We have fun with these 15 ideas for cooking dishes with feta!

We love it for its creamy texture, its very mild and slightly salty taste, feta is undoubtedly an essential cheese that lends itself to many easy and quick recipes. It can be used both in summer with light and sunny salads, but also the rest of the year with puff pastries, crispy and golden rolls, but also in savory pies, or gratins, without forgetting the essential Tik recipe. Tok of pasta with feta. We even explain how to make your own homemade feta. Do not hesitate to please your loved ones or your guests and make this Greek cheese the star of your future meals. Certainly, everyone will be charmed by these 15 feta-based recipes to eat from appetizer to main course!

So, ready to unearth the rare pearl, the recipe that suits you and that will impress everyone? Let's go :

Easy Greek salad

Photo credit: Shutterstock/Timolina

For 6 peoplePreparation time: 15 minutesCost: affordable

Ingredients:

- ½ romaine lettuce- 1 red pepper- 1 green pepper- ½ red onion- 180 g Greek-style black olives- 250 g cherry tomatoes- ½ cucumber- 200 g feta cheese, cut into cubes

For the vinaigrette:- 3 Tbsp olive oil- Juice and zest of an ORGANIC lemon- 2 Tbsp chopped fresh parsley- ½ Tbsp dried oregano- 1 clove garlic, chopped- Salt , pepper

Preparation:

1. For the vinaigrette: in a small bowl, combine all the ingredients. Taste and adjust seasoning if necessary. Place in the fridge.

2. Wash all the vegetables, then drain and pat dry. Chop the lettuce and place it in a large salad bowl. Remove the stem and seeds from the peppers and cut them into thin strips and place them in the salad bowl with the lettuce. Peel and thinly slice the red onion. Cut the cherry tomatoes. Peel and seed the cucumber and cut it into strips. Add black olives, red onion, cucumbers, and onion to the Greek salad.

3. Mix everything, add the feta, sprinkle the salad with a pinch of salt. Place in the fridge. Add the dressing just before serving the salad.

Grilled chicken, feta and watermelon salad

Photo credit: Shutterstock/Elena Trukhina

For 4 peoplePreparation time: 25 minutesCooking time: 25 minutesCost: for all budgets

Ingredients:

For the marinated chicken:- 2 chicken breasts- 1 Tbsp of honey- 2 cloves of minced garlic- 1 Tbsp of olive oil- The juice of ½ lemon- Salt, pepper For vegetarians: you can replace the chicken with a few grilled croutons

For the salad:- 1/4 watermelon- 125 g cherry tomatoes- 265 g cooked and drained chickpeas- 1 Tbsp chives- 200 g feta cheese, cut into cubes

For the vinaigrette:- 1 chopped shallot- 1 Tbsp of honey- 3 Tbsp of cider vinegar- 5 Tbsp of olive oil- Salt, pepper

Preparation:

1. Prepare the chicken: place the chicken breasts in a dish and add the honey, minced garlic cloves, olive oil, lemon juice, and salt and pepper. Cover and refrigerate for 1 hour.

2. Peel the watermelon and cut it into cubes. Wash the cherry tomatoes and chives, then drain and pat dry. Cut the cherry tomatoes in half. Chop the chives.

3. Prepare the vinaigrette by whisking all the ingredients together. Then keep cool.

4. Turn on the plancha grill or a skillet over medium heat. Place the meat on the plate or in the pan. Close and grill until cooked through. Slice the grilled chicken and let cool.

5. Dress the salad and serve with the vinaigrette.

Spinach and feta puff pastry

Photo credit: Shutterstock/nelea33

For 6 puff pastriesPreparation time: 15 minutesCooking time: 20 minutesCost: for all budgets

Ingredients:

- 1 onion- 300 g baby spinach- 3 Tbsp olive oil- 1 rectangular puff pastry- 100g feta cheese- 1 Tbsp chopped parsley- 1 egg- Salt, pepper

Preparation:

1. Peel the onion and chop it. Wash the spinach leaves and drain them.

2. Heat the olive oil in a sauté pan. Sauté the onions for 5 minutes then add the baby spinach. Cover and cook until the water has evaporated. Turn off the heat and let cool.

3. Place the cooled onion/spinach mixture in a salad bowl. and add the egg, chopped parsley, salt, pepper, coarsely crumbled feta and mix gently. Preheat the oven to 200°C.

4. Unroll the dough on a floured work surface and cut into 6 squares. Fill and fold the turnovers in half into triangles. Gild with egg. Place in the oven and cook for about 20 minutes until the puff pastry is golden brown.

Tabouleh with quinoa and feta

Photo credit: Shutterstock/Gagarova Olga

For 4 peoplePreparation time: 20 minutesRefrigeration time: 4 hoursCost: affordable

Ingredients:

- 250 g cooked quinoa- 2 spring onions- 3 Tbsp fresh mint- 3 Tbsp fresh parsley- ½ cucumber- 1 tomato, diced- 265g cooked and drained chickpeas- 2 cloves garlic, minced - The juice of a lemon- 3 Tbsp extra-virgin olive oil- 200 g feta, cut into cubes- Salt, pepper

Preparation:

1. Cook between 80 and 90 g of dry quinoa to obtain 250 g of cooked quinoa, following the instructions on the packet. Drain and let cool.

2. Wash herbs and vegetables. Chop the spring onions, mint and parsley. Peel and seed the cucumber and tomato and cut into small cubes.

3. Mix vegetables and herbs with drained chickpeas, add lemon juice, olive oil, feta cheese, salt and pepper. Refrigerate for 4 hours and enjoy.

Spanakopita, Greek pie with spinach and feta

Photo credit: Shutterstock/Anna Hoychuk

For 6 peoplePreparation time: 35 minutesCooking time: 40 minutesCost: for all budgets

Ingredients:

- 1 drizzle of olive oil- 2 spring onions- 600 g baby spinach- 200 g feta cheese- 16 sheets of filo pastry- 3 C A S chopped fresh parsley- 2 eggs- Salt, pepper

Preparation:

1. Preheat the oven to 180°C.

2. Chop the new onion. Save the green for later. Heat a drizzle of olive oil in a pan and sauté the onion for 5 minutes. Wash and sauté the spinach with the onion until it loses its water. Turn off the heat and let cool.

3. Crumble the feta into a salad bowl then add the pan-fried spinach, the parsley, the green of the new onion and mix. Add the eggs, salt and pepper.

4. Brush a pie pan with olive oil then lay a sheet of filo pastry and brush it with olive oil. Do the same with 8 other sheets. Then spread the stuffing and cover with the rest of the sheets of filo pastry, placed one by one and brushed each time with olive oil. Fold in the edges of the dough and brush the top with oil. Bake 40 minutes. The dough should brown. Enjoy warm.

Gözleme (Turkish flatbreads) with feta and spinach

Photo credit: Shutterstock/Maslova Valentina

For 6 peoplePreparation time: 25 minutesCooking time: 5 minutesCost: affordable

Ingredients:

- 250 g of flour- ½ T A C of salt- 16 cl of lukewarm waterFor the stuffing:- 1 drizzle of olive oil- 1 chopped onion- 150 g of baby spinach- 1 clove of garlic - Salt, pepper- 1 pinch of paprika- 150 g of feta

Preparation:

1. Prepare the dough by mixing the flour and salt. Add lukewarm water little by little. Knead for fifteen minutes. Cover and let the dough rest for 20 minutes.

2. Heat the olive oil in a sauté pan. Sauté the onion for 5 minutes then add the baby spinach. Cover and cook until the water has evaporated. Salt, pepper and add the paprika. Turn off the heat and let cool. Add the feta cheese and mix.

3. Divide the dough into 6 balls. Roll out each ball as thinly as possible. Place 1 Tbsp of filling on half of the dough. Close the dough and seal. Do the same for the rest of the buns.

4. Heat a frying pan with a little olive oil and add a Gözleme. cook until golden on bottom, flip, and brush with olive oil. Cover the skillet and cook for about 45 seconds. Flip again brush with olive oil.

Tik Tok feta pasta

Photo credit: Shutterstock/Timolina

For 8 peoplePreparation time: 25 minutesCooking time: 30 minutesCost: for all budgets

Ingredients:

- 250 g cherry tomatoes- 200 g feta cheese- Salt, pepper- 1 Tbsp of Provencal herbs- 1 pinch of chilli- 1 minced clove of garlic- 1 drizzle of olive oil- 320 g of tortiglioni (or other pasta)

Preparation:

1. Preheat the oven to 175°C.

2. Wash the cherry tomatoes and dry them. In a gratin dish, place the feta in the center. Add the cherry tomatoes. Season with salt and pepper and sprinkle with Provencal herbs and chilli. Finally add the minced garlic. Drizzle with olive oil. Bake for 30 minutes in the oven.

3. Meanwhile, cook the pasta according to the directions on the packet. At the end of cooking, take 10 cl of water from the pasta. Drain the pasta, add it to the feta with the pasta water removed and mix well. Enjoy without waiting.

Roasted sweet potato stuffed with creamy feta

Photo credit: Shutterstock/AS Food studio

For 6 peoplePreparation time: 15 minutesCooking time: 1 hourCost: affordable

Ingredients:

- 1 Tbsp of fresh rosemary- 2 Tbsp of fresh thyme- Grated zest of a lemon- 1 Tbsp of fleur de sel- 4 sweet potatoes- 1 drizzle of olive oil- 1 Tbsp of fresh chopped chives

To garnish:- 170 g feta cheese- 60 g heavy cream- 8 cl olive oil- 2 Tbsp lemon juice- Salt, black pepper

Preparation:

1. Preheat the oven to 200°C.

2. In the bowl of a small blender put the rosemary, thyme, lemon zest and fleur de sel and blend until finely chopped.

3. Wash the potatoes, pat them dry and pierce them with a fork. Place the sweet potatoes in a baking dish and drizzle with olive oil. Sprinkle with the salt and herb mixture and bake for about 1 hour, until tender.

4. For the feta cream: mix together the feta and the fresh cream until you obtain a homogeneous mixture. Add olive oil, lemon juice, and season. Blend until smooth. Place in the fridge.

5. Slit top of each potato, squeeze ends together to open and top with feta. Sprinkle with chives and serve hot.

Pizza with feta and spinach

Photo credit: Shutterstock/Sunvic

For 6 peoplePreparation time: 60 minutesCooking time: 25 minutesCost: for all budgets

Ingredients:

For the dough:- 150 g of T45 flour- 2.5 g of baker's yeast- 5 g of salt- 10 cl of water- 2.5 cl of olive oil (Otherwise take a dough with store-bought thick pizza)

For the pizza:- 1 clove of garlic, minced- 1 drizzle of olive oil- 140 g of baby spinach- ½ C A C of oregano- Salt, pepper- 90 g of crumbled feta cheese

Preparation:

1. For the dough: put the yeast with the water in a glass to inflate. After about ten minutes: there should be bubbles. Pour this mixture into the flour, oil and salt and knead. The dough is ready once it is smooth and no longer sticky. Then form a ball and let it rise with a little olive oil. Cover and let stand for at least 2 hours. It should double in size.

2. In a large skillet over high heat, lightly brown the garlic in a drizzle of oil. Add spinach and oregano. Cook for 1 minute, stirring. Salt and pepper. Drain the spinach in a sieve. Let cool.

3. Flatten the pizza leaving air in the crust to have a nice shape.

3. Spread the spinach then the feta over the dough. Drizzle with olive oil. Bake for 20-25 minutes.

Roasted beet salad with Greek feta

Photo credit: Shutterstock/Oksana Mizina

For 6 peoplePreparation time: 20 minutesCooking time: 1 hourRefrigeration time: 4 hoursCost: affordable

Ingredients:

- 8 beets- 1 T A C of coarse salt- 5 cl of liquid honey- 1 T A C of tarragon leaves- 2 cloves of garlic- 6 cl of olive oil- 3 T A C of balsamic vinegar- Salt, pepper- 3 Tbsp chopped fresh parsley- 3 Tbsp chopped fresh mint- 200g Greek feta cheese- 120g chopped walnuts

Preparation:

1. Wash the beets then dry them. Wrap them one by one in foil with a pinch of coarse salt, a drizzle of honey, and a pinch of tarragon. Close the papillotes and cook for 1 hour at 200°C. Check for doneness with a sharp knife and extend if necessary. Otherwise let the beets cool.

2. Peel then cut the beets into cubes and place them in a salad bowl. Peel and chop the garlic and add it to the beets. Drizzle with olive oil and balsamic vinegar. Season to taste and chill for 4 hours.

3. Wash, dry and chop the herbs. Dice the feta. Sprinkle the salad with herbs and mix. Decorate with feta and crushed walnuts and serve.

Greek salad with tuna and feta

Photo credit: Shutterstock/Little Hand Creations

For 6 peoplePreparation time: 15 minutesCost: affordable

Ingredients:

- ½ romaine lettuce- ½ red pepper- ½ green pepper- ½ red onion- 80 g green olives- 250 g cherry tomatoes- ½ cucumber- 200 g feta, cut into cubes- 180 g natural tuna canned drained

For the vinaigrette:- 3 Tbsp of olive oil- The juice and zest of an ORGANIC lemon- 2 Tbsp of chopped fresh parsley- 1 Tbsp of chopped fresh dill- 1 clove of minced garlic- Salt pepper

Preparation:

1. For the vinaigrette: in a small bowl, combine all the ingredients. Taste and adjust seasoning if necessary. Place in the fridge.

2. Wash all the vegetables, then drain and pat dry. Chop the lettuce and place it in a large salad bowl. Remove the stem and seeds from the peppers and cut them into thin strips and place them in the salad bowl with the lettuce. Peel and thinly slice the red onion. Cut the cherry tomatoes. Peel and seed the cucumber and cut it into strips. Add green olives, red onion, cucumber, and onion to the Greek salad.

3. Mix everything together, add the feta and crumbled tuna, sprinkle the salad with a pinch of salt. Place in the fridge. Add the dressing just before serving the salad.

How to make homemade feta cheese

Photo credit: Shutterstock/Anna_Pustynnikova

For 500 g of fetaPreparation time: 20 minutesCooking time: 20 minutesResting time: 24 hours + 4 + 24 + 24 + 24Cost: for all budgets

Ingredients:

- 2 l goat's milk (ideally raw milk)- 6 Tbsp lemon juice or organic white vinegar- 75 g feta cheese- 85 g salt

Preparation:

1. Thoroughly clean and disinfect equipment.

2. Chop the feta as small as possible. To book.

3. Heat the milk to 66°C then let it cool to 35°C. and add the feta, stir for 2 minutes. Let stand 1 hour.

4. Add the lemon juice, cover the pan and let curdle for 24 hours at room temperature.

5. Take a colander and line it with a cloth (cheesecloth, muslin), then place a bowl under the colander to collect the whey. Gently pour the curd into the colander. Allow to drain for 4 hours at room temperature.

6. Collect the whey and add 70 g of salt, stir to make a brine. Reserve in the refrigerator. Transfer the drained curd from the colander to a large container and add 15 g of salt, then stir. Line a mold with another cloth, and place the curd in it, cover with the edges of the cloth and place a weight on top. Leave to press at room temperature for 24 hours.

7. Cut the block of feta into slices about 2 cm wide, lightly salt the sides of the slices, let rest on a paillon (sushi mat, or straws) in the fridge for 1 day. Turn them over and let them rest for 1 more day.

8. Cut the curd into cubes and place them in a large container, pour in the brine so that the cubes of feta are well covered. Store in the fridge for 14 days, gently stirring the cubes of feta once or twice.

9. After 14 days, you can enjoy! The feta should be consumed within 7-14 days by storing them in a jar (filled with brine, taking care not to close the lid so that the brine does not produce gas and spoil the cheese) It is possible to store the feta cubes of feta in olive oil: place these in a large jar and cover with olive oil. Sprinkle with pepper and aromatic herbs, rosemary, thyme, wild thyme…

Roasted Feta in olive oil

Photo credit: Shutterstock/SariMe

For 8 peoplePreparation time: 5 minutesCooking time: 30 minutesCost: affordable

Ingredients:

- 400 g of feta- 250 g of cherry tomatoes- 200 g of olives- 1 half lemon- 2 cloves of garlic- 1 bunch of fresh rosemary- Olive oil- Salt, pepper

Preparation:

1. Preheat the oven to 180°C.

2. Place the feta in a dish lined with baking paper. Arrange the cherry tomatoes and olives around. You can pit the olives before or after cooking. Add lemon zest, minced garlic cloves and rosemary. Salt and pepper generously.

3. Drizzle with lemon juice and olive oil before baking for 30 minutes.

4. Enjoy with country bread as a starter or for an aperitif.

Spinach and feta quiche

Photo credit: Shutterstock/Afanasieva

For 6 peoplePreparation time: 15 minutesCooking time: 40 minutes

Ingredients:

- 1 roll of puff pastry- 10 g butter- 2 Tbsp breadcrumbs- 500 g frozen chopped spinach- 1 drizzle of olive oil- Salt, pepper- 20 cl liquid cream- 3 eggs- 1 pinch of nutmeg - 200g feta cheese, diced

Preparation:

1. Preheat the oven to 220°C.

2. Spread the puff pastry in a buttered pie dish. Make holes with a fork. Sprinkle with breadcrumbs and refrigerate.

3. Cook the spinach in a sauté pan with a drizzle of olive oil, until they have released their water. Salt, pepper. Turn off the heat and let cool.

4. Beat the eggs with the liquid cream. Then mix with the cooled spinach and add a little nutmeg.

5. Pour the mixture over the puff pastry. Add the feta cubes.

6. Bake for 40 minutes. You can serve hot or cold.

Lamb and feta spirals

Photo credit: Demotivateur Food

For 6 to 8 spiralsPreparation time: 35 minutesRefrigeration time: 24 hoursCost: affordable

Ingredients:

For the stuffing:- 800 g minced lamb- 1 onion- 150 g feta cheese- 2 minced garlic cloves- 60 g grilled pine nuts- 2 Tbsp chopped parsley- 2 Tbsp chopped mint- 1 small red pepper- 1 T A C powdered cinnamon- 1 T A C ground nutmeg- Salt, pepper- 16 - 20 sheets of filo pastry- Olive oil- 1 lightly beaten egg

To accompany (optional): tzatziki sauce

Preparation:

1. In a large salad bowl, put all the ingredients for the stuffing and mix well.

2. On a clean surface, lay out a sheet of filo pastry and brush lightly with olive oil using a brush. Place a second sheet of filo on top. Brush with olive oil. Take about 100g of stuffing and along the longest side of the filo sheet shape into a long, thin shape, leaving a 1cm gap at each end.

3. Gently roll the lamb in the foil, then turn the whole thing slowly to form a spiral. Pinch the other end.

4. Repeat the operation with the rest of the ingredients.

5. Preheat the oven to 190°C. Place the spirals on a baking sheet lined with parchment paper and brush with the beaten egg using a pastry brush. Place in the oven for 35 to 45 minutes.

If you want to cook, here are other recipe ideas: 15 pizza ideas for all tastes, 15 quick and easy pasta recipes, 15 easy-to-test savory crêpes recipes for Candlemas

If you decide to redo our recipes at home, send us photos to appear in our stories on instagram with the #demotivateurfood :)