As the summer winds down, try the following recipes with feta for a taste of Greece for lunch or a weeknight meal. Dodoni feta works well with these dishes.
Chicken Stuffed with Spinach and Feta
4 cups chopped baby spinach
1/2 cup crumbled feta, Dodoni
3 skinless, boneless chicken breasts, trimmed
4 tablespoons Greek extra virgin olive oil
Greek sea salt and freshly ground pepper, to taste
1 cup water
Juice of 1 lemon
1 package penne or the pasta of your choice
1 tablespoon chopped fresh mint
Combine 2 cups of the spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper to taste. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the water and fresh lemon juice. Cover the skillet and simmer over medium heat until the chicken is cooked through, about 15 minutes.
Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook according to the package directions. Place the remaining 2 cups of spinach in a colander and drain the pasta over the spinach to wilt it. Transfer the drained pasta and spinach to the pot.
Remove the chicken to a plate and slice. Add the pan sauce to the pasta along with the fresh mint and stir. Serve with the chicken.
Creamy Feta Spread with Tomatoes
1 cup feta Dodoni, crumbled
1 cup Greek yogurt
2 tablespoons red wine vinegar
4 tablespoons Greek extra virgin olive oil, divided
2 tablespoons chopped mint, plus leaves for serving
Freshly ground black pepper
1/4 teaspoon Greek sea salt
1/4 teaspoon smoked paprika
2 pounds mixed heirloom tomatoes, sliced, quartered, or halved
Mash the crumbled feta in a small bowl with a fork. Add the Greek yogurt and mix until combined. Stir in the vinegar, half of the olive oil, and the chopped mint. Season with freshly ground black pepper and the sea salt. Just before serving, heat the remaining 2 tablespoons of the olive oil in a small saucepan over medium heat. Add the smoked paprika and swirl in the pan just until fragrant, about 30 seconds. Set aside to cool slightly. Transfer the feta spread to a large shallow dip bowl and top with the tomatoes. Sprinkle with a pinch of sea salt and pepper. Drizzle with the paprika oil and top with mint leaves. Serve with sliced toasted bread, pita chips, or carrot and celery sticks. The feta spread can be made up to two days ahead. Cover tightly and keep refrigerated until ready to top with the tomatoes and the paprika oil and serve.
Pasta with Feta
1 pound cavatappi pasta or short pasta of your choice
3 tablespoons Greek extra virgin olive oil, plus more for drizzling
1 small-medium red onion, chopped
2 pints cherry tomatoes, sliced in half
1/4 teaspoon Greek sea salt
1/4 teaspoon freshly ground pepper
1 cup block feta, crumbled, Dodoni
1/2 teaspoon dried Greek oregano
Set a large pot of water to boil, add a generous pinch of salt, and cook the pasta according to the package directions. Meanwhile, in a large saucepan, heat the olive oil until shimmering and add the onion, cook until translucent. Add the tomatoes, season with salt and pepper, and cook until heated through and some of the liquid has cooked off. When the pasta is cooked, drain and transfer to a large mixing bowl. Add the cooked tomatoes and onions, the feta, and oregano; toss until well combined. Drizzle with additional olive oil and serve immediately.