The early Greeks believed that the art of making Feta, or “white gold”, was taught to them by Aristaios, the son of the Greek god, Apollo. However, despite being the oldest cheese in human history, its discovery was more likely to have been accidental.
Feta is an essential part of Greek cuisine, culture, and tradition, and contributes to the livelihoods of thousands of families, directly or indirectly involved in its production and distribution.
A versatile cheese, Feta is made from a combination of sheep and goat’s milk. It is tangy, fresh, creamy, and crumbly but it is the “brining” that makes Feta unique by giving it a distinctive salty flavour. It can be added to salads, side dishes, and sandwiches for a little extra heavenly flavour.
Lemony Pasta and Baked Feta with Squash is delicious on its own or as a side dish with rotisserie chicken or grilled salmon.
Prep Time: 20 minutes
Cook Time: 40 min
Servings: 2 to 3
Ingredients:
- 250 g spaghettini or linguini
- Feta (140 g or 1 slab)
- Half acorn squash seeds removed, peeled, and cut into small pieces
- 16 cherry tomatoes
- 16 black olives
- 1 tsp dry oregano
- 3 tbsps. fresh basil, chopped
- 3 tbsps. fresh parsley, chopped
- 4 tbsps. olive oil
- 4 tbsps. butter
- 4 tbsps. lemon juice
- Black pepper (optional)
- Salt (optional)
Directions:
Heat oven to 400 degrees Fahrenheit.
- Add six cups of water and squash to a saucepan and bring to a boil. Reduce heat to medium and cook squash until it’s tender, about 10 to 12 minutes. Remove from heat, drain, and set aside.
- Spread one tbsp. of olive oil on the bottom of a medium size oven proof dish. Place Feta slab in the center of the dish and arrange the squash, olives, and cherry tomatoes around it. Dribble two tbsps. of olive oil on the Feta and vegetables and then sprinkle the oregano and 2 tbsps. of the basil on it. Place dish in oven and bake for twenty minutes uncovered.
- Cook spaghettini or linguini according to package instructions. Once cooked (al dente) remove from heat, rinse, and drain.
- In a frypan, add one tbsp. of olive oil, four tbsps. of butter, the parsley and lemon juice, and sauté for one minute. Add cooked pasta and toss until the noodles are evenly covered with the lemon butter sauce. Add salt and pepper to taste (optional).
- Garnish with fresh basil leaves. Serve.
Bon Appétit!
