Feta-Stuffed Beef
Juicy grilled beef patties seasoned with oregano, mint, and olive oil, stuffed with creamy feta cheese at the center. A rustic Greek favorite bursting with Mediterranean flavor, simple, hearty, and irresistibly aromatic.
Ingredients
For the meat mixture:
300 g ground beef (or half beef, half lamb)
½ small onion, very finely chopped or grated
1 small garlic clove, minced (optional)
1 slice of white bread, soaked in a little milk or water, squeezed dry
1 tbsp olive oil
1 tsp dried oregano
½ tsp dried mint or 1 tbsp fresh mint, finely chopped
½ tsp salt
Freshly ground black pepper
A squeeze of lemon juice (optional)
For the filling:
80 g feta cheese, crumbled or cut into small cubes
½ tsp dried oregano or thyme
For grilling or pan-frying:
Olive oil for brushing
Preparation
Make the meat mixture:
In a bowl, combine all meat mixture ingredients. Knead lightly until smooth but not dense. Cover and refrigerate for 20 minutes to let flavors blend.
Shape and fill:
Divide into 4 equal portions. Flatten each into an oval patty. Place a little feta in the center, fold and seal the edges carefully, shaping into an oval or slightly flattened patty.
Cook:
Brush lightly with olive oil.
Grill: 4–5 minutes per side until browned and cooked through.
Pan-fry: Use a lightly oiled skillet, medium heat, about 5 minutes per side.
Oven: Bake at 200 °C (400 °F) for 20–25 minutes, turning once.
Rest:
Let rest for 3–5 minutes before serving so the juices settle and feta softens inside.
Serving Suggestions
Serve with roasted lemon potatoes, Greek salad, and tzatziki
Garnish with fresh oregano and a drizzle of olive oil
Optional side: pita bread or grilled vegetables
Greek Wine Pairing Suggestions
Agiorgitiko (Nemea, Peloponnese)
Velvety, medium-bodied red with juicy cherry and plum fruit, subtle spice, and soft tannins. Its smooth acidity complements grilled beef, while the fruity warmth balances the salty feta beautifully.
→ Best all-rounder for Bifteki.
Xinomavro (Naoussa, Macedonia)
Elegant yet firm, showing red berries, dried tomato, and earthy spice. Its bright acidity cuts through the richness of the meat and feta, while savory undertones echo the herbs in the dish.
→ Sophisticated, structured choice for wine lovers.
Mavrotragano (Santorini)
Full-bodied with dark cherry, dried herbs, and smoky volcanic minerality. The depth and intensity mirror the grilled notes of the Bifteki, adding a touch of island elegance.
→ Perfect for an indulgent, aromatic pairing.
Limniona (Thessaly)
Aromatic and medium-bodied, with red fruit, violet, and spice. Its refined balance enhances the freshness of herbs and olive oil without overpowering the dish.
→ Ideal for those preferring a lighter, more floral style.
Kotsifali (Crete)
Rustic and warm with hints of dried figs, cloves, and Mediterranean herbs. Its savory character resonates with oregano and grilled flavors, making it a hearty, home-style match.
→ Authentic and full of Cretan charm.