This is a light lunch dish I made up to use some great tomato basil feta, though regular feta would work in a pinch. I have served this hot or cold.
I'm giving this recipe 4 stars when it's made as written. It's good and very nutritious, but it's a little bland. However, the second time I made it I used two 15 ounce cans of diced tomatoes with basil, garlic, and oregano, and that gave the dish the flavor kick that it needed. With that change, I might give this recipe 5 stars. - 10 Sep 2007 (Review from Allrecipes USA and Canada)
Very tasty! Easy to prepare. Next time I will add mushrooms, onions and red pepper flakes. It was a hit in my house! - 06 Sep 2000 (Review from Allrecipes USA and Canada)
I'd make this for company. I combined this recipe with the instructions for "Suki's spinach and feta pasta" which is almost the same recipe. I used a 6 oz. bag of baby spinach that I washed & chopped & also used whole wheat penne. I sauteed the garlic for just a little while 1st. I added salt & pepper & also added 1/2 a pound of defrosted shrimp, just to warm it up, before adding the pasta & feta cheese (I happened to have plain feta in the frig). If you keep stirring the mixture at the end, the feta melts & the sauce gets an orangy, creamy texture. I also put red pepper flakes on the table, if someone wanted even more zip. I'll try 3/4 of a cup of feta next time as my husband thought the feta had a strong taste, although I loved it & we finished the whole dish. - 11 Jan 2003 (Review from Allrecipes USA and Canada)