Saturday, 20 November 2010

Baked Feta Cheese

This is a recipe that I made up after eating several different variations on holiday in Greece. If you don't like the taste of feta, you could try it with a soft goat's cheese instead.
Serve as a starter with a salad and fresh crusty (or pitta) bread, as part of mezze, or as a sauce over pasta.
Serves 2-4 
  • ¼ portion of tomato pasta sauce (whole recipe made with 1 tsp dried oregano rather than the fresh herbs).
  • 1 pack (200g) of feta cheese
  • Hot chilli powder or hot chilli sauce 
Make the sauce up and add a pinch of dried chilli or a dash of chilli sauce to the portion you're using in this recipe. Freeze the rest.
Pour the sauce into a small oven proof dish.
Top with the whole piece of feta and sprinkle with a little more oregano.
Bake in a pre-heated oven at 200C/Gas 6 for around 15-20 minutes, or until the sauce is bubbling and the cheese is starting to brown.

Alternative: If you don't like tomatoey sauces, try this version instead - Slice an onion and a green pepper thinly and lay on a piece of baking foil. Place the feta on top. Sprinkle with oregano and dried chilli and drizzle with olive oil. Wrap tightly in the foil and bake as above.
You can also bake this on a barbecue.

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