“It’s always better with feta,” as they say. We definitely agree, and that’s why we’ve rounded up a collection of our best things to make with feta cheese, from
Mediterranean to American cuisines. Feta is an incredibly versatile ingredient, playing well with everything from bright fruit salads to gooey comfort foods. One of our favorite things to make is khachapuri, the traditional Georgian cheese boat, which is typically made with a Georgian cheese—our version uses a blend of crumbled feta and low moisture mozzarella. Here are our favorite feta cheese recipes.
For a Southeast Asian spin, add fish sauce, chile, and Thai basil to the classic combination of watermelon and feta.
Get the recipe for Tyrokafteri »
This Georgian flatbread is from the region of Samegrelo, which borders the Black Sea. It is not, however, beach food. Stuffed with salty cheese and griddled, then heaped with even more cheese and baked, this is stick-to-your ribs winter cooking at its best. Georgians prepare this bread using a crumbly local cheese called imeruli, or a mixture of imeruli and the milder, more elastic sulguni. We substituted a mixture of low moisture mozzarella and strong, tart feta that gets you very close to the traditional version.
Get the recipe for Megruli Khachapuri »
Grilled Vegetable and Barley Salad
A base of crunchy, fresh fennel contrasts perfectly with grilled corn kernels and crumbled feta cheese in this summer salad.
Greek Salad (Horiatiki)
Get the recipe for Horiatiki »
Get the recipe for Imeruli Khachapuri »
Turkish Stuffed Eggplant (Imam Bayildi)
The flavors of fall and winter are perfectly represented in this simple and elegant meal.
Get the recipe for Roasted Rack Of Lamb with Roasted Pumpkin and Chickpea Salad »
This savory casserole is studded with spinach, topped with feta cheese, and infused with a hint of cinnamon.
Get the recipe for Greek Mac and Cheese »
Georgian Cheese Bread (Adjaruli Khachapuri)
Feta, red onion, and mint are a classic combination; tossed with snappy green beans they make a salad of surprising complexity.
These crustless tarts, adapted from Ana Sortun and Maura Kilpatrick’s book Soframiz, are inspired by a yogurt and semolina custard that is traditionally baked inside cooked grape leaves in Greece. The authors say that, even though the grape leaves aren’t rolled and filled cigar-style, the filled tarts are still a version of a dolma, a word that means “stuffed” in Turkish and Greek. “I love this version because the grape leaves get crispy and a little caramelized,” Sortun says. They work equally well in ceramic ramekins, fluted or non-fluted tart pans, muffin tins, or small cast iron baking dishes.
Get the recipe for Spicy Lamb and Grape Leaf Tarts With Orzo and Feta »