What is crispy lemon feta and how do you make it at home?

Crispy lemon feta is a dish featuring feta cheese baked or fried until it develops a golden, crunchy crust, often with a bright citrus flavor from fresh lemon juice or zest. To make it at home, pat feta blocks dry, coat lightly with flour or breadcrumbs, drizzle with olive oil, and bake at 400°F (200°C) for about 15-20 minutes until golden. Finish with fresh lemon juice and zest for a tangy contrast. This simple preparation delivers a delicious appetizer or salad topping.

What dishes pair well with crispy lemon feta?

Crispy lemon feta pairs well with Mediterranean dishes like Greek salads, roasted vegetables, grilled meats, and fresh pita bread. It also complements fresh greens, quinoa bowls, and roasted tomatoes. The tangy, crunchy cheese adds texture and flavor contrast, making it a flexible addition for appetizers, main courses, or even snack plates. Consider adding herbs like oregano or thyme for extra aroma.

Can I use different types of feta to make crispy lemon feta?

Yes, you can use various types of feta, but opt for block feta rather than crumbled since it holds its shape better during cooking. Look for firm, full-fat feta for the best texture and flavor. Avoid extremely soft or watery feta, which may not crisp properly. Sheep’s milk or mixed milk feta varieties often deliver richer taste and better structural integrity for baking or frying.

How do you store leftover crispy lemon feta and keep it crispy?

Store leftover crispy lemon feta in an airtight container in the refrigerator for up to 2 days. To keep it crispy, reheat in a preheated oven at 350°F (175°C) for 5-7 minutes instead of microwaving, which can make it soggy. Avoid covering it with foil while reheating to maintain the crunchy exterior. Serve immediately after warming for the best texture.

Is crispy lemon feta suitable for a vegetarian diet?

Yes, crispy lemon feta is suitable for most vegetarian diets, as it is made from dairy cheese without animal rennet if you choose varieties labeled vegetarian. Check the packaging for rennet source to confirm. It’s an excellent source of protein and calcium for vegetarians who include dairy. However, it’s not vegan due to the dairy content. Adding lemon and herbs keeps it flavorful and fresh.

Crispy Lemon Feta With Spiced Chickpeas And Basil Orzo

Name: Crispy Lemon Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: – 1 cup (approximately 200 g) orzo pasta; – 1 Tbsp (approximately 14 g) butter, softened; – 1/4 cup (approximately 15 g) fresh basil, finely chopped; – Pinch of salt (optional); – 1 block (8 oz or approximately 227 g) feta cheese, patted dry and sliced 1/4-inch thick; – 3 Tbsp (approximately 24 g) cornstarch, for coating the feta; – 2 Tbsp (approximately 30 ml) olive oil, plus an additional 1/4 cup (approximately 60 ml) for the chickpea step; – 2 cans (16 oz each or approximately 450 g each) chickpeas, drained, rinsed and patted dry; – 3 cloves garlic, thinly sliced; – 1 clove garlic, grated (for the yogurt sauce); – 1/2 tsp paprika; – Pinch of red-pepper flakes (adjust to heat preference); – Zest of 1 lemon (about 1 tsp); – 2 medium zucchini or yellow summer squash, thinly sliced into ribbons; – 2 Tbsp fresh thyme leaves (or 2 tsp dried thyme); – 1 Tbsp raw sesame seeds; – 1 cup (approximately 240 ml) plain Greek yogurt; – Juice of 1/2 lemon (approximately 1 Tbsp); – Grated garlic from above (1 clove); – Pinch of salt; – Additional fresh basil leaves, chopped; – Optional mixed tender herbs (approximately 1/2 cup total), such as mint, dill, and/or cilantro

Description

🍋 This Mediterranean plate blends lemon‑zested crispy feta, spiced chickpeas, and fresh‑basil orzo for a bright, satisfying dinner.
🥗 A quick 30‑minute prep gives you protein‑rich chickpeas, creamy yogurt sauce, and vibrant veggies, perfect for busy weeknights.

Ingredients

– 1 cup (approximately 200 g) orzo pasta

– 1 Tbsp (approximately 14 g) butter, softened

– 1/4 cup (approximately 15 g) fresh basil, finely chopped

– Pinch of salt (optional)

– 1 block (8 oz or approximately 227 g) feta cheese, patted dry and sliced 1/4-inch thick

– 3 Tbsp (approximately 24 g) cornstarch, for coating the feta

– 2 Tbsp (approximately 30 ml) olive oil, plus an additional 1/4 cup (approximately 60 ml) for the chickpea step

– 2 cans (16 oz each or approximately 450 g each) chickpeas, drained, rinsed and patted dry

– 3 cloves garlic, thinly sliced

– 1 clove garlic, grated (for the yogurt sauce)

– 1/2 tsp paprika

– Pinch of red-pepper flakes (adjust to heat preference)

– Zest of 1 lemon (about 1 tsp)

– 2 medium zucchini or yellow summer squash, thinly sliced into ribbons

– 2 Tbsp fresh thyme leaves (or 2 tsp dried thyme)

– 1 Tbsp raw sesame seeds

– 1 cup (approximately 240 ml) plain Greek yogurt

– Juice of 1/2 lemon (approximately 1 Tbsp)

– Grated garlic from above (1 clove)

– Pinch of salt

– Additional fresh basil leaves, chopped

– Optional mixed tender herbs (approximately 1/2 cup total), such as mint, dill, and/or cilantro

Instructions

1-First, prepare the orzo: Boil 1 cup of orzo in salted water until it’s al dente, then drain it and mix in 1 Tbsp of softened butter, 1/4 cup of chopped fresh basil, and a pinch of salt. Set it aside to keep that buttery basil flavor intact.

2-Next, pan-fry the feta: Coat 8 oz of sliced feta in 3 Tbsp of cornstarch. Heat 2 Tbsp of olive oil in a skillet over medium heat, add the feta, and fry for about 1 minute per side until it’s golden and crisp. Move it to a plate to rest.

3-Then, crisp the chickpeas and veggies: In the same skillet, add the remaining 1/4 cup of olive oil. Toss in the drained chickpeas, 3 sliced garlic cloves, 1/2 tsp paprika, a pinch of red-pepper flakes, and a bit of salt. Cook for about 5 minutes until they brown, then stir in 2 medium zucchini ribbons, 2 Tbsp fresh thyme leaves, 1 tsp lemon zest, and 1 Tbsp sesame seeds. Let it cook another 5 minutes for that light crisp.

4-Whip up the yogurt sauce: In a small bowl, whisk together 1 cup of Greek yogurt, the juice of 1/2 lemon, 1 grated garlic clove, and a pinch of salt until it’s smooth and creamy.

5-Finally, assemble and serve: Spread the yogurt sauce on a plate, top with the basil orzo, add the crispy feta and chickpea mixture, and finish with extra fresh herbs like basil or mint. It’s that simple, and the flavors really pop together.

Notes

🌿 For a gluten‑free version, swap regular orzo for a gluten‑free variety.
🧀 To save time, crumble feta instead of slicing and skip the pan‑fry; sprinkle over the finished dish.
🥒 Add a handful of toasted pine nuts for extra crunch and nutty flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Pan‑Fry and Bake
Cuisine: Mediterranean

Nutrition

Serving Size: 1 plate
Calories: 813

Keywords: lemon feta, spiced chickpeas, basil orzo, Mediterranean dish