feta cheese recipe
The Best feta cheese recipe
What I love most about feta is how it works in so many ways—it’s great in salads, on sandwiches, or even tucked into pizzas and flatbreads. The kids always ask for seconds because it’s so light and refreshing, and it’s a great way to sneak in some healthy fats and calcium without them even realizing it. For special occasions, it’s perfect for a charcuterie board or a Mediterranean feast, but honestly, it’s just as good for everyday eating. The health benefits are pretty solid too—it’s packed with protein, probiotics from the brine, and healthy fats that keep you full longer. Plus, it’s a great way to use up extra veggies in the fridge without making a big deal out of it. My husband says it’s the only cheese he’ll eat with eggs, and I don’t blame him—it’s that good.
Greek-Style Feta Cheese Flatbreads
A delicious and easy-to-make flatbread infused with tangy feta cheese, perfect for dipping in hummus, tzatziki, or as a base for Mediterranean-inspired meals. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp black pepper
- 1/2 cup warm water
- 150g feta cheese, crumbled
- 1/2 cup grated Parmesan cheese
- 1 tbsp dried oregano
- 1/2 tsp garlic powder
- 1/4 cup chopped fresh parsley
- 1/2 cup chopped Kalamata olives
- 1/4 cup chopped red onion
- 1/4 cup chopped tomatoes
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Mix flour, salt, baking powder, and black pepper in a large bowl. -
2
Gradually add warm water while mixing until a soft dough forms. Knead lightly for 2 minutes. -
3
Divide dough into 6 equal pieces. Roll each piece into a thin circle (about 1/4-inch thick) on a lightly floured surface. -
4
Transfer each rolled-out flatbread to a baking sheet. Bake for 8-10 minutes or until lightly golden. -
5
In a separate bowl, mix crumbled feta, Parmesan, oregano, garlic powder, and parsley. -
6
Once flatbreads are baked, spread with olive oil and sprinkle evenly with the feta mixture. -
7
Optional: Top with chopped olives, red onion, tomatoes, or any other desired toppings. -
8
Return to the oven for an additional 2-3 minutes to melt the cheese slightly.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheets
- Oven
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of red pepper flakes or a sprinkle of smoked paprika.
- Store flatbreads in an airtight container for up to 3 days or freeze for longer storage.
- Substitute feta with goat cheese if preferred.
- These flatbreads pair well with tzatziki, baba ganoush, or fresh vegetables.
Watch Video Of How Greek-Style Feta Cheese Flatbreads Works
❓ Frequently Asked Questions About Greek-Style Feta Cheese Flatbreads
1. What is the traditional method for making feta cheese, and why is it important to use sheep’s milk?
The traditional method involves curdling sheep’s milk (or a mix of sheep and goat milk) with rennet and then pressing the curds into salted brine. Using sheep’s milk is crucial because its high fat content and acidity create the distinctive crumbly texture and tangy flavor of feta. Goat milk can also be used, but the result may differ slightly in consistency.
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2. How do I know if my feta cheese is properly salted and brine-soaked?
A well-salted feta should have a briny, salty flavor that intensifies during storage. To check, taste a small piece after soaking in brine for at least 48 hours—it should have a sharp, umami taste. The texture should be firm but still slightly moist. Over-salting can make it too harsh, while under-salting may leave it bland.
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3. Can I use store-bought rennet instead of natural rennet for homemade feta?
Yes, you can use store-bought rennet (animal or vegetable-based), but it may not produce the same authentic flavor as natural rennet. If using store-bought, follow the package instructions carefully, as the coagulation time and strength can vary. Some chefs prefer liquid rennet for better control over curd firmness.
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4. What’s the best way to store homemade feta to keep it fresh longer?
Store feta in its brine in an airtight container in the refrigerator. It will last about 3–4 weeks this way. For longer storage, you can freeze it in brine (though texture may soften slightly). Always keep the brine covered to prevent drying out, and consume within a reasonable time to avoid spoilage.
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5. Why does my feta sometimes turn gray or green, and how can I prevent it?
Gray or green discoloration is caused by oxidation or mold growth, often due to improper handling. To prevent it, ensure the cheese is fully submerged in brine, use clean tools, and avoid exposing it to air. If mold appears, discard the feta immediately—it’s not safe to eat. Storing it in a sealed container with a little extra brine helps maintain freshness.
