Honey Baked Feta with a Kick
This is one of those recipes that looks like it took effort and really didn’t. A block of feta, a drizzle of honey, a scattering of red pepper flakes and oregano, folded up into little foil boats and left to the oven to do the work.
I love making these there’s something satisfying about shaping the parcels just so, keeping every bit of that honey and oil pooled around the feta instead of losing it to the tray. Serve it straight from the foil with warm flatbreads for scooping, or, if you’re having people over, make four smaller parcels instead of one big one and it becomes the easiest, prettiest starter on the ta
2
servings5
minutes20
minutesIngredients
200 grams feta
1 Tablespoon Extra Virgin Olive Oil
1 1/2 Tablespoon Runny Honey (plus extra for serving)
1/4 teaspoon Red Pepper Flakes
1/2 teaspoon Oregano
Salt and Pepper
Directions
- Heat the oven to 200°C (180°C fan) / gas mark 6.
- Lay out about 40cm of foil, then a same-sized piece of baking paper on top. Place the block of feta in the centre.
- Sprinkle over ¼ tsp red pepper flakes, ½ tsp oregano, and a good grinding of salt and pepper.
- Drizzle over 1 tbsp extra virgin olive oil, followed by 1½ tbsp honey.
- Fold the parcel up so nothing can leak out as it bakes. I like to shape mine into little boats — it keeps all that honey and oil pooling around the feta instead of escaping.
- Bake for 20 minutes. Open the parcel carefully afterwards — it’ll be hot and full of steam — and serve with warm flatbreads.
Notes
- Serving as a starter: This also works beautifully as a starter for a dinner party simply make 4 small individual parcels instead of one large one, dividing the feta and seasonings evenly between them. Since the parcels are smaller, reduce the baking time to around 15 minutes.
