Q. Can your expert tell me how to store Feta Cheese?

A. If you are purchasing your Feta cheese in the deli of a store or in bulk, ask the person waiting on you to add brine from the cheese container from which your cut is taken.

If your Feta is vacuum packed or does not have brine, you can make your own brine by placing your Feta cheese in a plastic storage container and adding water and salt.  2 tablespoons of salt to every cup of water.

If your cheese is softening by the next day, it needs more salt.

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Spanakopitakia

Spanakopitakia

Ingredients

1 10-ounce package frozen chopped spinach, thawed
4 scallions, greens included, trimmed and chopped
1 bunch flat-leaf parsley, finely chopped
1 bunch fresh dill, finely chopped
1/2 pound Krinos feta, crumbled
2 eggs, well beaten
1/2 teaspoon grated nutmeg
Salt, pepper to taste
2 tablespoons plus 1/3 cup
Krinos extra-virgin olive oil
1/4 pound butter, melted
1 1-pound box Athens/Apollo fillo, thawed and at room temperature

1. Squeeze the spinach dry between the palms of your hands and place in the bowl of a food processor. Add the scallions, parsley, dill, feta, eggs, nutmeg, salt, pepper, and 2 tablespoons olive oil and pulse on and off several times to combine thoroughly. Remove the mixture to a bowl, taste and adjust seasoning with additional salt, pepper or nutmeg if desired.

2. Combine melted butter and 1/3 cup olive oil. Unwrap fillo as for tiropitakia (page 7) and follow the same directions for cutting into strips, filling and folding, brushing the fillo with the oil-butter mixture. Bake in a preheated oven at 350°F for about 15 minutes, or until golden. Serve warm.

Yield: About 75 triangles