Feta Cheese Squares

Feta Cheese Squares

We are still celebrating spring, and we’re trying to do as much as we can outside before our 80° F weather leaves us.

If anyone ever tells you that not much happens in the desert, don’t believe it. Here are some pictures to prove otherwise.



Also here’s a happy treat for you to try on your next picnic.

Feta Cheese Squares

Feta Cheese Squares


Feta Cheese Squares

Adapted from The Illustrated Kitchen Bible by Victoria Blashford-Snell and Brigitte Hafner



  • 9 tablespoon unsalted butter, softened
  • 1/2 cup extra virgin olive oil
  • 9 ounces feta cheese, crumbled
  • 1/4 cup milk
  • 1 1/2 teaspoon baking powder
  • 3 cups all purpose flour
  • 2 tablespoon poppy seeds
  • 1 teaspoon cayenne pepper


You’ll also need two baking sheets lined with parchment paper.


Preheat oven to 350°F/180°C.

Cream the butter in a food processor. With the food processor still running add the olive oil, then the cheese, milk and baking powder pulse about 3 times to combine.

Then add half of the flour pulse a few times until blended. Add the rest of the flour and pulse again.  Turn out onto a work surface and knead (the mixture may be crumbly, but once you knead it briefly it will become smooth and soft).

Divide the dough in half.  Roll out to a 1/8 inch thick square.  Sprinkle with poppy seeds and cayenne pepper.  With a sharp knife, cut the dough into 1 inch squares, transfer to lined baking sheets about 3/4 inch apart.  Repeat with remaining dough.

Bake for 20 minutes or until lightly browned.  Remove from oven and transfer to a wire rack and let it cool.  Serve warm or at room temperature.


This a real simply mixture to make, if you prefer you can also do it by hand instead of using the food processor.