2 (10 ounce) packages frozen chopped spinach
8 ounces crumbled feta cheese
2 cups shredded mozzarella cheese
1 cup cubed processed cheese food
1 cup melted butter, divided
2 tablespoons distilled white vinegar
1/2 teaspoon garlic powder
salt and pepper to taste
1 (16 ounce) package phyllo dough
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
Bake at 425 degrees F (220 degrees C) for 20 minutes.
1/2 cup basil
1/3 cup feta
1/2 lemon zest
1 tsp coconut flour
Grate the zucchini, salt, and drain for 10 minutes.
Squeeze the excess water out of the zucchini and pat dry with a paper towel.
Roughly chop the basil and mix with the zucchini, feta, lemon zest, salt, pepper, and cumin.
In a separate bowl, whisk together the egg and slowly add the flour.
Pour over the zucchini mix and combine.
Heat up so olive oil in a pan, and scoop the mixture onto the pan. Cook for a couple of minutes each side, until browned.
Red Snapper fillets
1 Onion, chopped
2 Garlic cloves, minced
1 Can of diced tomatoes with juice
Salt (to taste)
Pepper (to taste)
Oregano (to taste)
Optional: Feta Cheese and Olives
Heat your oven to 425 degrees
Spray a baking dish (13X9) with cooking spray
Heat olive oil in pan and saute garlic, onions and oregano for about three minutes. Add in the canned tomatoes and bring to a boil, about five minutes, then remove from heat. (If you’re an olive fan, this is where you add them in as well)
Place red snapper fillets in baking dish and season with salt and pepper. Top with tomato mixture and put in oven. Bake for about 10-15 minutes; or until fish is flaky. Top with feta cheese and garnish with parsley.
1 pound slender green beans, ends trimmed
1 cup feta cheese crumbles
1 cup cherry tomatoes, sliced in half
2 tablespoons chopped red onion
1/2 cup slivered almonds
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 large clove garlic, minced
Freshly ground black pepper
Boil a large pot of salted water. Add the green beans and cook until tender crisp, 1 to 2 minutes. Use a spider to remove to a bowl of ice water. Drain well, pat dry and place the beans in a large bowl. Combine with the feta cheese, tomatoes and red onions.
Toast the almonds in a small skillet, 2 to 3 minutes. Remove to a plate.
Whisk together the olive oil, red wine vinegar, basil, garlic and some salt and pepper. Pour the dressing over the green beans and sprinkle with the toasted almonds. Let marinate in the refrigerator for 1 hour before serving.