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Greatest plates · Snack
Mediterranean Baked Feta
A block of feta baked soft under green olives, sun-dried tomatoes and herbs, to be scooped straight from the dish with bread.
Serves 6Prep 10 minCook 25 minSnack
Containsdairy
Inspired by a recipe from Downshiftology ↗
Protein 10%Carbs 10%Fat 80%
About 245 kcal a serve — 6 g protein, 6 g carbs, 22 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Place the feta
175°CPreheat the oven to 175°C. Place the block of feta cheese in a small baking dish (about 20cm).
In the baking dishPlace feta →
Stir the topping
Mix allIn a medium mixing bowl, add the olives, sun-dried tomatoes, olive oil, garlic, oregano, thyme, basil, red pepper flakes, salt and pepper. Stir until well mixed.
In the bowlMix all →
Top the feta
On topPour the topping all over the feta, making sure it's fully coated in the oil, then push the majority of the olives and sun-dried tomatoes to the side.
Bake the feta
BakeBake for 20 to 25 minutes, until the feta is softened. Optionally, turn on the top grill for 1 to 2 minutes to lightly brown the top, watching closely that you don't burn the olives and sun-dried tomatoes.
Garnish and serve
Serve warmGarnish with freshly chopped parsley and serve warm with crostini or sliced cucumber to schmear the soft feta on.
In the baking dishGarnish →
Cook's noteUse a block of feta packed in brine rather than plastic-wrapped — it bakes up creamier and stays soft and spreadable much longer as it sits out.
Estimated per serve
245 kcal · 6 g protein · 6 g carbs · 22 g fatestimates, within ~10%
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