Fried Feta Pasta (Orzo) with Herb Salad - Feta Pasta | FoodByMaria Recipes

Vegetarian

Fried Feta Pasta (Orzo) with Herb Salad

Last Updated:

Prep

20 minutes

Cook

25 minutes

Yield

2

This isn’t like a feta pasta recipe you have seen before – this is my Greek inspired fried feta pasta recipe!

This isn’t like a feta pasta recipe you have seen before – this is my Greek-inspired fried feta pasta recipe! Made with delicious cherry tomatoes, and fresh herbs like oregano, dill, and basil – the fried feta cheese is the perfect creamy texture to add to this pasta dish. This fried feta pasta recipe is a guaranteed winner every time you serve it. 

Fried feta pasta

Why You’ll Love This Feta Pasta

Versatile – Eat as an appetizer or swap out the pasta for a salad, there are so many delicious ways this fried feta can be used.

Leftovers – While there probably won’t be much left after making this recipe, it is the perfect dish to have as leftovers if you are able to keep some for the next day.

Comforting – Is there anything more comforting than pasta? Yes – it’s fried cheese and pasta.

fried feta pasta cut in dish

Ingredient Notes

Feta Cheese: You know how much I love feta. It is a classic Greek cheese that is soft and crumbly. When purchasing feta cheese, make sure to look for feta that is made with sheep’s milk (and/or goat’s milk) to ensure you are getting the best of the best.

Panko Breadcrumbs: Panko has a light, airy, and delicate texture that helps it crisp as it cooks. It’s the crispy texture of panko that is different from regular breadcrumbs and absorbs less oil when cooked.

feta pasta ingredients

How To Make Feta Pasta

Fried Feta

  1. To prepare the feta, grab two deep bowls. Mix the panko, garlic powder, flour salt and pepper in one bowl. Whisk the egg of choice in another bowl.
  2. Dip the feta block in the egg mixture, turn to coat both sides. Remove and allow excess to drip off. Then, dip into the dry panko mixture, turning to coat both sides and pressing gently to adhere. Dip the feta again in each of the egg and panko mixture then set aside. Repeat with the second piece of feta cheese.
  3. In a medium skillet, heat 3 tablespoons avocado oil over medium-high heat. This may take 2-3 mins.
  4. Add the breaded feta slices and cook for 2-3 minutes per side until golden brown, transfer to a plate lined with a paper towel.

 Orzo Pasta

  1. Cook the orzo pasta according to package directions and set aside 1/4 cup pasta water.
  2. While the orzo is cooking, make the herb salad. Mix together half of the lemon juice with chopped dill, oregano and parsley plus salt. Set aside.
  3. Add ¼ cup extra virgin olive oil to a skillet. Add the garlic and chili flakes. Cook until garlic just begins to bubble. Be careful here, you don’t want the garlic to burn. Cook for 1-2 minutes to infuse the oil.
  4. Add ¼ cup pasta water, lemon zest and the rest of the lemon juice. Cook 2 more minutes.
  5. Stir in pasta and season with salt and pepper to taste.
  6. Top orzo with fried feta, fresh herbs mixture and tomato halves.
feta pasta

Expert Tips & FAQ

 Appetizer: The fried feta on its own would make a delicious appetizer. Serve topped with a drizzle of honey, fresh herbs and a pinch of pepper.

Salad: Try the fried feta on your favourite salad!

Leftovers: The orzo pasta on its own can be packed and taken as a cold pasta salad for lunch.

fried feta cheese pasta

Other Feta Recipes You’ll Love

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Fried Feta Pasta (Orzo) with Herb Salad

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This isn’t like a feta pasta recipe you have seen before – this is my Greek inspired fried feta pasta recipe!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Appetizers + Sides, Main Course
Cuisine American-Inspired, Italian-Inspired
Servings 2
Calories 1069 kcal

Ingredients
  

Fried Feta

  • 2 half inch slices feta cheese (from a block of feta)
  • 1 tsp garlic powder 
  • 1/4 cup panko bread crumbs 
  • 1/2 tbsp all purpose flour
  • 1 egg or vegan egg
  • 1/2 tsp salt 
  • 1/4 tsp pepper
  • avocado oil for frying

Orzo Pasta with Herb Salad

  • 1 cup dried orzo about 200g
  • juice of one lemon, divided
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh oregano, chopped
  • 2 tbsp fresh basil, chopped
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp chili flakes
  • zest of one lemon
  • salt and pepper
  • 10 baby tomatoes, cut in half

Instructions
 

Fried Feta

  • To prepare the feta, grab two deep bowls. Mix the panko, garlic powder, flour salt and pepper in one bowl. Whisk the egg of choice in another bowl.
  • Dip the feta block in the egg mixture, turn to coat both sides. Remove and allow excess to drip off. Then, dip into the dry panko mixture, turning to coat both sides and pressing gently to adhere. Dip the feta again in each of the egg and panko mixture then set aside. Repeat with the second piece of feta cheese.
  • In a medium skillet, heat 3 tablespoons avocado oil over medium-high heat. This may take 2-3 mins.
  • Add the breaded feta slices and cook for 2-3 minutes per side until golden brown, transfer to a plate lined with a paper towel.

Orzo Pasta

  • Cook the orzo pasta according to package directions and set aside 1/4 cup pasta water.
  • While the orzo is cooking, make the herb salad. Mix together half of the lemon juice with chopped dill, oregano and parsley plus salt. Set aside.
  • Add ¼ cup extra virgin olive oil to a skillet. Add the garlic and chili flakes. Cook until garlic just begins to bubble. Be careful here, you don't want the garlic to burn. Cook for 1-2 minutes to infuse the oil.
  • Add ¼ cup pasta water, lemon zest and the rest of the lemon juice. Cook 2 more minutes.
  • Stir in pasta and season with salt and pepper to taste.
  • Top orzo with fried feta, fresh herbs mixture and tomato halves.

Video

Notes

The fried feta on it’s own would make a delicious appetizer. Serve topped with a drizzle of honey, fresh herbs and pinch of pepper.
Try the fried feta on your favourite salad!
The orzo pasta on it’s own would can be packed and taken as a cold pasta salad for lunch.

Nutrition

Calories: 1069kcal | Carbohydrates: 96.7g | Protein: 38.3g | Fat: 64.5g | Saturated Fat: 27.1g | Polyunsaturated Fat: 5.8g | Monounsaturated Fat: 27.6g | Cholesterol: 133.5mg | Sodium: 2687.4mg | Fiber: 14.5g | Sugar: 31.2g
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