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

FOR THE SCAPECE

1 lb.	Zucchini (approximately 3), cut into ½-inch rounds
2 tbsp.	Kosher salt
2	Garlic cloves, minced
½ cup	Fresh mint, coarsely chopped
¼ cup	White wine vinegar
2½ cups	Extra virgin olive oil
	Salt and freshly ground black pepper to taste

FOR THE SAUCE

3 tbsp.	Extra virgin olive oil
1	Medium yellow onion, finely diced
2	Garlic cloves, minced
1 tbsp.	Tomato paste
1	Red pepper, roasted and diced (approximately 1 cup)
1 28 oz.	Can diced tomatoes, well drained
1 tsp. each	Garlic powder and onion powder
½ tsp. each	Dried oregano and dried basil

FOR THE SCAPECE

Toss sliced zucchini with 2 tbsp. of kosher salt, and mix well. Let sit for 30 minutes. Drain on baking rack or paper towels.
Mix garlic, mint, white wine vinegar, and ¼ cup of the olive oil together in a bowl to form a vinaigrette. Add salt and black pepper to taste. Set aside.
Heat remaining olive oil in a large saucepan to 350 degrees F. Fry the zucchini in small batches for 2 to 3 minutes or until zucchini turns golden brown. Let oil come back to temperature after each batch.
Drain zucchini on paper towel, and then mix with the vinaigrette. Refrigerate until ready to use.

FOR THE SAUCE

In a large saucepan, heat the olive oil over medium heat. When the oil is hot, add the onion and garlic, and cook until wilted, about 2 to 3 minutes. Add the tomato paste, and cook another minute.
Add remaining ingredients, mix well, and let simmer for 15 minutes on low heat, stirring frequently. Adjust seasoning as needed.

ASSEMBLY

Preheat oven to 425 degrees F.
Brush the flatbread tops with olive oil. Divide the tomato sauce evenly and spread on the breads.
Evenly divide and layer 1 oz. Feta crumbles, zucchini, red onion, and top with 1 oz. crumbled Feta. Bake for 5 to 7 minutes until Feta cheese is slightly melted.
Remove from oven. Garnish each flatbread with fresh mint leaves and balsamic glaze.

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