

Time:40 mins
Ingredients
  • Coarse salt and freshly ground pepper
  • 1 pound spaghetti
  • 3 garlic cloves, crushed
  • Crushed red-pepper flakes
  • 6 tablespoons unsalted butter, cut into small pieces
  • 1 cup fresh flat-leaf parsley, coarsely chopped
  • 1 cup fresh basil, coarsely chopped or sliced into ribbons
  • 1 cup crumbled feta cheese (4 ounces)
  • 3/4 to 1 cup finely grated Pecorino Romano cheese (about 2 ounces)
expand

Spanakopita

Time:1 hour 10 mins
Ingredients
  • 1/2 cup extra-virgin olive oil, plus more for baking dish
  • 4 bunches curly- or flat-leaf spinach (about 3 1/2 pounds total), trimmed and washed
  • 1 3/4 pounds leeks (white and light-green parts only), halved lengthwise, rinsed well, and sliced crosswise
  • 2 garlic cloves, minced
  • coarse salt and ground pepper
  • 1/4 teaspoon ground nutmeg
  • 24 sheets frozen phyllo dough (from a 16-ounce package), thawed
  • 3/4 cup crumbled feta (4 ounces)
expand

advertisement

advertisement

advertisement

advertisement