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Whipped feta and veggie bake recipe served on a Mediterranean platter.

WHIPPED FETA AND VEGGIE BAKE

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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 1 block 7-8 oz Greek Feta Cheese
  • 2 cups Cherry Tomatoes
  • 1 medium Zucchini sliced
  • 2 Bell Peppers chopped
  • 4 cloves Garlic peeled
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp Dried Oregano
  • 1/2 tsp Chili Flakes optional
  • Salt and Pepper to taste
  • Fresh Basil or Parsley for garnish

Method
 

  1. Preheat: Set oven to 400°F (200°C).
  2. Arrange: Place all chopped vegetables and garlic on a large sheet pan. Drizzle with 3 tbsp olive oil, oregano, salt, and pepper. Toss to coat.
  3. Bake: Create a space in the center and place the feta block. Drizzle with remaining oil. Bake for 25-30 minutes.
  4. Whip: Remove from oven. Take the feta and roasted garlic and place in a blender or bowl. Blend/mash until smooth and creamy.
  5. Serve: Spread the whipped feta on a plate and top with the roasted veggies. Garnish with fresh herbs.

Notes

  • Feta Selection: Use a block of feta in brine (sheep’s milk is best). Avoid pre-crumbled varieties as they contain starches that prevent a smooth, creamy whip.
  • The "Whip" Factor: For the airiest texture, add 1-2 tablespoons of Greek yogurt or warm water to the food processor while blending the roasted feta.
  • Veggie Sizing: Cut zucchini and peppers into uniform 1-inch pieces to ensure they roast evenly at the same rate as the tomatoes.
  • Serve Warm: This dish is best enjoyed immediately. If the feta firms up after cooling, a quick 30-second reheat in the microwave will restore its creaminess.
  • Salt Warning: Feta is naturally very salty. Go light on added salt when seasoning the vegetables; you can always add more at the end.