Kasseri cheese rewards a little know-how: how to choose it, cook it, store it, and substitute in a pinch. Browse 10 recipes to cook with it.
Kasseri cheese is usually found in the cheeses section or aisle of the grocery store or supermarket.
| In Chinese: | kasseri奶酪 | |
| British (UK) term: | ||
| en français: | fromage kasseri | |
| en español: | kasseri |
There are 10 recipes that contain this ingredient.
Kasseropites: Greek kasseri cheese, tomato, and basil hand-rolled into crescent pastries, baked golden. A vegetarian Greek appetizer made from scratch with a red wine vinegar dough.
Kasseropi are Greek cheese crescents filled with kasseri cheese, fresh tomatoes, and basil in handmade olive oil dough. A golden, flaky vegetarian appetizer baked until bubbly.
Asparagus tip pasta with fusilli, black olives, stone-ground mustard, and lemon butter sauce. Topped with kasseri or parmesan, this bright springtime pasta comes together in 30 minutes.
Kasseropites are Greek cheese-filled crescents with kasseri, fresh tomatoes, and basil wrapped in homemade olive oil pastry. A golden, hand-shaped vegetarian appetizer dusted with paprika.
Greek phyllo pastry nests filled with Parmesan, ricotta, and mint, baked golden, then topped with bubbly Kasseri cheese and a Kalamata olive. An elegant appetizer that stuns at any table.
Greek-style spaghetti mizithra: a five-ingredient pasta tossed with Kasseri and Romano cheeses, drowned in browned butter, and finished with fresh parsley. The Old Spaghetti Factory classic.
Lamb chops wrapped in phyllo with peas, potato balls, tomatoes, and kasseri cheese bake into golden Greek parcels that surprise with every bite.
Baked orzo with crumbled feta, kasseri cheese, fresh dill, heavy cream, and olive oil. A rich Greek-style pasta side dish that can be assembled a day ahead and baked before serving.
Arni Palikari, Greek bandit-style lamb chops wrapped in foil with potatoes, tomatoes, oregano, and kasseri cheese. Baked low and slow until fork-tender and melty.
Saganaki: Greek flaming kasseri cheese pan-fried in butter, deglazed with lemon juice and cognac, and lit at the table for an "Opa!" tableside appetizer.