This week in the Orthodox calendar is what us Greeks call Cheesefare Week, the last week before the Great Lent begins next week. Traditionally, no meat is eaten but everyone can go bonkers with dairy and cheese. I thought this recipe to be ideal for Cheesefare as it features two of Greece’s most well-know cheeses: Feta and Kasseri. Feta you are aware of: made of goat or sheep’s milk (or a combo of the two) and this briny, tart, creamy and rich cheese is enjoyed throughout Greece and if you follow this blog, you’ve seen it used in more than just a Greek salad.

The other cheese is Kasseri, a sheep’s milk cheese, medium in body, not too salty and often served as a table cheese at the Greek table. I also really enjoy cheese with a couple of toasts in the morning for breakfast. This recipe of Feta & Herb Pull-Aparts is more apt for lunch or dinner and ideal as an appetizer or offering for a buffet setting.

I saw this recipe on Kulsum’s blog, Journey Kitchen last summer and I instantly fell in love with this savory take on the more well-know sweet Pull-Aparts. Kulsum shares her love of Feta in this post and here I am, repaying her with homage to her recipe and to Greek cheeses. I noticed her dough recipe was similar to my pizza dough recipe – so I went with that.

My filling mixture also differs but I may even have offered up a whole new filling mixture tomorrow, or at another time of year. The recipe concept is pragmatic – choose the filling you like and offer them up the next time you’re hosting a dinner. The best part of these Pull-Aparts is that you actually get cheese in these. Sadly, my recollection of any other cheese bread has left me underwhelmed ( save for grilled cheese sandwich). Bottom line – these are tops!

For the Feta & Herb Pull-Aparts (Τυρόψωμο) recipe, please purchase my Everything Mediterranean cookbook.