FETA CHEESE & OLIVES

i have feta cheese and black olives. I'm thinking on what should i make. So just in case, i'll post it here.


Turkey Burger

Ingredients

• 1 lb ground turkey
• 1 cup crumbled feta cheese
• 1/2 cup olive, chopped (i usually use chopped salad olives)
• 1 teaspoon dried oregano
• 1 teaspoon italian seasoning
• 1 teaspoon dried parsley
• 1 teaspoon dried basil (optional)
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• ground black pepper, to taste

Directions

1. Combine all the ingredients in a large bowl.
2. Form into 4 patties, then grill.
3. I have served this on regular burger buns with tomatoes and mayo, and on pita with tahini, tomatoes and lettuce.

BLACK OLIVE & FETA PIZZA

Ingredients

• 16 ounces loaf frozen bread dough, thawed
• 1 teaspoon olive oil
• 1/2 cup chopped roasted red pepper
• 1/4 cup tomato sauce
• 3 garlic cloves, chopped
• 1/2 teaspoon black pepper
• 4 ounces feta cheese, crumbled
• 1/2 cup thinly sliced red onion
• 1/3 cup kalamata olive
• 1/4 teaspoon dried oregano

Directions

1. With the bottom rack in the lowest position, preheat oven to 450 degrees. Place dough in a greased 12 in pizza pan, then press and stretch dough out to a 10 in circle; prick w/a a fork and brush with olive oil. Bake on bottom rack 10 minutes
   
   
2. Puree red peppers, tomato sauce, garlic, and black pepper ina food processor until smooth; spread over pre-baked pizza crust. Top pizza w/ feta, onions and olives; sprinkle w/oregano. Bake on bottom rack until crust is crisp and cheese begins to melt, 10 minutes.

Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese

SERVES: 4

Here's an ideal summer pasta with fresh tomatoes as the main attraction. Feta complements the tomatoes beautifully, and the heat of the pasta and hot garlic oil make the cheese meltingly soft.

ingredients

• 1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces
• 1/2 cup Kalamata or other black olives, pitted
• 1/4 pound feta cheese, crumbled
• 3 tablespoons drained capers
• 3 tablespoons chopped flat-leaf parsley
• 1/4 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 3/4 pound spaghetti
• 6 tablespoons olive oil
• 3 cloves garlic, minced

directions

1. In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
3. Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.