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CheeseNet's Feta Recipes


1. Classical Horiatiki

80gr tomatoes cut in cubes
60gr cucumber peeled and cut in slices
50gr feta cheese cut in cubes
20gr onion in rings
10gr green peppers in slices
10gr escarole
A pinch of oregano
4 black olives
40gr olive oil with vinegar, salt and pepper

Wash all the vegetables well. Cut the tomatoes, the cucumber and the feta cheese in large cubes. Place the escarole at the bottom of the bowl and then in successive layers, place the tomatoes, the cucumber, the onion in rings, the feta cheese, the olives and the oregano. Season with the olive oil and the vinegar.

2. Cretan fragokastelo salad

40gr crumbled feta cheese
60gr skinned tomatoes
20gr anchovies
5gr capers
10gr olives cut un small pieces
50gr barley rusk in pieces
Fresh thyme
30gr vinaigrette with olive oil and lemon juice.

Skin the tomatoes after having boiled them for a few seconds. Break the rusks in small pieces and place them at the bottom of the plate. Continue by placing the sliced tomatoes and the anchovies. Sprinkle the capers, the olives and the crumbled feta cheese. Garnish with the fresh thyme and season with the vinaigrette.

3. Thessaly Salad

50gr fresh spinach leaves
30gr walnuts in quarters
40gr sun dried tomatoes
30gr spring onion bulbs
40gr feta cheese cut in slices
40gr olive oil and vinegar
Black pepper
1gr cumin seeds

Wash the salad leaves and break the walnuts in small pieces. Place the spinach leaves at the bottom of the plate and then the sun dried tomatoes and the spring onion bulbs which have been boiled with a little salt and vinegar. Garnish with the walnuts and the feta cheese slices. Season with the olive oil and the spices.

4. Cycladic Salad

50gr cherry tomatoes from Santorini
40gr crumbled feta, seasoned with red pepper and marjoram
40gr lettuce hearts
30gr large Aegean prawns
10gr parsley, finely chopped
50gr olive oil with vinegar, rosemary and lemon
10gr black olives, pitted

Boil the prawns in water with salt and vinegar. Wash well the lettuce hearts and place them at the bottom of the plate. Place on top of the lettuce the cherry tomatoes which have been washed and halved. Sprinkle the crumbled feta and the parsley, and finally the olives. Season with the olive oil and the spices. Add the boiled prawns.

5. Macedonian Salad

1 sheet puff pastry
30gr red peppers Florinis
30gr corn
30gr string beans
20gr radish, finely chopped
20gr celeriac, finely chopped
40gr feta cheese, in large pieces
10gr dill, finely chopped
30gr olive oil with mustard

Wash well the vegetables and cut according to the recipe. Place the puff pastry at the centre of the plate and then put all the vegetables successively in layers. Put the feta cheese at the top and garnish with the chopped dill. Season with the olive oil and the mustard.

B. Appetizers

1. Barbecued surprise feta cheese

80gr feta cheese
20gr green peppers
40gr tomatoes cut in rings
20gr virgin olive oil
Mountain oregano

Cut the feta cheese and place the fresh tomato rings on top. Continue by placing the finely chopped green peppers. Barbecue for 5-7 minutes in aluminum foil. Place in plate and season with the oregano and the olive oil.

2. Aubergines with feta cheese and tomato sauce

80gr fried aubergines (large sliced rings)
40gr tomato sauce with basil
40gr feta cheese, crumbled, peppery
1gr thyme

For the tomato sauce
100gr fresh tomatoes, finely chopped
30gr onion, finely chopped
5gr garlic
10gr fresh basil leaves

Slice the aubergines in large rings. Deep fry them in hot oil and put aside. Prepare the tomato sauce with the basil. Place the aubergines in a small dish and sprinkle the sauce. Cook at low temperature for 15 minutes, and then sprinkle the crumbled feta cheese and the thyme.

3.Tripoli Strapatsada

3 eggs
60gr skinned tomatoes
50gr feta cheese in cubes
40gr onion, finely chopped
20gr green pepper
50gr olive oil
Black pepper, freshly ground

Preparation Lightly fry the onion in the olive oil. Add the skinned tomatoes which have been chopped until they slightly boil. Add the eggs progressively after having beat them. Season with salt and add the green peppers and the feta cheese. Cook for 10 minutes and serve seasoned with freshly ground black pepper.

4. Thessaly pie with Pillion feta cheese

500gr filo pastry with oil
300gr feta cheese filling

Ingredients for the filling: 200gr crumbled feta cheese
1 egg
50gr olive oil
Fresh spearmint, finely chopped
Pepper corns, broken
20gr Tsipouro (or ouzo)

Ingredients for the filo pastry: 500gr strong flour
60gr fresh yeast
80gr olive oil
2 eggs
250-300gr lukewarm water
Salt, white pepper

Place all the filo pastry ingredients in the mixer and dough until the pastry is elastic and pliable. Leave the dough to rest for 15 minutes and roll out the pastry in two sheets. Prepare the filling by mixing all the ingredients together. Place one pastry sheet; add on top the cheese filling and cover with the second sheet. Season with the olive oil. Cook in the oven for 35 minutes at a 180 oC temperature.

5. Saganaki with feta cheese and blackberry sauce

80gr feta cheese
50gr sunflower oil for frying
20gr blackberry pulp
30gr lemon juice
20gr soft flour

For the blackberry sauce
50gr blackberry jam
20gr lemon juice

Cut the feta cheese in a large piece. Cover the feta cheese with flour and fry it in the sunflower oil at medium heat. Season with the lemon juice. Serve on a plate with the blackberry sauce.

6. Corfu saganaki with feta cheese and seafood

40gr feta cheese
40gr mussels
30gr prawns
20gr crab flesh
60gr chopped tomatoes
20gr ouzo
10gr garlic
30gr olive oil
30gr chopped onion
Salt and pepper
5gr parsley, finely chopped

Lightly fry the onion in olive oil. Add the mussels and the peeled prawns until they brown. Add the ouzo and let it simmer. Add the tomato, the garlic and the salt and pepper. When the food is ready, add the feta cheese in large chunks. Garnish with parsley and serve.

7. Feta (Φέτα) cheese balls with courgettes and pepper's sauce

400gr feta cheese
300gr graded courgettes
80gr onion
4 eggs
80gr flour
50gr olive oil
10gr vinegar
8gr salt
5gr white pepper
150gr sunflower oil for frying

For the sauce
80gr cooked Florinis pepper, crushed and mixed with
50gr olive oil
2gr finely chopped parsley
Salt, pepper and cumin

Grade the courgettes and sieve them. Mix in a bowl the feta cheese, the courgettes, the onion, the eggs, the vinegar, the olive oil and half of the flour. Add the spices and dough. Make small balls, roll them in the remaining flour and fry them in hot sunflower oil. Place the sauce on the plate and then place the balls on top.

8. Feta (Φέτα) cheese mousse with avocados and saffron

80gr ripe avocados
60gr feta cheese
20gr olive oil
10gr fresh lemon juice
10gr sun dried tomatoes
0,5gr saffron
0,1gr black pepper corns

Peel and cut the avocados in small cubes. Place in a bowl and season with the lemon juice. Add the feta cheese which has been mashed in the blender with the olive oil. Add the sun dried tomatoes and the saffron. Mix well all the ingredients. Garnish with freshly ground black pepper and serve.

9. Stuffed potato with feta cheese and pesto sauce

100gr baked potatoes in aluminum foil
75gr graded feta cheese
30gr pesto sauce
20gr finely chopped bacon
1gr hot red pepper

For the pesto sauce: 100gr olive oil
50gr fresh basil, finely chopped
40gr mashed garlic

Wash well the potatoes and baked them in aluminum foil in the oven. When ready, cut in half and place in an oven dish. Mash the central part of the potato to prepare an opening. Fill with a tablespoon of pesto sauce every potato half. Sprinkle with the chopped bacon and then with the crumbled feta cheese. Put in the oven for ten minutes at a low temperature. Garnish with hot aromatic red pepper and serve.

10. Galotiri Elatis

100gr feta cheese
80gr Greek yoghurt
50gr fresh milk
1gr hot red pepper or other spice

Lightly heat the milk and add the feta cheese crumbled in small pieces. Let the mixture cool and add the yoghurt. Mix all the ingredients together and garnish with the spices.

11. Feta (Φέτα) cheese tart with minced meat

1 pack tart dough (ready cooked from the super market)

For the minced meat:
50gr beef minced meat
30gr onion
10gr sunflower oil
Salt, pepper, sweet paprika
100gr feta cheese
50gr tomatoes cut in rings
10gr olive oil

Place the tart base the minced meat mixture that has been slightly fried. Cover with a thick tomato ring and add the feta cheese cut in cubes. Put the tart in the oven for ten minutes. Serve adding olive oil and oregano.

12. Souvlaki with vegetables, feta cheese and herbs

40gr aubergines cut in cubes
40gr courgettes cut un cubes
40gr red pepper cut in small pieces
30gr yellow pepper cut in small pieces
40gr feta cheese in cubes
30gr sun dried tomatoes in pieces
20gr onion in small pieces
Different herbs and spices (dill, thyme etc. )

For the sauce: 20gr olive oil
5gr balsamic vinegar
5gr garlic

Cut all the ingredients according to the recipe. Leave to marinate for half an hour In the olive oil and balsamic vinegar sauce. Prepare the skewers and cook at low heat. Sprinkle with the herbs and spices and serve with aromatic saffron rice.

13. Fried feta cheese with Florinis pepper

For the feta:
90gr feta cheese
15gr flour
40gr sunflower for frying
Finely chopped dill
10gr lemon juice

For the peppers:
20gr olive oil
60gr red Florinis peppers
5gr vinegar

Cut the feta cheese in a large chunk. Cover with flour and fry in the sunflower oil at medium heat. Season with the lemon juice Fry the pepper in hot oil and add the vinegar.

C. Main Dishes

1. Pork tenderloin filled with feta cheese and peppers

180gr pork tenderloin
50gr red Florinis peppers
30gr green peppers
100gr feta cheese
30gr fresh butter
50gr onion
Salt, black pepper

Preparation Slice the meat and season. In the center of the sliced meat, place the pepper slices, the onions and the sliced feta cheese. Roll the meat, coat it with the butter and the herbs and put it in aluminum foil to cook in the oven at low heat. Let it cool and slice it. Serve with basmati rice.

2. Aubergines with feta cheese

250gr aubergines, halved
80gr olive oil
80gr sliced onions
10gr garlic
60gr feta cheese
50gr fresh tomato sauce
Salt, pepper

Wash well the aubergines and fry them in olive oil. Let them in a sieve and prepare the tomato sauce with garlic and herbs. Place the aubergines in a dish and fill them with the tomato sauce. Bake the aubergines in the oven for about 20 minutes. Five minutes before taking the dish out of the oven, add the feta cheese on top of the sauce until it melts. Serve with freshly chopped dill and red sweet paprika.

3. Thrace beef in crock with feta cheese

150gr beef shoulder cut in pieces
70gr feta cheese
60gr potatoes cut in cubes
50gr artichokes in slices
10gr corn flour
40gr lemon juice
30gr finely chopped onion
Water, up to 1/3 of the cooking dish
Salt, black pepper, finely chopped parsley

Wash well the meat and fry it lightly with the onion until it browns. Put the meat in the dish with the water, the olive oil, the salt and place in the oven to cook for approximately an hour. Ten minutes before taking it out of the oven, add the crumbled feta cheese and the corn flour thinned in the lemon juice, and cook until the sauce thickens. Garnish with finely chopped parsley and serve.

4. Stuffed squid with feta cheese and vegetables

250gr large squids
70gr feta cheese
40gr red peppers
40gr green peppers
40gr tomatoes
40gr onions
Salt, pepper
30gr lemon juice
40gr olive oil

Wash the squid, taking out the intestines and any remaining sand. Brush them with a third of the lemon juice. Stuff every squid with 15 gr of red peppers, 15 gr of green peppers, 15 gr of onions, 15 gr of tomatoes and 20 gr of feta cheese. Stabilize the filling with a toothpick. Grill on a medium heat and season. Prepare the sauce with the olive oil and the lemon. When the squid are ready, season with the sauce and serve.

5. Chicken roll stuffed with feta cheese and vegetables

1000gr chicken roll
300gr feta cheese
100gr red peppers
100gr green peppers
50gr lemon juice
50gr onions
Salt, white pepper, sweet paprika

Slice the chicken, removing all the bones and then season. Stuff it with the slices of peppers, onions, garlic and the feta cheese. Roll the chicken, brush it with fresh butter, paprika, lemon and bake in the oven at medium heat. When the chicken has cooled, cut it in slices and serve it with baked oregano potatoes and some more feta cheese.

D. Desserts

1. Syrupy feta parcels

For the filling :
200gr soft feta cheese
50gr honey
50gr fresh cream
15gr corn flour
2gr ginger

For the syrup: 300gr sugar
100gr honey
200gr water

For the stuffing, place all the ingredients in the mixer and blend them together. For the syrup, prepare all the ingredients together for a minute after the mixture has started boiling.

Take two filo pastry and brush them with warm softened butter. Sprinkle every filo pastry with sesame, finely chopped walnuts and ginger. Place the second filo pastry sheet and repeat with the same process. At the centre of the filo, place a spoonful of feta mousse and close it on too. After preparing all the little parcels, fry them in sunflower oil which should not be too hot. Put the syrup which we have already prepared in the little parcels and let it there for 2 minutes. Let the little parcels sieve through the extra syrup. Place in a large dish and sprinkle with sesame, walnut and graded ginger.

2. Tarts with feta mousse and chocolate ganache

For the tart:
250gr soft flour
125gr fresh butter
60gr icing sugar
1 egg
1 vanilla

Feta (Φέτα) mousse:
300gr soft feta cheese
50gr honey
100gr fresh cream
4gr cardamom
1 vanilla
lemon grind

Chocolate ganache: 150gr milk
20gr glucose
300gr dark chocolate

For the tart: Blend all the ingredients together in the mixer until they become a pliable dough.
Feta (Φέτα) mousse: Blend all the ingredients together in the mixer to obtain a homogeneous mixture.
Chocolate ganache: Boil the milk with the glucose. Chop the dark chocolate in pieces. Once the milk has boiled, remove it from the heat and add the chocolate with a spatula until it becomes a homogeneous mixture.

1. Prepare the bases of the tarte and let it cool.
2. Mix the feta mousse and put it in a confectioner's cornet number 10 and garnish every tart with a small amount of mousse. Put the tarts in the freezer for two hours until they are well frozen.
3. Prepare the chocolate ganache which should be warm and sop the tarts in the chocolate ganache to the point where the feta mousse starts. Let them sieve through. Place in the refrigerator to cool for 30 minutes. Take them out of the fridge, put in special confectionery paper and garnish each tart with a strawberry, a gooseberry or a physalis.

3. Feta (Φέτα) cream with strawberry sauce

Α. Mixture :
250gr fresh cream
100gr honey

Β. Mixture:
7gr gelatin leaves
350gr soft feta cheese

C. Mixture:
1 vanilla
20gr Cointreau

For the strawberry sauce :
100gr strawberry puree
30gr sugar
15gr Tia Maria

1. Place in a saucepan the ingredients of mixture A (fresh cream, honey) until they boil.
2. Put in cold water the gelatin leaves until they softened.
3. Once the milk has boiled with the honey, add the gelatin leaves until all ingredients are mixed.
4. Add the ingredients of mixture C (feta cheese, vanilla, Cointreau) mixing well until the mixture is homogeneous and sieve it through.
5. Serve in glasses of your choice and put in the fridge for 2-3 hours.
6. Cover with the strawberry sauce all the surface of the cream and serve with fresh fruit.

Strawberry sauce:
Simmer the strawberry puree with the sugar and add the Tia Maria liquor after taking the saucepan off the heat. Mix until the sauce is thick.

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