Baked Feta Recipe: Greek Feta Psiti With Tomato and Oregano

Baked feta is a block of Greek feta roasted in the oven with tomatoes, peppers, garlic, oregano and plenty of olive oil until it turns soft, creamy and lightly golden at the edges. In Greece it is called feta psiti, and it is a classic meze: you put it in the middle of the table and everyone tears bread through it. This baked feta recipe takes 10 minutes to prepare, needs one dish, and is ready in about 35 minutes.

Prep: 10 minutes | Cook: 25 minutes | Serves: 4 as a meze, 2 as a light main | Origin: Greece

Ingredients for baked feta

• 200 g block of Greek feta (look for PDO feta, made from sheep's milk or a sheep and goat's milk mix)
• 250 g cherry tomatoes, halved
• 1 small green pepper, or 2 mild long green peppers, sliced into rings
• 1/2 red onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 tsp dried oregano, plus a pinch for serving
• A pinch of chilli flakes (optional)
• 3 tbsp (45 ml) extra virgin olive oil, plus a drizzle to finish
• Freshly ground black pepper (no extra salt, the feta is salty enough)
• Crusty bread or pitta, to serve

Our baked feta recipe, step by step

1. Heat the oven. Set it to 200°C (180°C fan, 400°F, gas mark 6).
2. Dry the feta. If your feta comes packed in brine, lift it out and pat it dry with kitchen paper. Wet cheese steams instead of roasting.
3. Build the dish. Put the tomatoes, pepper, onion and garlic in a small baking dish that fits the feta snugly. Add the oregano, chilli flakes if you like them, and a few turns of black pepper. Pour over 2 tablespoons of the olive oil and toss.
4. Nestle in the feta. Set the block in the middle of the vegetables, brush or spoon the remaining tablespoon of oil over the top, and scatter on a little oregano.
5. Bake. Roast for 20 to 25 minutes, until the tomatoes have burst and the feta is soft and colouring at the edges.
6. Finish and serve. For a golden top, switch on the grill for the last 2 to 3 minutes and watch it closely. Add a final drizzle of olive oil and serve straight from the dish with bread.

Which olive oil should you use for baked feta?

With so few ingredients, the oil is part of the sauce. The tomato juices, feta and oil run together in the dish, and that is what you are mopping up with the bread. We use Memilon Lesvos here, a 100% Kolovi extra virgin olive oil from Plomari on the island of Lesvos. It is the gentler of our oils, elegant and balanced, which suits a creamy cheese. The lab report for lot 260907 shows free acidity of 0.29% and 512 mg/kg of total polyphenols, and you can read every report on our lab analyses page.

A 200°C oven is well within what extra virgin olive oil handles, as we explain in our olive oil smoke point guide. You can find the Memilon Lesvos extra virgin olive oil and the rest of our Greek olive oil range in the shop. Shipping is free on every order.

Baked feta with honey and other variations

• Baked feta with honey. Skip the vegetables, bake the feta with oil and oregano, then pour 1 tablespoon of warm honey over the top and add sesame seeds or thyme.
• Baked feta and tomato, the simple version. Use only cherry tomatoes, garlic and oregano.
• Baked feta pasta. Stir the soft cheese and tomatoes through hot pasta. Add a splash of the pasta water to loosen it.
• With olives. Add a handful of Kalamata olives to the dish before baking.

Tips for baked feta that stays creamy

• Use a block, not crumbles. A whole piece holds its shape and softens evenly.
• Choose a snug dish. Too large a dish lets the juices dry out and catch.
• Do not add salt. Taste at the end if you must.
• Do not overbake. Feta softens and browns rather than melting into a pool. Past 25 minutes it can turn dry and rubbery.
• Serve straight away. It firms up as it cools. Leftovers keep covered in the fridge for 2 days and are good stirred into pasta or spread on toast.

Baked feta FAQ

Do I drain the liquid from feta before baking?

Yes, if it is packed in brine. Lift the block out and pat it dry so it roasts instead of steaming. Vacuum-packed feta only needs a quick dab with kitchen paper.

How long do you bake feta?

About 20 to 25 minutes at 200°C (180°C fan). The feta is ready when it is soft to the touch, and the tomatoes beside it have burst and begun to caramelise.

What do you eat with baked feta?

Crusty bread, pitta or toasted sourdough for dipping, and a simple salad. Our authentic Greek salad and a bowl of tzatziki sit well alongside, and a spanakopita makes it a proper meze spread.

Does feta melt in the oven?

Not in the way mozzarella does. Feta softens, turns creamy and browns lightly, but it keeps its shape. That is why a whole block works better than crumbles.