353 feta cheese recipes

Flaky biscuit pockets stuffed with crumbled feta, chopped green olives, dill, and a squeeze of lemon. Baked golden at 400F in just 10 minutes for a savory Greek-style appetizer.

Stuffed with two kinds of cheese these make spectacular dinner roll.

Deluxe Twists with Kalamata Olive and SunDried Tomato Spread

Found this recipe in donna hay magazine, and I just happened to have all the ingredients this recipe called for. I did make a few changes and cook it differently. The frittata came out delicious, but next time I will cook it on the stove top first to give a nicely browed bottom, then broil at the last a few minutes.

Juicy and sweet watermelon cubes are tossed with fresh mint leaves, feta cheese and a light yet tasty citrus dressing made with orange juice, lemon juice, extra-virgin olive oil, and a bit shallots. Use any kind of your favorite greens as a base. A great summer salad.

This Mediterranean inspired roasted asparagus dish is packed with great flavour ad textures. Sweet-juicy cherry tomatoes, salty olives, and creamy-salty feta cheese go deliciously well with roasted asparagus.

A delicious and nutritious one-pot meal is ideal for a busy week-day dinner.

A fresh and tasty combination of salty, juicy and sweet perfect for a hot day, especially served in the watermelon shell.

Crispy golden-brown on the outside, velvety and fluffy on the inside. This technique speeds up cooking and the olives, feta and garlic deliver bursts of flavour.

These potato cups are incorporated with feta and ricotta cheese. You can feel the chunks of feta in every spoonful.

The flavor was great, I used mixed greens, also added a clove of minced garlic, and it was delicious. Next time I will add some sun-dried tomatoes, that would be even better!

Fresh spinach, mushrooms, and leeks sauté in olive oil, then top a pizza crust with crumbled feta, sliced tomatoes, and black olives for a vegetarian Mediterranean pizza in 30 minutes.

The tomato sauce worked deliciously well with the shrimp, olives and feta cheese. Used spaghetti instead of fettuccine, green olives stuffed with pimento instead of black olives. It was a very delightful dish, indeed.

This is a great way to use up extra home made dressing. Cook pasta the day before. Then add your leftover dressing and marinate in the refrigerator overnight. The pasta will absorb all the goodness from the dressing and is perfect for a quick and easy lunch or supper.

Penne pasta tossed with fresh tomato wedges, black olives, crumbled feta, and herbs. A quick Mediterranean vegetarian dinner ready in under 30 minutes.

I roasted cauliflower with 1 each sliced yellow and red onions, which came out delicious with the nice caramelization. The tomato sauce was so flavorful, olives added some depth. I used parmesan cheese, and it enhanced the overall flavor.