30+ Cozy January Feta Recipes for the Ultimate Comfort Meal

As the chill of January settles in, there’s nothing better than cozying up with a delicious meal that brings both comfort and flavor. Feta cheese, with its rich and tangy taste, is the perfect ingredient to add warmth and depth to a variety of dishes.

Whether you’re looking for a hearty soup, a satisfying casserole, or a fresh salad to brighten up your winter meals, feta offers versatility and a creamy texture that elevates any recipe.

This collection of 30+ January feta recipes is perfect for those chilly days when you crave something flavorful, yet simple to prepare.

From savory breakfast dishes to flavorful main courses, you’ll find an array of recipes that showcase the deliciousness of feta cheese.

So, get ready to indulge in the creamy goodness of feta and explore these mouthwatering recipes that will surely become a winter staple in your kitchen.

30+ Cozy January Feta Recipes for the Ultimate Comfort Meal

Feta cheese is one of those ingredients that can transform any dish into something extraordinary. Whether you’re looking for a light salad, a comforting soup, or a savory baked dish, feta adds a perfect balance of flavor and creaminess.

These 30+ January feta recipes offer a variety of options to keep your meals exciting and satisfying all month long.

With its versatility, feta can be incorporated into virtually any type of cuisine, bringing both richness and tang to your plates.

So, next time you’re in the kitchen, consider adding some feta to your cooking — it’s the perfect ingredient to embrace the flavors of winter and create meals everyone will love.

Baked Feta with Honey and Thyme

This simple yet elegant dish pairs the creamy richness of feta with the sweetness of honey and the earthy warmth of thyme. Baked until golden and bubbling, this dish is an irresistible appetizer or light meal, perfect for cozy January nights. The combination of flavors creates a savory-sweet experience that pairs beautifully with crusty bread or fresh vegetables.

Ingredients:

• 200g feta cheese (block form)
• 2 tbsp honey
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp olive oil
• Freshly ground black pepper (to taste)
• A pinch of chili flakes (optional)
• Crusty bread for serving

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Place the feta block in a small baking dish.
3. Drizzle olive oil over the feta, then drizzle honey on top.
4. Sprinkle fresh thyme leaves (or dried thyme) over the feta and season with black pepper. If you like a bit of heat, add a pinch of chili flakes.
5. Bake in the oven for 15-20 minutes, or until the feta is golden and softened.
6. Serve warm with crusty bread for dipping or alongside fresh vegetables.

This baked feta with honey and thyme is a simple yet gourmet dish that’s perfect for entertaining or enjoying a cozy meal at home. The creamy, melt-in-your-mouth feta contrasts beautifully with the sweet honey and herbal thyme, creating a rich and savory bite in every mouthful. It’s versatile and pairs well with everything from crisp vegetables to a glass of white wine. Ideal for a chilly January evening, this dish will warm both your heart and your taste buds.

Feta, Spinach, and Sun-Dried Tomato Quiche

This hearty and savory quiche combines the saltiness of feta with the richness of eggs and the earthiness of spinach. Sun-dried tomatoes add a burst of umami, creating a flavor-packed dish that’s perfect for a brunch, lunch, or dinner. Easy to prepare, it’s an ideal recipe for January, offering warmth and comfort while staying light yet filling.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 200g feta cheese, crumbled
• 2 cups fresh spinach, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil (for sautéing spinach)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a pan, heat olive oil over medium heat and sauté the spinach until wilted, about 3-4 minutes. Set aside to cool slightly.
3. In a bowl, whisk together the eggs, heavy cream, milk, garlic powder, salt, and pepper.
4. Stir in the crumbled feta, sun-dried tomatoes, and sautéed spinach.
5. Pour the egg mixture into the prepared pie crust.
6. Bake for 35-40 minutes, or until the quiche is set and golden on top.
7. Let it cool for 5 minutes before slicing and serving.

This feta, spinach, and sun-dried tomato quiche is the perfect dish to enjoy any time of day. The combination of creamy feta and fresh spinach gives it a satisfying richness, while the sun-dried tomatoes add an extra layer of deep, savory flavor. It’s a fantastic option for meal prepping as it can be served warm or at room temperature. Whether enjoyed for brunch or dinner, this quiche will bring warmth and comfort during the cold days of January.

Mediterranean Feta Salad with Roasted Vegetables

Packed with vibrant colors and fresh flavors, this Mediterranean feta salad is a healthy, filling dish perfect for the new year. The roasted vegetables, including sweet potatoes, bell peppers, and red onions, are combined with creamy feta and a zesty lemon dressing. A sprinkle of olives and fresh herbs adds authenticity to the dish, making it a wholesome meal that’s perfect for January.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 red bell pepper, chopped
• 1 red onion, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup feta cheese, crumbled
• 1/2 cup Kalamata olives, pitted and halved
• 2 cups mixed greens (spinach, arugula, or romaine)
• 1 tbsp fresh parsley, chopped
• Juice of 1 lemon
• 2 tbsp olive oil (for dressing)
• 1 tsp dried oregano

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Toss the sweet potato, bell pepper, and onion with olive oil, salt, and pepper, and spread them out on a baking sheet.
3. Roast the vegetables for 25-30 minutes, flipping halfway through, until they are tender and slightly charred.
4. In a large bowl, combine the roasted vegetables, mixed greens, feta, olives, and parsley.
5. In a small bowl, whisk together the lemon juice, olive oil, and oregano. Pour over the salad and toss gently to combine.
6. Serve immediately or chill in the refrigerator for a refreshing cold salad.

This Mediterranean feta salad with roasted vegetables is a vibrant and nourishing dish that makes for a perfect meal in January. The contrast between the warm, roasted veggies and the fresh, tangy salad base provides a delightful balance of textures and flavors. The feta cheese brings a creamy richness, while the lemon dressing ties everything together with a bright, zesty finish. It’s a hearty yet light option that can be enjoyed as a main or side dish, making it a versatile and flavorful choice for the new year.

Feta and Mushroom Stuffed Chicken Breast

This savory and elegant dish features tender chicken breasts stuffed with a creamy mixture of feta cheese and sautéed mushrooms. The rich, salty feta complements the earthy mushrooms, creating a delicious filling that makes each bite irresistible. Perfect for a weeknight dinner or a special occasion, this recipe brings a touch of sophistication to your January meals.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup feta cheese, crumbled
• 1 cup mushrooms, chopped (such as cremini or button)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped
• 1 tsp dried thyme
• 1/2 cup chicken broth (for baking)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat olive oil over medium heat. Add the onions and garlic and sauté until softened, about 3-4 minutes.
3. Add the mushrooms and cook for another 5-7 minutes, until they release their moisture and become tender. Season with salt, pepper, and thyme.
4. Remove the skillet from heat and stir in the crumbled feta cheese. Let the mixture cool slightly.
5. Cut a pocket into each chicken breast, being careful not to cut all the way through. Stuff each chicken breast with the feta and mushroom mixture.
6. Place the stuffed chicken breasts in a baking dish and pour chicken broth over the bottom.
7. Cover with foil and bake for 25-30 minutes, or until the chicken is cooked through and the stuffing is hot.
8. Garnish with fresh parsley before serving.

The feta and mushroom stuffed chicken breast is a perfect blend of savory flavors that will satisfy your taste buds. The creamy feta and umami-rich mushrooms create a luxurious filling that pairs wonderfully with the tender chicken. The chicken broth helps keep the chicken moist and juicy while it bakes, ensuring every bite is flavorful and comforting. This dish is perfect for a cozy meal on a cold January night or as a special main course for a family dinner.

Feta and Cucumber Tzatziki Dip

Tzatziki is a traditional Greek dip, typically made with yogurt, cucumber, and garlic, and here we give it a twist by adding creamy feta. This refreshing and tangy dip is perfect for snacking or serving as an appetizer for a gathering. The addition of feta adds a rich creaminess that balances out the cucumber’s freshness and the garlic’s boldness. It’s a perfect snack for a lighter January option, especially if you’re craving something fresh and healthy.

Ingredients:

• 1 cup Greek yogurt
• 1/2 cucumber, grated and excess moisture squeezed out
• 1/2 cup feta cheese, crumbled
• 1 clove garlic, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh pita or vegetable sticks for dipping

Instructions:

1. In a mixing bowl, combine the Greek yogurt, grated cucumber, feta cheese, garlic, and fresh dill.
2. Stir in the olive oil and lemon juice. Season with salt and pepper to taste.
3. Chill the tzatziki dip in the refrigerator for at least 30 minutes to allow the flavors to meld.
4. Serve with fresh pita bread or vegetable sticks for dipping.

This feta and cucumber tzatziki dip offers a delightful twist on the classic Greek recipe. The creamy feta complements the tangy yogurt while the cucumber provides a refreshing crunch. It’s a perfect dip for lighter January snacking, packed with flavor yet light and healthy. The garlic and dill add aromatic notes, while the lemon juice provides a tangy brightness that ties it all together. It’s an excellent option for meal prepping, as the dip can be stored in the fridge for a few days, making it ideal for busy winter days when you need a quick and refreshing bite.

Feta and Beetroot Salad with Walnuts

This vibrant salad brings together the earthy sweetness of roasted beets with the salty tang of feta, all topped with crunchy walnuts for texture. Dressed in a simple balsamic vinaigrette, the salad is both nutritious and visually appealing, making it the perfect dish to brighten up any winter day. It’s an excellent source of vitamins and minerals, while the feta adds a creamy richness that balances out the sweetness of the beets.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled
• 1/4 cup walnuts, roughly chopped
• 2 cups mixed greens (arugula, spinach, or mesclun)
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp olive oil (for dressing)

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Toss the beetroot wedges with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes, or until the beets are tender and slightly caramelized.
3. While the beets are roasting, toast the walnuts in a dry pan over medium heat for 3-5 minutes, or until fragrant.
4. In a small bowl, whisk together the balsamic vinegar, honey, and olive oil to create the dressing.
5. Once the beets are done, let them cool slightly before assembling the salad.
6. In a large bowl, combine the roasted beets, mixed greens, crumbled feta, and toasted walnuts. Drizzle with the balsamic dressing and toss gently to combine.
7. Serve immediately.

This feta and beetroot salad with walnuts is a wonderfully colorful and nutrient-packed dish that will brighten up any winter meal. The roasted beets add a natural sweetness, while the creamy feta provides a savory contrast. The toasted walnuts give the salad a crunchy element, making it both satisfying and light. The simple balsamic dressing ties the ingredients together with just the right amount of tang, making this salad a fresh and wholesome choice for January. It’s perfect for a light lunch or as a side dish to accompany a heavier meal.

Feta and Spinach Stuffed Mushrooms

These bite-sized, savory stuffed mushrooms are packed with a flavorful mixture of feta cheese, spinach, and garlic, creating a rich and satisfying appetizer. The earthy mushrooms provide the perfect vessel for the creamy feta and the slightly bitter spinach, making each bite a savory delight. These stuffed mushrooms are quick to prepare and ideal for serving at gatherings or enjoying as a cozy snack during the colder January months.

Ingredients:

• 12 large white mushrooms, stems removed
• 1 cup feta cheese, crumbled
• 1 cup fresh spinach, chopped
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Remove the stems from the mushrooms and set the caps aside.
3. In a skillet, heat olive oil over medium heat and sauté the garlic until fragrant, about 1-2 minutes. Add the spinach and cook for another 2-3 minutes until wilted.
4. In a mixing bowl, combine the cooked spinach and garlic with the crumbled feta cheese, breadcrumbs, and fresh parsley. Season with salt and pepper.
5. Stuff each mushroom cap with the spinach and feta mixture, pressing gently to pack the filling.
6. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden on top.
7. Serve immediately as an appetizer or snack.

These feta and spinach stuffed mushrooms are a flavorful and easy-to-make appetizer that will surely impress your guests. The combination of creamy feta, savory garlic, and tender spinach brings depth and richness to the mushrooms, making them perfect for any winter gathering. The breadcrumb topping adds a satisfying crunch, while the mushrooms provide a juicy base that holds all the filling in place. Whether you’re entertaining or just looking for a comforting snack, these stuffed mushrooms are a great addition to your January recipe repertoire.

Feta and Roasted Red Pepper Flatbread

This feta and roasted red pepper flatbread is a quick and delicious option for a light lunch or dinner. The salty feta pairs perfectly with the sweet, smoky flavor of the roasted red peppers, all atop a crispy flatbread base. Topped with fresh herbs and a drizzle of olive oil, this dish is simple yet full of flavor, perfect for satisfying your cravings without the heaviness of traditional winter meals.

Ingredients:

• 2 flatbreads or naan
• 1 cup feta cheese, crumbled
• 1/2 cup roasted red peppers, sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp fresh basil or oregano, chopped
• Salt and pepper to taste
• 1 tbsp balsamic glaze (optional)

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Place the flatbreads on a baking sheet and brush lightly with olive oil.
3. Evenly distribute the crumbled feta, roasted red peppers, and sliced red onion over the flatbreads.
4. Season with salt and pepper, then bake in the oven for 10-12 minutes, or until the flatbread is crispy and the feta is slightly golden.
5. Remove from the oven and sprinkle with fresh herbs. Optionally, drizzle with balsamic glaze for added sweetness and flavor.
6. Slice and serve warm.

This feta and roasted red pepper flatbread is a fantastic dish that combines the best of savory and sweet. The creamy, tangy feta contrasts beautifully with the smoky, caramelized flavor of the roasted red peppers, while the flatbread base provides the perfect crunch. This dish is not only quick and easy but also versatile, allowing you to experiment with different toppings based on what you have on hand. It’s perfect for a light lunch, snack, or as part of a larger spread for a winter gathering. Enjoy the flavors of this Mediterranean-inspired flatbread any time during January!

Feta and Quinoa Stuffed Peppers

Feta and quinoa stuffed peppers offer a hearty, healthy, and flavorful meal that’s ideal for the colder months. The quinoa provides a protein-packed base, while the feta adds a creamy, salty bite that complements the sweet bell peppers. Baked until tender and golden, these stuffed peppers are a satisfying vegetarian option that makes for a warming, nutrient-dense meal to enjoy during January.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1/2 cup feta cheese, crumbled
• 1/4 cup black olives, chopped
• 1/4 cup diced tomatoes (canned or fresh)
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a bowl, combine the cooked quinoa, crumbled feta, black olives, diced tomatoes, oregano, garlic powder, olive oil, salt, and pepper.
3. Stuff each bell pepper with the quinoa and feta mixture, pressing gently to pack the filling.
4. Place the stuffed peppers in a baking dish and cover with foil.
5. Bake for 25-30 minutes, or until the peppers are tender and the filling is hot.
6. Garnish with fresh parsley and serve warm.

These feta and quinoa stuffed peppers are the perfect winter meal that combines healthy ingredients with comforting flavors. The quinoa provides a light but filling base, while the feta adds a rich and tangy element that elevates the dish. The peppers themselves become tender and sweet after baking, making each bite a flavorful combination of textures. This dish is not only delicious but also packed with nutrients, making it an excellent choice for a wholesome January meal. It’s easy to make and can be prepared ahead of time, making it a great option for busy nights or meal prep.

Feta and Sweet Potato Salad

This hearty and vibrant salad combines roasted sweet potatoes, crumbled feta cheese, and fresh greens, creating a perfect balance of flavors and textures. The sweetness of the roasted potatoes contrasts beautifully with the tangy feta, while the addition of nuts (such as walnuts or pecans) adds crunch and depth. This salad is not only a great way to use winter vegetables, but it also makes for a filling and nutritious meal, ideal for January.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups mixed greens (spinach, arugula, or kale)
• 1/2 cup feta cheese, crumbled
• 1/4 cup walnuts or pecans, toasted
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil (for dressing)

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them out on a baking sheet.
3. Roast for 25-30 minutes, or until the sweet potatoes are tender and lightly caramelized.
4. In a small bowl, whisk together the honey, apple cider vinegar, and olive oil to make the dressing.
5. In a large bowl, toss the mixed greens with the roasted sweet potatoes, crumbled feta, and toasted nuts.
6. Drizzle with the dressing and toss to combine.
7. Serve warm or at room temperature.

This feta and sweet potato salad is a delightful blend of sweet and savory flavors, making it the perfect winter salad. The roasted sweet potatoes add a rich, natural sweetness, while the tangy feta balances the dish with its creamy, salty flavor. The addition of nuts provides a satisfying crunch, and the simple honey vinaigrette ties everything together with a touch of sweetness and acidity. This salad is not only comforting but also packed with nutrients, making it an ideal choice for a wholesome meal during the colder months.

Feta and Avocado Toast

Avocado toast is a classic breakfast or snack option, and when paired with creamy feta, it becomes an even more flavorful and satisfying dish. The buttery avocado complements the tangy feta, while a sprinkle of herbs and a drizzle of olive oil elevates the flavor profile. This dish is simple to prepare and perfect for a quick, healthy breakfast or a light lunch to enjoy in January.

Ingredients:

• 2 slices whole-grain or sourdough bread
• 1 ripe avocado, mashed
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1/2 tsp chili flakes (optional)
• Fresh lemon juice (from 1/2 lemon)
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Toast the bread slices until golden and crispy.
2. Mash the avocado in a bowl, then season with salt, pepper, and a squeeze of fresh lemon juice.
3. Spread the mashed avocado evenly over the toasted bread.
4. Sprinkle crumbled feta cheese on top of the avocado.
5. Drizzle with olive oil and add a pinch of chili flakes, if using.
6. Garnish with fresh herbs and serve immediately.

Feta and avocado toast is a simple yet luxurious dish that combines the creamy richness of avocado with the tangy saltiness of feta. The lemon juice brightens the flavors, while the olive oil adds a smooth finish. This easy-to-make dish is perfect for those busy mornings in January when you need something quick, nutritious, and satisfying. Whether as a breakfast, lunch, or snack, it’s a delicious and wholesome option that delivers both flavor and nourishment.

Feta and Lemon Risotto

This creamy feta and lemon risotto brings a fresh twist to the traditional Italian dish. The feta adds a tangy richness to the creamy rice, while the zesty lemon brightens up the flavors. The slow cooking of the risotto creates a rich and comforting texture, making this dish the perfect cozy meal for chilly January evenings. The combination of creamy feta and the citrusy bite of lemon elevates this classic dish into something special.

Ingredients:

• 1 cup Arborio rice
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, warmed
• 1/2 cup white wine (optional)
• 1/2 cup feta cheese, crumbled
• Zest and juice of 1 lemon
• 2 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large saucepan, heat olive oil over medium heat and sauté the onion and garlic until soft, about 3-4 minutes.
2. Add the Arborio rice to the pan and stir for 1-2 minutes until the rice is lightly toasted.
3. Pour in the white wine, if using, and cook until it’s mostly absorbed.
4. Slowly add the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue until the rice is tender and creamy, about 18-20 minutes.
5. Once the risotto is cooked, remove it from heat and stir in the butter, crumbled feta, lemon zest, and lemon juice. Season with salt and pepper to taste.
6. Garnish with fresh parsley and serve warm.

Feta and lemon risotto is a perfect winter comfort food that combines creamy, tangy, and fresh flavors. The richness of the feta balances the brightness of the lemon, creating a dish that feels both luxurious and light. The slow-cooked risotto has a velvety texture, making each bite satisfying and indulgent. This recipe is perfect for a cozy dinner in January, offering both warmth and flavor without being too heavy. It can also be served as a side dish or main course, making it versatile and a great addition to any winter menu.

Feta and Herb Stuffed Chicken Breasts

These feta and herb stuffed chicken breasts are a flavorful and easy-to-make dish that will add variety to your winter meals. The chicken is filled with a mixture of creamy feta cheese, fresh herbs, and a touch of garlic, creating a deliciously savory center. Baked to golden perfection, this dish is perfect for a cozy dinner that’s both hearty and full of flavor. The combination of tender chicken and the creamy, tangy filling makes this recipe a family favorite.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup feta cheese, crumbled
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh oregano, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup breadcrumbs (optional for extra crunch)
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 190°C (375°F).
2. In a bowl, mix together the crumbled feta, basil, oregano, garlic, salt, pepper, and lemon juice.
3. Using a sharp knife, cut a pocket into each chicken breast, being careful not to slice all the way through.
4. Stuff each chicken breast with the feta and herb mixture, then secure the opening with toothpicks.
5. Heat olive oil in a large skillet over medium heat. Sear the chicken breasts on both sides until golden, about 3-4 minutes per side.
6. Transfer the chicken to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 75°C (165°F).
7. Remove from the oven, discard the toothpicks, and serve warm.

Feta and herb stuffed chicken breasts are an excellent way to elevate a simple chicken dinner with bold, savory flavors. The feta adds a creamy richness that perfectly complements the tender chicken, while the fresh herbs bring a fragrant, aromatic quality. The searing step creates a golden, crispy crust, while baking ensures the chicken remains juicy and flavorful. This dish is versatile enough to pair with roasted vegetables, a fresh salad, or rice, making it a perfect option for a satisfying winter meal.

Feta and Tomato Soup

This feta and tomato soup is a creamy, comforting dish that takes the classic tomato soup to the next level. The feta cheese adds richness and a tangy contrast to the sweet, savory tomato base, making each spoonful delightful. This soup is easy to prepare and perfect for a cozy lunch or dinner on chilly January days. The addition of fresh herbs and a drizzle of olive oil elevates the flavors, making it a perfect wintertime comfort food.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (400g) diced tomatoes
• 2 cups vegetable broth
• 1/2 cup feta cheese, crumbled
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
2. Add the garlic and cook for another 1-2 minutes, until fragrant.
3. Pour in the diced tomatoes, vegetable broth, oregano, basil, and red pepper flakes (if using). Stir to combine and bring the soup to a simmer.
4. Let the soup simmer for 15-20 minutes to allow the flavors to develop.
5. Using an immersion blender, blend the soup until smooth, or leave it chunky if you prefer more texture.
6. Stir in the crumbled feta cheese and season with salt and pepper to taste. Let the feta melt into the soup, creating a creamy, tangy flavor.
7. Serve the soup warm, garnished with fresh basil and a drizzle of olive oil.

This feta and tomato soup is a perfect winter meal that combines the comforting familiarity of tomato soup with the rich, tangy goodness of feta cheese. The feta adds depth and creaminess, while the fresh herbs and red pepper flakes provide subtle warmth and aromatic complexity. The soup is both comforting and satisfying, making it an ideal choice for chilly days. Serve it with crusty bread or a grilled cheese sandwich for a classic and filling winter lunch or dinner.

Feta and Zucchini Frittata

A feta and zucchini frittata is a light yet filling dish that’s perfect for breakfast, brunch, or dinner. The combination of fluffy eggs, creamy feta, and fresh zucchini provides a delicious balance of textures and flavors. This frittata is easy to make and can be prepared in a single skillet, making cleanup a breeze. It’s a great option for a quick and nutritious meal, and the feta cheese adds a tangy richness that pairs beautifully with the mild, tender zucchini.

Ingredients:

• 6 large eggs
• 1/2 cup feta cheese, crumbled
• 1 medium zucchini, sliced thinly
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the chopped onion and zucchini, and sauté until softened, about 5-7 minutes.
3. In a bowl, whisk the eggs and season with salt and pepper. Stir in the crumbled feta and chopped parsley.
4. Pour the egg mixture over the sautéed zucchini and onions, ensuring the vegetables are evenly distributed.
5. Cook on the stovetop for 3-4 minutes, allowing the edges to set.
6. Transfer the skillet to the oven and bake for 10-15 minutes, or until the frittata is fully set and lightly golden on top.
7. Remove from the oven, slice, and serve warm.

This feta and zucchini frittata is a fantastic meal that’s both light and satisfying. The creamy feta adds richness to the eggs, while the zucchini provides a tender texture and mild flavor. The frittata is easy to customize with different vegetables or herbs, making it a versatile option for breakfast, brunch, or dinner. The balance of flavors is perfect for a quick meal during January when you want something warm and nourishing without a lot of fuss. Whether served on its own or with a side salad, this dish is sure to become a staple in your winter meal rotation.

Note: More recipes are coming soon!