Baked Feta
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Baked Feta

A block of feta baked into spiced tomato sauce with chickpeas and kale — warm pita is basically the spoon.

DifficultyEasyTotal time25 minServes4
01

Overview

Prep10 min
Cook15 min
Total25 min
Servings4
DifficultyEasy
02

Ingredients

03

Equipment

  • Oven-safe skillet or baking dish
  • Wooden spoon
  • Knife
04

Method

01

Heat the oven

Heat oven to 350°F.

02
Toast the cumin

Toast the cumin

Toast cumin seeds in olive oil for 1–2 minutes.

03

Wilt the kale

Add kale in batches and cook until wilted.

04

Build the sauce

Stir in tomato sauce, chickpeas, lemon juice, and 1/2 cup water.

05
Simmer

Simmer

Bring to a simmer.

06
Add the feta

Add the feta

Nestle feta slices into the sauce.

07

Bake

Bake about 15 minutes until the feta softens.

08
Finish

Finish

Finish with olive oil, pepper flakes, parsley, and lemon.

Tips

NoteBuy feta in a block rather than crumbles. The thick slices stay beautifully intact while becoming soft and creamy in the oven.
NoteDon't expect the feta to melt — it softens, slumps slightly, and turns creamy at the edges.
NoteChar the pita briefly over a flame or in a dry pan before serving.

Nutrition

NoteNutrition varies by ingredient brands and serving size.

Storage

RefrigeratorRefrigerate up to 3 days; reheat gently in the oven or on the stove.
?

Frequently asked

Block or crumbled feta?+

Block, always — crumbles dissolve into the sauce and you lose the creamy-slice effect.

Can I add fresh tomatoes?+

Yes — cherry tomatoes roasted alongside make it even better; add a few extra minutes.

Dairy-free option?+

Swap in thick slices of firm tofu marinated in lemon and salt — different, but the sauce carries it.

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