In this easy to make Greek baked feta, tomato, garlic, olives and herbs all come together with the cheese to make a glorious dish, redolent of summer in the Aegean. Dinner on the table in less than 30 minutes makes this perfect for a mid week after work meal.
Greek Baked Feta
I love to recreate recipes from my holidays. A few simple ingredients can transport you back to that beach, mountain, restaurant, or in this case, taverna. Ever since my trip to Tinos last year, and following numerous requests from readers, I’ve been experimenting with more Greek-inspired food. Ed is delighted.
Baked feta with tomatoes is my latest Greek dish, and its so easy to make that we’ll be enjoying it all summer. It’s great with barbecued meat, as a side dish, or as the main feature in a vegetarian meal.
Feta is low in fat so it won’t wreck your diet. It’s also low in lactose, so it may suit those who have to avoid other cheeses. Baked feta is delicious, meltingly soft and creamy in the middle, so it’s well worth a try, even if you’re not that keen on cold feta.
The first time I made this we repeated it several times within a week, and it is still on the weekly menu as we love it so much. I suspect we’ll keep making it through the winter months to keep those memories of summer fresh.
In this Greek baked feta, a few simple, readily available ingredients all come together to make a glorious whole. The classic rich, sweet flavours of the baked tomato and garlic contrast well with the salty, sharp feta. It really is a fuss-free dish – impressive but quick and easy to make, with very little effort. That canned tomato also counts towards your 5 a day. Enjoy it as a weeknight supper with crusty bread or a bowl of my Greek lemon potatoes, as well as a bowl of salad.
How to Make Baked Feta & Tomatoes with Garlic
Step one – Assemble the ingredients for your baked feta. As with any dish using canned tomatoes, I find that spending a little more makes a great difference. There’s no need to fork out on a premium brand, but getting something better than supermarket own-brand basics makes for a much more flavoursome dish.
Step two – Preheat the oven to 200°C / 180°C (Fan) / Gas Mark 6. Slice the garlic. Add the tomatoes, garlic, and tomato puree to a 20 cm/8″ ovenproof dish.
Step three – Quarter the cherry tomatoes and slice the olives. Top the tinned tomato with the feta, cherry tomatoes and olives, adding the olive oil and herbs last. Add a generous sprinkle of freshly ground black pepper.
Step four – Bake for 25 minutes. You want the cheese turning creamy in the middle and starting to go golden on the outside. When it’s done, garnish the baked feta with more fresh herbs, and serve immediately. Don’t leave it in longer once you have the right consistency, as this can turn the cheese rubbery.
Hints and Tips
- Use good tinned tomatoes. We have often found that the cheapest ones can be watery, and you want to avoid that.
- Greek oregano is very different from most of the oregano sold in the UK. To get an approximation of that authentic flavour, I use a mixture of thyme and oregano.
- Use pitted olives – it saves a lot of time!
- Try using capers instead of olives for a change. They can be very salty, so rinse them first – there is plenty of salt in the feta.
- To add a hit of heat to your baked feta, add dried chilli flakes or slices of fresh chilli.
- Serve with pasta for a topping with a difference.
- Serve in individual ramekins as a smart-looking appetizer or side dish.
For more ideas with feta why not try my
Baked Feta with Tomatoes and Garlic
- ½ can tomatoes
- 1 tsp tomato puree
- 1 clove garlic
- 1 packet feta cheese ((200g))
- 6 cherry tomatoes
- 1 tbsp olives ((pitted))
- 1 tbsp olive oil ((extra virgin))
- 1 sprig oregano
- 1 sprig thyme
- Heat oven to 200°C / 180°C (Fan) / Gas Mark 6. In an 8" (20 cm) ovenproof dish, mix the tinned tomatoes and tomato puree. Slice the garlic clove and stir in.
- Cut the cherry tomatoes into quarters, and slice the olives.
- Layer the feta, cherry tomatoes, and olives on top of the tomato and garlic mixture. Top with the olive oil and herbs.
- Bake for 25 minutes, until the tomatoes have cooked through. Serve immediately.
- Greek oregano is very different from British oregano, so I use a mixture of oregano and thyme. If you have Greek oregano, use that instead.
- It's quicker and easier to use pitted olives. Keep any leftover olives in the freezer for next time.
- Try using capers instead of olives. Rinse them first, as they can be very salty.
- For a kick of heat, add some chilli flakes or slices of fresh chillies to the tinned tomatoes.
- Serve with pasta for a topping with a difference.
- Make in individual ramekins to serve as an attractive appetizer or side dish.
- This recipe is 8 Weight Watchers Smart Points per portion
This will make a great meal for lunch or dinner. I like your idea of serving in ramekins for an appetizer for a dinner party.
Love using ramekins, perfect size for a small serving.
We were in Greece last month, and absolutely loved the food! This is perfect for recreating a touch of what I really am missing, especially with the rubbish weather here in The U.K.
The weather has been horrible of late.
What a great idea for something easy and tasty to make. Feta isn’t just for salads!
Baked feta is simply delicious.
I LOVE anything feta and I’m sure this would not be an exception. Thanks for sharing! I love your photography!
Feta is a delicious cheese, perfect when baked.
This is THE perfect appetizer for every occasion…we’re going crazy for it! Thanks for sharing :)
So glad you are enjoying it.
Ooooh yes. Such a delicious combo of flavors!
Some of my favourite ingredients, utterly delicious.
I made this for an appetizer at our picnic the other night. Served it alongside crackers and it was gone a jiffy! Thanks for a great recipe! Will definitely make it again soon!
Great idea to have with crackers.
Mouthwatering delicious. The smell as it bakes is amazing, my husband came in to the kitchen to see what the smell was. Definitely will be making this again.
It does smell delicious while baking.
Such a good use of feta, really brings the flavour out and makes a great weekend appetiser.
Feta is such a delicious cheese, perfect when baked.
I really like this kind of meal on a weekday evening. Tasty and satisfying. Something to add to my veggie list, and I love how easy it is to make.
I had never tried baked feta until I made this and it is truly delicious. I recommend it to everyone! I even sent it out on a group chat.
Feta is one of my favourite cheeses. Couldn’t get enough of it when I was in Greece. Such a good dish and perfect for entertaining.
I have never been able to enjoy olives, no matter what I do with them. So I would have to leave them out. I do love the Greek flavour though and baked feta sounds delicious.
Cooked this as our main meal tonight ( with a ciabatta ! ) , OMG tastes fab , will definitely do again , will try more of your recipes