Planter to Table – Feta-lla and her Herb Friends

February 22, 2019

If you could fall in love with food, I would marry feta cheese. Combine it with some fresh herbs and you can create fantastic recipes of sheep’s milk cheese, with an array of wonderful flavors. Matter of fact, my 9-year-old beat me to it. She even made a cartoon to explain it better than I could. She loves feta cheese because she learned from the best.



Here are a few simple recipes that don’t require any cooking skills, but by adding these herbs you will look like a master chef.  Try them for your family, or better yet plan a brunch for next weekend and impress all your friends with your new culinary skills.

Greek inspired Bruschetta

  • Crumbled feta
  • Drizzled olive oil
  • Chopped dill
  • Crusty bread sliced and toasted

This is a simple recipe, and the success of it just depends on sourcing quality ingredients.  My dill came from my garden. The last of it this season, as the stem had gotten thick and had just a few leaves left behind.  I didn’t want it to go to waste so I prepared this for breakfast one morning. There are many types of feta, and my personal favorite is the Bulgarian style, or French style Feta.  Both probably would not be considered authentic by a Greek, but I find them to be lower in salt and creamier. (By the way I do have Greek heritage in me so don’t let my relatives know).  If you prefer a drier feta be sure to select a Greek one! The olive oil should be an extra virgin oil. As for the bread, I like finding local bakeries that make it fresh.

Scrambled Eggs with Feta and Parsley

  • 4 eggs
  • 2 tablespoons of crumbled feta
  • 1 tablespoon of chopped parsley
  • Olive oil for the pan (1/2 -1 tablespoon should be enough)

We based this recipe on the fresh eggs that were prepared for us every morning when we were in Israel last summer, where herbs and vegetables are a common staple for breakfast.  The key to these eggs is first to whisk all the ingredients together in a bowl, then heat up the pan with the olive oil. You want to make sure not to overheat the pan. They are better if cooked slowly in medium to low heat.  Once the pan is hot, pour the egg mixture and keep turning the eggs with a spoon in the pan as they cook. This will give it an airy texture and won’t allow the egg to form large clumps, but rather maintain a more consistent finish.  You can keep doing this until you achieve your desired texture. I like my eggs slightly on the drier side and my husband moister, so we leave ours somewhere in the middle. No need to add salt as the feta is sufficiently salty. Enjoy!

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