Spicy Feta Cheese Spread (Tyrokafteri)
Matt Taylor-Gross
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“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.

"Watermelon,

Watermelon, Feta, and Jalapeño Salad

For a Southeast Asian spin, add fish sauce, chile, and Thai basil to the classic combination of watermelon and feta. Get the recipe for Watermelon, Feta, and Jalapeño Salad »
"Spicy
"Megruli
"Grilled

Grilled Vegetable and Barley Salad

Grilled Vegetable and Barley Salad
"Shaved

Get the recipe for Shaved Fennel and Grilled Corn Salad »

"Shakshuka

Shakshuka

Greek Salad (Horiatiki)

Get the recipe for Horiatiki »
"Kachapuri
Get the recipe for Imeruli Khachapuri »
"Roasted

Turkish Stuffed Eggplant (Imam Bayildi)

This recipe originated in the Ottoman palaces. Use small eggplants for a better eggplant-to-stuffing ratio, since the key is to bake as much vegetable and tomato flavor into the eggplant as possible.Get the recipe for Turkish Stuffed Eggplant (Imam Bayildi) »
"Roasted

Roasted Rack Of Lamb with Roasted Pumpkin and Chickpea Salad

"Greek

Greek Mac and Cheese

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

Georgian Cheese Bread (Adjaruli Khachapuri)

Georgian Cheese Bread (Adjaruli Khachapuri)
"Green

Green Bean Salad with Feta and Mint

Feta, red onion, and mint are a classic combination; tossed with snappy green beans they make a salad of surprising complexity.

Spicy Lamb and Grape Leaf Tarts With Orzo and Feta

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 »

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