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This is one case, says author Diane Kochilas, where she prefers tinned feta to the barrel-aged variety—which can be too soft and creamy for this dish.

Baked Feta Baked Feta
This is one case, says author Diane Kochilas, where she prefers tinned feta to the barrel-aged variety—which can be too soft and creamy for this dish.
Yield: serves 4

Ingredients

  • 12 lb. firm feta
  • 3 tsp. extra-virgin olive oil
  • Red pepper flakes

Instructions

  1. Preheat oven to 400°. Cut feta into 4 slices about 3” x 4” and 12” thick. Place each slice on a large piece of aluminum foil, drizzle with 1 tsp. of the olive oil, and sprinkle with red pepper flakes. Wrap foil around cheese, closing it and folding it over to seal.
  2. Place foil packets on a cookie sheet and bake until cheese is slightly soft, about 10 minutes. Transfer to 4 plates, remove foil, and drizzle with additional 2 tsp. olive oil.

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