Greek-Style Baked Feta Recipe

Warm, creamy, and luscious baked feta recipe with bell peppers, tomatoes, herbs, and a good drizzle of extra virgin olive oil. One of the simplest and most satisfying mezze you’ll make! All you need is some crusty bread or homemade pita chips to serve.

▢½ red onion sliced
▢½ green bell pepper sliced into rounds
▢½ cup cherry tomatoes about 3 ounces, halved
▢2 teaspoon dried oregano
▢½ teaspoon red pepper flakes optional
▢3 to 4 fresh thyme sprigs optional
▢Extra Virgin Olive Oil
▢8 oz Block of quality feta cheese do not crumble
▢Fresh mint leaves for garnish (optional)
▢Crusty bread or pita chips to serve

Heat the oven to 400 degrees F and adjust a rack in the middle.
Arrange the onions, bell peppers, and cherry tomatoes at the bottom of a ramekin or oven-safe dish. Sprinkle with 1 teaspoon oregano, pinch red pepper flakes, and add some of the fresh thyme. Drizzle a bit of extra virgin olive oil.
Add the feta on top of the arranged veggies. Season the feta block with the remaining dried oregano, pinch of red pepper flakes and whatever remains of the fresh thyme. Drizzle a generous amount of extra virgin olive oil on the feta and make sure to brush the sides with some of the oil.
Place the baking dish on the middle rack of the oven and bake for 20 to 30 minutes (and if you like, you can stick it under the broiler very briefly to add color).
Serve with pita chips or toasted Italian bread.

Make sure you are using an oven-safe dish for this recipe. Add a baking sheet below it for easy tranfer in and out of the oven.
If serving with sliced bread, give the bread slices a brush of extra virign olive oil, spread them on a sheet pan, and toast in the oven briefly, turning over partway through, while the feta is baking!

Calories: 90.2kcal
Carbohydrates: 4.8g
Protein: 8.5g
Fat: 4.8g
Saturated Fat: 2.7g
Cholesterol: 20.2mg
Sodium: 339.3mg
Potassium: 57.8mg
Fiber: 0.6g
Vitamin A: 146.8IU
Vitamin C: 11.5mg
Calcium: 7.4mg
Iron: 0.2mg

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