My favourite way to eat Feta cheese. Sweet, salty, and deliciously soft texture to spread on top of pitta. Serve as a starter or as an accompaniment to other dishes such as Greek Giant Beans.
Baked Feta
Course: Appetisers, Lunch, SideCuisine: MediterraneanDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
15
minutesSweet, salty, and deliciously soft texture to spread on top of pitta.
Ingredients
200 pack pack of feta, drained
50-100g good quality olives
2 whole jarred roasted red peppers, roughly chopped
1 preserved lemon, sliced in half
1 garlic clove, thinly sliced
1 1/2 tbsp runny honey
2 tbsp extra virgin olive oil
1 tsp za’atar
1/2 tsp dried chilli flakes
Directions
- Heat the oven to 180°C. Place the feta in an ovenproof dish, along with the olives, peppers, lemon, and garlic. Drizzle over the oil, honey, and sprinkle over the za’atar and dried chili flakes. Bake for 15 minutes.
- Turn the grill on and place the baked feta under the grill for 1-2 minutes. Serve immediately with bread, as part of a mezze, or with some delicious Greek Giant Beans.
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