Feta
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37 Feta Recipes for Roasting, Grilling, Salad-ing, and More
Briny, tangy feta is the ultimate flavor booster. Here’s how to make the most of it.
By Joe Sevier and The Editors of Epicurious
Baked Feta Meets Chickpeas in This One-Pot Pasta
Two popular recipes combine to create one comforting weeknight dinner.
By Jesse Szewczyk
Baked Feta Pasta With Chickpeas
This one-pan pasta offers the best of two viral recipes.
By Jesse Szewczyk
Smoked Feta Dip
If you want to add a little heat to this simple smoked feta tip, start by throwing in some chopped hot peppers or even your favorite hot sauce.
By Mark Anderson and Ryan Fey
Spinach and Matzoh Pie
Think of this easy vegetarian casserole as a kosher for Passover spanakopita or green lasagna—it’s similar to a style of matzo pie called mina in Sephardic homes.
By Melissa Roberts
Sabzi Khordan (Fresh Herb Platter)
Sabzi khordan translates to “herbs for eating,” so… just eat it.
By Naz Deravian
Air-Fryer Brussels Sprouts Salad With Spiced Maple Vinaigrette
It might be worth getting an air-fryer just to make air-fryer brussels sprouts.
By Nik Sharma
Frumentaty (Easy Moldovan Flatbreads)
These easy Moldovan flatbreads are made by mixing the filling into the dough rather than stuffing it.
By Olia Hercules
Moldovan Breads With Cheese and Sorrel
The fillings for plachinda often include a salted fresh cheese, as well as spring onions and dill.
By Olia Hercules
Khachapuri for a Crowd
This oversize version of khachapuri, the Georgian cheese-filled bread, is both a time-saver and brilliant way to feed a group.
By Olia Hercules
Adjaran Khachapuri
This khachapuri recipe makes all you need for a meal—a luscious cheesy, eggy, buttery bath to dip bread into.
By Olia Hercules
Plakopsy (Greek Flatbread With Cheese and Spring Onions)
This fried Greek bread—stuffed with feta and spring onions—can be filled with chopped herbs for extra flavor.
By Olia Hercules
Awash in Squash? Grill Your Zucchini for This Hearty Salad
Faced with an oversupply of zucchini, I did as I often do in this situation and fired up the grill. A dressing anchored by preserved lemon paste delivers a layer of acidity that zucchini thrives upon.
By Hetty McKinnon
Grilled Zucchini and Bulgur Salad
Charred zucchini pairs particularly well with sharp flavors; here it’s matched by the deep savory notes of preserved-lemon paste and the tang of creamy feta.
By Hetty McKinnon
Iceberg With Dried Oregano Dressing and Creamy Sheep’s Milk Cheese
There is something really good about crunchy lettuce and a bright shallot dressing filled with the flavor of dried oregano completed by creamy feta.
By Danielle Alvarez
Llubav’s Green Spaghetti
No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich sauce that wraps itself around pasta.
By Julia Turshen
Sweet Corn Frittata With Cherry Tomato Compote
In this frittata, corn adds the perfect texture while a jam-like tomato compote adds a wonderful sweetness.
By Andrea Bemis
Fancy and Beautiful Tomato Salad
Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.
By Sarah Jampel
Chicken Thighs With Tomatoes and Feta
This one-skillet chicken gives you the best of both worlds: crispy skin atop tender dark meat that gently cooks in the bubbly sauce underneath.
By Molly Baz
Fragrant Mixed Herb and Flatbread Salad
The salad works best with strips of Persian flatbread, but plain tortillas work just as well. The addition of golpar, with its citrusy aroma, really lifts this dish, accentuating the sweetness of the pomegranates and adding a wonderful depth of flavor, so try and track some down if you can.
By Yasmin Khan