fbpx Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Baked Feta

Baked Feta

  • Author: Marty Boyd
  • Yield: 6 1x



  • Broth
  • 2 sprigs fresh oregano
  • 1 rib celery, roughly chopped
  • 1 medium carrot, roughly chopped
  • 1 small white onion, roughly chopped
  • 1 teaspoon freshly grated lemon zest
  • Salt
  • Baked Feta
  • 1 red bell pepper, roasted, diced (I used a jarred roasted red pepper)
  • 11/2 block of feta
  • 2 tablespoons green onion, thinly sliced
  • Pita chips to serve


  1. Place oregano, celery, carrots, onions, lemon zest, salt to taste, and 3 cups water into a large pot and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat, cover, and let steep for 15 minutes. Strain broth through a fine-mesh sieve into measuring cup, discarding solids. Keep broth warm.
  2. For the baked feta: Preheat the oven to 400°.
  3. Place the feta in a small ovenproof nonstick skillet( I used a cast iron skillet) and top with roasted red peppers. Pour just enough of reserved broth around the feta to cover the bottom of the skillet. Bake until softened, 8–10 minutes.
  4. Garnish with green onions and serve with pita chips.
  5. Serve immediately.