Spicy Baked Feta (Printer-friendly)

Creamy feta baked with tomatoes, peppers, and spices for a bold Greek appetizer

# What You'll Need:

→ Dairy

01 - 7 oz block feta cheese

→ Vegetables

02 - 1 medium ripe tomato, diced
03 - 1 small red onion, thinly sliced
04 - 1 small red bell pepper, sliced
05 - 1 fresh chili pepper, finely sliced (or 1 tsp red chili flakes)

→ Pantry

06 - 2 tbsp extra virgin olive oil
07 - 1 tsp dried oregano
08 - 1/2 tsp smoked paprika
09 - Freshly ground black pepper, to taste

→ Optional Garnish

10 - Fresh parsley, chopped
11 - Lemon wedges

# How To Make It:

01 - Preheat the oven to 390°F.
02 - Place the feta block in the center of a small ovenproof baking dish.
03 - Scatter the diced tomato, sliced onion, bell pepper, and chili (or chili flakes) around and over the feta.
04 - Drizzle everything with olive oil. Sprinkle with oregano, smoked paprika, and black pepper.
05 - Bake uncovered for 18–20 minutes, until the feta is golden at the edges and the vegetables are tender.
06 - Remove from the oven and let cool slightly. Garnish with fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • The feta transforms into this impossibly creamy spreadable texture while keeping its signature tang intact
  • It comes together in under thirty minutes but looks like something from a proper Greek taverna
  • Leftovers, if you somehow have any, make the most incredible omelette filling the next morning
02 -
  • Resist the urge to use pre-crumbled feta, it just doesn't achieve that same melting texture in the center
  • Letting the dish rest for those few minutes after baking makes a huge difference in how everything sets up
  • The vegetables should be cut into similar sized pieces so they finish cooking at the same time
03 -
  • If the feta feels too wet, pat it gently with paper towels before baking
  • The dish is ready when the feta puffs up slightly and takes on that golden color

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