Spicy Baked Feta

    13 minutes

    This traditional Greek way of preparing feta makes a great entree or finger food dish. The salty/sour taste of the feta sets off the heat of the chilli flakes - so don't be afraid to load them on.

    48 people made this

    Serves: 4 

    • 250g slab of feta
    • 3 to 4 tbsps chilli flakes
    • pinch oregano
    • olive oil

    Preparation:3min  ›  Cook:10min  ›  Ready in:13min 

    1. Preheat oven 200 degrees C.
    2. Place feta in small baking dish. Drizzle with olive oil. Cover liberally with chili flakes, and a sprinkle of oregano.
    3. Bake uncovered for 10 minutes until feta is soft.
    4. Serve with crusty bread or toast.

    Watch a video of it being made…

    Spicy Baked Feta
    Spicy Baked Feta

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    Reviews and Ratings
    Global Ratings:

    Reviews in English (38)


    I love baked feta, and was really looking forward to trying this recipe out, and I was definitely not disappointed. The balance of salt from the cheese, spice from the chilies, and the herbal aroma of the oregano hit the spot. But... I gave it three stars because although I enjoyed it, the flavour was a bit plain. I added some crushed garlic, and a bit of rosemary, and felt the recipe was better rounded for the changes. But since I am judging on the recipe as it, it was just a bit of a single note, so only three stars.  -  27 Oct 2008  (Review from Allrecipes USA and Canada)


    This recipe is simple, yet AMAZING. I don't know what that other guy was talking about, there are no additional flavors needed. Maybe he had some cheap/bad feta or an unrefined palette. Anyway, I just can't say enough about how wonderful this recipe is. When I ate it with my husband and our three year old child, we all could not stop discussing how wonderful it was with our friends for the next week. Here's a little tip: follow the recipe exactly, add nothing. It is PERFECT.  -  22 Dec 2008  (Review from Allrecipes USA and Canada)


    This is a traditional recipe that you'll find in tavernas and mezedopoleio (meze restaurants) all over Greece. The simple flavors and preparation should be savored! I wouldn't add anything else to this recipe, as the contrast between salty/sour and spicy, as well as the creamy texture of the baked feta, are quite enough to make a great little dish! Note that feta doesn't 'melt' the way most cheeses do, so you will find that the slice of feta will hold its shape. But it should be soft and bubbly throughout. You'll want to serve right away, because the feta will harden as it cools. And most importantly, please use FULL FAT feta, and preferably Greek feta from sheep and goat milk. Cow milk feta and low fat feta will not produce similar results! Enjoy!  -  11 Nov 2008  (Review from Allrecipes USA and Canada)