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1
In a large bowl, mix the masa harina with 6 ounces of the feta and the salt.
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2
Slowly add the water while stirring with a wooden spoon.
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3
Add 3 tablespoons of the butter and stir until smooth.
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4
Turn the dough out onto a work surface and knead for 1 to 2 minutes or until it comes together in a smooth mass.
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5
Set a cast-iron griddle over moderate heat.
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6
Divide the arepa dough into 4 equal pieces and roll each piece into a ball.
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7
On a clean work surface, flatten the balls of arepa dough and pat them into 5-inch rounds with smooth edges.
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8
Spread 1 teaspoon of softened butter on 1 side of an arepa and set it on the griddle, buttered side down.
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9
Using a flat spatula, press the arepa into a 6-inch round about 1/3 inch thick; carefully smooth the edges if necessary.
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10
Cook the arepa over moderately low heat until browned, about 6 minutes; reduce the heat to low if the arepa browns too quickly.
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11
Spread the top of the arepa with 1 teaspoon of butter, flip and cook for 6 minutes longer, or until browned.
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12
Transfer the arepa to a plate, sprinkle with cheese and serve.
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13
Repeat with the remaining arepas.
