Baked Feta

August 28, 2018


*Recipe excerpted from Greece © 2017, Emily Lycopolus. Recipe

and images by DL Acken, reprinted with the permission of

TouchWood Editions,.


This is one of my favorite appetizers. Warm and delicious, it’s great

before almost any meal. The tangy feta and sweet roasted tomatoes

are a perfect match for crackers, crusty bread, or pita (page 19). From

a movie-night snack to part of a crowd of appies, this dish will always

please.- Emily Lycopolus



Baked Feta-Serves four-six


1 cup cherry tomatoes

1/2 cup Kalamata olives, pitted

1/4 small red onion

1/4 cup Garlic infused olive oil

2 tsp lemon juice

2 tsp chopped fresh oregano leaves

1 tsp sea salt

1/2 tsp cracked black pepper

1 lb block feta cheese (Orland Farmstead Feta)


Preheat the oven to 375°F.

Slice the tomatoes and olives in half, roughly chop the onion,

and add them all to a mixing bowl. Drizzle in the olive oil

and lemon juice and sprinkle with the seasonings. Toss to coat



Line a  small baking tray or shallow baking dish with some

parchment paper. Place the block of feta in the middle of the

paper. Top the feta with the tomato mixture, piling it high and

allowing some to fall to the side. Scrape out the bowl that the

tomato mixture was in, drizzling any residue oil and

seasonings over the top of everything.


Bake, uncovered, for 20 minutes, until the tomatoes are

starting to caramelize and the feta has softened. Feta cheese

doesn’t melt, but as it warms, it softens and becomes



Serve warm with pita (*page 19), crackers, or fresh crusty

bread. This can be stored in an airtight container in the

fridge for up to 3 days.

For more of Emily's recipes from Greece click HERE




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