Greek + Cheese recipes (18)

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Authentic Greek Salad

Recipe by: Jen

Reviews(3)

Tomatoes, red onion and cucumbers are dressed with olive oil and finished with crumbled feta cheese. It's essential to serve this with good crusty bread.

Char-grilled halloumi with tomato and olive dressing

Recipe by: Maggie Pannell

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Halloumi is a firm-textured Cypriot cheese that's delicious char-grilled. Here it's served with red onions on a bed of soft salad leaves, then drizzled with a hot dressing. Serve with good seeded crusty bread.

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Cheesy Spinach Filo Triangles

Recipe by: Kathleen

Reviews(1)

The only tricky part of this recipe is working with filo pastry, but once you get used to it - it's easy. Sometimes you get a batch of filo that rips and tears, so I always buy an extra just in case. I usually freeze these before baking. Just add a few minutes to the cooking time if you are cooking them from frozen. I have also doubled this recipe for large parties.

Feta Cheese Omelette

Recipe by: Wessam Zaki

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Make sure your pan is well oiled, or else the sides will stick and you won't be able to roll it.

Feta Psiti

Recipe by: Diana

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This traditional Greek meze could not be easier to make, yet it always impresses guests! All you need is a block of feta and some crushed red chillies. This is also great made on the barbecue wrapped in foil. Serve with good crusty bread.

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Feta saganaki

Recipe by: Elizabeth Chorley

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Serve this pan-fried feta cheese with slices of ripe, red tomatoes and lemon.

Feta, Olive and Sun-Dried Tomato Spread

Recipe by: KILLERGREEN

Reviews(3)

Feta cheese, sun-dried tomatoes and black olives are blended in this full-flavoured Greek inspired dip. Serve as part of a meze spread with good crusty bread. Also great on sandwiches!

Garides Saganaki

Recipe by: MURDERSHEWROTE

Reviews(2)

This is a Greek recipe for prawn saganaki which is great as a starter or meze. It is a delicious dish that I'd only tried in restaurants, but when I tried to make it at home I found that I can make it just as well. Serve with nice crusty bread to mop up all the gorgeous sauce.

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Greek feta and chickpea salad

Recipe by: Jan Cutler

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This flavourful Mediterranean salad is easy to put together for a filling lunch or a light dinner.

Greek Village Salad

Recipe by: Lynn Clarke

Reviews(5)

A summer classic. My version calls for tomatoes, olives, feta, peppers, onions and cucumbers, all sliced, chopped and tossed with a great dressing - red wine vinegar, olive oil, lemon juice and herbs.

Halloumi Cheese Fingers

Recipe by: Linda

Reviews(2)

Fry, grill or barbecue this delicious Cypriot cheese and serve with a Greek salad and crusty bread for a complete meal.

Honey Cheesecake from Sifnos

Recipe by: Alexandra S.

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This is a Greek cheesecake prepared with honey and unsalted mizithra or ricotta cheese. These cakes are usually prepared during the Easter festivities in the Cycladic islands, especially in Sifnos and Ios.

Pumpkin and feta filo triangles

Recipe by: Diana Moutsopoulos

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Pumpkin is used as both a sweet and savoury pie filling in Greece. These easy party nibbles call for tinned pumpkin puree, the sweetness of which pairs brilliantly with the salty and piquant feta.

Red pepper, feta and olive frittata

Recipe by: Maggie Pannell

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This Greek-inspired version is great cut into wedges and served with crisp salad leaves.

Roasted Garlic Tyrokafteri

Recipe by: Granola Gary

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This is a great spread to serve with crusty bread, toasted pitta or crudites. I add roasted garlic and oregano to my version to complete the flavours!

Spinach and feta pitta bake

Recipe by: Heatherbee

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This is great as a party nibble or a full meal. Tasty, full of flavour AND good for you. The crunchy crust is what I really like! You can play with the veggie toppings and cheeses for a great meal that is fast and delicious! Our favourite quick meal!

Tiropita (Greek cheese pie)

Recipe by: MADHOUSEWIFE

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This is a fairly easy Greek recipe that has been passed down in my family. It is delightful to have at parties as a starter or side dish. enjoy!

Tyrokafteri

Recipe by: Diana Moutsopoulos

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This ubiquitous Greek dish is served as a meze, or as a side to chips. I also like it in sandwiches. The type and amount of chilli you use is up to you - the hotter you like it, the more you should add! This produces a rather mild tyrokafteri that should please everyone's tastes - start with half a chilli if you're timid. Serve with crusty bread or pitta for an unbelievably quick and easy nibble!