Easy Greek Baked Feta Recipe | The Mediterranean Dish (2024)

FAQs

What type of feta is best for baking? ›

Use quality feta cheese.

Find creamy Greek feta. French or Bulgarian white cheese will work great too (which are like feta but can not be given the term because Greece has the PDO for the term "feta"). Do not use crumbled feta, which is too dry and will not work as well in this recipe.

As part of Mediterranean cuisine, feta cheese is used in a wide variety of dishes. Originally from Greece, feta cheese is made with sheep's milk, but may also contain up to 30% goat's milk.

She explained that French feta, made of 100% sheep's milk, is the least salty of the three. Bulgarian may be made of sheep and/or goat, while Greek feta will be primarily sheep's milk and sometimes up to 30% goat's milk ― both are a little saltier than French.

Feta purists argue that 'Danish-style' feta, made using the ultrafiltration method, isn't authentic, but many people prefer its creamier, smoother texture. You may prefer to use Danish-style feta for recipes aiming for a smoother end product.

Feta doesn't melt due to its low pH (~4.7). While the high amounts of acid means calcium is dissolved from the structure, a pH this low causes proteins to interact strongly with each other.

Feta contains more calcium than many other cheeses. Calcium helps you maintain healthy teeth and bones. Feta cheese also has high levels of phosphorus. Consuming these phosphorus and calcium together has been linked to improved bone density and osteoporosis prevention.

Give your cheese a rinse to control its salt content

The addition of water will help balance out some of your feta's saltiness. The Spruce Eats recommends briefly washing your cheese under water to give the feta a mild, palatable taste. This rinsing step is beneficial if your feta comes in brine.

Feta in Greece is almost like a “staple” food considering it is practically on our table on a daily basis.

Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita "spinach pie" and tyropita "cheese pie". It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano.

Is feta Greek or Turkish? ›

Feta is a Greek cheese because that's how it's called in Greece. There are similar cheese in the region with several names, but Feta dominates the market due to its quality.

Although it isn't the saltiest, Greek feta packs the most intense flavour. Persian feta gains its popularity due to soft, creamy lush buttery taste! Traditionally, feta has been produced in some capacity since the twelfth century, and was eventually named after the Italian word fetta meaning “slice”.

Block or chunk feta cheese works best and melts nicely. That's because the block is less processed and will give a more melty consistency when baked. If you can't find the block feta cheese- you can use crumbled feta. Regular, reduced fat, and fat free feta would work.

Milk: Goat cheese usually contains only goat milk. Feta cheese, on the other hand, contains sheep's milk or a combination of sheep's milk and goat's milk. If feta does contain goat milk, the amount cannot exceed thirty percent. Pure sheep milk feta has a milder taste than a combination feta.

Although you can purchase feta cheese in plastic containers, already crumbled, buying a block is often more economical and flavorful. Feta in block form is also typically of a higher quality than the pre-crumbled variety. (And flavored feta is another situation entirely.)