Baked Feta with Tomatoes and Peppers
A quick and easy appetizer that everyone loves. Creamy feta and galotyri (or another soft cheese) are baked with juicy tomatoes, sweet Florina peppers, and aromatic herbs, making the perfect dish to share.
A quick and easy appetizer that everyone loves. Creamy feta and galotyri (or another soft cheese) are baked with juicy tomatoes, sweet Florina peppers, and aromatic herbs, making the perfect dish to share.
Info
Prep Time:
10mCook Time:
20mDifficulty Level:
Ingredients
Servings: 6–8
- 400 g feta cheese
- 200 g galotyri or “anevato” (or substitute with another creamy Greek cheese)
- 3 Florina peppers in brine (from a jar), drained and chopped
- 1 onion, finely chopped
- 1 garlic clove, minced
- 2 sprigs fresh oregano
- ⅓ cup olive oil
- 250 g cherry tomatoes
- 2 tomatoes, sliced
- 1 tbsp sweet paprika
- 1 tsp chili flakes
- A few drops of vinegar
- Salt & freshly ground black pepper
For Serving
- Toasted bread with olive oil and oregano
Directions
Drain and finely chop the Florina peppers.
Slice 4 cherry tomatoes, drizzle with a little olive oil, vinegar, and a pinch of sea salt, and let them marinate while preparing the rest.
Halve the remaining cherry tomatoes.
In a mixing bowl, combine the chopped peppers, onion, crumbled feta, galotyri, garlic, paprika, oregano, half the olive oil, and chili flakes. Mix well until it forms a rustic paste.
Gently fold in the halved cherry tomatoes.
Arrange the sliced tomatoes in a small baking dish and drizzle with olive oil. Spread the cheese mixture on top, then garnish with the marinated tomato slices.
Pour over any remaining marinade from the tomatoes and drizzle with the rest of the olive oil.
Bake in a preheated oven at 200°C (390°F), fan setting, on the middle rack for 20 minutes, until bubbling and golden.
Serve hot, directly in the baking dish, with toasted bread on the side for dipping into the melted cheese and tomato juices.
Recipe Tips
For an extra smoky flavor, add a few strips of roasted red peppers alongside the Florina peppers. This dish also works beautifully with a splash of ouzo in the mix before baking.
