Jennie - O Turkey Recipe of the Week -Turkey Peppers with Couscous

This week's Jennie - O Turkey Recipe of the Week is a Turkey Peppers with Couscous. Made using, my favorite, JENNIE-O® Extra Lean Ground Turkey Breast. Some of the other ingredients you'll be using are; a Mix of Bell Peppers (Yellow, Green, and Red), Red Onion, Diced Tomatoes, Couscous, Feta Cheese, and more! Stuffed and delicious! You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2019!   https://www.jennieo.com/

Turkey Peppers with Couscous
Middle Eastern flavors, including roasted pine nuts, crumbled goat cheese, couscous and lean ground turkey, fill colorful bell peppers for a dinner that’s under 500 calories per serving.

INGREDIENTS

4 bell peppers, mix of yellow, green and red
½ cup chopped red onion
4 cloves garlic, minced
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 teaspoons dried basil leaves
½ teaspoon freshly ground pepper
1 (14.5-ounce) can diced tomatoes or seasoned diced tomatoes, drained
1 (5.45-ounce) package sun-dried tomato flavored couscous, prepared according to package directions
6 ounces crumbled feta or goat cheese
¼ cup toasted pine nuts
¾ cup fresh breadcrumbs
paprika, if desired

DIRECTIONS
1) Heat oven to 375°F. Cut bell peppers lengthwise through stems keeping stem halves intact. Cut peppers in half again forming quarters. Discard seeds and veins. Cook in boiling water 5 to 6 minutes or until crisp-tender; drain and place cut side up in 13x9-inch baking dish.
2) Coat large skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook 5 minutes, stirring occasionally; add ground turkey. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add basil leaves and pepper. Cook 5 minutes, stirring occasionally. Add diced tomatoes and prepared sun-dried tomato flavored couscous; cook 5 minutes or until heated through. Remove from heat; stir in crumbled feta cheese and toasted pine nuts. Mound mixture into pepper quarters.
3) Sprinkle fresh breadcrumbs over filled peppers. Sprinkle with paprika, if desired. Bake 30 minutes or until bread crumbs are golden brown, filling is hot and peppers are tender.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 390
Protein 42g
Carbohydrates 37g
Fiber 6g
Sugars 7g
Fat 10g
Cholesterol 70mg
Sodium 850mg
Saturated Fat 5g
https://www.jennieo.com/recipes/384-turkey-peppers-with-couscous

Mexican Turkey Meatball Subs

For this week's 2nd Jennie - O Turkey Recipe its a recipe for Mexican Turkey Meatball Subs. To make this dish you'll need one of my favorites that I use quite often, JENNIE-O® Extra Lean Ground Turkey Breast. Your nomemade Turkey Meatballs simmered in Chipotle Salsa and Mexican Spices. Then served on Sub Rolls and topped with some Wholly Guacmole Dip! Dinner is served! You can find this recipe at the Jennie -O Turkey website.   https://www.jennieo.com/

Mexican Turkey Meatball Subs 
Turkey meatballs simmered in Chipotle salsa and Mexican spices bring a lot of flavor to this sandwich recipe. Ready in under 30 minutes, it’s an easy weeknight dinner you’ll definitely want to try.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 tablespoons olive oil
¼ cup egg substitute or 1 egg, beaten
½ cup panko breadcrumbs
2 garlic cloves, minced
¼ cup chopped fresh cilantro
1 teaspoon ground cumin
salt and freshly ground pepper, if desired
4 ounces HERDEZ® chipotle salsa
4 sub rolls
8 tablespoons WHOLLY GUACAMOLE® dip
½ cup crumbled feta cheese

DIRECTIONS
1) Heat oven to 425°F. In large bowl, combine ground turkey, oil, egg, breadcrumbs, garlic, cilantro, cumin and salt and pepper, if desired. Mix until combined, do not pack meat too tightly while mixing. Roll mixture into 1½-inch meatballs using wet hands to reduce sticking (yields 16 meatballs). Place meatballs on silicone baking mat or parchment paper-lined baking sheet. Bake 15 minutes or until well-done, 165°F as measured by a meat thermometer.
2) In a large sauté pan bring chipotle salsa to simmer. Add cooked meatballs; stir. Simmer 10 minutes or until hot.
3) To assemble sandwiches, toast rolls until golden. Spread guacamole on top and bottom of each roll. Fill each roll with 4 meatballs and sprinkle with cheese.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 440
Protein 37g
Carbohydrates 34g
Fiber 6g
Sugars 6g
Fat 19g
Cholesterol 70mg
Sodium 950mg
Saturated Fat 6g
https://www.jennieo.com/recipes/823-mexican-turkey-meatball-subs

Spinach Puffs

Here's the Appetizer from Jennie - O, Spinach Puffs. Its a Puff Pastry stuffed with Spinach, Ricotta and Tomato-basil Feta Cheese. Perfect for that Christmas Day Dinner table! 210 calories and 15 carbs per serving. You can find this recipe at the Jennie - O Turkey website. Merry Christmas and Make the SWITCH in 20181  https://www.jennieo.com/

Spinach Puffs
This quick and creative holiday side dish recipe is a tasty way to fill out your holiday spread. Flaky puff pastry stuffed with spinach, ricotta and tomato-basil feta cheese. Under 300 calories per serving!

INGREDIENTS

1 (10-ounce) package frozen spinach, thawed and well drained
½ cup crumbled tomato-basil feta cheese
½ cup ricotta cheese
2 teaspoons chopped fresh dill leaves
2 eggs, divided
1 (17.3-ounce) package frozen puff pastry sheets, thawed
2 teaspoons grated lemon peel
¼ teaspoon garlic salt

DIRECTIONS
1) Heat oven to 400°F.
2) Squeeze excess liquid from spinach and coarsely chop. In medium bowl, combine spinach, feta, ricotta, dill and 1 egg. Cut 1 pastry sheet into 3 equal rectangles, along seams. Cut 1 strip from remaining sheet, giving 4 rectangles. Reserve remaining cut sheet for later use. Cut each rectangle into 3 equal squares, giving 12 squares. Place each square in cup of lightly greased 12-cup muffin pan. Divide spinach mixture evenly among squares.
3) Beat remaining egg in a small bowl. Pinch edges of pastries closed and brush with egg. Bake for 25 minutes or until pastry is puffed and browned. Sprinkle with lemon peel and garlic salt.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 210
Protein 7g
Carbohydrates 16g
Fiber 1g
Sugars 2g
Fat 14g
Cholesterol 35mg
Sodium 330mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/1023-spinach-puffs

Watermelon Feta Turkey Pizza

Passing along another Jennie - O Turkey recipe, Watermelon Feta Turkey Pizza. Made using JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin along with Feta Cheese and  Kalamata Olives all served on a slightly-charred slice of Watermelon. You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Watermelon Feta Turkey Pizza
You'll never see this on any pizza delivery menu! You take a slightly-charred slice of watermelon and top it like a Mediterranean pizza—complete with Feta cheese, Kalamata olives and JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin. With sweet and savory flavors, this nutritious watermelon pizza recipe will have guests' mouths watering!


INGREDIENTS

½ (24-ounce) package JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin
1 watermelon slice, cut 1-inch thick from center of the widest part
½ cup crumbled Feta cheese
¼ cup Kalamata olives, sliced
¼ cup chopped mint leaves
1 tablespoon balsamic glaze

DIRECTIONS
1) Prepare grill for medium heat. Cook turkey tenderloin as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Shred and set aside.
2) Grill watermelon slice 3 to 5 minutes or until slightly charred. Cut into wedges. Place shredded turkey on watermelon slices.
3) Top with Feta cheese, olives and mint leaves. Drizzle with balsamic glaze.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 120
Protein 12g
Carbohydrates 7g
Fiber 1g
Sugars 5g
Fat 4.5g
Cholesterol 35mg
Sodium 520mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1153-watermelon-feta-turkey-pizza

Diabetic Dish of the Week - SPINACH, FETA AND GRAPE TOMATO OMELET

This week's Diabetic Dish of the Week is a SPINACH, FETA AND GRAPE TOMATO OMELET. This one saves on calroies, fat, and carbs by using Egg Substitute, Fat Free Milk, and Reduced Fat Feta Cheese. It's 135 calories, 1.5 grams fat, and 5 carbs per serving! Start you day off right with this Diabetic Friendly Recipe from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you'll not only find a huge selection of Diabetic Friendly Recipes, Diabetic News, and Diabetes Management Tips. Check it out today! So Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/

SPINACH, FETA AND GRAPE TOMATO OMELET

Ingredients

2 cups egg substitute (500 mL)
3 Tbsp fat-free milk (45 mL)
2 cups (2oz/60 g) loosely packed baby spinach (500 mL)
2 Tbsp chopped fresh basil leaves (30 mL)
1 Tbsp canola oil (15 mL)
1 cup grape tomatoes, quartered (250 mL)
1/2 tsp chopped fresh rosemary leaves (2 mL)
1/2 cup (2 oz/60 g) reduced-fat feta cheese (125 mL)

Directions

1 - Combine egg substitute and milk in a medium bowl and whisk until well blended.
2 - Place spinach and basil in another medium bowl; set aside.
3 - Heat canola oil in a small nonstick skillet over medium-high heat. Add tomatoes and rosemary, and cook 2 minutes or until soft, stirring frequently. Add to bowl with spinach and basil, toss, and cover to allow spinach to wilt slightly and flavors to blend while preparing omelets.
4 - Reduce heat to medium. Wipe skillet clean with a damp paper towel. Coat skillet with canola oil cooking spray and place over medium heat until hot. Pour half of egg mixture into skillet. Cook 5 minutes; as eggs begin to set, gently lift edge of omelet with a spatula and tilt skillet so uncooked portion flows underneath.
5 - When egg mixture is set, spoon half of tomato mixture over half of omelet. Top with half of feta cheese. Loosen omelet with a spatula and fold in half. Slide omelet onto serving plate and cover with foil to keep warm. Repeat with remaining ingredients.

Recipe Yield: Yield: 4 servings. Serving size: 1/2 omelet.

NUTRITIONAL INFORMATION PER SERVING:

Calories: 135
Fat: 6 grams
Saturated Fat: 1.5 grams
Fiber: 1 grams
Sodium: 445 milligrams
Cholesterol: 5 milligrams
Protein: 16 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipes/spinach-feta-and-grape-tomato-omelet

"Meatless Monday" Recipe of the Week - BUTTERNUT SQUASH CROSTINI

This week's "Meatless Monday" Recipe of the Week is - BUTTERNUT SQUASH CROSTINI. I love Butternut Squash and this is a fantastic appetizer using the Butternut Squash. Only 30 calories and 5 carbs per serving! You can find this recipe at the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of delicious and Diabetic Friendly recipes, so check it out today! Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/


BUTTERNUT SQUASH CROSTINI

Ingredients

8 slices Roman Meal bread (or similar whole grain, sliced bread), toasted or grilled
2 cups butternut squash, broiled and cut into 1/4-inch cubes
4 ounces feta cheese, crumbled
2 tablespoons maple syrup
1 tablespoon fresh thyme leaves
32 fresh basil leaves

Directions

1 - Cut each piece of toast into quarters for a total of 32 pieces.
2 - Combine squash, cheese, maple syrup and thyme in medium bowl.
3 - Top toast quarters with about 1 tablespoon squash mixture each. Top with fresh basil leaves.

Recipe Yield: Yield: 32 servings

NUTRITIONAL INFORMATION PER SERVING:

Calories: 30
Fat: 1 grams
Sodium: 65 milligrams
Cholesterol: 5 milligrams
Protein: 1 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipes/butternut-squash-crostini

New Potatoes with Spring Peas

Passing along a delicious and healthy side dish that would go good with most any meal, New Potatoes with Spring Peas. Made using; New Potatoes and Spring Peas along with feta cheese, Kalamata olives and mint. It's another delicious one from the Jennie - O Turkey website. Enjoy and Make the SWITCH!  https://www.jennieo.com/


New Potatoes with Spring Peas
An easy potato recipe, featuring feta cheese, Kalamata olives and mint.

INGREDIENTS

1¾ pounds small red or Yukon gold potatoes, cut into quarters
2 tablespoons plus ¼ cup olive oil, divided
1 cup crumbled feta cheese
½ cup Kalamata pitted olives, sliced lengthwise into quarters
½ cup fresh or frozen peas, thawed
2 tablespoons chopped fresh mint
salt and pepper, if desired

DIRECTIONS

1) Heat oven to 425°F. Toss potatoes with 2 tablespoons olive oil. Place on rimmed baking sheet. Bake 20 to 25 minutes or until tender.
2) In bowl, toss together potatoes, cheese, olives, peas, olive oil and mint. Season with salt and pepper, if desired.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories220
Protein6g
Carbohydrates21g
Fiber2g
Sugars1g
Fat13g
Cholesterol15mg
Sodium330mg
Saturated Fat3.5g
https://www.jennieo.com/recipes/957-new-potatoes-with-spring-peas

"Meatless Monday" Recipe of the Week - Butternut Squash Crostini

This week's "Meatless Monday" Recipe of the Week is Butternut Squash Crostini. It  comes from the Diabetic Gourmet website, which also has an excellent magazine (Diabetic Gourmet Magazine). The Diabetic Gourmet site is loaded with delicious and Diabetic Friendly Recipes, check it out today. Enjoy and Eat Healthy!  http://diabeticgourmet.com/


Butternut Squash Crostini

Ingredients

8 slices Roman Meal bread (or similar whole grain, sliced bread), toasted or grilled
2 cups butternut squash, broiled and cut into 1/4-inch cubes
4 ounces feta cheese, crumbled
2 tablespoons maple syrup
1 tablespoon fresh thyme leaves
32 fresh basil leaves
Directions

1 - Cut each piece of toast into quarters for a total of 32 pieces.
2 - Combine squash, cheese, maple syrup and thyme in medium bowl.
3 - Top toast quarters with about 1 tablespoon squash mixture each. Top with fresh basil leaves.


Nutritional Information (Per Serving)

Calories: 30
Protein: 1g
Sodium: 65 mg
Cholesterol: 5 mg
Fat: 1g
Carbohydrates: 5g
http://diabeticgourmet.com/recipes/html/1284.shtml

Our Best Potluck Recipes

From the Diabetic Living Online website its - Our Best Potluck Recipes. Recipes including; Blackberry Salad with Feta, Green Beans with Peppers and Pineapple, and Turkey-Vegetable "Sushi". Find themall at the Diabetic Living Online website!   http://www.diabeticlivingonline.com/

Our Best Potluck Recipes

We've gathered a list of our most popular crowd-pleasing recipes! These desserts, main dishes, and appetizers are perfect for potlucks.



Blackberry Salad with Feta

Looking for a head-turner? Bring this gorgeous blackberry salad. Loaded with antioxidants and packing just 11 grams of carb per serving, the unique side dish is sure to impress.....


Green Beans with Peppers and Pineapple

This low-carb side dish is both tasty and striking. Our unique green bean recipe incorporates fresh pineapple and lime for a summery spin on the potluck classic.....


Turkey-Vegetable "Sushi"

These sushi-inspired pinwheels have just six ingredients and are fun to eat. Three slices boast just 51 calories and 2 grams of carb......



* Click the link below to get all the - Our Best Potluck Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/our-best-potluck-recipes

Mediterranean Turkey Meatballs

Wanted to pass along a great Dinner idea, Mediterranean Turkey Meatballs! The Meatballs are made using on of my favorites, JENNIE-O® Ground Turkey. You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O website! Enjoy.   https://www.jennieo.com/


Mediterranean Turkey Meatballs

These quick and easy turkey meatballs bring Mediterranean flavors to your weeknight dinner with fresh rosemary, basil and lemon peel. Kid-friendly and under 300 calories per serving!

INGREDIENTS

1 (16-ounce) package JENNIE-O® Ground Turkey

1 tablespoon fresh chopped rosemary leaves
1 tablespoon fresh chopped basil leaves
1 tablespoon fresh chopped dill leaves
1 tablespoon grated lemon peel
¾ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 egg, lightly beaten
⅓ cup feta cheese crumbles
DIRECTIONS

1) Combine ground turkey and rosemary, basil, lemon peel, dill, salt, pepper and egg in a large bowl. Do not over-mix. Shape into 24 1-inch balls and place on greased jelly-roll pan.
2) Bake 25 to 30 minutes or until a meat thermometer inserted in center reaches 165°F
Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories140
Protein11g
Carbohydrates1g
Fiber0g
Sugars0g
Fat10g
Cholesterol75mg
Sodium300mg
Saturated Fat3g

https://www.jennieo.com/recipes/997-mediterranean-turkey-meatballs

Jennie - O Recipe of the Week - Turkey Breakfast Sausage Chilaquiles

This week's Jennie - O Recipe of the Week is Turkey Breakfast Sausage Chilaquiles. You'll be using the  JENNIE-O® Lean Mild Turkey Breakfast Sausage Roll to make this one. You can find this recipe and all the other delicious and healthy recipes on the Jennie - O website. Make the SWITCH!   https://www.jennieo.com/

Turkey Breakfast Sausage Chilaquiles

INGREDIENTS

SAUCE:
2 (14.5-ounce) cans diced fire roasted tomatoes

1 cup chopped onion
1 roasted red bell pepper
1 cup fat-free low-sodium chicken broth
¼ cup chopped cilantro
1 tablespoon fresh lime juice
2 teaspoons chopped garlic
½ teaspoon chili powder
½ teaspoon ground mustard
½ teaspoon dried oregano
½ teaspoon ground cumin
1 tablespoon chipotle chile in adobo sauce, if desired
salt and pepper, if desired
CHILAQUILES:
1 (16-ounce) package JENNIE-O® Lean Mild Turkey Breakfast Sausage Roll
48 baked corn tortilla chips
½ cup thinly sliced red onion
¼ cup crumbled low-fat feta cheese
¼ cup chopped fresh
1 medium avocado, diced or ½ cup guacamole, if desired
DIRECTIONS

1 - Chilaquiles is a classic Mexican dish, traditionally made with fried corn tortillas soaked in red or green salsa (sauce). It is usually topped with fresh Mexican cheese (queso fresco), onions, avocado and sometimes chicken. It can be served with refried beans and/or eggs, if desired. This recipe features better-for-you turkey breakfast sausage.
2 - Sauce:
3 - In bowl of food processor or jar of a blender purée all sauce ingredients until smooth. Pour into a 2 quart sauté pan, simmer sauce, stirring, 3 minutes and season with salt and pepper, if desired. Keep warm. (Sauce may be made 2 days ahead and chilled, covered.) Yield 6 cups.
4 - Chilaquiles:
5 - Cook turkey sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Set aside.
6 - Assemble Chilaquiles in shallow dishes or soup bowls. Crumble 6 tortilla chips into each bowl. Top with ¾ cup very hot sauce. Sprinkle with ¼ cup turkey sausage crumbles. Garnish with onion, feta cheese, cilantro and avocado, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories200
Protein17g
Carbohydrates16g
Fiber3g
Sugars5g
Fat8g
Cholesterol65mg
Sodium710mg
Saturated Fat2g

https://www.jennieo.com/recipes/1056-turkey-breakfast-sausage-chilaquiles

Caribbean Fish Fillet

Wanted to pass this Diabetic Friendly Caribbean Fish Fillet recipe along to everyone. It's from the CooksRecipes website which is stocked full of great recipes like this one.  http://www.cooksrecipes.com/index.html


Caribbean Fish Fillet



Recipe Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
1/2 cup chopped red pepper
1/2 cup carrots, cut in strips
1 clove garlic, minced
1/2 cup dry white wine
3/4 pound whitefish fillet (red snapper, perch, tilapia, etc.)
1 large tomato, chopped
2 tablespoons pitted ripe olives, chopped
2 tablespoons crumbled feta cheese or low-fat ricotta cheese

Cooking Directions:

1 - In a large skillet, heat olive oil over medium heat. Add onion, red pepper, carrot, and garlic; sauté 10 minutes Add wine and bring to boil. Push vegetables to one side of the pan.
2 - Arrange fillets in a single layer in center of skillet. Cover; cook for 5 minutes.
3 - Add tomato and olives. Top with cheese. Cover; cook 3 minutes, or until fish is firm but moist.
4 - Transfer fish to serving platter; garnish with vegetables and pan juices.
5 - The fish can be served on top of the vegetables along with rice pilaf and garnished with parsley.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 220; Calories From Fat: 80; Total Fat: 10g; Cholesterol: 35mg; Total Carbs: 8g; Fiber: 2g; Protein: 19g; Sodium: 160mg.

http://www.cooksrecipes.com/seafood/caribbean_fish_fillet_recipe.html

Healthy 30-Minute Meals

From the Diabetic Living On Line website it's Healthy 30-Minute Meals. Don't forget to check the site out for all your healthy and delicious recipes.    http://www.diabeticlivingonline.com/



Healthy 30-Minute Meals
Fast, delicious, and healthful? You really can have it all with these yummy meals that come together in 30 minutes or less!




Sauteed Chicken Breasts with Simple Chive Sauce

Flavorful chicken is simmered in an easy-to-make wine and chive sauce. Serve with in-season vegetables for a quick side, and you'll keep this meal low in carbs.....



Greek Feta Burgers

Forget the other half of the bun for these burgers! Topped with a fresh and simple Cucumber Sauce, tomato, and spinach, these one-of-a-kind burgers offer bold flavors, plus a healthy dose of protein, vitamin C, iron, and calcium.......



Open-Face Reubens

Cut out calories and fat by whipping up a flavorful slaw to top this quick-fix classic. Ask for lower-sodium roast beef at your deli counter......



* Click the link below to get all the Healthy 30-Minute Meals

http://www.diabeticlivingonline.com/diabetic-recipes/30-minute/healthy-30-minute-meals?sssdmh=dm17.789497&esrc=nwdlo031015

Cheese of the Week - Feta

Feta is one of the most famous cheeses in Greece. It is made in various sizes, often as a loaf-shape. Feta is solid, but crumbly with some fissures. Pure white, it has a milky fresh acidity. Feta was originally made with either ewe's milk or a mixture of ewe's and goat's milk, but today most feta is made with pasteurized milk and tastes of little besides salt. Some people are put off by the strong salt content but the salt is intended only as a preservative and is not supposed to overpower the taste of the cheese. Feta can be soaked in fresh, cold water or milk for a few minutes or longer, if necessary, to make it less salty. It has a fat content of 40 - 50%.


Country: Greece
Milk: cow ewe and goat milk
Texture: soft

Feta is a brined curd cheese traditionally made in Greece. Feta is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads (e.g. the Greek salad and Shopska salad in Bulgaria), pastries and in baking, notably in the popular phyllo-based dishes spanakopita ("spinach pie") and tyropita ("cheese pie") and combined with olive oil and vegetables. It can also be served cooked or grilled, as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.

Since 2002, feta has been a protected designation of origin product in the European Union. According to the relevant EU legislation, only those cheeses produced in a traditional way in some areas of Greece (mainland and the island of Lesbos), and made from sheep milk, or from a mixture of sheep and goats’ milk (up to 30%) of the same area, may bear the name "feta". However, similar white brined cheeses (often called 'white cheese' in various languages) are found in the eastern Mediterranean and around the Black Sea. Similar brined white cheeses produced outside the EU are often made partly or wholly of cow's milk, and they are sometimes called 'feta'.

Feta is a soft white brined cheese with small holes, a compact touch, few cuts, and no skin. It is usually formed into large blocks, which are submerged in brine. Its flavor is tangy and salty, ranging from mild to sharp. Its maximum moisture is 56%, its minimum fat content in dry matter is 43%, and its pH usually ranges from 4.4 to 4.6.

Greek salad. Feta cheese, a traditional product, is usually sliced in small cubes or crumbled

Feta cheese is first recorded in the Byzantine Empire under the name πρόσφατος (prósphatos, "recent", i.e. fresh), and was associated specifically with Crete. An Italian visitor to Candia in 1494 describes its storage in brine clearly.

The Greek word "feta" comes from the Italian word fetta ("slice"). It was introduced into the Greek language in the 17th century. Opinions vary whether it refers to the method of cutting the cheese in slices to serve on a plate or because of the practice of slicing it to place in barrels.

After a long legal battle with Denmark, which produced a cheese under the same name using artificially blanched cow's milk, the term "feta" has been a protected designation of origin (PDO) since July 2002, which limits the term within the European Union to feta made exclusively of sheep's/goat's milk in Greece. According to the Commission, the biodiversity of the land coupled with the special breeds of sheep and goats used for milk is what gives feta cheese a specific aroma and flavor.

When needed to describe an imitation to feta, names such as "salad cheese" and "Greek-style cheese" are used. The European Commission gave other nations five years to find a new name for their "feta" cheese, or to stop production. Because of the decision by the European Union, Danish dairy company Arla Foods changed the name of their product to apetina.