Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Feta Cheese along with all the recipes employing Feta Cheese presented on this site, with 86 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Feta Cheese recipes added to this site.

These recipes, all contain Feta Cheese as a major wild food ingredient.

Feta (φέτα) is a Greek curd cheese made from ewes' and/or goats' milk that is preserved either in brine or olive oil. Traditionally it is produced in blocks that have a grainy and crumbly texture. t has quite a salty flavour but it shouldn't be so salty that it detracts from the flavour of the cheese.

Feta is a very versatile cheese in Greek cookery and is used as a table cheese as well as in Greek salads and in baking. It is used in the popular Greek phyllo-based dishes spanakopita ('spinach pie') and tyropita ('cheese pie'). It holds its shape quite well so can be carefully skewered and grilled or barbecued.

Interestingly, the name 'feta' is derived from the Italian word fetta (slice) and dates back to the 17^th century where it probably refers to the method of cutting the cheese into thin slices before serving.