I love when a wonderful mistake happens in the kitchen, not so much when you burn the bottom out of a saucepan or drop a whole cake to the floor before it hits the oven!!
This baked Feta recipe is impossibly easy and definitely a moreish dish and it happened by a wonderful accident. I was making this chilli and garlic marinade for some chicken thighs when I discovered I had a bit of Feta cheese lying in the fridge. I saved some marinade for the cheese, popped the Feta in alongside the chicken and now you get to recreate it at home.
Spread the baked Feta on a crusty loaf as a fuss free starter or just dunk your piece of bread straight in to really enjoy the full baked Feta gooey impact.
You could easily substitute sliced halloumi instead of the Feta and lay the halloumi flat on a baking tray to crisp up nicely or pan fry or grill over a medium heat. Or as mentioned already, roast chicken in this marinade too.
Make this baked Feta recipe your own by pumping up the chilli flavour by adding in the seeds or change the flavours up with ginger, citrus zest, fresh herbs like coriander and mint or whole spices like fennel and cumin seeds.
Serves 6 as a side.
- 1/2 red chilli, diced
- 1 clove garlic, minced
- 1 tsp fresh or dried oregano
- 1/2 tbsp oil
- 1 tbsp lemon juice
- sea-salt and pepper
- 200g Feta cheese
- Preheat an oven to 200°C/180°C fan/400°F.
- Place the chilli, garlic, oregano, oil and lemon juice in a bowl and season with some salt and pepper.
- Cut the block of Feta in half lengthways.
- Line a loaf tin or baking tray with enough parchment to sit the sliced block of Feta on.
- Pour the marinade over the Feta.
- Place in the oven and bake for 20 minutes or until super soft through.
- Serve immediately and enjoy!
Happy cooking,
Sinéad
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