Feta and halloumi are among the favorite cheeses of Greece and Cyprus. Enjoy the following recipes that feature these distinctive products.

Portobello Mushroom Pizzas

8 large portobello mushroom caps, gills removed

4 tablespoons Greek extra virgin olive oil, divided

1/2 teaspoon freshly ground pepper, divided

1/2 cup tomato sauce

2 cups baby spinach, chopped

1/2 cup sun-dried tomatoes, chopped

1 (14 ounce) can artichoke hearts, rinsed and chopped

1/2 cup crumbled feta, Dodonis

1/2 teaspoon Greek dried oregano

1 tablespoon fresh lemon juice

2 cups baby arugula

Preheat oven to 400 degrees F. Line a large baking sheet with foil and set a wire rack on it. Clean the mushroom caps and remove the gills from the underside by scraping gently with a spoon to make room for the stuffing. Brush the tops of the portobello caps with 2 tablespoons of the olive oil and place them, underside-up, on the rack. Roast for 10 minutes. Flip and roast for 5 minutes more on the other side. Remove the portobellos from the oven and carefully flip them back over so that the undersides are up. Season with 1/4 teaspoon of the pepper. Spread 1 tablespoon of the sauce on each cap. Divide the spinach, sun-dried tomatoes, artichokes, and feta among the caps. Sprinkle with the oregano. Return the portobellos to the oven and bake until the cheese is melted and starting to brown, about 10 to 15 minutes.

Meanwhile, whisk the remaining olive oil, the remaining pepper, and lemon juice in a medium bowl. Add arugula and toss to coat. Serve the portobello pizzas with the arugula salad.

Halloumi Pita Sandwich

8 ounces halloumi, sliced

1 teaspoon Greek honey

1/2 teaspoon chilli flakes

1/2 teaspoon dried oregano

Grated zest and juice 1/2 lemon

Pita bread

4-5 tablespoons tzatziki, recipe follows

1 small red onion, thinly sliced

2 plum tomatoes, sliced

2 small cucumbers, sliced

In a mixing bowl, toss the sliced halloumi, honey, chilli flakes, oregano, the lemon zest and juice. Heat a griddle pan over a high heat and cook the halloumi for 2-3 minutes on each side.

To assemble, warm the pita bread on the still-hot griddle pan, in the toaster, or in the oven for 2 minutes. Spread some of the tzatziki on the pita, then add the halloumi, red onion, tomatoes, and cucumber. Sprinkle with additional oregano and extra tzatziki, if preferred, then wrap the pita around the filling and enjoy.

Tzatziki

1 large seedless cucumber, coarsely grated

Greek sea salt

2 cups Greek yogurt

4-6 garlic cloves to taste, minced

3 tablespoons Greek extra virgin olive oil

1 tablespoon fresh lemon juice

1/4 cup chopped fresh dill

Place the grated cucumber in a strainer over a bowl, sprinkle with a 1/4 teaspoon salt and let stand for 30 minutes to an hour to drain off the liquid. If preferred, place in cheesecloth and after an hour squeeze out any excess liquid. Place the cucumber in a mixing bowl with the yogurt, garlic, olive oil, lemon, and dill, and toss to combine. Taste and adjust seasoning with salt, if needed. Cover tightly and chill in the refrigerator for 15 minutes before serving.