Best 2 Baked Feta And Greens With Lemony Yogurt Recipes

Baked feta and greens with lemony yogurt is a delectable Mediterranean dish that combines the creamy richness of feta cheese with the freshness of seasonal greens and tangy yogurt. This vibrant dish is not only a culinary delight but also a feast for the eyes, making it perfect for gatherings or as a special treat for your loved ones. With its explosion of flavors and textures, baked feta and greens with lemony yogurt is sure to leave a lasting impression on your taste buds and transport you to the sunny shores of the Mediterranean.

Here are our top 2 tried and tested recipes!

BAKED FETA AND GREENS WITH LEMONY YOGURT

Baked Feta and Greens with Lemony Yogurt image

Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.

Provided by Chris Morocco

Categories Onion Collard Greens Kale Curry Feta Garlic Chickpea Yogurt Lemon Juice Bread Dinner Quick and Healthy Quick & Easy Bake Vegetarian 30 Days of Groceries

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 Tbsp. extra-virgin olive oil, divided
1 medium onion, sliced
2 bunches hearty greens, such as collard greens and/or Tuscan kale, ribs and stems removed, leaves sliced
1 1/2 tsp. curry powder, divided
2 tsp. kosher salt, divided, plus more
1 tsp. freshly ground black pepper, divided
1 (1/2-lb.) block Greek or Bulgarian feta, sliced 1/2" thick
4 garlic cloves, crushed
1 (15-oz.) can chickpeas, drained, rinsed
1/2 cup plain whole-milk Greek yogurt
1 Tbsp. fresh lemon juice
Toasted country-style bread (for serving)

Steps:

Preheat oven to 350°. Heat 2 Tbsp. oil in a large heatproof skillet over medium. Add onion and cook, stirring occasionally, until softened, 6-8 minutes. Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add 1/2 tsp. curry powder; season with 1 tsp. salt and 1/2 tsp. pepper. Stir to combine, then add 1 cup water. Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10-12 minutes.
Meanwhile, heat remaining 4 Tbsp. oil in a medium nonstick skillet over medium. Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes. Add chickpeas, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8-10 minutes. Add remaining 1 tsp. curry powder and toss to combine.
Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon image

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta's characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

Provided by Yasmin Fahr

Categories dinner, easy, lunch, weeknight, one pot, vegetables, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
3 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
2 (6- to 8-ounce) blocks feta, cut into 1-inch slices
Cooked orzo or farro, for serving
1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Steps:

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Tips:

Use a large baking dish to prevent the feta and greens from overcrowding and ensure even cooking.
Choose a variety of greens for a more flavorful dish. Spinach, kale, and Swiss chard are all great options.
Don't be afraid to experiment with different herbs and spices. Red pepper flakes, oregano, and thyme are all great additions to this recipe.
If you don't have a lemon on hand, you can use white vinegar or lime juice instead.
Serve the baked feta and greens with pita bread, rice, or quinoa for a complete meal.

Conclusion:

Baked feta and greens with lemony yogurt is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of creamy feta, tender greens, and tangy yogurt is sure to please everyone at the table. With a few simple tips, you can make this dish even more flavorful and enjoyable.