Baked feta with chilli & oregano

Baked feta with chilli & oregano

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(13 ratings)

Prep: 5 mins Cook: 10 mins


Serves 8
Indulge in this moreish, Mediterranean side dish with chunks of bread and plenty of summer salads

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal87
  • fat8g
  • saturates4g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein4g
  • salt0.67g
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  • 200g pack feta cheese, drained
  • 1 red chilli, deseeded and thinly sliced
  • 1 tsp fresh oregano, or ½ tsp dried



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat oven to 200C/180C fan/gas 6. Sit the feta on a sheet of foil. Scatter over the chilli and oregano, then drizzle with olive oil. Scrunch up the foil to seal the feta in a parcel, then place on a baking tray and bake for 10 mins until warmed and softened.

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Comments, questions and tips

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15th Apr, 2019
Very tasty yet simple way to prepare feta. We had this for lunch with salad and pitta bread. Yum!
22nd Dec, 2016
Tried this recipe on a whim to use up some feta in the fridge. Nice and simple but really tasty!! Used half a teaspoon of dried chilli flakes for the same effect as fresh. Great addition to a wine and cheese night!
14th Jul, 2015
Delicious! It was a perfect cheesy addition to the summer lunch.
21st Oct, 2014
The best thing about this is that it softens and is just perfect spread on crusty bread. Needs eating just baked whilst warm. It's delicious!
3rd Oct, 2013
I did this in an oven proof dish, covered with foil, then uncovered to brown slightly for a further 5 mins. Very tasty and so popular with a crowd. I didn't have oregano so used thyme which was just as nice as when my friend made it!
18th Apr, 2013
So easy and tasty. Had it with the tangy roasted peppers and some bread. Incredible.
8th Apr, 2013
would i be able to make this inadvance of a buffet, say the day before?
24th May, 2012
Gemmalem I dont find that its goes too runny, but to be on the safe side why don't you wrap in parchment, then tin foil you can then remove the foil and pour back anything that has escaped. Its a yummy dish hope it goes well at your dinner party
16th May, 2012
Hi, does anyone know if this will have the same effect if I cook it in baking parchment instead of tinfoil? I'm having an everyone-sharing dinner party and thought that might be a bit nicer presentation than tin foil, but I don't want it leaking out etc! Any hel would be great, thanks.
11th May, 2012
A lovely starter. Served with garlic rubbed ciabatta.


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