Baked feta with tomato, pepper & olives

Baked feta with tomato, pepper & olives

A wonderfully simple Greek appetizer of baked feta cheese with tomatoes, peppers, olives, capers, paprika and oregano. This tastes a bit like a warm Greek salad and is wonderful smooshed onto bread with or without a glass of ouzo or wine!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 -3
Calories 143kcal


  • 3.5 ounces a slab of feta cheese
  • a couple of slices of fresh tomato either whole or finely chopped
  • 1/5 finely diced red or green pepper
  • 3 or 4 olives de-stoned and chopped into small pieces
  • a few capers
  • a sprinkle of paprika
  • a few sprigs of chopped fresh oregano or ΒΌ teaspoon of dried
  • black pepper to taste
  • olive oil about a tablespoon
  • a squeeze of lemon juice optional


  • Pre-heat the oven to 200C/390F.
  • Place the feta in the centre of a piece of baking paper or foil in a baking dish, making sure there is plenty of spare paper or foil around the cheese.
  • Pile the tomato, pepper, olives and capers on top. Then sprinkle with the paprika, oregano and black pepper. Finally, drizzle over the olive oil.
  • Gather up the sides of the paper or foil and scrunch it up roughly into the middle to make a parcel.
  • Bake for 30 to 40 minutes until the feta is soft. Squeeze a little lemon over if you like and eat immediately with fresh bread.


Don't have or don't like all the ingredients? No problem, just miss them out! The essential ingredients here are the feta (of course!), plus some oregano and a drizzle of olive oil. The rest are optional!


Calories: 143kcal | Carbohydrates: 2g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 647mg | Potassium: 55mg | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 15.2mg | Calcium: 245mg | Iron: 0.3mg