Spicy Baked Feta (Feta Psiti)
Greek Feta cooked in foil on top of fresh tomatoes, green peppers and red onions and topped with oregano, chilli flakes and olive oil.
Servings: 2 people
- 1 block feta cheese
- 1 tomato
- ½ red onion
- ½ Italian or bell green pepper
- A handful Kalamata black olives
- 1 teaspoon dried oregano
- 1 teaspoon chilli flakes
- Black pepper
- Olive oil
Preheat the oven to 220C / 430F
Place some tin foil paper on a baking dish. The tin foil paper should be cut double the size than the dish, as you will need to cover the dish as well. Slice the tomatoes, green pepper and red onion.
Cover the bottom of the dish with the sliced tomatoes, sliced green peppers, sliced red onions, black olives, some black pepper and olive oil.
Place the feta block on the top of the veggies and add on the top of the feta the oregano, chilli flakes, black pepper and drizzle some more olive oil.
Cover with the tin foil paper on the sides and bake for about 10 minutes at 220C / 430F. Uncover the feta cheese, opening the tin foil paper, and cook for further 10 minutes.
Calories: 35kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 27mg | Potassium: 270mg | Fiber: 2g | Sugar: 4g | Vitamin A: 939IU | Vitamin C: 34mg | Calcium: 37mg | Iron: 1mg