Feta

Concepts

Want to showcase Feta on your menu? Serve up something sensational with these innovative concepts.

Feta eCookbook

Taste of Europe Salad

Santorini Shrimp Pizza

Detroit-Style Mediterranean Pizza

Crispy Eggplant Stacks

Greek Sunrise Flatbread

Minted Mediterranean Salad

Shrimp Saganaki With Polenta

Ultimate Greek Pita

Zesty Scapece Flatbread

Al Taglio Roman Style Pizza by Chef Billy Manzo

Galbani® Mediterranean Pizza

Fried Green Tomatoes With Président® Feta Dressing

Feta Topped Fried Egg Salad

Grilled Feta with Warm Pepita Salsa

Roasted Sweet Potato Salad with Pumpkin Seeds & Feta

Feta Slider / Burger

Feta Salad Pizza

½ cup	Extra virgin olive oil
4	Garlic cloves, minced
4 tbsp.	Parsley, chopped
4	Flatbreads, par-baked
¼ cup	Galbani^® Grated Parmesan cheese
2 cups	Baby spinach leaves, roughly chopped
8	Scrambled eggs, cooked soft
1 cup	Grape tomatoes, halved
8 oz.	Bacon, cooked and chopped
8 oz.	Président^® Feta, crumbled

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
Combine olive oil, garlic, and parsley. Brush mixture on one side of each flatbread. Sprinkle each flatbread with 1 tbsp. Parmesan cheese.
In a bowl, mix spinach, scrambled eggs, grape tomatoes, and bacon together. Divide and spread the mixture evenly on top of the flatbreads.
Scatter about 2 oz. of the crumbled Feta cheese on top of each flatbread.
Bake the flatbreads in the oven for 5 to 7 minutes or until warmed through.

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