Fried Feta Cheese and Black Olives With Oregano - Greek xp

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Fried Feta Cheese and Black Olives With Oregano - Greek

 

Recipe By :From “Little Foods of the Mediterranean” by Clifford A. Wright

(Harvard Common Press, $21.95).

Serving Size : 4 Preparation Time :0:00

Categories : Starter

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces imported Greek or Bulgarian feta cheese

2 tablespoons extra-virgin olive oil

12 imported black olives -- pitted

1 teaspoon dried oregano

Romaine lettuce leaves or crostini

 

Soak the feta cheese in cold water for 2 hours to remove some of the salt.

 

Drain and dry by patting with paper towels.

 

Break the cheese into bite-size pieces.

 

In a medium-size skillet, heat the olive oil over medium heat, then add the

broken-up pieces of feta cheese, olives and oregano.

 

Cook until the feta cheese starts to melt, then remove the skillet from the

heat, transfer its contents to a serving platter and serve immediately, picking

up pieces of cheese with the lettuce leaves as a wrapper or placing them atop

crostini.

 

Makes 4 servings.

 

Per serving (with Romaine): 195 calories; 18 g fat (8 g saturated fat; 83

percent calories from fat); 3 g carbohydrates; 39 mg cholesterol; 607 mg sodium;

7 g protein; 1 g fiber.

 

Cuisine:

" Greek "

Source:

" Detroit Free Press "

S(Formatted by Chupa):

" 10.17.04 "

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Per Serving (excluding unknown items): 61 Calories; 7g Fat (98.2% calories from

fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fat.

 

NOTES : The best feta is the rich, milky feta that is imported from Greece or

Bulgaria. Domestic feta and most other feta cheeses are made from cow’s milk and

not the traditional sheep’s milk. As a result, it is blander, but if bland is

your thing, then go ahead and use it.

 

 

Nutr. Assoc. : 0 0 0 0 0