Greek Baked Feta

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.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 1000
• Protein: 37 g
• Carbs: 26 g
• Fat: 80 g

Ingredients

• 400 g Fresh cheese ( whole block )
• 4 piece Round tomato ( sliced )
• 2 piece Green bell pepper ( sliced )
• 2 piece Red onion ( thinly sliced )
• 100 g Black olive ( whole )
• 8 tbsp Extra virgin olive oil
• 2 tbsp Oregano
• 2 piece Hot chili pepper optional ( chopped )
• 400 g Feta cheese

Instructions

1. Vegetable preparation

   Slice the round tomatoes and green pepper into thin rounds. Thinly slice the red onion evenly to ensure uniform cooking.

2. Assembling the dish

   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. Seasoning

   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. Baking

   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.

Chef's tips

• 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.

Storage

Consume immediately out of the oven. Does not store well as the cheese hardens when cooling.