Baked Feta is a simple yet stunning dish that delivers bold flavors in just 20 minutes. Creamy feta cheese, roasted to golden perfection, pairs beautifully with juicy cherry tomatoes and fragrant herbs.
The contrast of the soft, melty cheese with the burst of tangy tomatoes creates a texture that’s utterly irresistible.
It’s a versatile appetizer or side that feels indulgent yet effortless, perfect for impressing guests or treating yourself. With just 5 minutes of prep and 15 minutes in the oven, this dish is as easy as it is delicious.
Every bite is a harmonious blend of savory, tangy, and slightly sweet notes that will leave you craving more.
This recipe is a celebration of minimal effort and maximum flavor, ideal for busy weeknights or lazy weekends. The warm, gooey feta becomes a rich, velvety base that’s perfect for dipping crusty bread or drizzling over pasta.
The roasted tomatoes add a bright, caramelized sweetness that balances the cheese’s
saltiness beautifully. A sprinkle of fresh herbs brings a pop of color and a burst of freshness to every bite.
Whether you’re a seasoned cook or a kitchen novice, this dish is foolproof and sure to become a favorite. It’s comfort food at its finest—quick, satisfying, and utterly delicious.
Ingredients for Baked Feta
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 teaspoon cumin seeds (toasted for extra flavor)
- 1 bunch lacinato kale, stems removed and torn into bite-sized pieces (substitute with spinach if preferred)
- 2 cups tomato sauce (or marinara sauce for convenience)
- 1 1/2 cups cooked chickpeas, drained and rinsed (canned works well)
- 1 tablespoon fresh lemon juice, plus wedges for serving
- 1 (12-ounce) block of feta, cut into 1/2-inch planks
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional, for a hint of heat)
- Warm pita or baguette, for serving
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- Heat a 10 or 12-inch oven-safe skillet over medium heat. Add the olive oil and cumin seeds, letting them sizzle gently for 1-2 minutes until fragrant.
- Add the kale in batches, allowing each handful to shrink and wilt before adding the next. This ensures even cooking.
- Once the last of the kale has wilted, add the tomato sauce, chickpeas, lemon juice, and 1/2 cup water. Stir well and let the mixture come to a gentle simmer.
- Nestle the feta slices into the sauce, ensuring they are partially submerged. Sprinkle generously with freshly ground black pepper.
- Transfer the skillet to the oven and bake for 15 minutes, or until the feta has softened and the sauce is bubbly.
- Remove from the oven and drizzle with a little more olive oil. Sprinkle with red pepper flakes if desired.
- Serve immediately with warm pita or baguette and lemon wedges on the side. Enjoy!
Perfect Pairings: Serving Suggestions
This baked feta dish shines when served with warm pita or crusty baguette for dipping. For a heartier meal, pair it with a simple grain like couscous or quinoa. A fresh side salad with cucumber, tomatoes, and a light vinaigrette balances the richness of the feta beautifully.
Make It Your Own: Recipe Variations
Swap out the kale for spinach or Swiss chard if you prefer a milder green. For a spicier kick, add a pinch of chili flakes to the tomato sauce before baking. If you’re not a fan of chickpeas, try white beans or lentils for a different texture.
Quick Tips for Time-Saving Success
Use pre-washed kale and canned chickpeas to cut down on prep time. If you’re short on time, skip the stovetop step and combine all ingredients directly in the skillet before baking—just increase the oven time by 5 minutes to ensure everything heats through.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 300°F or in a skillet over low heat to maintain the feta’s creamy texture. Avoid microwaving, as it can make the feta rubbery.
Equipment You’ll Need
A 10 or 12-inch oven-safe skillet is essential for this recipe. If you don’t have one, transfer the mixture to a baking dish before adding the feta. A sharp knife for slicing the feta and a sturdy spatula for stirring will also come in handy.
Baked Feta
Ingredients
- 2 tablespoons extra-virgin olive oil more for drizzling
- 1 teaspoon cumin seeds
- 1 bunch lacinato kale stems removed and torn into bite sized pieces
- 2 cups tomato sauce or Marinara Sauce
- 1 1/2 cups cooked chickpeas drained and rinsed
- 1 tablespoon fresh lemon juice plus wedges for serving
- 1 12-ounce block feta cut into 1/2-inch planks
- freshly ground black pepper
- pinch red pepper flakes
- warm pita or baguette for serving
Instructions
- Preheat the oven to 350°F.
- Heat a 10 or 12-inch oven-safe skillet over medium heat and add the oil.
- Add the cumin seeds and let them sizzle gently for a minute or two.
- Add the kale in batches, letting each handful shrink and wilt before adding the next.
- When the last of the kale has wilted, add the tomato sauce, chickpeas, lemon juice, and 1/2 cup water.
- Stir and let it come to a simmer.
- Nestle the feta slices into the sauce and sprinkle with freshly ground black pepper.
- Slide the skillet into the oven and bake until the feta has softened, about 15 minutes.
- Drizzle with olive oil and a pinch of red pepper flakes and serve with warm pita and lemon wedges.