The best feta is rich, milky feta that is imported from Greece or Bulgaria. Domestic feta and most other feta cheeses are made from cow’s milk and not the traditional sheep’s milk. As a result, it is blander, but if bland is your thing, then go ahead and use it.
How To Make Fried Feta Cheese and Black Olives with Oregano
A simple recipe perfect for your everyday busy schedule.
Prep:
2 hrs
Cook:
50 mins
Total:
2 hrs 50 mins
Ingredients
- 6 oz. Greek cheese, or Bulgarian feta cheese, imported
- 2 tbsp extra-virgin olive oil
- 12 black olives, pitted, imported
- 1 tsp dried oregano
- Romaine lettuce leaves , or crostini
Instructions
- Soak the feta cheese in cold water for 2 hours to remove some of the salt.
- Drain and dry by patting with paper towels.
- Break the cheese into bite-size pieces.
- In a medium-size skillet, heat the olive oil over medium heat, then add the broken-up pieces of feta cheese, olives, and oregano.
- Cook until the feta cheese starts to melt, then remove the skillet from the heat, transfer its contents to a serving platter and serve immediately, picking up pieces of cheese with the lettuce leaves as a wrapper or placing them atop crostini.
Nutrition
- Sugar: 2g
- :
- Calcium: 236mg
- Calories: 198kcal
- Carbohydrates: 3g
- Cholesterol: 38mg
- Fat: 18g
- Fiber: 1g
- Iron: 1mg
- Potassium: 42mg
- Protein: 6g
- Saturated Fat: 8g
- Sodium: 662mg
- Vitamin A: 248IU
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