Food

Recipes with Feta

April 11, 2014

Just a crumble of feta's pungent, salty flavor enhances dishes from stuffed peppers to salads to savory tarts.

Shrimp with Tomatoes and Feta — The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this dish, shrimp is topped with crumbled feta and broiled. Get the recipe for Shrimp with Tomatoes and Feta (Garides Saganaki) »Rachel Dolfi

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 »Matt Taylor-Gross

Spicy Feta Cheese Spread (Tyrokafteri) — This spicy cheese spread is a meze must-try, according to Kostas Feidantsis and Dimitris Koparanis of Dr. Benefits. It's easy to make and is great served with bread, grilled vegetables, fried eggs or grilled meat. It will keep in the fridge for up to 7 days. Feel free to use more peppers, or spicier peppers, if you prefer. Get the recipe for Spicy Feta Cheese Spread (Tyrokafteri) »Matt Taylor-Gross

Epiran Feta Tart (Alevropita) — Made with a simple egg batter, this feta-studded tart hails from the region of Epirus in southeastern Europe. Get the recipe for Epiran Feta Tart (Alevropita) »Ingalls Photography

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 »Drew Anthony Smith

Greek Pasta Salad — Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad. Get the recipe for Greek Pasta Salad »Rachel Dolfi

lamb burger — These burgers—topped with a tangy mix of feta, arugula, olives, and sun-dried tomatoes—are seasoned with a combination of herbs that provide a lively flavor reminiscent of lamb gyro sandwiches. See the recipe for Lamb Burger »André Baranowski

EGGS POACHED IN TOMATO SAUCE — This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day. Get the recipe for Shakshuka »Matt Taylor-Gross

Fennel and Herb Phyllo Pastries — These Greek pastries unite a buttery crust with bright-tasting fennel and feta cheese. We featured this recipe—from home cooks Ruth Honegger and Marino Pascal—as part of our special LA issue (March 2010). See the recipe for Fennel and Herb Phyllo Pastries (Hortopita) »James Oseland

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 »Todd Coleman

Flatbreads with Two Toppings (Laganes) — In Greece, these flatbreads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta. Get the recipe for Flatbreads with Two Toppings (Laganes) »Kat Craddock

Fennel and Herb Phyllo Pastries (Hortopita) — These Greek pastries unite a buttery crust with bright-tasting fennel and feta cheese. Get the recipe for Fennel and Herb Phyllo Pastries (Hortopita) »Todd Coleman

Stuffed Eggplant (Papoutsakia) — In this Peloponnese-style dish, eggplant is stuffed with ground beef and tomatoes and topped with a cheesy béchamel. Get the recipe for Stuffed Eggplant (Papoutsakia) »Penny De Los Santos

Feta Tart (Alevropita) — Made with a simple egg batter, this feta-studded tart hails from the region of Epirus. Get the recipe for Feta Tart (Alevropita) »James Oseland

Greek Salad — This refreshing salad takes on various guises in Greece depending on what vegetables are in season, but it almost always features feta and a dusting of dried oregano. Get the recipe for Greek Salad »Todd Coleman

Peppers Stuffed with Feta — This meze is made in Macedonia with sweet Florina peppers, though Fresno or Anaheim chiles (the former being hotter than the latter) can be substituted. Get the recipe for Peppers Stuffed with Feta (Piperies Gemistes me Feta) »Todd Coleman

Kale Tarts with Fennel and Olives — Kale and fennel lend a unique sweetness to these briny puff pastry tarts. They're perfect as appetizers, savory breakfasts, or as an accompaniment to a bowl of warm, wintry soup. Get the recipe for Kale Tarts with Fennel and Olives »Alice Kim

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. Get the recipe for Green Bean Salad with Feta and Mint »Maxime Iattoni

Cheese and Egg Bread (Acharuli Khachapuri) — Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot--tear off the crust and dunk it in the well of cheese and egg. Get the recipe for Cheese and Egg Bread (Acharuli Khachapuri) »Landon Nordeman

Bacon-Wrapped Stuffed Pork Loin — Pork loin is lean—wrapping it in bacon helps keep it juicy as it grills. Get the recipe for Bacon-Wrapped Stuffed Pork Loin »Todd Coleman

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