Baked Feta With Herbs 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nourish May 2, 2019

Here, a slab of feta cheese is freckled with pepper, baked until it is warm and soft — almost custard like — then sprinkled with tender herbs. Served right in its baking dish with crisp vegetables and pita chips, it’s an impressive appetizer that requires minimal effort.

Make Ahead: The cheese may be reheated in a 400-degree oven, until just warmed through.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • One 4-ounce slab of feta cheese, about 1/2-inch thick
  • 1 teaspoon extra-virgin olive oil
  • Generous pinch freshly ground black pepper
  • Generous pinch crushed red pepper flakes
  • 1 teaspoon finely chopped fresh parsley
  • 1 teaspoon finely chopped fresh dill
  • Any combination of vegetables such as endive leaves, radish wedges and sliced cucumber, for serving
  • Pita chips, for serving


Preheat the oven to 400 degrees. Pat the feta dry with paper towel, then brush both sides of the cheese slab with oil.

Place the cheese slab in an ovenproof dish such as a ceramic baking dish or small cast-iron skillet. Sprinkle it with the black pepper and crushed red pepper flakes. Bake (middle rack) for about 12 minutes, until the cheese is warmed through and has softened but still retains its shape.

Scatter the herbs over the top, and serve with the vegetables and pita chips.

Rate it

Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Jessica Weissman.

Email questions to the Food Section.

Email questions to the Food Section at