This Mediterranean-baked feta is officially my signature appetizer for dinner parties. Besides being super easy to make, each scoop is the perfect bite of warm and soft feta cheese with an herb-infused green olive and sun-dried tomato topping.

Mediterranean baked feta.
Photo: Gayle McLeod

Mediterranean Baked Feta Is a Winning Appetizer

Baked cheese is all the rage, and I’m here for it. I love making this baked brie with cranberry sauce during the holidays. But this Mediterranean-baked feta is my go-to for any other time of year. It’s robust in flavor and requires very little effort – and who doesn’t love that? This simple dish represents my favorite style of cooking and it’s something you’ll find across all of my Mediterranean recipes. Here’s a few more things to love:

  • It’s savory and satisfying: Unlike other Greek baked feta recipes that use fresh tomatoes doused in honey, this version focuses on savory briny flavors, which I’m confident you (and your guests) will love.
  • It’s a star appetizer: It’s the perfect addition to a mezze platter (an assortment of small plates and nibbles) before dinner. Serve it with something crunchy or crisp, and watch your friends and family devour this delicious appetizer!

Mediterranean Baked Feta Ingredients

Mediterranean baked feta ingredients.
  • Feta Cheese: This appetizer is all about the feta, so go for quality. If possible, grab a block of feta that is stored with brine. The liquid will protect the cheese from air exposure and prevent it from drying out over time.
  • Pitted Olives and Sundried Tomatoes: I’m going for green Castelvetrano olives (my personal favorite) for a pop of color, but you could also mix them with kalamata olives.
  • Olive Oil: Stick with a quality extra-virgin olive oil for a full-bodied flavor. I’ve linked my favorite brand in the recipe card below.
  • Aromatic Seasoning: Fresh garlic, dried oregano, dried thyme, dried basil, and a pinch of red pepper flakes give this appetizer the perfect herbaceous touch.
  • Garnish: Don’t skip the fresh parsley on top, it truly makes a difference in terms of flavor and presentation. It’s amazing how a little sprinkle of parsley amplifies Mediterranean dishes.

Find the printable recipe with measurements below.

Stirring olives and sun-dried tomatoes.

How To Make Baked Feta

  • First, prep the feta and topping. Place the feta cheese in a small baking dish. In a medium bowl, stir together the olives, sun-dried tomatoes, oil, garlic, oregano, thyme, basil, red pepper flakes, salt, and pepper.
  • Second, top the feta. Pour the topping all over the feta making sure it’s fully coated in the oil, then push the majority of olives and sun-dried tomatoes to the side.
  • Lastly, bake the feta and serve. Bake for 20 to 25 minutes at 350°F (175°C), until the feta is softened. I broiled the top for 2 to 4 minutes to achieve a golden color, but this step is optional. If you do, watch that you don’t burn the olives and sun-dried tomatoes. Then, garnish with freshly chopped parsley and serve it up with something to schmear the soft feta on. I’ve got a few ideas below.
A baking dish with feta cheese and olives.

Storage and Make-Ahead Tips

  • To store leftovers in the fridge: I doubt you’ll have any leftovers, but if you do, store them in an airtight container for 3 to 4 days.
  • To reheat: Place this back into a baking dish and bake in the oven at 350°F (175°C) until warm. Alternatively, you could microwave it in 20-second increments.
  • To make ahead of time: Assemble the dish and bake it right before guests arrive or when you reach your destination. Alternatively, you can bake it and tuck it into a pre-warmed “hot bag” if you plan to bring it somewhere. The residual heat of the baking dish should keep it perfectly warm.
Mediterranean baked feta with a cracker.

Your Questions Answered

  • What can I serve with this? Baked feta tastes great with something crunchy like crostinis or pita chips. If you’re gluten-free like me, I love these gluten-free flatbreads. If you’re entertaining and would like to add a cocktail, this Aperol spritz, limoncello spritz, or red sangria is perfect.
  • What size baking dish should I use? This recipe needs about an 8-inch baking dish (I’ve linked mine in the recipe card). But if you plan to make double, then you’ll need a bigger baking dish.
  • Will it stay soft as it sits out? In my experience, the feta should stay soft for a bit after baking and resting at room temperature. But it will start to firm up again after an hour or so.

More Mediterranean Appetizers

If you make this Mediterranean baked feta recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.

Baked feta with a cracker.

Mediterranean Baked Feta

Author: Lisa Bryan
4.91 from 41 votes
Read 118 Comments
Serves 6 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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Description

This easy Mediterranean baked feta with an herb-infused olive and sun-dried tomato topping is officially my signature appetizer for dinner parties. Watch the video below to see how I make it in my kitchen!

Video

Equipment

Ingredients 
 

Instructions 

  • Place the feta. Preheat the oven to 350°F (175°C). Place the feta cheese in a small baking dish.
    Baking dish with feta cheese.
  • Stir the topping. In a medium mixing bowl, add the olives, sun-dried tomatoes, oil, garlic, oregano, thyme, basil, red pepper flakes, salt, and pepper. Stir until well mixed.
    Olives and sun-dried tomatoes in a bowl.
  • Top the feta. Pour the topping all over the feta making sure it's fully coated in the oil, then push the majority of olives and sun-dried tomatoes to the side.
    A baking dish with baked feta.
  • Bake the feta. Bake for 20 to 25 minutes, until the feta is softened. Optionally, turn on the top broiler for 1 to 2 minutes to lightly brown the top of the feta. Just watch that you don't burn the olives and sun-dried tomatoes. Garnish with freshly chopped parsley and serve with crostini or sliced cucumber.
    A baking dish with feta cheese, olives, and sun-dried tomatoes.

Lisa’s Tips

  • To store leftovers in the fridge: I doubt you’ll have any leftovers, but if you do, store them in an airtight container for 3 to 4 days.
  • To reheat: Place this back into a baking dish and bake in the oven at 350°F (175°C) until warm. Alternatively, you can microwave in 20-second increments.
  • For making ahead of time: Assemble the dish and bake it right before guests arrive or when you reach your destination. Alternatively, you can bake it and tuck it into a pre-warmed bag if you plan to bring it somewhere. The residual heat of the baking dish should keep it perfectly warm.
  • I love serving the baked feta with these gluten-free flatbreads!
  • I also just bought this olive jar with strainer, so that I don’t have to individually pick out olives again in the future (as seen in the video 😂). 

Nutrition

Calories: 261kcal | Carbohydrates: 5g | Protein: 6g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 34mg | Sodium: 807mg | Potassium: 187mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 373IU | Vitamin C: 10mg | Calcium: 211mg | Iron: 1mg
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Behind-The-Scenes

This is one recipe that didn’t need a lot of testing as it was pretty perfect the first try. Love when that happens!

As I mentioned on the video above, one of the tweaks I made after the first try was to halve the olives. While whole olives look pretty in photos, let’s be honest, they’re impossible to spread and tend to take up the whole cracker. Bite-sized pieces are much better!

And heads-up, the quality of the feta really makes a difference in terms of how long it stays soft. I noticed that plastic-wrapped fetas, which typically have less moisture, firm up faster as the dish sits out. And fetas packaged in brine tend to stay softer longer. That’s key in terms of spreadability for as long as possible.

This was such an easy recipe and my friends are loving it so much that I’m already thinking of variations to it. But if you have any ideas, let me know, I’m all ears!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

4.91 from 41 votes

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118 Comments

  1. This appetizer is absolutely divine.My guests could not get enough of ..Its a keeper!!! At the age of 83,I am about to have a shoulder replacement, and I will miss being in my kitchen for a while cooking and baking.My friends consider me a gourmet cook,A great complement.🤗5 stars

  2. This is now my go-to appetizer whether I’m hosting at home or taking it to a friend’s house. It’s delicious, colorful, and easy to make – even with my basic cooking skills.
    My friends and family are always exited to see it and it is usually devoured quickly! I purchased the baking dish shown in the picture. I’m so pleased that I did! I always have just the right dish for serving at home or taking to a party. Thanks, Lisa!5 stars

    1. Hi Kitty – Thrilled to hear this baked feta has become a staple appetizer for you as well now!