No time for dinner means we have to get creative with what we eat. We still want delicious food, but it needs to be ready in about 15 minutes. A while back I saw a recipe for baked feta, and although I lost the recipe- I remembered the idea. Who could forget feta?
A thick slice of feta is baked with some oil and herbs and vegetables and then eaten warm from the oven. We enjoyed this with a giant salad and slices of crusty baguette. It is both satisfying and only takes a few minutes to prepare. Perfect for times when you lack…time. Like now!
- Fresh Oregano
- Red onion sliced into thin half-moons
- plum tomato, seeded and diced
- capers, rinsed and drained
- garlic, sliced very thin
- olive oil
- freshly ground black pepper
- red pepper flakes
Preheat oven to 350°F. Combine ingredients in whatever proportions seem good to you on squares of aluminum foil. (One package per person) Seal aluminum foil packets tightly. Bake for 15 minutes. Carefully open packets and transfer hot contents to plates. Serve warm.
Lisa (dinner party) says:
September 30th, 2009 at 8:19 am
Wow–for such a quick meal, the presentation is beautiful!
September 30th, 2009 at 8:36 am
What a wonderful idea. It looks really delicious.
September 30th, 2009 at 9:03 am
Awesome. Warm feta is a thing of beauty, and I love the onion/tomato topping.
September 30th, 2009 at 9:08 am
Clever concept, I never thought to bake feta, for some reason I have this idea stuck in my head that feta is always served cold, but I like this idea!
September 30th, 2009 at 9:32 am
I love warm feta with a nice crusty bread. I’m inspired and looking forward to it this weekend.
The Duo Dishes says:
September 30th, 2009 at 1:27 pm
One does not forget feta. This is nice over fish if you’re into the en papillote method.
Coach J says:
September 30th, 2009 at 2:00 pm
Wow! This LOOKS really fancy! So I can save time AND impress my guests? Score!
September 30th, 2009 at 3:12 pm
Awesome idea. This would be a great addition to any bottle of wine! I particularily love it because there is always a feta in my fridge, will be trying this soon.
Laura [What I Like] says:
September 30th, 2009 at 4:09 pm
Beautiful…you’ve just given me my dinner idea tonight!
September 30th, 2009 at 4:21 pm
Baked feta is my favorite…I have daydreams about how creamy and just slightly melty it gets. I always like to have zucchini in with it too.
September 30th, 2009 at 4:29 pm
Like a warm Greek Salad. Delish!
Carter @ The Kitchenette says:
September 30th, 2009 at 7:27 pm
This looks so delicious right now. I don’t usually buy feta in blocks, I usually buy it already crumbled. I just looked up how to store feta if you want to buy it in bulk, and they recommended storing it in olive oil (unrefridgerated) or in a brine (refridgerated). They said the feta in brine would stay good for a very long time. I’m going to see where I can get it in bulk here in Denver so that I can try this really soon! Great idea L+D!
Heather @ chik n pastry says:
October 1st, 2009 at 7:36 am
nice, pretty, and simple. my kinda meal!
October 2nd, 2009 at 1:17 am
Hi there. Yesterday I saw this blog over the shoulder of a classmate during a late afternoon lecture. Am now having severe problems concentrating on my education :p You are truly a great source of inspiration! And now for a request: Could you ad an RSS-feed to the blog, so I can rest assured I will not miss out on new recipes?
Cheers and thanks!
October 3rd, 2009 at 9:21 pm
Hi KJ, the RSS link is at the bottom of each page…
pam robinson says:
October 3rd, 2009 at 9:41 pm
have i told you lately that i think you are brilliant and i ADORE your blog? it is truly amazing… have a wonderful weekend… x pam
October 4th, 2009 at 1:23 pm
holy crap this looks amazing! now i know what i’m making for dinner tonight…
Sara@Sprouted Kitchen says:
October 4th, 2009 at 3:09 pm
i forgot about this packet of wonderfulness! So quick and simple, thank you. Your pictures are just so fabulous, i want to stick my fork in the screen, love it.
jessica mell says:
October 5th, 2009 at 2:18 pm
awesome! this looks savory-tasty. and quick. a winning combination.
Megan Gordon says:
October 9th, 2009 at 5:07 pm
Lovely photo–and the dish looks pretty awesome, too. I’ve been telling all of my design friends about your blog lately…you have a brilliant, keen eye for clean design. I’m liking it.
October 11th, 2009 at 7:52 pm
Hello from a neighbor and lover of all things feta.
October 16th, 2009 at 8:03 am
Sounds so deliciously easy I could cry. Yum.
October 17th, 2009 at 3:29 pm
This looks amazing – and I can only imagine that the topping variations are endless. Will definitely be trying this right away…
Also – just found your site and will be adding it to my favorites – can’t wait to scroll through the archives!
October 21st, 2009 at 9:57 am
Oh my! I made this (minus the capers) last night along with several appetizers for a little pumpkin carving party we had, and it was such a hit! So easy to make, so delicious, and a little really goes a long way. Will definitely make again! Thanks Lottie+Doof!
Something's Dishy says:
October 21st, 2009 at 7:18 pm
Wow, baked feta! Now that’s a first. It looks gorgeous and it must be delicious too!
February 10th, 2010 at 3:56 pm
I tried feta saganaki (pan-fried feta) once with little success. This seems like less of a mess, and a lot less greasy. Can’t wait to try it!
September 1st, 2010 at 5:22 pm
I am definitely interested in trying this ASAP. We’re always looking for interesting, quick, meat free recipes..and this DEF fits the bill. Also, major cheese fiend here. Win-win.
March 22nd, 2011 at 7:59 pm
TIP…. GREEK FETA is a harder cheese, look for FETA made from 100% sheeps milk, it is much more creamier….this is a wonderful addition to warm pasta as well..just crumble away..normally comes in blocks, stays for a long time in a brine in fridge. this is a staple in my home
April 29th, 2011 at 8:34 am
Recipe is fabulous. I prepared it for dinner two days in row. Grape tomatoes make the feta taste sweet. Thanks!
June 4th, 2011 at 5:49 pm
I just made this for dinner with an creamy, aged, sheep and goat milk Feta. It couldn’t be simpler or more delicious. I can see all kinds of versions. Served it with and little mound of an all-herb confection from my herb garden. No lettuce, etc. All herbs chopped like confetti, with a vinagrette dribbled on it. Intense meal. Very delicious.
May 6th, 2012 at 8:31 pm
Saw this recipe In O. Made it tonight and served it with pita bread squares….and all I can say is wow…the variations are endless and I think this will fast become an appetizer go to in our house. Gracias from Austin, Texas.
May 9th, 2012 at 9:37 pm
I tried this as a starter last week end for my mom!s birthday, it was a success! Will do it again for sure!!
February 23rd, 2013 at 11:14 am
I used thyme instead of oregano and olives instead of cappers and ate it on a bed of fresh salad – lovely way to spice up a greek salad, thanks!! :)
Kathy L says:
June 20th, 2014 at 6:37 am
Can’t wait to try this! Would be great as a starter for sure.