Feta is sold by the block and used by the crumble. A few spoonfuls in, the rest becomes a salty question mark.
Here are three dinners for one from the 3Onions app that each use feta, so the block you open has two more dinners waiting.
Three dinners that use it up
Feta is in all three. Shop once, cook it three ways.
25 min · uses 2 tbsp feta
Greek chicken pita
Ingredients and steps
Ingredients for one
½ lb chicken breast
1 pita
½ cucumber
1 tomato
2 tbsp feta
½ lemon
From your pantry: salt, black pepper, oil, dried oregano, garlic powder
Steps
Make the salad. Chop the cucumber and tomato and toss with the feta, the juice of half the lemon and a pinch of salt. It gets better as it sits.
Season the chicken. Cut the chicken into thin strips and toss with the rest of the lemon juice, dried oregano, garlic powder, salt and black pepper.
Sear the strips. Cook in a little oil in a hot skillet over medium-high, turning, 5–7 minutes, until golden and the thickest strip reads 165°F.
Stuff the pita. Warm the pita in the pan for 30 seconds a side, then split it open and stuff it with the chicken and salad.
25 min · uses 2 tbsp feta
Shakshuka for one
Ingredients and steps
Ingredients for one
2 eggs
½ can canned tomatoes
½ onion
½ bell pepper
2 tbsp feta
2 slices bread
From your pantry: salt, oil, ground cumin, paprika
Steps
Soften the vegetables. Slice the onion and bell pepper and cook them in a little oil in a small skillet over medium, about 5 minutes, until soft.
Simmer the sauce. Stir in cumin, paprika and a pinch of salt for 30 seconds, then add the tomatoes. Simmer 8 minutes, until thick enough to hold a groove.
Cook the eggs. Make two wells and crack an egg into each. Cover and cook on low 5–7 minutes, until the whites are set and the yolks are still soft. Toast the bread meanwhile.
Top and dip. Crumble the feta over the eggs and serve with the toast for dipping.
15 min · uses ¼ cup feta
Spinach & feta quesadilla
Ingredients and steps
Ingredients for one
2 tortillas
1 cup spinach
¼ cup feta
¼ cup shredded cheese
From your pantry: garlic powder
Steps
Wilt the spinach. Stir the spinach in a dry skillet over medium with a pinch of garlic powder, about 1 minute, until just wilted. Tip it onto a plate and press out any water with a spoon.
Build the quesadilla. Lay one tortilla in the pan. Scatter over half the shredded cheese, then the spinach and feta, then the rest of the cheese. Top with the second tortilla.
Toast and flip. Cook over medium 2–3 minutes, until golden underneath. Flip with a wide spatula and cook 2 minutes more, until the cheese melts. Cut into wedges.
How to store feta
Keep feta in its brine, in a sealed container, in the fridge. If the brine is gone, cover it with lightly salted water. Stored this way, an open block usually keeps for about a week.
FAQ
Can you freeze feta?
Yes, crumbled and sealed. It turns more crumbly when it thaws, which is fine for cooking and for scattering over a warm dinner.
Should you rinse feta?
If it tastes too salty, a quick rinse under cold water takes the edge off. Otherwise, use it straight from the brine.
