Baked Feta with Oregano & Honey
Baked feta with oregano and honey is a classic Eastern Mediterranean preparation that plays on contrast and restraint. Salty, creamy cheese is gently warmed until just soft, then finished with aromatic oregano, olive oil, and a light drizzle of honey for balance rather than sweetness.
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Print PinServings: 4 Servings
Calories: 213kcal
Cost: £5.00
Equipment
- 1 Ovenproof Dish
Ingredients
- 200 g Feta Cheese in a Single Block 7 oz
- 30 ml Extra Virgin Olive Oil 2 Tbsp
- 2 tsp Fresh Oregano Leaves lightly chopped
- ½ tsp Dried Oregano Optional
- 15 ml Runny Honey 1 Tbsp
- 1 g Freshly Ground Black Pepper ¼ tsp
Instructions
- Preheat the oven to 180°C / 350°F.
- Place the feta block in a small ovenproof dish just large enough to hold it snugly. Drizzle with olive oil and scatter over the oregano and black pepper.
- Bake for 12–15 minutes until the feta is warmed through and just beginning to soften but not collapse.
- Remove from the oven and immediately drizzle lightly with honey, allowing it to melt and coat the surface without pooling excessively.
- Rest for 2 minutes before serving.
- Presentation
- Serve the baked feta directly in its dish or transfer carefully to a warm plate. Accompany with grilled bread, flatbreads or crisp crackers. A few extra oregano leaves may be added at the table.
Notes
Use Greek or sheep’s milk feta for the best texture and depth; cow’s milk versions tend to melt and lose definition when baked. The honey should be applied with restraint — this dish is about contrast, not sweetness. For a more aromatic finish, warm the honey gently with a pinch of dried oregano or a strip of lemon zest before drizzling.
Nutrition
Calories: 213kcal | Carbohydrates: 7g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 571mg | Potassium: 53mg | Fiber: 1g | Sugar: 4g | Vitamin A: 234IU | Vitamin C: 0.1mg | Calcium: 268mg | Iron: 1mg
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