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This baked feta and olive dish is the easiest way to transport yourself to a Mediterranean summer - no plane ticket required.

The briny flavors of the olives contrast perfectly with the creamy feta; but the special is the citrus zest. Served on warm, crusty bread, drizzled with honey. As they say in Greece: nóstimos.

How to Make It

Difficulty: Easy

Overall Time: 30 min

Prep Time: 10 min

Cook Time: 18 min

Serves: 4 as a starter

  • ⅔ cup whole mixed olives
  • 8 oz (227 g) block feta, drained
  • 3 strips orange peel
  • 2 strips lemon peel
  • 1 tbsp fresh rosemary leaves, about 1 large sprig
  • ¼ tsp chili flakes
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp honey
  • Crusty bread, for serving
  1. Preheat oven to 450°F.
  2. Crush olives to remove pits. Then, tear in half or in quarters if very large (you will have about ½ cup pitted and torn olives).
  3. Break feta into large pieces, about 2-inches wide. Arrange feta in a small baking dish or oven-safe serving dish that is at least 2-cups in capacity. Scatter olives, orange peel, lemon peel, and rosemary leaves around feta. Sprinkle with chili flakes, then drizzle oil over top.
  4. Bake until warmed through and edges of feta are golden-brown, about 15 to 20 minutes. Carefully remove from the oven, then drizzle with honey.
  5. Serve hot or warm with crusty bread.

Kitchen Tips

To prepare ahead, assemble feta, olives, citrus peels, rosemary, chili flakes and oil in baking dish. Cover and refrigerate up to 2 days ahead. Bring to room temperature before baking or bake from cold, adding 5 minutes more bake time for the same results. Drizzle honey over top just before serving.

To double this recipe, assemble ingredients in a wide baking dish with at least 4 cup (1 L) capacity, like a pie dish. Bake a few minutes longer until all ingredients are warmed through.

Baked Feta and Olives by Casa de Suna
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