31 Ways I Use Feta Cheese That Aren’t All Salad, Just like 30%
Published Apr 25, 2026
31 feta cheese recipes, including breakfast, feta salad recipes, easy dinners, vegetarian dishes, feta pasta recipes, and Mediterranean-inspired plates.
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Feta is one of those ingredients I keep buying without a plan. I crumble it into salads, add it to eggs in the morning, and fold it into pasta; it just works on everything. The problem is that when I actually need to decide what to make with it, I go blank. This is the list of feta recipes I wish I had for those moments.
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31 Recipes to Make with Feta Cheese
There are breakfast recipes with feta, feta salad recipes, dinner recipes with feta cheese like baked salmon and stuffed chicken, vegetarian recipes with feta cheese including feta pasta recipes and sheet pan dishes, and a Mediterranean-inspired section with things like spanakopita triangles, whipped feta dip, and mezze.
Most of them are easy feta recipes that come together on a weeknight without a lot of effort. I hope this helps you figure out what to make.
Breakfast Recipes with Feta Cheese
Crispy Fried Feta & Eggs – 2 ways
Egg White Bites Recipe
Baked Feta Eggs
Mediterranean Egg Wrap
Shakshuka with Feta
Feta Salad Recipes
Classic Greek Salad Recipe
Peach Salad Recipe
Mediterranean Chopped Salad Recipe
Roasted Beet Salad Recipe
Watermelon Cucumber Salad Recipe
Fall Harvest Salad Recipe
Dinner Recipes with Feta Cheese
Mediterranean Stuffed Chicken
Couscous with Shrimp
Spinach Feta Stuffed Chicken Recipe
Baked Feta Salmon Recipe
Baked Feta Tomato Soup
Chickpea Burger
Vegetarian Recipes with Feta Cheese
Feta Spaghetti Squash
Baked Feta Pasta
Sheet Pan Gnocchi Recipe
Vegetarian Gyro Bowl
Farro Grain Bowl
Sun-dried Tomato Pasta Salad Recipe
Mediterranean-Inspired Feta Cheese Recipes
Mezze Platter
Spanakopita Triangles
Whipped Feta Dip Recipe
Greek Dip Recipe
Mediterranean Frittata
Roasted Cauliflower Salad Recipe
Cheese Fatayer
Tips for Making Recipes with Feta
- Check feta ingredients. When buying feta, look for 3 main ingredients: milk, rennet (also can be called cultures or enzymes), and salt. If you want authentic feta, go with feta made in Greece with sheep’s milk.
- Quick quality control. Feta should be white – if there is any hint of yellow, the cheese has been exposed to air outside the brine and should not be used. It should also have a tangy flavor and rich aroma; skip it if it tastes bitter, sour, or rancid. If ever in doubt, toss it and buy fresh feta.
- Follow the recipe. Some dishes add feta at the beginning of the recipe, while others towards the end of the cooking process. It’s important to stick to the recipe, as the timing of adding the feta can affect the overall dish.
- Watch out for the salt. Feta cheese is quite salty. If your dish includes other naturally salty foods like olives, capers, or sun-dried tomatoes, keep added salt to a minimum. Taste as you go and adjust if necessary.
FAQs
Greek feta: The most well-known, readily available, and traditional type of feta cheese. Historically, Greek feta has been made from sheep’s milk or a combination of sheep and goat milk, and it’s aged in blocks in a salty and tangy brine, which enhances flavor overtime. Greek feta is the most common feta and can be used for most of these feta cheese recipes.
Bulgarian or French feta: Made entirely of sheep’s milk, this feta tends to be milder and creamier in flavor compared to Greek but more dense in texture. As a result, it withstands heat well, making it a great option for pasta dishes, frittatas, and added to meats. This type of feta cheese is harder to find in your local supermarket and you may have to venture out to a specialty cheese shop.
Crumbled feta: This is the feta you typically find in plastic containers at your local grocery store. It’s likely made from skimmed cow’s milk, and it’s convenient for topping pasta dishes, salads, and other finished foods as it’s dry, crumbly, and ready-to-go. Crumbled feta makes easy feta recipes a breeze!
When storing feta cheese, you want to leave the brine so the cheese will not dry out. However, if you are using it in recipes, like a casserole, pasta dish, or salads, it’s best to drain the brine and pat the cheese dry so the excess liquid will not affect the consistency of the dish.
Yes, you can, but as with all cheeses, the texture may change after thawing. If you still want to freeze it, I recommend crumbling it first or cubing it and freezing it to use in cooked dishes like pasta bakes and other dinner recipes with feta cheese.
