Bulgarian Baked Feta

Bulgarian Baked Feta

| January 25th, 2019

6 Tbsp extra-virgin olive oil
1 med. onion, sliced
2 bunches kale beetroot or collard leaves, sliced
1½ tsp curry powder
1½ tsp salt
1 tsp black pepper
½ block feta cheese, sliced ½ inch thick
4 crushed garlic cloves
1 15-oz can rinsed and drained chickpeas
½ c. White Mountain Foods Bulgarian Yogurt, strained
1 Tbsp lemon juice
toasted bread

Preheat oven to 350°. Heat (medium setting) 2 Tbsp. oil in a large, oven-safe skillet. Sauté onions until softened, about 6–8 minutes. Add the greens in small batches until all are in the pan. Stir occasionally and continue to cook for about 5 minutes until tender but still crispy. Add ½ tsp. curry powder, 1 tsp. salt, and ½ tsp. pepper and stir. Next, add 1 cup water. Place feta on top of greens. Bake about 10 minutes, just until feta is soft.

While the dish is baking, heat (medium setting) the remaining 4 Tbsp. oil in a medium saucepan. Add garlic and stir, cooking about 2 minutes until the garlic is fragrant and caramelized. Add the chickpeas, 1 tsp. salt, 1/2 tsp. pepper. Continue cooking 8–10 minutes, occasionally tossing the mixture, until chickpeas are browned and crisp around the edges. Season with the remaining 1 tsp. curry powder.

In a small bowl, combine the White Mountain Foods Bulgarian Yogurt, lemon juice, and a pinch of salt. Pour the chickpeas and toasted garlic over the greens and feta. Dollop with the seasoned yogurt and serve with toast.
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