Feta baked with tomato and oregano

Try out this moreish, Mediterranean side dish-come-starter. In this recipe feta is baked with tomatoes, chilli and oregano. Serve with crusty bread to mop up the juices.


  • olive oil
  • garlic 2 cloves, sliced
  • chilli flakes a big pinch
  • plum tomatoes 2 × 400g tins, drained
  • oregano a small handful of leaves, chopped
  • feta 2 × 200g blocks, to serve


  • Step 1

    Heat 3 tbsp oil in a pan, add the garlic and cook for a minute. Add the chilli and tomatoes and simmer for 25 minutes until thickened. Season and stir in the oregano.

    Heat the oven to 200c/fan 180c/gas 6. Put the feta in an ovenproof dish, cover with sauce and bake for 20 minutes before serving.


  • kcals 344
  • carbs 4.5g
  • protein 17.2g
  • fat 28.8g
  • salt 3.75g
  • saturates 13.8g
  • fibre 0.1g
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