Greek Baked Feta
Ingredients
- 400 gFresh cheese (whole block)
- 4 pcRound tomato (sliced)
- 2 pcGreen bell pepper (sliced)
- 2 pcRed onion (thinly sliced)
- 100 gBlack olive (whole)
- 8 tbspExtra virgin olive oil
- 2 tbspOregano
- 2 pcHot chili pepper (chopped)
- 400 gFeta cheese
Method
A block of cheese that turns soft and melting under the heat, surrounded by vegetables preserved in olive oil. The scent of dried oregano and roasted chili signals it is ready.
- 1
Slice the round tomatoes and green pepper into thin rounds. Thinly slice the red onion evenly to ensure uniform cooking.
- 2
Place the block of cheese in the center of a baking dish. Arrange the vegetables and black olives all around. The cheese should be well surrounded by the garnish.
- 3
Drizzle generously with extra virgin olive oil. Sprinkle the oregano and add the chopped chili. The oil should coat the bottom of the dish.
- 4
Bake at 200°C. Remove the dish when the vegetables are tender and the cheese starts to brown on the edges. The feta should be soft to the touch.
Frequently asked questions
How do you get this dish right?
- Do not use low-fat feta, it won't melt properly and will become rubbery.
- The dish is ready when the olive oil starts to sizzle around the edges.
How long does this dish keep?
Consume immediately out of the oven. Does not store well as the cheese hardens when cooling.
