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Pan Fried Feta with Honey & Blistered Grapes

11 min
GF Gluten-Free VG Vegetarian
by: Lindsay Grimes
June 25, 2023 (Updated: June 25, 2023)
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This is a vertical image looking at a block of feta from the side. The feta block is coated with toasted pine nuts. Blistered red grapes are on top of the feta and around it on the beveled glass plate. A sprig of rosemary is on top of the feta. Nutty crackers with dried fruit in them lay on the white terrazzo surface in front of and behind the plate.
Fried Feta is easy to make with a toasty pin nut crust and a drizzle of sweet honey. Serve it with blistered grapes for a decadent appetizer!

Fried feta is one of those appetizers that once you have it you wonder why you’ve never thought to make it before.

Feta is of course yummy on its own, crumbled in salads and such. But its deliciousness and decadence is truly elevated when you warm it up, create a crispy, rich exterior and a warm, gooey middle.

I love easy appetizers! This Easy Whipped Feta Dip and Loaded Corn & Cotija Guacamole are some of my favorites!

Why You’ll Love this Fried Feta Recipe

Unreal Flavors and Textures! The combination of pan-fried feta, toasty pine nuts, and sweet honey creates a delicious symphony of flavors. The saltiness of the feta cheese balances well with the sweetness of the honey, while the toasty pine nuts add a pleasant nutty flavor. The contrasting tastes and textures can be very appealing and satisfying to the palate.

Simple preparation. Pan-fried feta requires minimal preparation. You’ll need to coat the feta and pre-heat the pan but this process usually takes just a few minutes, making it convenient for a last-minute appetizer.

Quick cooking time. Feta cheese doesn’t need much time to cook. The goal is to achieve a golden-brown crust on the outside while keeping the inside creamy and soft. With a hot pan and a few minutes of frying on each side, you can achieve the desired texture and color without the need for lengthy cooking or complex techniques.

Crowd-pleasing appetizer! Feta cheese itself is a popular ingredient loved by many due to its unique flavor profile. When fried to perfection, it transforms into a warm, melty, and slightly crispy delight. The combination of creamy feta with a crispy crust is appealing to a wide range of palates, making it an ideal appetizer to serve at gatherings or parties.

This is an overhead horizontal image of a beveled glass plate with a block of feta on it. The feta is crusted with toasted pine nuts and topped with a sprig of rosemary. Blistered grapes are on the feta and around it. The plate sits on a white and tan terrazzo surface.

Ingredients for Fried Feta

Feta

Feta cheese is known for its tangy and salty flavor. It has a crumbly texture and a rich, creamy taste. Feta adds a savory element to the dish and serves as the main show that brings the yummy noises.

Egg

The egg is used to coat the feta before applying the pine nut crust. It helps the pine nuts stick to the cheese and creates a crispy texture when cooked.

Pine nuts

Pine nuts have a delicate and buttery flavor. They provide a nuttiness and crunchiness that enhances the overall toasty taste of the crust of the feta. Pine nuts also complement the creaminess of the feta and add depth to the flavor profile.

Rosemary

Rosemary is an aromatic herb with a distinct earthy and pine-like flavor. It adds a fragrant and savory note to the dish, frying in the pan right alongside the feta.

Avocado oil

Avocado oil is a good choice for frying due to its high smoke point and mild flavor. It can withstand high heat without breaking down or imparting a strong taste to the dish. Frying the feta in avocado oil helps achieve a crispy exterior while keeping the cheese soft and creamy inside.

Grapes

Grapes provide a refreshing and juicy element to the dish. They offer a burst of sweetness and a contrasting texture to the savory and crunchy components. The combination of grapes with the other ingredients add a touch of freshness and balance to the overall flavor profile.

Honey

Honey contributes a natural sweetness to the dish, which complements the saltiness of the feta and the nutty flavors of the pine nuts. It adds a luscious and sticky glaze when drizzled on top, creating a harmonious blend of sweet and savory flavors.

This is an overhead horizontal image of a block of feta on a paper towel in the middle. To the top left corner is a shallow light blue bowl of crushed pine nuts. To the bottom right corner is a shallow blue bowl with a whisked egg. The items are on a white and tan terrazzo surface.
Blot your feta, crush the pine nuts and beat an egg.
This is an overhead horizontal image of a shallow blue bowl with a block of feta coated and sitting in beaten egg. Another shallow blue bowl with crushed pine nuts is in the top right corner of the image. Both bowls sit on a white and tan terrazzo surface.
Dip the feta in the egg mixture, coating all sides.
This is an overhead horizontal image of a shallow blue bowl with a block of feta coated and sitting in crushed pine nuts. Another shallow blue bowl with a beaten egg is in the bottom left corner of the image. Both bowls sit on a white and tan terrazzo surface.
Coat the block with the pine nuts, pressing gently to secure them.
This is an overhead horizontal image of a block of pine nut crusted feta. The feta block sits in a large black skillet with a red handle pointing to the bottom right corner of the image. The pine nuts are toasted light brown, about 1 cup of red grapes and a sprig of rosemary are also in the pan. More crushed pine nuts are around the block of feta.
Pan fry for 2- 3 minutes each side until golden brown and soft in the middle.

How to Make Fried Feta

Prepare the feta and coating

Blot the feta cheese with paper towels or a clean, thin dish towel to remove any excess liquid from the surface.

In a shallow bowl, beat an egg until well-combined and set aside.

Add the pine nuts to a plastic baggie and use a rolling pin or wooden spoon to coarsely crush the pine nuts. It’s ok if some pine nuts are whole and some are crushed. They don’t need to be uniform. Add the pine nuts to a separate shallow bowl and set aside.

Coat the feta

Dip the block of feta into the beaten egg, ensuring it is well-coated on all sides.

Then, dip the feta block in the crushed pine nuts, pressing gently to adhere the coating to the cheese.

Heat the pan and add avocado oil

Place a non-stick pan or skillet over medium heat.

Add the avocado oil to the pan.

Fry the feta

Once the oil is hot, carefully place the coated feta in the pan. Add the rosemary sprig, grapes, and any extra pine nut pieces.

Turn the heat to medium-low and cover with a lid. Cook the feta for about 2-3 minutes on each side, or until the coating turns golden brown and crispy, while the cheese remains soft and creamy on the inside.

Use a spatula to gently flip the feta to fry the other side.

Remove from heat and serve

Once the feta is evenly fried and has a crispy pine nut crust, transfer it to a serving plate.

Garnish with fried rosemary sprig, blistered grapes, and the pine nuts that have toasted in the pan.

Drizzle the fried feta with honey:

Just before serving, generously drizzle the pan-fried feta with honey to add a touch of sweetness and enjoy.

Tips for the Best Fried Feta

Use a non-stick pan or skillet: To prevent the feta from sticking to the pan and ensure an even cooking surface, use a non-stick pan or skillet. This will make flipping and removing the feta easier and help maintain the shape and texture of the cheese.

Turn down that the heat: Avoid using high heat, as it can quickly burn the coating and leave the inside of the cheese cold. Keep the heat moderate to allow the cheese to heat through and develop a golden crust.

Be gentle when flipping: When flipping the feta, use a thin, wide spatula to carefully lift and turn the block. Feta can be delicate, especially when warm and partially melted, so handle it gently to maintain its shape.

Serve immediately: Pan-fried feta is best enjoyed when served immediately after cooking. The contrast between the warm, crispy exterior and the creamy, melted interior is most pronounced when the dish is freshly made. Delayed serving may cause the coating to lose its crispness and the cheese to cool down and solidify.

This is a vertical image looking at a block of feta from the side. The feta block is coated with toasted pine nuts. Blistered red grapes are on top of the feta and around it on the beveled glass plate. A sprig of rosemary is on top of the feta. A silver cheese knife sliced a few pieces of feta and is leaning on the side of the plate with the handle pointing to the bottom center edge of the image, toward the viewer. Nutty crackers with dried fruit in them lay on the white terrazzo surface.

Fried Feta Variations to Try

Herb variations: Experiment with different herbs to enhance the flavor of the feta. Instead of rosemary, you can use fresh thyme, oregano, basil, or a combination of herbs. Each herb will bring its unique aroma and taste to the dish.

Spiced crust: Add a pinch of spice to the coating mixture for an extra kick. Ground spices like paprika, cayenne pepper, or cumin can add depth and a subtle heat to the dish.

Citrus zest: Incorporate some citrus zest, such as lemon or orange zest, into the coating mixture for a burst of fresh and tangy flavor. The citrus aroma can beautifully complement the creamy feta.

Balsamic reduction: Instead of honey, drizzle a balsamic reduction over the pan-fried feta. The rich, sweet-tart flavor of the reduction can provide a wonderful contrast to the savory cheese.

Serving variations: Instead of grapes, try serving the pan-fried feta with other fruits like sliced figs, pears, or apples. Savory options like caramelized onions, sun-dried tomatoes, roasted garlic, or olives are fun options too!

How to Store Leftover Fried Feta

Allow the fried feta to cool down at room temperature for a short while before storing. This will prevent excess condensation and help maintain its crispness.

Transfer the cooled fried feta to an airtight container or wrap it tightly with plastic wrap. Place it in the refrigerator to keep it fresh. Properly stored, fried feta can be refrigerated for up to 2 days.

When you’re ready to enjoy the leftover fried feta, it’s best to reheat it in an oven rather than a microwave. Preheat the oven to around 325°F (or 160°C), place the fried feta on a baking sheet, and warm it for about 5-8 minutes until it is heated through. This method helps retain the crispness of the crust and ensures the cheese stays soft and creamy.

It’s worth noting that while reheating can help revive some of the flavors and textures, the fried feta may not be as crispy as when it was freshly made. However, it can still be enjoyable.

This is a vertical overhead image of a block of feta crusted with toasted pine nuts. Blistered red grapes are on top of the feta and around it on the beveled glass plate. A sprig of rosemary is on top of the feta. A silver cheese knife is leaning on the bottom part of the plate with the handle pointing to the right corner of the image. Nutty crackers with dried fruit in them lay on the white terrazzo surface to the top center of the image. On the crackers is some feta spread out, a couple grapes and toasted pine nuts.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is an overhead horizontal image of a beveled glass plate with a block of feta on it. The feta is crusted with toasted pine nuts and topped with a sprig of rosemary. Blistered grapes are on the feta and around it. The plate sits on a white and tan terrazzo surface. Recipe
GF Gluten-Free VG Vegetarian

Pan-Fried Feta with Honey & Blistered Grapes

Fried Feta is easy to make with a toasty pin nut crust and a drizzle of sweet honey. Serve it with blistered grapes for a decadent appetizer!

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Prep: 5 minCook: 6 minTotal: 11 min
Print recipe Rate recipe Pin Save recipe
Servings: serves 8

Ingredients

  • 1 block (10 oz) feta cheese
  • 1 egg
  • 1/2 cup pine nuts
  • 1 tablespoon avocado oil
  • 1 sprig rosemary
  • 1 cup grapes
  • honey for drizzling

Instructions

Prepare the Feta & Pine Nut Crust

  1. Add the pine nuts to a plastic baggie and use a rolling pin or wooden spoon to coarsely crush the pine nuts. It’s ok if some pine nuts are whole and some are crushed. They don’t need to be uniform. Add the pine nuts to a separate shallow bowl and set aside.
    This is an overhead horizontal image of a small plastic baggie with crushed pine nuts in it. The baggie sits on a white terrazzo style counter. A rolling pin is on the counter above the baggie.
  2. Blot the feta cheese with paper towels or a clean, thin dish towel to remove any excess liquid from the surface.
    This is an overhead horizontal image of a block of feta on a paper towel in the middle. To the top left corner is a shallow light blue bowl of crushed pine nuts. To the bottom right corner is a shallow blue bowl with a whisked egg. The items are on a white and tan terrazzo surface.
  3. In a shallow bowl, beat an egg until well-combined and set aside.

Coat the feta

  1. Dip the block of feta into the beaten egg, ensuring it is well-coated on all sides.
    This is an overhead horizontal image of a shallow blue bowl with a block of feta coated and sitting in beaten egg. Another shallow blue bowl with crushed pine nuts is in the top right corner of the image. Both bowls sit on a white and tan terrazzo surface.
  2. Then, dip the feta block in the crushed pine nuts, pressing gently to adhere the coating to the cheese.
    This is an overhead horizontal image of a shallow blue bowl with a block of feta coated and sitting in crushed pine nuts. Another shallow blue bowl with a beaten egg is in the bottom left corner of the image. Both bowls sit on a white and tan terrazzo surface.

Fry the feta

  1. Place a non-stick pan or skillet over medium heat and add the avocado oil to the pan.
  2. Once the oil is hot, carefully place the coated feta in the pan. Add the rosemary sprig, grapes, and any extra pine nut pieces.
  3. Turn the heat to medium and cover with a lid. Cook the feta for about 2-3 minutes on each side, or until the coating turns golden brown and crispy, while the cheese remains soft and creamy on the inside.
  4. Use a spatula to gently flip the feta to fry the other side.
    This is an overhead horizontal image of a block of pine nut crusted feta. The feta block sits in a large black skillet with a red handle pointing to the bottom right corner of the image. The pine nuts are toasted light brown, about 1 cup of red grapes and a sprig of rosemary are also in the pan. More crushed pine nuts are around the block of feta.

Finishing touches

  1. Once the feta is evenly fried and has a crispy pine nut crust, transfer it to a serving plate.
  2. Garnish with fried rosemary sprig, blistered grapes, and the pine nuts that have toasted in the pan.
  3. Just before serving, generously drizzle the pan-fried feta with honey to add a touch of sweetness and enjoy.
    This is an overhead horizontal image of a beveled glass plate with a block of feta on it. The feta is crusted with toasted pine nuts and topped with a sprig of rosemary. Blistered grapes are on the feta and around it. The plate sits on a white and tan terrazzo surface.

Nutrition Info:

  • Serving Size: 1/8
  • Calories: 193
  • Sugar: 7.8g
  • Sodium: 413mg
  • Fat: 14.2g
  • Saturated Fat: 5.7g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 8.9g
  • Fiber: 0.5g
  • Protein: 8.3g
  • Cholesterol: 46mg
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This is a vertical image looking at a block of feta from the side. The feta block is coated with toasted pine nuts. Blistered red grapes are on top of the feta and around it on the beveled glass plate. A sprig of rosemary is on top of the feta. Nutty crackers with dried fruit in them lay on the white terrazzo surface in front of and behind the plate. Text overlay reads "easy 10-min app! pan fried feta with honey & blistered grapes."
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Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

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GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

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