Baked Feta

If you like feta you'll absolutely love this, and even if you don't like feta you might just change your mind after trying this recipe ;-)



  • 8 oz. feta cheese, cut width-wise into 4 slices
  • lemon juice to taste
  • 4 center slices of a Roma tomato, about half the thickness of the feta slices
  • 4 tsp. minced garlic
  • freshly chopped oregano, to taste
  • crushed red pepper flakes, to taste
  • 4 Tbsp. extra virgin olive oil


Preheat oven to 325 degrees F. For easy cleanup, line a baking dish with aluminum foil.

Place feta slices, slightly centered in the center of the baking dish, drizzle each slice with lemon juice, place a slice of tomato on each slice of feta, evenly sprinkle each with garlic, oregano, red pepper flakes, and evenly drizzle each with olive oil.

Bake uncovered until feta is soft, about 10 to 12 minutes, and serve immediately.

By Deeli from Richland, WA

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July 13, 20110 found this helpful

This sounds wonderful!For the record I love feta! Thanks!

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July 15, 20110 found this helpful

Feta is a new love of mine.

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July 16, 20110 found this helpful

Feta, sounds Greek to me.

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July 16, 20110 found this helpful

Oh, this sounds yummy! I sometimes buy feta crumbles and I wonder if I could adapt this recipe by chopping up the tomatoes.


Any suggestions/comments?

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July 19, 20110 found this helpful

Hi Maryeileen. I've never tried this recipe using crumbled feta. I would imagine the flavor would be the same using the diced tomatoes but it would definitely affect the overall texture. If you do it with the crumbles and dices I would suggest compacting the feta in the center of the baking dish and use seeded tomatoes otherwise it might end up really mushy. One more thing to keep in mind is that blocks of feta are a lot less expensive than the prepackaged crumbles. Let me know what you end up trying and how you like it. :-)

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September 4, 20110 found this helpful

I did buy a block of feta for this recipe; however I omitted the red pepper flakes, and I used a regular tomato. I liked the flavors but it was messy. Next time I will use a Roma tomato (as the recipes says) because the regular garden-variety tomatoes have too much juice.

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