FETA 8 ounces creamy feta (such as French or Bulgarian feta) 1 tablespoon olive oil ½ cup plain Greek yogurt 1. In a food processor, process the feta, olive oil, and yogurt until very smooth.

French feta, a milder variety, originates in southwest France and uses milk from specific ewe (female sheep) breeds. Bulgarian feta is less salty and blends sheep's, goat's, and cow's milk.

But, for marinated feta, the creamier the better. Bulgarian or French feta is almost guaranteed to be creamier than any Greek variety so if you're lucky enough to find some, that's the kind you'll ...

Cut 200g feta up into 4 then crumble it and add to the bowl with the mushrooms, pepper. Mix it all together. Spoon 2 dessert spoons of tomato mixture into each small lidded, oven proof dish (we ...