Feta Cheese Wafers

By Lemon & Olives
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Reading time: 3 minutes

Feta Cheese Wafers

Running a food blog keeps us on our toes, looking at ingredients and foods in new ways. Especially when it comes to our, “Greek inspired recipes,” we’re constantly looking for new ways to showcase and highlight Greek ingredients and flavors.

Those recipes tend to be the most rewarding, because we’re creating something new and exciting that stays true to the flavor profiles of Greek cuisine.

Today, I’ll give you an insight into how one of our Greek inspired recipes come to be.

Recently, we were at a restaurant, and they served some type of cheese wafer. It was utilizing parmesan, and it tasted pretty dang good. It’s cheese, so clearly it would be delicious.

Obviously, Jane and I immediately thought–what about feta?

The following weekend, we set out to make these feta wafers. We thought about how this could be done and what we should do. We really wanted them to be like pops of feta in your mouth, so we decided to make sure they truly were bite size.

We felt the best way to do all this, would just be to make a butter and flour mixture, add cheese, and work with it that way. We needed the butter to keep everything together.

It turned crumbly in the food processor. I emptied it into a bowl and pressed it together, and to our happiness, it formed a dough type ball. OK, cool, we can work with this.

We rolled it out and and then we discussed.

How can we achieve consistent bite size pieces? Shot glass? Yeah, that’ll work.

making Feta Wafers

We cut them out, placed them on a baking sheet, remolded the leftover dough, rolled out, and repeated until we used it all.

We did a classic egg wash on top, since we know that gives flour based foods a nice golden color when put in the oven (thanks Gordon Ramsay).

They came out and they looked beautiful. They smelled amazing. Now the biggest test would come – taste.

Let me be clear here, a lot of times, this test doesn’t go well. It’s either missing something, has too much of something, or just isn’t good.

However, on this day – we loved them!

Feta Wafers

They did exactly what we wanted. They deliver nice burst of feta cheese as you eat them. They are bite size and very addicting (to us anyhow).

Next time, we’re going to experiment adding some herbs to them just to see what that will do. If you happen to do this, please let us know how they turned out!

One of these days, I’ll post about a recipe that ended badly, because yeah, we’ve got a lot of those, too.

Kali Orexi

Kenton and Jane

Feta Cheese Wafers

Feta Cheese Wafers

Kenton & Jane
Bite size cheese wafers
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Cuisine Greek
Servings 7


  • 1/2 cup flour
  • 1/2 stick butter cut into 4 pieces, at room temperature
  • 1/3 cup crumbled feta
  • 1 egg
  • Salt and pepper
  • Shot glass


  • Preheat oven to 375F
  • Add flour, butter, feta, salt and pepper, in food processor, blend until crumbled.
  • Empty mixture into bowl.
  • Press and combine into ball.
  • Sprinkle some flour on work surface and rolling pin.
  • Roll dough out to thin sheet.
  • Press shot glass down to create wafers, creating as many as you can.
  • Remove them and place on baking sheet lined with parchment paper.
  • Gather up remaining dough, mold into ball, and roll out again, repeat steps above until all dough is used.*
  • Break egg into bowl and add a little water - this creates an egg wash.
  • Brush over each feta cheese wafer.
  • Place in oven and bake for 10-12 minutes, or until golden brown.
  • Remove and enjoy!


*Make sure to keep surface and rolling pin well floured to avoid sticking.
**Makes about 35 cheese wafers depending on size of shot glass or whatever you use.


About the author

Lemon & Olives is a husband and wife team exploring the Mediterranean (Diet) Lifestyle, Greek foods, Greek Culture, History and all things Greece.

4 thoughts on “Feta Cheese Wafers”

  1. These were amazing! They were flaky and melted in your mouth. I should have doubled the recipe since my kids were inhaling them. I did add about 2 tsps of cream since I have anoher cheese cracker recipe that uses cream. These are definitely on my list of go to appetizers.

  2. If you could get the dough to stick together well enough to shape into a roll, you could chill and slice — no rolling or cutting and rerolling!

  3. I doubled the recipe and added an extra tablespoon of butter to get the batter to hold together a bit better. I then chilled it for 30 min and rolled out and cut with a biscuit cutter. Great recipe – easy and delicious!!! Thank you!!!


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