Syrian Feta Spread Recipes

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FETA SPREAD



Feta Spread image

Provided by Molly O'Neill

Categories     condiments, side dish

Time 10m

Yield One and a half cups

Number Of Ingredients 5

2 1/2 tablespoons olive oil
1 fresh chili pepper, seeded and minced, or 1/2 teaspoon dried red pepper flakes
1 clove garlic, peeled and minced
1 1/2 cups crumbled soft feta cheese
2 grilled or roasted red bell peppers, peeled, cored, seeded and coarsely chopped

Steps:

  • Heat oil in a small skillet over medium heat. Add chili and cook for 1 minute. Stir in garlic and remove from heat. Let cool for about 3 minutes.
  • Place the feta and the red peppers in a food processor and process until smooth. Add the chili-oil mixture and process until well combined. Scrape the spread into a bowl and serve.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 345 milligrams, Sugar 3 grams

FETA SPREAD



Feta Spread image

This is adapted from "Emeril at the Grill", a cookbook I enjoy very much. I used this spread on lamb burgers, but it would also be great as a vegetable dip (thinned a bit) or a sandwich spread. The original recipe calls for mint, which I don't care for, so I replaced it with basil. Cooking time does not include time to chill.

Provided by IngridH

Categories     Spreads

Time 10m

Yield 2 cups

Number Of Ingredients 11

4 ounces feta cheese, crumbled
4 ounces cream cheese, at room temp
1/2 cup Greek yogurt
2 tablespoons green onions (green part only)
1 tablespoon fresh basil, chopped
2 teaspoons lemon juice
1 1/2 teaspoons garlic, minced
1 teaspoon olive oil
1 teaspoon lemon zest, grated
1/2 teaspoon salt (or to taste)
1/8 teaspoon cayenne pepper

Steps:

  • Combine all of the ingredients in a bowl, and blend well. Taste for seasoning, and add more salt or cayenne if needed.
  • Refrigerate, covered, for at least an hour before serving.

SYRIAN FETA SPREAD



Syrian Feta Spread image

This tasty spread can be served with crackers or bread. I like it on melba toast. Recipe is adapted from New Land Vineyard's recipe. I like this on half a bagel, topped with sliced tomato and cucumber. This is also a great spread to use on a sandwich, instead of mayo. I have made this with two tbsp butter (trying to cut the fat) and it is just fine, just not as creamy. If you are in a terrific hurry, just throw everything into the food processor.

Provided by Pesto lover

Categories     Spreads

Time 5m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 lb feta cheese
1/2 lb ricotta cheese
6 tablespoons butter, soft
1 garlic clove, minced
1 tablespoon dill, chopped
2 tablespoons parsley, chopped
1 tablespoon scallion, chopped
1 teaspoon lemon juice

Steps:

  • Process feta until it is crumbly. Add garlic, dill, parsley, scallions, lemon juice and process until almost smooth. By hand, blend in the ricotta and butter. Mix well. Can be served at room temperature or chilled.

Nutrition Facts : Calories 202.3, Fat 18.4, SaturatedFat 12.1, Cholesterol 62.7, Sodium 403.4, Carbohydrate 2.3, Fiber 0.1, Sugar 1.3, Protein 7.4

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