I have what could best be described as a like-hate relationship with feta cheese.

I mean, it's OK. In small quantities. In certain, specific applications. Just, you know, not very much of it. It's very salty and very briny, and most of the easily available stuff is harsh as hell. 

but not this stuff. This stuff, I love. It's made with sheep's milk instead of goat. It's about half as salty, and the brine is a nice acidity instead of a harsh bite. It's crumbly like feta, but with a touch of the creaminess you get from a nice chevre. And you can use it judiciously without fear of overpowering the rest of the dish.

A lot of the time, I just use it as a pita topper, or eat it straight with bread or crackers, but I've started some experiments with cooking with it. Like tonight. I'd tried spinach, garlic, and roasted red peppers last week, and liked the combination in general, but I'd botched the technique.

So tonight I started by fixing what I'd fucked up last week. I cooked the garlic and red peppers more, and the spinach less, in the same cast-iron pan I used to pan-roast a couple of chicken breasts lightly seasoned with salt, pepper, and sumac. Once the spinach was lightly wilted, I moved everything into a bowl and tossed some of the crumbled sheep feta in. 

The result was heavenly - the garlic was mellow, the spinach had some body left in it, the red peppers were sweet, and the cheese tied it all together. I'll be working up a proper recipe for this in the near future.