20 Delicious Recipes with Feta Cheese Ideas

Craving that creamy, tangy kick of feta cheese? Whether you’re whipping up a quick weeknight dinner, a cozy comfort dish, or a fresh seasonal favorite, feta is the star that elevates every bite. From crispy salads to melty baked delights, we’ve rounded up 20 irresistible recipes that’ll make your taste buds sing. Ready to fall in love with feta all over again? Let’s dive in!

Greek Salad with Feta Cheese

Okay, so you’re craving something fresh, tangy, and downright refreshing, right? Let me introduce you to this Greek Salad with Feta Cheese that’s like a vacation in a bowl—no passport required.

Ingredients

• 1 large cucumber, diced into bite-sized pieces
• 2 cups cherry tomatoes, halved
• 1 red onion, thinly sliced
• 1 green bell pepper, diced
• 1 cup Kalamata olives, pitted
• 8 oz block feta cheese, cubed
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prep the veggies: In a large bowl, combine the cucumber, cherry tomatoes, red onion, green bell pepper, and Kalamata olives. Tip: For less bite, soak the sliced red onion in cold water for 10 minutes before adding.
2. Add the feta: Gently toss in the cubed feta cheese. Tip: Keep the feta in larger chunks so it doesn’t crumble too much.
3. Whisk the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined. Tip: Let the dressing sit for 5 minutes to let the flavors meld.
4. Dress the salad: Pour the dressing over the salad and toss gently to coat everything evenly. Tip: Use your hands to toss if you’re careful—it’s the best way to ensure every piece gets some love.
5. Serve immediately: Enjoy right away for the freshest taste, or let it sit for 10 minutes if you prefer the flavors to deepen a bit.

This salad is all about the crunch of the veggies against the creamy, salty feta, with the dressing tying it all together. Perfect as is, or throw it on a bed of greens for an extra veggie boost.

Spinach and Feta Stuffed Chicken

Vegging out after a long day? Let me introduce you to a dish that’s as fun to make as it is to eat—Spinach and Feta Stuffed Chicken. It’s juicy, flavorful, and honestly, a little fancy without trying too hard.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup fresh spinach, finely chopped
• 1/2 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tbsp butter, melted

Instructions

1. Prep the filling: In a bowl, mix together the chopped spinach, feta cheese, garlic powder, onion powder, salt, and black pepper until well combined.
2. Butterfly the chicken: Lay each chicken breast flat and slice horizontally through the middle, stopping before you cut all the way through, to create a pocket.
3. Stuff it good: Divide the spinach and feta mixture evenly among the chicken breasts, stuffing it into the pockets you just made.
4. Season the outside: Rub the outside of each stuffed chicken breast with olive oil, then sprinkle with paprika for that extra color and flavor.
5. Bake to perfection: Preheat your oven to 375°F. Place the chicken in a baking dish, drizzle with melted butter, and bake for 25-30 minutes, or until the internal temperature reaches 165°F.
6. Rest before serving: Let the chicken rest for 5 minutes after baking. This keeps all those juicy flavors locked in.

The chicken comes out incredibly tender, with the feta melting into the spinach for a creamy, tangy bite. Serve it over a bed of quinoa or with a side of roasted veggies for a meal that’s both nutritious and indulgent.

Feta and Herb Crusted Salmon

This Feta and Herb Crusted Salmon is the kind of dish that makes you feel like a gourmet chef without having to put in gourmet chef hours. Trust me, it’s as delicious as it is easy to make, and the feta crust? Absolute game-changer.

Ingredients

• 1.5 lbs salmon fillet, skin-on
• 1/2 cup crumbled feta cheese
• 1/4 cup breadcrumbs
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon zest
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to ensure it’s ready for the salmon.
2. Prepare salmon: Place the salmon fillet on a baking sheet lined with parchment paper, skin side down.
3. Mix crust ingredients: In a bowl, combine feta cheese, breadcrumbs, dill, parsley, lemon zest, olive oil, salt, and pepper. Mix until well blended.
4. Apply crust: Press the feta mixture evenly over the top of the salmon fillet, covering it completely.
5. Bake salmon: Bake in the preheated oven for 15-20 minutes, or until the crust is golden and the salmon flakes easily with a fork.
6. Rest before serving: Let the salmon rest for 5 minutes after baking to allow the juices to redistribute.

The crust gets beautifully crispy, while the salmon stays moist and flaky inside. Serve it with a simple arugula salad or over a bed of quinoa for a meal that’s as nutritious as it is Instagram-worthy.

Roasted Red Pepper and Feta Dip

Hey, have you ever had one of those moments where you’re staring into your fridge, and you’re like, ‘I need something delicious, but I also need it to be stupid easy to make’? Well, let me introduce you to your new best friend: Roasted Red Pepper and Feta Dip. It’s creamy, it’s tangy, and it’s got that smoky sweetness from the peppers that just makes you wanna dive right in with a piece of crusty bread.

Ingredients

• 2 large red bell peppers
• 8 oz feta cheese, crumbled
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Roast the peppers: Preheat your oven to 450°F. Place the whole red bell peppers on a baking sheet and roast for about 25 minutes, turning halfway through, until the skins are charred and blistered.
2. Steam the peppers: Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This makes peeling the skin off a breeze.
3. Peel and seed: After steaming, peel off the skins, remove the stems and seeds, and roughly chop the peppers.
4. Blend it up: In a food processor, combine the chopped peppers, crumbled feta, olive oil, lemon juice, minced garlic, smoked paprika, salt, and black pepper. Pulse until smooth but still slightly chunky for texture.
5. Adjust and serve: Taste and adjust seasoning if needed. Serve with a drizzle of olive oil and a sprinkle of smoked paprika on top for that extra flair.

This dip is this gorgeous, creamy concoction with little flecks of red pepper throughout, and the feta gives it this salty punch that’s just irresistible. Try spreading it on a sandwich or dolloping it on grilled chicken for a flavor boost that’ll make your taste buds sing.

Feta and Olive Tapenade Crostini

First off, let me tell you, these Feta and Olive Tapenade Crostini are the little bites of heaven you didn’t know you needed in your life. Perfect for when you’re pretending to be fancy or just need a quick snack that packs a punch.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 1/2 cup extra virgin olive oil
• 1 cup Kalamata olives, pitted
• 1/2 cup green olives, pitted
• 1/2 cup feta cheese, crumbled
• 2 tbsp capers, drained
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Preheat oven: Set your oven to 375°F to get it ready for toasting the baguette slices.
2. Toast bread: Brush each baguette slice lightly with olive oil and bake for 5-7 minutes until golden and crispy. Tip: Keep an eye on them to prevent burning!
3. Blend tapenade: In a food processor, combine Kalamata olives, green olives, feta, capers, garlic, lemon juice, black pepper, and red pepper flakes. Pulse until coarsely chopped. Tip: Don’t overprocess; you want some texture.
4. Assemble crostini: Spread a generous amount of the tapenade onto each toasted baguette slice. Tip: If you’re feeling extra, drizzle a little more olive oil on top for shine and flavor.

These crostini are a salty, tangy dream with a perfect crunch from the toasted bread. Serve them at your next gathering, or heck, keep them all to yourself—no judgment here.

Mediterranean Quinoa Bowl with Feta

Wow, have I got a treat for you today! This Mediterranean Quinoa Bowl with Feta is like a vacation in a bowl—bright, fresh, and packed with flavors that’ll make your taste buds dance. Perfect for those days when you want something healthy but don’t want to sacrifice flavor.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Cook quinoa: In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. Prep veggies: While quinoa cooks, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and halve the kalamata olives.
3. Mix dressing: In a small bowl, whisk together olive oil, lemon juice, dried oregano, and a pinch of salt and pepper.
4. Combine: In a large bowl, mix the cooked quinoa with the prepared veggies. Drizzle the dressing over the top and toss gently to combine.
5. Add feta: Sprinkle crumbled feta cheese over the top of the quinoa mixture.
6. Serve: Divide the quinoa bowl among serving dishes. Enjoy immediately for the best texture and flavor.

The quinoa is fluffy, the veggies are crisp, and the feta adds a creamy tang that ties it all together. Try serving it with a side of warm pita bread for an extra Mediterranean vibe!

Feta and Sun-Dried Tomato Pasta

Picture this: you’re staring into your fridge, wondering what to whip up that’s quick, delicious, and feels a bit fancy without trying too hard. That’s where this Feta and Sun-Dried Tomato Pasta comes in—it’s your weeknight dinner hero, ready in the time it takes to boil water and twirl some noodles.

Ingredients

• 8 oz pasta (like penne or fusilli)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil (use the oil from the sun-dried tomatoes for extra flavor)
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup reserved pasta water
• Salt, to boil the pasta
• Fresh basil leaves, for garnish

Instructions

1. Boil the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
2. Sauté the garlic: In a large pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
3. Combine everything: Add the drained pasta to the pan with the garlic. Toss with the chopped sun-dried tomatoes and crumbled feta. Pour in the reserved pasta water to help create a silky sauce that coats the pasta beautifully.
4. Garnish and serve: Remove from heat and garnish with fresh basil leaves. The heat from the pasta will slightly wilt the basil, releasing its aroma.

The result? A dish that’s creamy from the feta, tangy from the sun-dried tomatoes, with just the right kick of heat. Serve it straight from the pan for that ‘I just whipped this up’ vibe, or plate it nicely to impress your dinner date. Either way, it’s a win.

Grilled Watermelon and Feta Salad

Believe it or not, throwing watermelon on the grill is a game-changer, especially when paired with salty feta and a drizzle of balsamic. It’s the perfect mix of sweet, savory, and smoky that’ll have your taste buds doing a happy dance.

Ingredients

• 1 small seedless watermelon, cut into 1-inch thick slices
• 1/2 cup crumbled feta cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh mint leaves, thinly sliced

Instructions

1. Preheat the grill: Heat your grill to medium-high, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Prep the watermelon: Brush both sides of each watermelon slice with olive oil and sprinkle lightly with sea salt and black pepper.
3. Grill to perfection: Place the watermelon slices on the grill. Cook for 2-3 minutes per side, just until grill marks appear and the watermelon is slightly softened but still holds its shape.
4. Assemble with care: Transfer the grilled watermelon to a serving platter. Sprinkle generously with crumbled feta cheese and fresh mint.
5. Drizzle and serve: Finish with a drizzle of balsamic glaze over the top for that perfect sweet and tangy kick.

The contrast between the smoky, juicy watermelon and the creamy, salty feta is unreal, especially with the fresh mint adding a pop of color and freshness. Try serving it with a side of crusty bread to scoop up all the delicious juices and dressing.

Feta and Spinach Phyllo Pie

Oh, you’re going to love this Feta and Spinach Phyllo Pie—it’s like a cozy blanket of flavors wrapped in crispy, buttery layers. Perfect for when you want something a little fancy but totally doable on a weeknight.

Ingredients

• 1 lb frozen spinach, thawed and squeezed dry
• 8 oz feta cheese, crumbled
• 1/2 cup ricotta cheese
• 2 large eggs, lightly beaten
• 1/4 cup fresh dill, chopped
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup unsalted butter, melted
• 1 package (16 oz) phyllo dough, thawed

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to ensure it’s ready when you are.
2. Mix filling: In a large bowl, combine the spinach, feta, ricotta, eggs, dill, nutmeg, salt, and pepper. Mix until well blended.
3. Prepare phyllo: Lay one sheet of phyllo dough on a clean surface, brush lightly with melted butter, and repeat, layering 8 sheets total.
4. Add filling: Spread half of the spinach mixture over the phyllo layers, leaving a 1-inch border around the edges.
5. Layer more phyllo: Top with another 8 sheets of phyllo, brushing each with butter, then add the remaining spinach mixture.
6. Final layers: Finish with 8 more buttered phyllo sheets, tucking in any overhanging edges.
7. Bake to perfection: Bake for 35-40 minutes, or until the top is golden and crispy. Let it cool for 10 minutes before slicing.

The pie comes out with a satisfying crunch giving way to a creamy, tangy center. Try serving it with a drizzle of honey for a sweet contrast to the salty feta.

Beetroot and Feta Cheese Tart

Oh man, have I got a treat for you today! Imagine this: a flaky, buttery crust hugging a vibrant layer of sweet roasted beetroot, all topped off with creamy, tangy feta cheese. It’s like a party in your mouth, and everyone’s invited.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 3 medium beetroots, peeled and thinly sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 oz feta cheese, crumbled
• 1 egg, beaten (for egg wash)

Instructions

1. Prep the dough: In a large bowl, mix flour and butter until it resembles coarse crumbs. Gradually add ice water until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Roast the beetroots: Toss sliced beetroots with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F for 25 minutes, or until tender.
3. Roll out the dough: On a floured surface, roll the chilled dough into a 12-inch circle. Transfer to a tart pan, trimming edges as needed.
4. Layer the fillings: Arrange roasted beetroots over the dough, then sprinkle crumbled feta cheese on top.
5. Bake to perfection: Brush the edges with beaten egg for a golden finish. Bake at 375°F for 30 minutes, or until the crust is golden.

The tart comes out with a crisp crust that gives way to the soft, sweet beetroots and the salty punch of feta. Try serving it with a drizzle of balsamic glaze for an extra flavor kick—trust me, it’s a game-changer.

Feta and Avocado Stuffed Peppers

Mmm, you’re gonna love these Feta and Avocado Stuffed Peppers — they’re like little boats of creamy, tangy goodness that somehow also manage to be refreshing. Perfect for when you want something that feels a bit fancy but is actually a breeze to throw together.

Ingredients

• 4 large bell peppers, any color, halved and seeds removed
• 1 ripe avocado, diced
• 1 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped cilantro

Instructions

1. Prep the peppers: Preheat your oven to 375°F. Place the pepper halves on a baking sheet, cut side up. Drizzle with 2 tbsp of olive oil and sprinkle with 1/2 tsp salt. Roast for 15 minutes until they start to soften but still hold their shape.
2. Mix the filling: In a bowl, combine the diced avocado, feta cheese, lime juice, remaining olive oil, salt, black pepper, and cilantro. Gently mix to avoid mashing the avocado too much.
3. Stuff the peppers: Once the peppers are out of the oven, let them cool for a minute. Then, spoon the avocado and feta mixture into each pepper half, dividing it evenly.
4. Final roast: Return the stuffed peppers to the oven for another 5 minutes, just to warm everything through.

The peppers come out with a slight crunch, the filling is luxuriously creamy, and the lime gives it a zesty kick that’ll have you going back for seconds. Try serving them on a bed of greens for a light lunch or alongside grilled chicken for a more substantial meal.

Feta and Herb Stuffed Mushrooms

Look, I know stuffed mushrooms might sound like something your aunt brings to every family gathering, but trust me, these Feta and Herb Stuffed Mushrooms are about to change the game. They’re the perfect bite-sized combo of creamy, herby, and umami that’ll have everyone asking for the recipe.

Ingredients

• 20 large white mushrooms, stems removed and reserved
• 2 tbsp olive oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions

1. Prep the mushrooms: Preheat your oven to 375°F. Gently clean the mushrooms with a damp paper towel and remove the stems. Chop the stems finely and set aside.
2. Sauté the filling: Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems, onion, and garlic. Sauté until the onions are translucent, about 5 minutes. Remove from heat and let cool slightly.
3. Mix the cheeses and herbs: In a bowl, combine the sautéed mixture with feta, Parmesan, parsley, dill, black pepper, and salt. Mix well until everything is evenly distributed.
4. Stuff the mushrooms: Using a small spoon, fill each mushroom cap with the cheese and herb mixture, pressing down gently to pack it in.
5. Bake to perfection: Arrange the stuffed mushrooms on a baking sheet. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.

These mushrooms come out with a juicy bite, the feta adding a tangy creaminess that pairs perfectly with the earthy mushrooms. Serve them warm, maybe with a drizzle of balsamic glaze if you’re feeling fancy, and watch them disappear.

Feta and Lemon Roasted Potatoes

Ever find yourself staring at a bag of potatoes, wondering how to turn them into something that’ll make your taste buds do a happy dance? Well, buckle up, because these Feta and Lemon Roasted Potatoes are about to become your new best friend. They’re crispy on the outside, fluffy on the inside, and packed with flavors that’ll have you sneaking bites straight from the pan.

Ingredients

• 2 lbs baby potatoes, halved
• 1/4 cup olive oil
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven: Crank your oven up to 400°F (200°C) to get it nice and toasty.
2. Toss potatoes: In a big bowl, mix the halved potatoes with olive oil, lemon zest, lemon juice, salt, pepper, and oregano until they’re evenly coated. Tip: Make sure each potato piece is well coated for maximum flavor.
3. Roast to perfection: Spread the potatoes on a baking sheet in a single layer and roast for 40 minutes, flipping halfway through, until they’re golden and crispy. Tip: Don’t overcrowd the pan, or you’ll end up with steamed potatoes instead of roasted.
4. Add feta: Sprinkle the crumbled feta over the hot potatoes right out of the oven so it gets slightly melty.
5. Garnish and serve: Finish with a sprinkle of fresh parsley for a pop of color and freshness. Tip: Let them sit for a minute before serving to let the flavors meld together.

These potatoes come out with the perfect crunch, a tangy kick from the lemon, and a creamy saltiness from the feta. Try serving them alongside grilled chicken or just devour them straight from the pan—no judgment here.

Feta and Chickpea Stuffed Eggplant

Look, I know eggplant can be a bit… divisive, but trust me on this one. Stuffed with creamy feta and hearty chickpeas, it’s like the eggplant finally found its purpose in life, and you’re about to witness the transformation.

Ingredients

• 2 medium eggplants, halved lengthwise
• 1 cup cooked chickpeas, drained and rinsed
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Prep the eggplant: Preheat your oven to 375°F. Scoop out the center of each eggplant half, leaving about a 1/2-inch border to create a boat. Chop the scooped-out flesh finely.
2. Cook the filling: In a pan over medium heat, warm 1 tbsp olive oil. Add the chopped eggplant, chickpeas, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the eggplant is soft.
3. Mix in the cheese: Remove the pan from heat and stir in the feta and parsley. Tip: Letting the mixture cool slightly prevents the feta from melting too much.
4. Stuff and bake: Brush the eggplant boats with the remaining olive oil. Spoon the filling into each boat, packing it lightly. Bake for 25-30 minutes, until the eggplant is tender and the tops are golden.
5. Serve with flair: Let them cool for a few minutes before serving. They’re fantastic with a drizzle of tahini or a sprinkle of extra parsley for color.

The eggplant turns silky and rich, while the filling stays chunky and vibrant. Try serving these on a bed of greens for a meal that’s as pretty as it is satisfying.

Feta and Pomegranate Couscous Salad

Just imagine this: you’re staring into your fridge, wondering what to whip up that’s quick, tasty, and looks like you’ve got your life together. Enter Feta and Pomegranate Couscous Salad – it’s like a party in a bowl, and everyone’s invited.

Ingredients

• 1 cup couscous
• 1 1/4 cups boiling water
• 1/2 cup crumbled feta cheese
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh mint
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Boil water: Bring 1 1/4 cups of water to a boil in a small pot.
2. Cook couscous: Place 1 cup of couscous in a large bowl, pour the boiling water over it, cover with a plate, and let it sit for 5 minutes. Tip: Fluff it with a fork afterwards to prevent clumping.
3. Mix ingredients: To the couscous, add 1/2 cup crumbled feta, 1/2 cup pomegranate seeds, 1/4 cup chopped mint, 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently to combine. Tip: If you’re not a fan of mint, basil works wonders here too.
4. Let it rest: Allow the salad to sit for 10 minutes before serving to let the flavors meld together. Tip: This salad tastes even better the next day, so feel free to make it ahead!

The salad is a delightful mix of fluffy couscous, creamy feta, and bursts of sweet pomegranate, with a fresh minty zing. Serve it as a side at your next BBQ or pile it high in a wrap with some grilled chicken for a lunch that’ll make your coworkers jealous.

Feta and Zucchini Fritters

Mmm, have you ever had one of those days where you’re staring at your fridge, wondering what to do with that zucchini that’s been sitting there just a little too long? Well, today’s your lucky day because we’re turning that sad zucchini into something spectacular: Feta and Zucchini Fritters. These little guys are crispy on the outside, tender on the inside, and packed with flavors that’ll make you forget all about that zucchini’s questionable past.

Ingredients

• 2 cups grated zucchini (squeeze out the excess moisture with your hands)
• 1 cup crumbled feta cheese
• 2 large eggs (lightly beaten)
• 1/2 cup all-purpose flour
• 2 tbsp chopped fresh dill
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup olive oil (for frying)

Instructions

1. Prep the zucchini: After grating the zucchini, squeeze out as much moisture as possible with your hands to prevent soggy fritters.
2. Mix the batter: In a large bowl, combine the zucchini, feta, eggs, flour, dill, salt, and pepper. Stir until just combined; don’t overmix.
3. Heat the oil: Pour the olive oil into a large skillet and heat over medium heat until shimmering, about 2 minutes.
4. Form the fritters: Scoop about 2 tablespoons of the mixture per fritter into the skillet, flattening slightly with the back of the spoon.
5. Fry to perfection: Cook for 3-4 minutes on each side, or until golden brown and crispy. Don’t crowd the pan; work in batches if necessary.
6. Drain and serve: Transfer the fritters to a paper towel-lined plate to drain any excess oil. Serve warm for the best texture.

These fritters are a dream with their crispy edges and soft, cheesy centers. Try serving them with a dollop of Greek yogurt or a squeeze of lemon for an extra zing. Trust me, they’re so good, you’ll be grating zucchini on purpose next time.

Feta and Honey Glazed Carrots

Man, have I got a treat for you today! These Feta and Honey Glazed Carrots are the perfect side dish that’s sweet, savory, and just a little bit fancy without any of the fuss. Let’s dive right in, shall we?

Ingredients

• 1 lb carrots, peeled and sliced into 1/2-inch thick rounds
• 2 tbsp olive oil
• 2 tbsp honey
• 1/4 cup crumbled feta cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat oven: Heat your oven to 400°F (200°C) to get it ready for roasting.
2. Toss carrots: In a large bowl, toss the carrot rounds with olive oil, salt, and pepper until evenly coated.
3. Roast carrots: Spread the carrots in a single layer on a baking sheet and roast for 20 minutes, or until they start to soften and brown at the edges.
4. Add honey: Drizzle the honey over the carrots and toss to coat. Roast for another 5 minutes to caramelize the honey slightly.
5. Top with feta: Sprinkle the crumbled feta and fresh thyme over the carrots right after they come out of the oven, letting the cheese soften slightly from the heat.

The combination of sweet honey, salty feta, and earthy thyme turns these carrots into something truly special. Serve them warm alongside your favorite protein, or even toss them into a grain bowl for a pop of color and flavor.

Feta and Garlic Butter Shrimp

Picture this: plump, juicy shrimp swimming in a pool of garlicky butter, then getting cozy with chunks of creamy feta. It’s the kind of dish that makes you forget your manners and lick the plate clean. Let’s make it happen.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped
• 1 lemon, cut into wedges

Instructions

1. Prep the shrimp: Pat the shrimp dry with paper towels to ensure they get a nice sear.
2. Heat the pan: In a large skillet over medium heat, add olive oil and 2 tbsp of butter until melted and bubbling.
3. Sauté garlic: Add minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant but not browned.
4. Cook shrimp: Add shrimp in a single layer, seasoning with salt and black pepper. Cook for 2 minutes per side until pink and opaque.
5. Add feta: Sprinkle crumbled feta over the shrimp, then dot with remaining 2 tbsp of butter. Cover and let sit for 1 minute to melt the cheese slightly.
6. Garnish and serve: Remove from heat, sprinkle with fresh parsley, and serve with lemon wedges for squeezing over the top.

The shrimp are tender with a slight bite, the feta adds a salty creaminess, and the garlic butter ties it all together. Try serving it over a bed of orzo or with crusty bread to soak up every last drop of that sauce.

Feta and Mint Lamb Burgers

Buckle up, because we’re about to take your burger game to the next level with these Feta and Mint Lamb Burgers. They’re juicy, packed with flavor, and just the right amount of fancy to impress at your next BBQ without trying too hard.

Ingredients

• 1 lb ground lamb
• 1/2 cup crumbled feta cheese
• 1/4 cup finely chopped fresh mint
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 4 hamburger buns, lightly toasted

Instructions

1. Mix the ingredients: In a large bowl, gently combine the ground lamb, feta cheese, mint, salt, black pepper, and garlic powder. Tip: Don’t overmix, or your burgers will be tough.
2. Form the patties: Divide the mixture into 4 equal parts and shape into patties about 1 inch thick. Tip: Make a slight indentation in the center of each patty to prevent puffing up during cooking.
3. Heat the grill: Preheat your grill to medium-high heat (about 375°F) and brush the grates with olive oil to prevent sticking.
4. Grill the burgers: Place the patties on the grill and cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Tip: Only flip once to get a nice crust.
5. Toast the buns: In the last minute of cooking, place the buns on the grill cut side down to lightly toast.
6. Serve immediately: Place each burger on a bun and serve hot. These burgers are juicy and flavorful, with the feta adding a creamy tang and the mint bringing a fresh brightness. Try serving with a side of tzatziki sauce for an extra Greek twist.

Feta and Walnut Stuffed Dates

First off, let’s talk about these little flavor bombs – Feta and Walnut Stuffed Dates. They’re the perfect mix of sweet, salty, and crunchy, and honestly, they’re so easy to make you’ll wonder why you haven’t been stuffing dates your whole life.

Ingredients

• 20 Medjool dates, pitted
• 1/2 cup crumbled feta cheese
• 1/4 cup walnuts, finely chopped
• 1 tbsp honey
• 1/2 tsp black pepper, freshly ground
• 1 tbsp olive oil

Instructions

1. Prep the dates: Carefully make a lengthwise slit in each date to remove the pit if not already pitted, being careful not to cut all the way through.
2. Mix the filling: In a small bowl, combine the crumbled feta, chopped walnuts, honey, and black pepper. Mix until everything is well incorporated.
3. Stuff the dates: Using a small spoon or your fingers, gently stuff each date with the feta and walnut mixture. Don’t overstuff, or they’ll burst open!
4. Drizzle with olive oil: Lightly drizzle the stuffed dates with olive oil for a bit of richness and to help them crisp up slightly.
5. Serve immediately: Arrange the stuffed dates on a platter and serve right away for the best texture and flavor. They’re great as is, but for an extra touch, a drizzle of balsamic glaze takes them to the next level.

The contrast between the creamy feta and the crunchy walnuts inside the sweet, chewy dates is just unreal. Try serving these on a cheese board for an instant upgrade, or as a fancy appetizer that’ll have everyone thinking you slaved over them.

Conclusion

With so many tasty ways to enjoy feta cheese, this roundup is your go-to for easy, flavorful meals! Whether you’re craving salads, pastas, or savory bakes, there’s something here for everyone. Give these recipes a try, and don’t forget to share your favorites in the comments or pin them for later. Happy cooking!