Why You’ll Love This Recipe
This recipe comes together with minimal prep and delivers maximum flavor. The baking process mellows the feta, turning it soft and spreadable, while the olive and sun-dried tomato topping adds complexity and boldness. It’s naturally vegetarian, gluten-free (if served with GF options), and can be served hot from the oven or at room temperature. Perfect for holidays, dinner parties, or cozy nights in.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
block of feta cheese (whole, not crumbled)
sun-dried tomatoes (oil-packed, drained and chopped)
mixed olives (green, Kalamata, or your favorite, pitted and halved)
olive oil
garlic (minced)
dried oregano or thyme
crushed red pepper flakes (optional)
black pepper
fresh parsley or basil (for garnish)
optional: lemon zest or a splash of balsamic glaze
crusty bread, pita, or crackers (for serving)
Directions
- Preheat your oven to 375°F (190°C).
- Place the block of feta in a small oven-safe dish.
- In a bowl, mix chopped sun-dried tomatoes, olives, garlic, olive oil, oregano, red pepper flakes (if using), and black pepper.
- Spoon the mixture over and around the feta in the baking dish.
- Drizzle a little extra olive oil on top and bake for 20–25 minutes, or until the feta is soft and slightly golden around the edges.
- Garnish with fresh herbs and lemon zest or a drizzle of balsamic glaze if desired.
- Serve warm with bread, pita, or crackers for dipping and spreading.
Servings and timing
This recipe serves 4–6 as an appetizer and takes about 10 minutes to prep and 25 minutes to bake. Total time: approximately 35 minutes.
Variations
- Add cherry tomatoes: Toss a handful of fresh cherry tomatoes in with the olives and sun-dried tomatoes for added sweetness and texture.
- Make it spicy: Add more red pepper flakes or chopped chili for a kick.
- Use flavored feta: Try a herbed or marinated block of feta for extra layers of flavor.
- Add capers or anchovies: For a brinier, saltier Mediterranean vibe.
- Make it vegan: Use a plant-based feta substitute and adjust baking time if needed.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through. Alternatively, enjoy it cold as a spread on toast or stirred into pasta for a quick lunch.
FAQs
Can I use crumbled feta?
It’s best to use a block of feta so it bakes evenly and softens without melting. Crumbled feta may dry out or become too salty.
What olives work best?
Kalamata and green olives are ideal for flavor and texture, but you can use any type you like, pitted and halved.
Do I need to cover the dish while baking?
No, bake it uncovered to allow the top to slightly brown and the flavors to concentrate.
Can I make this ahead of time?
You can prep the dish and refrigerate it, then bake just before serving.
Is this dish served hot or cold?
It’s best served warm, straight from the oven, but it also tastes great at room temperature.
Can I add other herbs?
Absolutely—rosemary, thyme, or dill all pair beautifully with feta and olives.
What kind of bread is best for serving?
Crusty baguette, pita wedges, or rustic sourdough are great for scooping and spreading.
Can I use other cheeses?
You can try halloumi, goat cheese, or even burrata, but feta holds its shape best for baking.
Is this dish gluten-free?
Yes, the baked feta itself is gluten-free—just pair it with gluten-free bread or crackers if needed.
What can I do with leftovers?
Stir them into warm pasta, spread on toast, or use as a topping for grilled chicken or veggies.
Conclusion
Baked Feta with Olives & Sun-Dried Tomatoes is a crowd-pleasing, flavorful dish that requires minimal effort but delivers big results. Whether you’re hosting a gathering or treating yourself to a Mediterranean-inspired snack, this savory, melty feta bake is sure to impress. Pair it with fresh bread and a glass of wine, and enjoy the simple luxury of bold, comforting flavors.
PrintBaked Feta with Olives & Sun-Dried Tomatoes
Baked Feta with Olives & Sun-Dried Tomatoes is a warm, Mediterranean-inspired appetizer featuring a block of creamy feta baked with briny olives, sweet sun-dried tomatoes, garlic, and herbs. Served with crusty bread or crackers, it’s a simple, bold-flavored dish perfect for entertaining or an easy, elegant snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Mediterranean
Ingredients
- 1 block feta cheese (about 7 oz)
- 1/3 cup sun-dried tomatoes (oil-packed, drained and chopped)
- 1/3 cup mixed olives (pitted and halved)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp dried oregano or thyme
- 1/4 tsp crushed red pepper flakes (optional)
- Black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
- Optional: lemon zest or balsamic glaze
- Crusty bread, pita, or crackers (for serving)
Instructions
- Preheat oven to 375°F (190°C).
- Place the block of feta in a small oven-safe baking dish.
- In a bowl, combine sun-dried tomatoes, olives, garlic, olive oil, oregano, red pepper flakes (if using), and black pepper.
- Spoon the mixture over and around the feta.
- Drizzle with additional olive oil and bake uncovered for 20–25 minutes, or until the feta is warm and slightly golden on the edges.
- Garnish with fresh herbs, lemon zest, or a drizzle of balsamic glaze if desired.
- Serve warm with crusty bread, pita, or crackers.
Notes
- Use a whole block of feta for best texture—crumbled feta may dry out.
- Add cherry tomatoes for extra color and sweetness.
- Leftovers make a great pasta stir-in or sandwich spread.
- Choose olives based on your salt preference—Kalamata offers a brinier bite.
Nutrition
- Serving Size: 1/6 of dish (without bread)
- Calories: 170
- Sugar: 2g
- Sodium: 510mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
