Go Back
Close-up of hot Baked Feta with Olives and Sun-Dried Tomatoes in a white baking dish.

Baked Feta with Olives and Sun-Dried Tomatoes

A crowd-pleasing, 30-minute Mediterranean masterpiece. This Baked Feta with Olives and Sun-Dried Tomatoes combines the creamy texture of warm feta with the briny pop of Kalamata olives and the umami sweetness of sun-dried tomatoes. Infused with garlic and extra virgin olive oil, it is the ultimate spread for crusty bread or a vibrant addition to a Mezze platter.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 6
Course: Mezze, Salad
Cuisine: Greek, Middle Eastern
Calories: 185
Ingredients Method Notes

Ingredients
  

Cheese:
  • 1 –2 blocks 7–8 oz each of high-quality Feta cheese
The Mix:
  • 1 cup mixed pitted olives Kalamata and green
  • ½ cup sun-dried tomatoes chopped
Aromatics:
  • 2 –3 cloves garlic thinly sliced,
  • ½ tsp dried oregano
  • ½ tsp dried thyme
Oil & Heat:
  • ⅓ cup extra virgin olive oil
  • a pinch of red pepper flakes
Garnish:
  • Fresh parsley
  • cracked black pepper

Method
 

  1. Preheat: Set your oven to 350°F (175°C).
  2. Arrange: Place the feta blocks in the center of a small baking dish and scatter the olives and sun-dried tomatoes around the cheese.
  3. Infuse: In a small bowl, whisk together the olive oil, sliced garlic, oregano, thyme, and red pepper flakes. Pour this mixture generously over the feta and toppings.
  4. Bake: Roast for 20–25 minutes until the feta is soft and fragrant. (Optional: Broil for 1–2 minutes for a golden top).
  5. Serve: Garnish with fresh parsley and black pepper. Serve warm with toasted bread or pita.

Notes

  • The Cheese: For the best results, use a high-quality sheep’s milk feta stored in brine. Avoid pre-crumbled feta as it contains additives that prevent it from softening properly.
  • The Oil: Do not skimp on the olive oil! It carries the flavor of the garlic and herbs. Once the cheese is gone, the remaining oil is delicious for dipping bread.
  • Variations: For a "Hot Honey" version, drizzle 1 tablespoon of honey over the cheese immediately after taking it out of the oven.
  • Make it Vegan: This recipe works surprisingly well with almond-based vegan feta blocks; just reduce the baking time by 5 minutes to prevent drying.