All about FETA

It's Feta...and if you say it "Feddah", you may make my ears bleed.

So, what is it exactly?
Feta (Greek: φέτα, féta, "slice") is a brined curd cheese traditionally made in Greece. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture.

Since 2002, feta has been a protected designation of origin product in the European Union. Meaning, only those cheeses produced in a traditional way in some areas of Greece and made from sheep's milk, or from a mixture of sheep and goats’ milk of the same area, may bear the name feta.

So, what does that mean? Basically, if you want real feta, you have to buy imported. Domestic feta (made in the US) has no regulations on the percentage or origin of the milk. This basically means that most domestic feta is made all or predominantly from cow's milk in the same fashion. Imported feta from Greece has at least 70% sheep's milk.

Feta is traditionally categorized into firm (tangier and higher quality) and soft (spreadable and cheaper) varieties.

Does it make a difference?

If you're Greek, yes! Consider the dish you are making. If you are just using it as a topping, maybe not. If you are making a dish that features the cheese, I'd say so! Maybe your palate won't discern the difference. If you spend the extra money, it keeps a long time, so take that into consideration as well. If you have to travel to a Greek market because your local grocer doesn't carry feta to your liking, it's better to buy more and store it well.


Storing Feta
If your feta does not come in brine, you should make your own. Dissolve 3 Tsp of kosher salt in 2 cups of water. Make sure the cheese is completely submerged at all times. This will keep your feta fresh for up to 12 months!


I know this was not a traditional recipe, like the ones I've been sharing lately, but consider this my homage to Greek Easter, which was yesterday. I hope I have educated you a bit on the cheese of "my people".

Καλό Πάσχα και Καλή Ανάσταση!

Zucchini Keftedes with Feta & Dill

This was the first recipe I came across on Epicurious that really caught my eye and made me love the site. Keftedes made out of zucchini like potato patties! Why didn't I think of that?

 

Keftedes are a tradition in my family, as in any Greek family. It's our version of meatballs and we throw in everything but the kitchen sink when making them. I think I asked for them by name at under 2 years old. So, this was a great find and it made my taste buds scream "Opa!"

 

2 small or 1 large zucchini

1 Tsp kosher salt

1/2 cup minced onion

2 garlic cloves, minced

1 cup breadcrumbs

1 large egg, beaten

3 Tbsp dill

1 Tsp lemon zest

1 cup crumbled feta cheese

3-4 Tbsp vegetable oil

 

Recipe Adapted from Epicurious

Grate zucchini on a cheese grater.

Mix in remaining ingredients and form into patties. Firmly pack patties and place on parchment paper. Refrigerate for at least an hour.

Heat up a skillet and once hot, add oil. Place patties in the pan and brown on each side until golden (3-4 minutes). Place on a paper towel to sop up extra oil and cover with a paper towel. Gently pat out excess oil. Best served warm!

 

Serve with plain Greek yogurt or better with Tzatziki. I think I might make a big batch of these and then freeze them. They were very moist so, I think they would reheat well in the oven. They would certainly be a great addition to my Greek Easter, which is today!



Stuffed Spaghetti Squash with Feta, Tomatoes, and Chicken

I'm having a bit of a love affair with spaghetti squash lately. This excellent recipe uses it as a pasta and it's served scooped back into itself.

 

1 spaghetti squash

1 can or package of cooked chicken breast, shredded

1/4 cup feta cheese crumbles

10 cherry tomatoes, cut in half

2 Tsp olive oil

2 Tbsp fresh parsley, chopped

2 Tbsp minced onion

2 Tbsp garlic powder

 

Recipe Adapted from Heat Oven to 350

 

Roast the spaghetti squash according to these directions. You can leave the strands in the squash after you scrape it. In a small bowl, mix tomatoes with oil, parsley, garlic, and onion. 

Spoon mixture over squash and mix in slightly with a fork. Top with chicken, then feta. Bake in a casserole dish in a 350 degree oven until feta starts to melt (10-15 minutes depending on the mixing temperature of the squash).



Greek Shrimp

A few years ago, I signed up for a Greek cooking class from North Shore Community College. I really just wanted to learn how to use Filo dough better and the teacher quickly asked why I wasn't teaching the class instead! While I was having a good time catching up with my high school friend Katie, who had recently married a Greek guy and wanted to surprise him with a few dishes, I did manage to perfect my use of the dough as well as nab this great dish that I never would have really thought of by myself. It's a wonderful wine reduction that I never fail to get rave reviews on! My friend, Alyssa, also took this to a party and told me that the dish was scraped clean!

 

Just make sure you use a good wine because it will be the dominant taste of the dish. Never cook with any wine if you wouldn't want to drink it.

 

3 Tbsp olive oil

2 ½ cups chopped onions

¼ cup chopped fresh parsley

1 clove minced garlic

½ Tsp sugar

3 Cups chopped plum or cherry tomatoes

1 Cup Retsina or white cooking wine

1 ½lbs peeled shrimp

1 cup crumbled feta cheese

Preheat oven to 425 degrees. Warm the oil in a large skillet over medium heat. Add the onions and saute until a light golden brown, about 7 minutes. Add the parsley, garlic, and sugar and stir to mix. Add the tomatoes and cook until they soften and the liquid is absorbed, about 20 minutes. Add the wine to the skillet and cook until the liquid is absorbed. Add the shrimp and cook, stirring occasionally, for 30 seconds. They will cook really fast!

 

 Remove from the heat. Pour contents into a casserole dish. Top with feta cheese and bake until cheese melts, about 5 minutes.