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Feta is a traditional Greek white cheese made from sheep's milk (although cheese from sheep or goat milk has been documented in Greece since the 8th century BC and was widely consumed in ancient Greece). Feta cheese was first described in the Byzantine period under the name prósphatos (Greek: πρόσφατος — "recent" or "fresh") and was produced by Cretans and the Vlachs of Thessaly. In the late 15th century, an Italian visitor to Candia, Pietro Casola, described the trade in feta cheese and the storage of this product in brine. The word feta (φέτα) comes from Italian fetta — "slice" (from Latin offa — "piece," "morsel"). It was introduced into the Greek language in the 17th century, became a widespread term in the 19th century, and likely refers to the practice of slicing the cheese into slabs, which were then placed in barrels.

In cooking, feta is used in salads (Greek salad, with arugula, tomatoes, cucumbers, olives, peppers), casseroles (moussaka, pastitsio, spanakopita), baked goods (pies, tartlets, cookies), sandwiches, pizza, pasta, omelets, scrambled eggs, fillings (for pancakes, dumplings, pelmeni), appetizers, and sauces (tzatziki, tartar, sour cream). Feta is marinated, baked, and fried (in breadcrumbs, batter). Feta pairs well with tomatoes, cucumbers, olives, onions (bulb, spring), peppers, garlic, herbs (parsley, dill, cilantro, mint, oregano), olive oil, lemon juice, eggs, flour, and breadcrumbs.

Feta is rich in protein, fat (milk fat), calcium, phosphorus, potassium, magnesium, sodium, and vitamins (A, E, D, K, B vitamins). In folk medicine, feta (in moderation) is recommended for osteoporosis, fractures, anemia, vitamin deficiency, for strengthening bones, teeth, hair, nails, and improving digestion. Due to its high salt content, feta is contraindicated in hypertension, kidney diseases, edema, gastritis (with high acidity), gastric and duodenal ulcers, pancreatitis, and cholecystitis.