Feta Cheese

These bite-sized cups pack all of the flavor of bruschetta into a convenient, mess-free and handheld appetizer.

Instead of the typical sugar-filled tomato sauce in baked beans, the sauce in our version relies on peppery fresh thyme, savory coconut aminos and sour apple cider vinegar to balance out this protein-rich, hearty breakfast.

Corn and zucchini are sweet partners in golden fritters with a salty edge from tangy feta cheese. They’re great for nibbling with cocktails or for kicking off a family-style brunch. Remember that the more liquid you squeeze out of the grated zucchini, the crispier the fritters will be, so don’t skip that step.

A juicy, savory lamb burger is nestled into a fresh chopped Greek salad — no bun necessary. Instead of crumbled feta, we went to the next level and created an irresistible, creamy yogurt-feta sauce for drizzling.

A great beach-house snack.

Elote has taken the world by storm and for good reason! It’s a great side dish for grilling out, taco night and, of course, Cinco de Mayo!

This creamy appetizer, one of Pamela Saltzman’s go-tos, is ready to serve in about 20 minutes. (She calls it “one of the best things you’ll ever eat.”) Make sure you use sheep’s or goat’s milk feta, which are more digestible than the cow’s milk version.

These lettuce cups feature traditional Greek flavors that come together in less than 30 minutes, making it a great option for weekday meals.

Ricotta, Parmesan and feta cheese commingle for ultimate creaminess in these turnovers made of flaky phyllo dough.

Elevate simple chicken breasts by coating them in a mixture of ground pecans and serving with warm sautéed kale.

We’ve upgraded the typical beans and rice with loads of toppings including cilantro, avocado and feta cheese. Feel free to customize it to your taste with any other chopped vegetables or herbs you have on hand.

This salad is filling and packed with an array of flavors and textures. The warming ginger dressing is the perfect complement to protein-packed chicken, tangy feta and crunchy pecans.

Find cauliflower crusts in the freezer section of your grocery store, but read the instructions as some brands require pre-baking.

Beautiful beets and crispy chickpeas not only elevate this kale salad, they can be made in advance so you can quickly assemble it when ready.

Sweet potatoes help fill you up with a good quantity of fiber and micronutrients without overloading calories. This pie will fuel your body, give you energy and help with post-workout recovery.

One serving of this simple, summery barley salad provides a whopping 10 grams of fiber!

Brighten up roasted vegetables with this rich and creamy tahini basil sauce.

This breakfast take on a Greek favorite skips the heavy pastry and gives you a good dose of greens, along with heaps of feta and creamy ricotta for a satisfying start to the day. Make it ahead of time and simply warm it through in the toaster oven in the morning.

The combination of beets and carrots make these baked latkes naturally sweet. The feta and chive crumble adds some savory flavor to the dish.

Roasted portobello mushrooms stuffed with artichoke hearts, salmon and bulgar create a hearty and delicious main dish.

Dark leafy greens, sautéed with onions, raisins and garlic pair beautifully with meaty cauliflower steaks for a hearty and satisfying plant-based meal.

By removing the backbone, you get a juicy, whole chicken cooked in less time. The process takes only minutes but can be intimidating for first-timers; however, you can always ask your butcher to do it for you. Serve with additional lime wedges around the platter.

This vibrant salad uses zucchini thinly shaved into ribbons using a vegetable peeler, but if you have a spiral slicer, you can use that instead. Chipotle chile peppers add a smoky heat to the yogurt-based dressing, and crunchy pumpkin seeds and creamy feta top it off for a medley of flavors and textures.

This classic Mexican breakfast serves a crowd, making it a great option for busy families.

Tender vegetables pair perfectly with oven-baked salmon and crispy kale in this flavorful and bright salad. Top it off with a sprinkle of feta cheese for just the right touch of creaminess.

Chicken salad gets an upgrade in this recipe that combines slightly tart pomegranate seeds with creamy feta cheese and root vegetables.

Not only does our Mediterranean Baked Cod offer a generous 35 grams of protein, but we also serve it on a piece of sweet and colorful bell pepper with a hearty chickpea salad.

Basa is a type of catfish, mild in flavor with a moist texture. Pair it with Greek accents in this fish florentine recipe for a protein-powered, 22-minute meal that's sure to satisfy!