Tasty Recipes with Feta to Whip up for Cheesefare

During the final week before Great Lent, those getting ready for the strict fasting can still consume fish, eggs, and dairy products like milk, cheese, and butter. Cheesefare Sunday is the final Sunday before Clean Monday, Kathara Deftera, and the last day for enjoying dairy products. Try the following recipes with feta during this year’s Cheesefare.

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, Dodonis

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.

Shrimp and Cauliflower with Feta

4 cups small cauliflower florets (1 medium head)

1/2 cup chopped red onion

2 tablespoons Greek extra virgin olive oil

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon Greek sea salt

1 pound fresh or frozen (thawed) peeled and deveined large shrimp

4 fresh ripe tomatoes, chopped

2 cloves garlic, minced

1 teaspoon lemon zest

1 cup crumbled feta, Dodonis

1 tablespoon chopped fresh dill

4 lemon wedges

Preheat oven to 425 degrees F. In a large bowl, mix the cauliflower with the onion, olive oil, crushed red pepper, and salt. Spread the mixture in a shallow metal roasting pan. Bake 25 minutes. Meanwhile, rinse shrimp; pat dry. In a mixing bowl, stir together the shrimp, tomatoes, garlic and lemon zest. Pour shrimp mixture over cauliflower mixture. Bake 15 minutes more or until shrimp are opaque. Top with feta and dill and serve with lemon wedges, if preferred.

Spaghetti with Shrimp and Feta

1 pound spaghetti

3-4 tablespoon Greek extra virgin olive oil

1 small-medium red onion, diced

1 pound fresh or frozen (thawed), peeled and deveined large shrimp

1/4 teaspoon Greek sea salt

1/2 teaspoon freshly ground pepper, or to taste

A pinch of red pepper flakes (optional)

1 cup feta, crumbled, Dodonis

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 11 minutes, or according to package. Drain well. Meanwhile, heat the olive oil over medium heat in a large skillet. Add onion and cook until softened, about 2 minutes. Add the shrimp, salt and pepper, and lower heat to medium-low. Cook gently while the spaghetti is boiling, until the shrimp is cooked.

Add the drained spaghetti to the skillet along with the feta and stir over medium heat until well combined. Remove from heat and add the fresh herbs and stir together. Serve immediately with additional feta and a drizzle of olive oil, if preferred.


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