8 Creamy Feta Recipes to Transport You to the Mediterranean and Beyond

Whether it's crumbled, melted, or whipped, you'll want to add this cheese to everything.

By
Mimi Young
Mimi Young
Mimi Young
Editor
Mimi Young is an editor and chef.
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The Serious Eats Team
The Serious Eats Team
At Serious Eats, we’re a team of self-proclaimed food nerds who are ever-curious about the “why” behind cooking. The staff has worked in restaurants, test kitchens, bakeries, and other notable publications, bringing extensive culinary and editorial expertise to the table.
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Updated October 24, 2024
whipped feta in a white bowl and garnished with olive oil and crushed nuts

Serious Eats / Vicky Wasik

Feta is one of those cheeses that simply doesn't get enough attention. The reason probably has to do with all the "just meh" feta cheese on the market—normally made with cow's milk—which doesn't leave much of an impression. True Greek feta, on the other hand, is made with either sheep's milk or goat's milk, which gives the cheese a perfectly tangy flavor.

These eight feta cheese recipes just might put feta back into its rightful spotlight. Whether crumbled into a spanakopita, formed into pillowy gnudi, or whipped into an ultra-creamy dip, feta brings a creamy, briny bite to these dishes. So what are you waiting for? Grab a good-quality block and let's get cooking.

  • Spanakopita (Greek Savory Greens Pie)

    Side view of a slice of spanakopita on a white place

    Serious Eats / Vicky Wasik

    This version of the Greek classic is what spanakopita should be (hint: it's nothing like the watery, bland store-bought variety you might be used to). A combination of tender greens and herbs gives the pie subtle complexity and maximum flavor, while quality extra-virgin olive oil adds richness and depth, and loads of good feta bring the perfect amount of tanginess. Adding trahanas—small, pebbly crumbles made from a fermented porridge of grain and dairy—helps absorb excess moisture from the greens. If you're looking for something a little more filling, try this creamy garlic chicken version.

  • Spinach and Feta Gnudi in Mushroom-Saffron Broth

    gnudi in a bowl with chives and parmesan cheese on the side

    Serious Eats / Vicky Wasik

    Though often compared to gnocchi, these delicate cheese dumplings are more like ravioli filling without the pasta purse—hence the name "ravioli gnudi," or nude ravioli. For his spin on the classic ricotta gnudi, Nik Sharma changes the flavor profile by incorporating feta, which has a drier texture and sharper taste, adding complexity to an otherwise simple dumpling. Squeezing out any excess liquid from the feta will help ensure the gnudi holds its shape during cooking.

  • Whipped Feta Dip

    A bowl of whipped feta drizzled with olive oil and garnished with chopped toasted pistachios

    Serious Eats / Vicky Wasik

    Who knew feta cheese could be whipped into an ultra-light and dreamy dip you'll want to slather on everything? In this recipe, Greek yogurt serves as the creamy base and complements feta's saltiness. We pass the mixture through a fine-mesh strainer to make it even smoother and silkier. There are endless ways to flavor this dip—fresh herbs, harissa, roasted red pepper—but just make sure to reduce the amount of yogurt you use if choosing to incorporate a wet ingredient.

  • Borek (Armenian Spinach and Cheese Turnovers)

    an overhead shot of boreks on a marble surface

    Serious Eats / Andrew Janjigian

    No Armenian mezze spread would be complete without some of these crispy, cheesy hand pies. A tangy filling of Muenster, feta, and goat cheeses and aromatic herbs are wrapped inside layers of gossamer-thin phyllo dough brushed with clarified butter, and sprinkled with sesame and nigella seeds.

    Continue to 5 of 8 below

  • Pizza With Zucchini, Feta, Lemon, and Garlic

    Charred pizza with zucchini, feta, and lemon sliced into wedges on wooden board

    Serious Eats / J. Kenji López-Alt

    No one wants to eat pale, soggy zucchini, especially not on a pizza. One way to prevent this from happening is to salt the zucchini and squeeze out as much moisture as possible. Another is to pair it with a low-moisture cheese, like feta. The salty, clean flavor of the feta pairs well with zucchini, lemon, and garlic, and contrasts nicely with the creamy, stretchy mozzarella.

  • Roasted Garlic and Feta Chicken Sausage

    Roasted Garlic and Feta Chicken Sausages on a grill

    Serious Eats / Joshua Bousel

    Skin-on chicken thighs provide richness, moisture, and just the right amount of fat for these links to cook up and eat like regular pork sausage. But it's the feta and garlic that do all the heavy lifting in seasoning these juicy flavorful links. With every bite, you taste the gentle melding of chicken and garlic, with sharp and salty feta pocketed throughout.

  • Quick-Marinated White Bean Salad and Feta Lettuce Cups

    overhead shot of black plates holding lettuce cups filled with bean and feta

    Serious Eats / Matthew and Emily Clifton

    We're as guilty as anyone of not wanting to put meals together from time to time—especially during the week. That's why this recipe comes together in about 20 minutes, and features creamy white cannellini beans with briny olives, fresh cucumbers, tomatoes, feta cheese, and a bright vinaigrette. Because easy doesn't have to mean sacrificing flavor!

  • Mint, Feta, and Pistachio Pesto

    overhead shot of a shallow cazuela fllled with green, creamy feta pesto

    Serious Eats / Daniel Gritzer

    For this twist on classic pesto, Daniel leans on the creaminess of feta to give the sauce more body. He also swaps traditional pine nuts for pistachios, and uses a mix of mint and parsley instead of basil. While this pesto is great on pasta, it also works well on anything from sliced tomatoes to boiled potatoes and meats like chicken, pork, or lamb.

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