clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked Feta


  • 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.