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11 recipes with feta cheese for a snack or light meal with a Greek air

22 mayo, 2021

From Greece with love. Not so long ago that he feta cheese It reached the shelves of supermarkets and other food stores. He did it to stay and in record time it was attached to the refrigerators of our houses without us noticing. For many, an essential on the shopping list.

Today we want to pay a small tribute to this great little Greek cheese that brightens our recipes. Whether it is a bread dough, a sauce, a salad, the filling of an empanada and more, the truth is that it brings a very special touch. Here we leave you seven recipes with feta cheese for a snack with a Greek touch.

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Kolokithokeffou or zucchini fritters and feta cheese

Zucchini and feta cheese fritters

Kolokithokef you! For this buzzword are known in Greece to zucchini and feta cheese fritters. A delicious and traditional bite of Greek gastronomy that has conquered us at the first bite. Tender, juicy, aromatic, the kolokithokef you have already made themselves a place of honor in our kitchen. Do you dare to prepare them?

Wash and grate the zucchini and onion, previously peeled. We put both in a colander, inside a deep container, and let drain for 30 minutes. We squeeze from time to time to help it release as much liquid as possible. Meanwhile we wash and dry the fresh herbs. Finely chop each of them. We need one tablespoon of each type. In a deep bowl, crush the feta and goat cheese, add the egg and the chopped herbs, the breadcrumbs and the flour. We stir well until homogenized, it may be easier to use your hands because the mixture is thick. Next, we transfer the drained zucchini and onion to a large and deep container. Season to taste. Add the previous dough, little by little, and stir until integrated. When we have a homogeneous dough, heat plenty of olive oil in a pan. We take portions of the dough, with the help of a couple of spoons, and we drop them into the hot oil. We fry well on both sides, so they are golden brown. Remove from the pan with the help of a slotted spoon and place them on a piece of absorbent paper to remove excess fat. We place the kolokithokefirán or zucchini and feta cheese croquettes on a tray and serve with yogurt sauce, tzatziki or a few pieces of lemon.

Link to the recipe | Kolokithokeffou or zucchini fritters and feta cheese

Zucchini gratin with serrano ham and feta cheese

Gratin Zucchini

We stumbled upon the idea in an old French recipe forum – how did we get here – and we have only changed the smoked ham for Serrano ham. It is not a photogenic recipe, but we promise you that it is much richer than it seems: the zucchini is super soft and the resulting sauce will make you wet a loaf of bread as you are careless.

  • Ingredients for 4 people: 2 zucchini, 200 g of feta cheese, Provencal herbs, salt, assorted ground peppers, 2 cloves of garlic, 150 g of sliced ​​Serrano ham, olive oil, half a glass of water.

  • Elaboration: First, cut the zucchini into 1/2-inch slices. In a large frying pan, pour a little olive oil and brown the zucchini in batches and, before removing it, add the freshly ground pepper, a little Provencal herbs and a pinch of salt (carefully, that the ham and cheese feta already have a lot). In the same pan you can brown the sliced ​​garlic. As the zucchini come out, place them in a baking dish, followed by a little garlic, a layer of sliced ​​serrano ham, and a new layer of zucchini, and so on. Continue with the operation until finishing with a last layer of zucchini. Finish the plate with the feta cheese, which you can crumble by hand to cover the entire dish. Add a last touch of pepper and Provencal herbs, half a glass of water, and put the dish in the oven at 180º. Bake the zucchini for 20 to 40 minutes, depending on the oven, until the feta begins to brown. Serve immediately.

Link to the recipe | Zucchini gratin with serrano ham and feta cheese

Baked broccoli with feta cheese, cherry tomato and lemon

Broccoli Oven

We will not tire of recommending oven-roasted vegetables as a simple way to solve any dinner or meal with little effort, and in all kinds of successful combinations. And this certainly is.

  • Ingredients for 2 people: 400 g of broccoli, 300 g of feta cheese, 200 g of cherry tomato, 1 red onion, 1 lemon, 1 teaspoon of cumin, half a teaspoon of chili flakes, salt, ground black pepper, extra virgin olive oil, 50 g of black olives from Aragon, fresh coriander.

  • Elaboration: We preheat the oven to 200º C. While it is heating, we arrange all the ingredients in a large bowl: the broccoli cut into single-bite bouquets, the cherry tomato in halves, the feta cheese in large pieces (we have used two 150 g packages halves), the onion cut in julienne, the pitted olives, and half a lemon cut into slices. Sprinkle cumin and chili flakes over the vegetables to taste (if we don’t have one, we can also grind a couple of cayenne chillies). Add ground salt and black pepper and a good drizzle of olive oil. When the oven is hot, insert the tray at medium height, and let the vegetables cook for between 20 and 30 minutes, until the skin of the tomatoes has cracked and the broccoli is golden brown. We serve with the remaining half lemon for those who want to add more and, if we like, a little chopped fresh coriander.

Link to the recipe | Baked broccoli with feta cheese, cherry tomato and lemon

Pasta with baked feta cheese and cherry tomato

Feta Paste

The origin of the dish is found in a Finnish cooking blog that shared the idea almost two years ago. Its author jokes a bit with the worldwide repercussion that her simple recipe has had lately, shared in TikTok and turned into an almost instantaneous success.

  • Ingredients for 4 people: 200 g of feta cheese, 500 g of cherry tomato, half dried or flaked red chili, 3 cloves of garlic, 400 g of dry pasta (short or long), extra virgin olive oil, ground black pepper, salt and basil u oregano.

  • Elaboration: Preheat the oven to 200ºC. Grease an ovenproof dish with olive oil and place the block of feta cheese in the middle, drained of the liquid it carries. Wash the tomatoes and remove from the branches, if they come with them. Some can be left to decorate. Place the cherrys around the cheese. Cut the chilli into slices, if used fresh, and cut the garlic in half lengthwise or slice the garlic. Add to the source, water everything with a good jet of oil and season with pepper; add chili flakes if we have not used the chilli. Salt only the tomatoes, as the cheese is already salty. Bake at medium height for 15-20 minutes. Raise the fountain to the upper level and raise the temperature to 225-230ºC. Bake for another 10 minutes, making sure that it does not burn. Meanwhile, cook the pasta following the instructions on the package, to leave it al dente. Reserve a little cooking water.

Link to the recipe | Pasta with baked feta cheese and cherry tomato

Feta cheese breaded with pink pepper honey and thyme

Feta cheese breaded with pink pepper honey and thyme

There are recipes that dazzle at first sight because of their simplicity and because their ingredients are so tasty that we know immediately that we are going to like them. This is what will happen to you with this feta cheese breaded with pink pepper honey and thyme. It may be strange for you to think about cooking feta cheese, but we have already tried it before and we assure you that it is great.

  • Ingredients for four people: honey, pink pepper or another variety, fresh thyme, 200 g of block feta cheese, 1 egg, 30 g of breadcrumbs, olive oil for frying. To accompany: cherry tomatoes, zest of 1 lemon and fresh basil.

  • Elaboration: We flavor the honey by adding a little pink pepper, to taste, or the type that we like the most along with some fresh thyme leaves. We stir well and reserve. We drain the feta cheese and dry it with absorbent paper. It has to be very dry. We then breaded it through an egg and then through breadcrumbs. Make sure to cover it well so that it does not splash during frying. Heat a little oil in a frying pan and fry the breaded feta cheese over medium heat until golden, turning so that it is done well on all sides. We serve by sprinkling the breaded feta cheese with a drizzle of honey and with some cherry tomatoes dressed with lemon zest, chopped fresh basil and extra virgin olive oil.

Link to the recipe | Feta cheese breaded with pink pepper honey and thyme

Greek Feta Cupcakes

Greek Feta Cupcakes

These Greek feta cupcakes are a delicious bite that melts the smoothness of milk with the intense flavor of feta cheese, creating a spongy and aromatic dough that will captivate you. They are an ideal snack for a snack food or to take to a picnic, as they can be prepared in advance and are easy to transport.

  • Ingredients for 12 units: 140 g of flour, 1 and 1/2 teaspoons of fennel seeds, 2 eggs, 1 egg white, 300 g of milk, 40 g of butter, 1/2 teaspoon of salt, 1 teaspoon of baking powder, 200 g of chopped feta cheese and 100 g of grated Gruyère cheese.

  • preparation: We start by preheating the oven to 200ºC. We mix the flour and the fennel seeds. We mix, put the eggs, the white, the milk, the butter, the salt and the cheeses and beat well until homogenized. Add the flour and fennel seeds and stir until there are no lumps. We divide the dough between 10 or 12 greased muffin molds and bake for about 25 minutes, until golden brown.

Link to the recipe | Greek Feta Cupcakes

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Feta cheese with vegetables en papillote

Feta cheese with vegetables en papillote

For many years we have prepared this feta cheese with vegetables in papillote and every day we do it we like it more. We love the combination of flavors and textures, which are transformed by the heat of the oven. Feta cheese keeps its shape, but becomes honeyed and juicy, which makes it a delicacy. Especially fresh from the oven and with a good bread to …