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Need to use 600g/21 oz. of Valbreso Feta before it expires 08/17/2014

For various reasons, I have been unable to use this as quickly as I had hoped. Any recipe suggestions beside a great big Greek salad?

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  1. I make a delicious summer pasta that includes feta. Caramelize some onions. Saute some peeled and deveined shrimp. Allow to cool and combine with seeded diced tomato. Chill a couple of hours. At mealtime prepare your favorite pasta. Toss hot pasta with cool shrimp mixture. Sprinkle liberally with crumbled feta cheese. If desired, sprinkle with finely diced fresh basil. Have additional bowl of crumbled feta on the table.

    I find short sturdy pasta shapes work best (e.g. penne). I haven't included any quantities since this recipe can be adapted to suit your taste -- or need to use up feta cheese.

    1. Watermelon and feta salad with sherry vinaigrette.

      3 Replies
      1. re: magiesmom

        I had a version last night of that salad that included green olives and pistachios. Different and really good.

        1. re: tcamp

          That sound good, not too salty?

          1. re: magiesmom

            No, not at all. The pistachios were not salted. I need to get the dressing recipe from my friend.

      2. I haven't tried this yet but it looks great. http://www.101cookbooks.com/archives/...
        Then there's baked feta that is divine. http://www.food.com/recipe/evs-baked-...
        The quinoa chowder with spinach and feta on this site is delicious. I know it's too hot to think of soup but I wouldn't turn down a bowl of it as long as I the AC's working!
        If you still have some you can't use up, freeze it. It would be better than letting it go to waste.

        1. Make a bunch of spanikopita, and then freeze to enjoy whenever you want. I generally freeze them as triangles, not a tray. I have done both uncooked and cooked, and both seem to work well. For our household however, the cooked is easier for people to pull one or two, pop on the toaster oven rack, and in 10 minutes, you have a delicious spinach and cheese pie.

          1. I keep feta much longer than best by date. I rinse it, pour the old brine out and cover the cheese with lightly salted water.

            3 Replies
            1. re: herby

              This is something worth trying! Do you use the original plastic container, or do you transfer the cheese to some other container?

              1. re: smtucker

                I do this too. Just use the same container if it is resealable.

                1. re: smtucker

                  I use the original container, the kind I usually buy closes very tight.

              2. I have drained the cheese and frozen it. Then I just crumble it up straight from the freezer.

                3 Replies
                1. re: hippioflov

                  agreed I would freeze what you don't use in single use portions.

                    1. re: hippioflov

                      I fourth this suggestion and will also throw out a reminder that exactly at the turn of midnight on August 16th/17th the cheese won't suddenly go bad.

                    2. Equal parts feta and lebneh (drained yogurt -- can get in most middle eastern markets) in a food processor and pulse a few times. Add some fresh cracked pepper if you like (no salt!). Spread onto a plate and drizzle with a good olive oil and a sprinkle of chopped fresh parsley. Serve with pita or flatbread for dipping. So good!

                      1. I put feta on almost everything!! One of my favorites is to roast eggplant and cherry tomatoes (roasted with olive oil, balsamic glaze and some various spices), and caramelize a red onion. Boil some pasta, save a few tablespoons of pasta water, and combine everything (including the pasta water). Add feta. Cook down for a minute or two. So yummy.
                        Also I like a simple "salad" of just cold diced avocado with feta and red wine vinegar. Add some beets if you got them!
                        Almost every salad I make gets feta, as do tacos.
                        Great on pizza, homeade or frozen.
                        Omelets (or scrambles) of eggs, peppers, onions, corn and feta, topped with avocado, pico de gallo, and sour cream is one of my favorite breakfasts ever!

                        I wish I had your problem :)

                          1. These are delicious but don't overbake as they can dry out. They will reheat. I am generous with the toppings.


                            1. Drain it and freeze on ice tray. Of, about fancy raita... yoghurt cucumber feta and top with some spicy herb... Serve with crudité platter in a hot day. Should be very refreshing.