We love Greek food - the gyros, souvlaki kebabs, mousakka, and of course the feta! At the beginning of last year, Dave and I took a short break to Athens, and got to sample some of the best mezze dishes we've ever had. One of the signature dishes that kept appearing in every restaurant was baked feta. I'd never considered baking feta in the oven before but it was SO good, and I was inspired to try it for myself when we returned.
The ingredients in this recipe are mainly left over from my Roasted pepper, garlic and feta gnocchi recipe so I'd recommend rotating them into the same week if you're looking to make full use of what you've got in the fridge! It takes 15 minutes to pull together and makes the perfect treat lunch, side dish, or part of a mezze selection. Hope you enjoy!
- 1 small block of feta cheese (up to 2/3 of a block is fine)
- 2 slices of tomato
- 2 slices of pepper
- 1 tablespoon olive oil
- a pinch of dried oregano
- Black pepper
- Dried red chilli flakes
- Freshly chopped mint (optional)
Preheat oven to 230°C fan
Cut a piece of foil double the size of the feta. Add the block of cheese to the middle of the foil and scrunch up the edges to seal it in, but leave the top exposed.
Add two slices of tomato and two slices of pepper to the top of the feta.
Season with a generous sprinkling of dried oregano, black pepper and red chilli flakes. Then drizzle a tablespoon of olive oil over the top.
Add the foil parcel to a tray and bake for 15 minutes in the oven. The edges should be starting to get a bit of colour when you take it out.
Serve immediately with a side salad and some pitta breads. You could also add some freshly chopped mint to the top if you wish. Enjoy!
Give it a try and let me know how it goes.