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Baked Feta

Baked Feta

Not available The recipe for a great mezze: baked feta cooked "en papillote"

Course Entree
Cuisine Greek
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 to 4
Author Manuela Zangara


  • 200 gms - 7 oz. feta
  • 1 ripe tomato sliced
  • 1 tbsp extra virgin olive oil
  • ½ tsp oregano
  • ¼ tsp chilli flakes
  • 4 kalamata olives pitted
  • 1 tsp capers washed
  • Red onion rings and basil to decorate


  1. Take a piece of aluminium foil big enough to contain the slab of feta. Drizzle half of the extra virgin olive oil at the bottom and place the feta on top of it.
  2. Slice the tomato and place it on top of the feta. Top it with the oregano, chilli flakes, olives and capers. Drizzle with the remaining extra virgin olive oil.
  3. Close the aluminium foil to make a parcel. Make sure there are no holes in it, or the juices will come out and the feta will not cook properly.
  4. Bake in a pre heated oven at 180°C – 355°F for 15 to 20 minutes, depending on the thickness of the slab of feta.
  5. Decorate with some red onion rings and basil leaves. Serve with some toasted crusty bread.

Recipe Notes

I like to serve it warm in the aluminium foil and unwrap it at the table. It can then be divided and put on the individual plates. You could also make individual parcels and serve them in the aluminium foil itself.