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

This classic Greek Salad with Feta Cheese is a vibrant, no-cook dish that bursts with fresh flavors—perfect for a light lunch or a side at your next BBQ.

• 1 large English cucumber, diced (about 2 cups)
• 4 medium Roma tomatoes, chopped
• 1 green bell pepper, diced
• 1/2 small red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 4 oz block feta cheese, cubed
• 3 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

1. In a large bowl, combine the cucumber, tomatoes, bell pepper, red onion, and Kalamata olives.
2. Gently fold in the cubed feta cheese.
3. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, kosher salt, and black pepper.
4. Drizzle the dressing over the salad and toss lightly to coat—avoid overmixing to keep the feta intact.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

The magic of this salad? The briny feta and olives balance the crisp veggies, while the oregano-infused dressing ties it all together. Serve it with crusty bread to soak up every last drop!

Tip: For the best texture, chop the veggies into similar-sized pieces—about 1/2-inch chunks work great.

Spinach and Feta Stuffed Chicken

This juicy stuffed chicken is packed with creamy feta and garlicky spinach—a simple yet impressive dish that’s perfect for weeknights or date nights.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil
• 2 cups fresh spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Preheat oven to 400°F. Using a sharp knife, cut a deep pocket horizontally into each chicken breast, being careful not to cut all the way through.
2. In a skillet over medium heat, warm 1 tbsp olive oil. Add 2 cups spinach and 2 cloves minced garlic; sauté for 2 minutes until wilted. Remove from heat and stir in 1/2 cup feta, 1 tsp oregano, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using).
3. Divide the spinach-feta mixture evenly among the chicken pockets, pressing gently to seal. Secure with toothpicks if needed.
4. Place chicken on a baking sheet and bake for 25 minutes, or until internal temperature reaches 165°F and the top is lightly golden.

The contrast of tangy feta against the tender, herb-infused chicken makes every bite irresistible—plus, the pocket technique ensures the filling stays put!

Tip: For extra browning, broil the chicken for the last 2–3 minutes, watching closely to prevent burning.

Feta and Herb Crusted Salmon

This herby, tangy salmon is a showstopper with minimal effort—perfect for impressing guests or treating yourself on a busy weeknight.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on or skinless
• 1/2 cup crumbled feta cheese
• 1/4 cup panko breadcrumbs
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon zest
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix 1/2 cup crumbled feta, 1/4 cup panko, 2 tbsp dill, 2 tbsp parsley, 1 tbsp lemon zest, 1/2 tsp garlic powder, 1/4 tsp black pepper, and 1/4 tsp salt.
3. Pat salmon fillets dry, then brush each with 1 tbsp olive oil (divided). Press the feta-herb mixture evenly onto the tops of the fillets.
4. Bake for 12–15 minutes until the crust is golden and the salmon flakes easily with a fork.

The crispy, salty feta crust pairs magically with the tender salmon—plus, it’s ready in under 20 minutes!

Tip: For extra crunch, lightly toast the panko in a dry skillet before mixing.

Roasted Red Pepper and Feta Dip

This creamy, tangy dip is a crowd-pleaser—perfect for scooping up with pita chips or slathering on grilled bread. The smoky sweetness of roasted peppers pairs perfectly with salty feta and a hint of garlic.

Ingredients:

• 2 large red bell peppers (about 1 1/2 cups roasted and chopped)
• 8 oz feta cheese, crumbled
• 1/3 cup Greek yogurt
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 small garlic clove, minced
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 450°F. Place the whole red peppers on a baking sheet and roast for 25–30 minutes, turning once, until charred and softened. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove seeds, and roughly chop.
2. In a food processor, combine the roasted peppers, feta, Greek yogurt, 2 tbsp olive oil, minced garlic, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Pulse until mostly smooth but slightly chunky.
3. Add 1 tbsp lemon juice and pulse once more to blend. Taste and adjust salt if needed.
4. Transfer to a serving bowl, drizzle with extra olive oil, and sprinkle with a pinch of smoked paprika.

The magic here is in the texture—creamy with little bursts of roasted pepper—and the balance of tangy feta against the smoky-sweet peppers. Serve it slightly chilled or at room temperature to let the flavors shine.

Tip: For extra smokiness, char the peppers directly over a gas burner (use tongs!) before roasting.

Feta and Olive Tapenade Crostini

These zesty crostini pack a punch with briny olives, creamy feta, and a hint of lemon—perfect for your next gathering or a quick savory snack.

Ingredients:

• 1 baguette, sliced into ½-inch thick rounds (about 20 slices)
• 3 tbsp extra-virgin olive oil, divided
• 1 cup pitted Kalamata olives
• ½ cup crumbled feta cheese
• 1 tbsp capers, drained
• 1 small garlic clove, minced
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• ½ tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Toast the bread: Preheat oven to 375°F. Brush both sides of the baguette slices with 2 tbsp olive oil and arrange on a baking sheet. Bake for 10–12 minutes, flipping halfway, until golden and crisp. Let cool.
2. Make the tapenade: In a food processor, pulse the olives, feta, capers, garlic, lemon zest, lemon juice, remaining 1 tbsp olive oil, and black pepper until chunky-smooth (about 8–10 pulses).
3. Assemble: Spread 1–2 tsp of tapenade onto each crostini. Garnish with parsley.

The salty-sweet contrast of feta and olives gets a bright lift from lemon, while the crispy bread adds the perfect crunch. Tip: For a smoother spread, blend the tapenade longer—or leave it coarse for rustic texture!

Mediterranean Quinoa Bowl with Feta

Packed with bright flavors and wholesome ingredients, this quinoa bowl is a vibrant, satisfying meal that comes together in under 30 minutes.

Ingredients:

• 1 cup quinoa, rinsed
• 1 3/4 cups water
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

Instructions:

1. In a saucepan, combine quinoa, water, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. In a large bowl, toss cherry tomatoes, cucumber, red onion, kalamata olives, and 1 tbsp olive oil.
3. Add cooked quinoa to the bowl, then drizzle with 1 tbsp lemon juice and gently mix.
4. Top with crumbled feta and fresh parsley. Serve warm or chilled.

The tangy feta and briny olives balance the nutty quinoa perfectly, while the fresh veggies add a satisfying crunch. It’s a meal that feels indulgent yet light!

Tip: For extra creaminess, drizzle with a little tzatziki or hummus before serving.

Feta and Sun-Dried Tomato Pasta

This creamy, tangy pasta is a weeknight hero—packed with bold flavors and ready in under 30 minutes!

Ingredients:

• 12 oz penne or fusilli pasta
• 1/3 cup sun-dried tomatoes (oil-packed), thinly sliced
• 4 oz feta cheese, crumbled
• 3 tbsp sun-dried tomato oil (from the jar)
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, thinly sliced

Instructions:

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat sun-dried tomato oil in a large skillet over medium-low. Add garlic and red pepper flakes; sauté for 1 minute until fragrant.
3. Add sun-dried tomatoes and cooked pasta to the skillet. Toss to coat, adding reserved pasta water 2 tbsp at a time until saucy.
4. Remove from heat. Stir in feta, salt, and black pepper until cheese softens into a creamy sauce. Fold in basil.

The magic here? The feta melts just enough to cling to every noodle, while the sun-dried tomatoes add pops of sweetness. Tip: For extra richness, stir in a splash of heavy cream with the feta.

Grilled Watermelon and Feta Salad

Sweet, smoky, and salty collide in this unexpected summer salad that’s as fun to make as it is to eat.

Ingredients:

• 4 (1-inch-thick) watermelon wedges, rind removed
• 2 tbsp olive oil, divided
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 4 cups baby arugula
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, torn
• 1 tbsp balsamic glaze

Instructions:

1. Grill the watermelon: Heat a grill or grill pan over medium-high. Brush watermelon wedges with 1 tbsp olive oil and grill for 2 minutes per side until char marks form. Transfer to a plate.
2. Assemble the salad: In a large bowl, toss arugula with remaining 1 tbsp olive oil, flaky sea salt, and black pepper. Arrange on a platter.
3. Layer flavors: Top arugula with grilled watermelon, feta, and mint. Drizzle with balsamic glaze just before serving.

The contrast of juicy grilled melon with creamy feta and peppery arugula is downright addictive—plus, those grill marks make it a showstopper at BBQs.

Tip: For extra crunch, sprinkle with toasted pepitas or walnuts!

Feta and Spinach Phyllo Pie

This flaky, savory pie combines creamy feta and vibrant spinach in layers of crisp phyllo—perfect for brunch or a light dinner.

Ingredients:

• 10 sheets phyllo dough, thawed
• 1/4 cup olive oil, divided
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 10 oz fresh spinach, roughly chopped
• 1 cup crumbled feta cheese
• 1/4 cup chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, lightly beaten

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium. Cook onion and garlic for 3 minutes until soft. Add spinach and cook 2 more minutes until wilted. Transfer to a bowl; cool slightly.
2. Stir feta, dill, salt, pepper, and egg into the spinach mixture.
3. Brush a 9-inch pie dish with 1 tbsp olive oil. Layer 5 phyllo sheets one at a time, brushing each lightly with oil. Spread filling evenly over phyllo. Top with remaining 5 sheets, brushing each with oil. Tuck edges inward.
4. Bake for 30 minutes until golden and crisp. Cool 10 minutes before slicing.

The contrast of salty feta against the delicate, buttery layers makes this pie irresistible. Serve warm for the best texture!

Tip: Keep unused phyllo covered with a damp towel to prevent drying while assembling.

Beetroot and Feta Cheese Tart

This vibrant tart balances earthy roasted beets with creamy, tangy feta—perfect for a rustic brunch or light dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 medium beetroots, peeled and thinly sliced (1/8-inch thick)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz feta cheese, crumbled
• 1 tbsp honey
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry onto a parchment-lined baking sheet and prick all over with a fork. Bake for 12 minutes until lightly puffed.
2. Toss the beetroot slices with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange in a single layer over the par-baked pastry, overlapping slightly.
3. Sprinkle evenly with crumbled feta, then drizzle with 1 tbsp honey. Return to the oven for 20–25 minutes until the edges are golden and beets are tender.
4. Scatter with fresh thyme leaves before serving warm or at room temperature.

The contrast of sweet honey against salty feta and earthy beets makes every bite pop—plus, store-bought puff pastry keeps it fuss-free!

Tip: For extra color, use golden and candy-stripe beets alongside classic red.

Feta and Avocado Stuffed Peppers

These vibrant stuffed peppers are a creamy, tangy delight—perfect for a light lunch or a standout side dish.

Ingredients:

• 4 medium bell peppers (any color), halved and seeded
• 1 ripe avocado, diced
• 1 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Place pepper halves cut-side up on a baking sheet and drizzle with 1 tbsp olive oil. Bake for 15 minutes until slightly softened.
2. Meanwhile, in a bowl, gently mash the avocado with 1/4 tsp salt, 1/4 tsp black pepper, and 2 tbsp lime juice until chunky-smooth.
3. Fold in feta, cilantro, and red pepper flakes (if using), leaving some texture.
4. Divide the filling evenly among the pepper halves. Return to the oven for 5–7 minutes just to warm through.

The cool, creamy avocado against the salty feta and sweet roasted peppers is a combo you’ll crave all summer.

Tip: For extra crunch, top with toasted pepitas before serving.

Feta and Herb Stuffed Mushrooms

These bite-sized beauties pack a punch of tangy feta and fresh herbs, making them the perfect crowd-pleasing appetizer.

Ingredients:

• 20 large cremini mushrooms (about 1.5 lbs), stems removed and reserved
• 2 tbsp olive oil, divided
• 1/2 cup crumbled feta cheese
• 1/4 cup cream cheese, softened
• 2 tbsp finely chopped parsley
• 1 tbsp finely chopped dill
• 1 garlic clove, minced
• 1/4 tsp black pepper
• 1/8 tsp salt

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Finely chop reserved mushroom stems. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté chopped stems for 3-4 minutes until softened. Transfer to a bowl and let cool slightly.
3. To the bowl, add feta, cream cheese, parsley, dill, garlic, black pepper, and salt. Mix until fully combined.
4. Brush mushroom caps with remaining 1 tbsp olive oil and arrange on the baking sheet. Spoon filling into each cap, pressing lightly to adhere.
5. Bake for 18-20 minutes until mushrooms are tender and filling is lightly golden. Serve warm.

The creamy, briny filling contrasts beautifully with the earthy mushrooms, while the fresh herbs brighten every bite. Tip: For extra crunch, sprinkle with panko breadcrumbs before baking.

Feta and Lemon Roasted Potatoes

These crispy, tangy potatoes are a weeknight hero—golden on the outside, creamy inside, and packed with bright lemon and salty feta.

Ingredients

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

Instructions

1. Preheat oven to 425°F. Toss potatoes with olive oil, lemon juice, oregano, salt, and pepper on a rimmed baking sheet until evenly coated.
2. Roast for 30 minutes, stirring halfway, until potatoes are fork-tender and crispy at the edges.
3. Remove from oven and immediately sprinkle with feta and parsley. Let sit 2 minutes to soften the cheese slightly.

The feta melts just enough to cling to every potato, while the lemon keeps things zesty—no bland bites here!

Tip: For extra crunch, broil for 1–2 minutes after adding the feta (watch closely!).

Feta and Chickpea Stuffed Eggplant

These hearty stuffed eggplants are packed with Mediterranean flavors—creamy feta, spiced chickpeas, and a touch of fresh herbs make every bite irresistible.

Ingredients:

• 2 medium eggplants, halved lengthwise
• 2 tbsp olive oil, divided
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 lemon, juiced

Instructions:

1. Preheat oven to 400°F. Scoop out the flesh of the eggplants, leaving a 1/2-inch border. Chop the scooped flesh into small pieces.
2. Brush the eggplant halves with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 15 minutes until slightly tender.
3. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium. Add chopped eggplant flesh, chickpeas, cumin, smoked paprika, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
4. Remove skillet from heat and stir in feta, parsley, and lemon juice. Flip the roasted eggplant halves cut-side up and divide the filling evenly among them.
5. Return to the oven for 10–12 minutes until the filling is warmed through and the edges are golden.

The contrast of tangy feta against the smoky-spiced chickpeas turns simple eggplant into a showstopper. Serve with a drizzle of extra lemon for a bright finish.

Tip: For extra crunch, sprinkle with toasted pine nuts before serving.

Feta and Pomegranate Couscous Salad

Bright, tangy, and packed with texture, this couscous salad is a showstopper side dish or light lunch that comes together in minutes.

Ingredients:

• 1 cup couscous
• 1 1/4 cups boiling water
• 1/2 cup crumbled feta cheese
• 1/3 cup pomegranate arils
• 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. Place the couscous in a large bowl and pour the boiling water over it. Cover tightly with a lid or plate and let sit for 5 minutes until all the water is absorbed. Fluff with a fork.
2. Add the feta cheese, pomegranate arils, and fresh mint to the couscous. Gently toss to combine.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Drizzle over the salad and toss again until evenly coated.
4. Serve immediately or chill for up to 2 hours for a cooler, more refreshing bite.

The juicy pop of pomegranate against creamy feta and fluffy couscous makes every forkful irresistible—plus, it’s just as pretty as it is tasty!

Tip: For extra crunch, sprinkle with toasted slivered almonds right before serving.

Feta and Zucchini Fritters

These golden fritters are packed with salty feta and fresh zucchini—perfect for a quick appetizer or light lunch!

Ingredients:

• 2 medium zucchinis, grated (about 2 cups)
• 1 tsp salt, divided
• 4 oz crumbled feta cheese
• 1 large egg, lightly beaten
• 1/4 cup all-purpose flour
• 2 tbsp chopped fresh dill
• 1/2 tsp black pepper
• 2 tbsp olive oil, for frying

Instructions:

1. Toss grated zucchini with 1/2 tsp salt in a colander. Let sit 10 minutes, then squeeze firmly to remove excess moisture.
2. In a bowl, combine zucchini, feta, egg, flour, dill, remaining 1/2 tsp salt, and black pepper. Mix until just combined.
3. Heat olive oil in a skillet over medium heat. Drop 2-tbsp portions of batter, flattening slightly. Cook 3–4 minutes per side until deeply golden and crisp.
4. Transfer to a paper towel-lined plate. Serve warm with a dollop of yogurt or lemon wedges.

The magic here? Salting the zucchini ensures crispy edges, while the feta adds pockets of tangy richness.

Tip: For extra crunch, press the fritters gently with a spatula while frying.

Feta and Honey Glazed Carrots

These sweet-and-savory carrots are a showstopper side dish, with creamy feta and sticky honey taking humble veggies to the next level.

Ingredients:

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

Instructions:

1. Preheat oven to 425°F. Toss carrots with olive oil, honey, salt, and pepper on a rimmed baking sheet until evenly coated.
2. Roast for 20 minutes, stirring halfway, until carrots are tender and edges are caramelized.
3. Remove from oven and immediately sprinkle with feta—the residual heat will soften it slightly. Garnish with parsley.

The contrast of tangy feta against the honey’s sweetness makes these carrots irresistible straight from the pan. Tip: For extra depth, warm the honey slightly before tossing with the carrots—it’ll coat them more evenly.

Feta and Garlic Butter Shrimp

This juicy, garlicky shrimp dish with creamy feta is a weeknight hero—ready in 20 minutes but fancy enough for date night.

Ingredients

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

Instructions

1. Pat shrimp dry with paper towels. Season with 1/2 tsp salt and 1/4 tsp black pepper.
2. In a large skillet over medium heat, melt butter. Add garlic and 1/2 tsp red pepper flakes; cook 1 minute until fragrant but not browned.
3. Add shrimp in a single layer. Cook 2 minutes per side until pink and opaque.
4. Remove skillet from heat. Sprinkle feta evenly over shrimp, then drizzle with 2 tbsp lemon juice. Cover and let sit 1 minute to soften cheese.
5. Garnish with parsley and serve immediately.

The magic here? The feta melts just enough to cling to the shrimp, creating a tangy, briny sauce without any cream.

Tip: For extra richness, splash in 1 tbsp of the shrimp’s butter sauce over each serving.

Feta and Mint Lamb Burgers

These juicy Feta and Mint Lamb Burgers are bursting with Mediterranean flavors—a fun twist on classic burgers that’ll make your cookout unforgettable.

• 1 lb ground lamb
• 1/2 cup crumbled feta cheese
• 1/4 cup finely chopped fresh mint
• 1 small red onion, finely diced (about 1/4 cup)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 burger buns, toasted
• Tzatziki or garlic yogurt sauce, for serving (optional)

1. In a large bowl, gently mix the ground lamb, feta cheese, mint, red onion, cumin, salt, and pepper until just combined (don’t overmix). Divide into 4 equal patties, about 1-inch thick.
2. Heat olive oil in a skillet over medium-high heat or prep a grill for medium-high heat. Cook the patties for 4–5 minutes per side, or until internal temperature reaches 160°F and edges are crispy.
3. Toast the buns lightly if desired. Serve the burgers on buns with a dollop of tzatziki or yogurt sauce.

The salty feta and bright mint melt into the lamb for a juicy, herb-packed bite—no dry burgers here! Tip: For extra flavor, let the patties rest in the fridge for 30 minutes before cooking.

Feta and Walnut Stuffed Dates

These sweet-and-salty stuffed dates are the perfect bite-sized appetizer—easy to make but impressive enough for a party.

Ingredients:

• 12 Medjool dates, pitted
• 1/3 cup crumbled feta cheese
• 2 tbsp cream cheese, softened
• 1/4 cup finely chopped walnuts
• 1 tsp honey
• 1/4 tsp black pepper
• 1 tbsp fresh thyme leaves (optional, for garnish)

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix feta cheese, cream cheese, chopped walnuts, honey, and black pepper until well combined.
3. Gently slit each date lengthwise and stuff with about 1 tsp of the filling. Press closed lightly.
4. Arrange dates on the baking sheet and bake for 8–10 minutes, just until the cheese softens and the walnuts toast slightly.
5. Garnish with fresh thyme leaves if using. Serve warm or at room temperature.

The contrast of creamy feta, crunchy walnuts, and caramelized dates makes these irresistible—you’ll want to double the batch!

Tip: For a shortcut, skip the baking step and serve them chilled for a refreshing twist.

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!