Feta

Also called Φέτα

Feta is a soft, creamy, grainy cheese made with sheep milk and sometimes goat milk. It has a buttery aroma and can be grilled or paired with olive oil, olives, and oregano.

Category: Dairy & eggs
Texture: Creamy, grainy, soft
Cooked most in: Europe
Top country: Greece
Dishes: 3 in the catalogue
Energy: 273 kcal per 100 g

Photo: Martula13 · CC BY-SA 3.0 · Wikimedia Commons

In the kitchen

How to use feta

Typical ways to cook or use it

Grill

Made from

sheep milk
goat milk (sometimes)

Goes well with

Flavour

Taste and texture

Aroma

Buttery

Texture

Creamy
Grainy
Soft

Shopping

Choosing and storing feta

Choosing a good one

When tasting feta, look for a creamy texture and buttery, milky aromas.

Nutrition

What 100 g of feta holds

Per 100 g. Averages from USDA; real values vary by variety, season and growing conditions.

Protein 44%Fat 43%Carbohydrate 13%of the macronutrients by weight

Nutrition per 100 g of feta
Energy	273 kcal · 1,107 kJ
Protein	20 g
Fat	19 g
of which saturated	11 g
Carbohydrate	5.6 g
of which sugars	1.6 g
Fibre	0 g
Sodium	1,034 mg
Cholesterol	58 mg

Nutrition per 100 g of feta: minerals and vitamins
Potassium	105 mg
Calcium	371 mg
Iron	0.07 mg
Magnesium	18 mg
Zinc	2.4 mg
Vitamin A (RAE)	125 µg
Folate	32 µg
Vitamin B12	1.7 µg

Source: USDA FoodData Central (foods 173420, 2259796), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.

Around the world

Where feta is cooked

3 dishes in the catalogue use feta. Here is where they come from.

Dishes by continent

Europe3

Countries whose dishes use it most

Greece 3

Counts are catalogued dishes from each country that list feta among their ingredients.

On the table

Dishes made with feta

3 dishes in the catalogue use it.

Spanakorizo
Greece
Strapatsada
Greece
Tirokafteri
Greece

Dish lists come from Wikidata; a dish counts when its recorded ingredients include feta.

Family

Related forms

A kind of: cheese