I had never thought of baking feta cheese but saw a picture on Facebook, looked up how to do it and did my own take on it.

Tonight I had it as a side dish to chicken rubbed with Greek seasoning, onion, cucumber and tomatoes. I also thought that it would be nice served as a lunch with pickled vegetables (onion, baby cucumbers, radishes).

Tonight I was putting a small slice of it on a slice of cucumber with some onion and it was fabulous.


1 block Greek feta, blotted dry (200g)

1 tablespoons extra-virgin olive oil

1 tablespoon Greek thyme honey, or other honey (optional)

A pinch or 2 of cayenne pepper

Preheat the oven to 200c/400f.

Place in a small ovenproof dish lined with aluminum foil to help getting the cheese to a plate after baking.

Place the feta in the dish and drizzle with the olive oil then spread it over the surface with your fingers.

Sprinkle with cayenne pepper.

Bake until the cheese is soft and springy to the touch but not melted, about 8-10 minutes.

Preheat the grill.

Heat the honey (if using) in the microwave until it is fluid enough to be spread with a pastry brush about 10-15 seconds

Paint the surface of the feta with it.

Grill until the top of the cheese browns and just starts to bubble.

Sprinkle with more cayenne if you wish.

Serve immediately.

Serving suggestions:

With onion, cucumber and tomatoes, as part of a salad with a main meal, as a lunch with pickled vegetables


Serve size 1/2 block/100g

Carbohydrates 4g

Fibre 0g

Fat 28g

Protein 14g

Calories 321

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