Is there a better cheese than feta? Salty, slightly sour, earthy, and packed in brine, it’s probably my favorite to include in everything from casseroles to salads and even sandwiches – or just on its own, drizzled with olive oil and sprinkled with oregano! And my site is filled with recipes that incorporate this great Greek cheese. This blog post features some of them, inspired by My Greek Table sponsor Dodoni Feta.
It’s what many know as the definitive Greek cheese, and it’s been around in the Balkans, but especially Greece, basically forever. If you know any Greek, you might know that the word feta actually means slice, which is how this cheese is usually served.
Feta, according to Greek law, has to be made from at least 70% cow’s milk and up to 30% goat’s milk – the more goat milk, the more firm the cheese will be. And feta from Greece is actually the most real feta out there! It’s a PDO product, or Protected Designation of Origin, which means that according to EU standards, it’s the only real feta out there.
Dodoni is actually the leading Greek producer of Feta with PDO (Product of Designated Origin), and is popular both in Greece and globally, thanks to their respect for cheesemaking tradition and distinctive (and delicious!) taste. This comes from a deep history: Dodoni started out as an agricultural cooperative back in 1963, and they’ve been working with small, artisan farmers for nearly 60 years. Their sheep, cows, and goats graze on fresh grass and wild herbs in Epirus, in northern Greece, creating a cheese that is salty, rich, and tangy, as well as incredibly creamy.
If you’re looking for ways to incorporate feta into your everyday recipe rotation, here are a few ideas to get you started:
Feta and eggplant just might be one of my favorite combinations, but it’s not just me – melitzanes me tyri, or eggplants with cheese, are a Greek classic and one of the all-time favorite Greek recipes in tavernas the world over. These are also super easy to make, the perfect choice for a quick and easy side on a busy weeknight.
I love a great, hearty Greek salad that can double as a main course! This recipe speaks to the medley of Mediterranean diet ingredients that are healthy, timeless and meant to sate our palates and appetites. Here, the feta is the crowning element, adding tangy flavor, protein and enough pungency to balance against the earthiness of the wheat.
In the Foods that Unite Us episode of My Greek Table, Season 4, Grek-Mex Chicken Fajitas is a favorite recipe mostly because of the marriage of Greek and Mexican cuisines – and here, feta plays a starring role. It pairs perfectly with the roasty peppers and onions, and it stands up well to the cayenne pepper, paprika, and cumin.
This pancake-like feta cheese skillet pie, AKA tiganopita, is a classic recipe from the cuisine of Epirus and something I loved making on My Greek Table, Season 4. Why? It’s super easy to make, and ends up being a perfect snack, breakfast food, or light lunch with a good Greek salad. Good Greek feta is an absolute must here!
Slow, clay-baked lamb is part of an established tradition in the cuisine of Epirus, and it happens to be a delicious, succulent dish that will bring you back for more. The presentation, with the dish secured closed with a rope of dough you’ve got to crack open before serving, is dramatic and fun, making this a great recipe for festive occasions. The feta here bakes beautifully, becoming the perfect melty texture alongside the lamb and vegetables!