Baked Feta Cheese with Olives and Lemon (2024)

“I have made this recipe, exactly as written, so many times! It’s elegant, easy, and satisfies so many cravings at once. It’s one of my go-to party appetizers, and a weeknight treat along with a crusty sourdough. Thanks so much for sharing this recipe :)” ~Miranda

baked feta cheese is an unexpectedly delicious appetizer

I have a feeling once you try this unusual baked cheese appetizer you’ll return to it again and again. You’ll get lots of appreciation from your friends, that’s for sure, and nobody will be expecting it. When it’s baked, the feta takes on an entirely different personality ~ the cheese not only gets warm, it softens and becomes less crumbly, a little more spreadable. And if you haven’t tried imported sheep’s milk feta, you’re in for a treat, the flavor is so much better. Bake this for your next gathering and watch it disappear!

This baked feta isn’t non-caloric, but it tastes heavenly, and those are relatively healthy calories from lower fat sheep’s milk cheese and extra virgin olive oil.

what you’ll need to make baked feta

The Mediterranean flavors really shine in this simple dish. Notice there’s no salt on this list, the feta is plenty salty.

• a block of feta cheese ~ look for sheep’s milk feta, the flavor is superior.
• mixed olives ~ I like to gather a mix of types for this dish, and ideally they should not be pitted, again for best flavor. If you’ve got a local market with an olive bar, that’s ideal, just grab what you need. Note: warn diners that you are serving olives with the pits inside, and provide a discreet dish for the discarded pits.
• olive oil ~ normally I don’t cook with extra virgin olive oil, I save it for raw uses like drizzling and salad dressings, etc., but I make an exception in this case.
• fresh lemons ~ regular or Meyer lemons will work.
• fresh rosemary ~ it’s beautiful and the piney flavor is perfect here.
• fresh cracked black pepper ~ start with whole peppercorns, the difference is amazing.
• hot pepper flakes ~ adds the finishing touch.

what happens when you bake feta?

baking transforms the 3 main ingredients in magical ways:

• the cheese, as I said above, mellows and softens. Note, it doesn’t actually become spreadable like a cream cheese, but it does soften.
• the olives undergo a similar transformation to the cheese, and they become soft and juicy. They’re so good you can serve them all by themselves as a super easy appetizer, see my roasted olives recipe for details.
• even the lemons become pliable and release their juice into the warm olive oil ‘sauce’.

what is feta cheese?

• Feta is a Greek cheese made with sheep’s milk, or sheep’s milk and goat’s milk.
• The cheese is made in blocks, and stored in brine. Its texture is crumbly and its flavor is sharp and salty.
• Legally, feta cheese is only made in certain areas of Greece, but other feta-type cheeses are made in other parts of Europe, and in the US.

the difference between Greek feta and American feta

Greek feta cheese is made from sheep’s milk, or a combination of sheep’s and goat’s milk. It has a tangy, salty, and creamy flavor and a crumbly texture. Greek feta is protected by EU law and can only be called feta if it is made in Greece using traditional methods.

American feta cheese is typically made from cow’s milk, or a combination of cow’s and goat’s milk. It may also be produced using different methods, such as using microbial rennet instead of animal rennet.

Greek feta has a tangier, saltier flavor and crumbly texture, while American feta is milder and creamier in flavor and texture.

is feta cheese healthy?

• Feta cheese is lower in fat and calories than most other cheeses, and is healthy if you don’t gorge on it!
• The flavor is sharp and a little goes a long way…it makes a big impact in recipes and salads, etc., without adding a lot of fat.
• Feta is somewhat salty, so stick to about an ounce serving size if you’re watching your sodium.

more feta cheese, please!

• Feta is perfect for crumbling on salads, like I do on my wheat berry salad or my chopped asparagus salad.
• The cheese can be a more assertive ingredient in a salad when you slice it into small chunks, as in an Israeli or Greek salad.
• Feta cheese absorbs flavors well, and can be marinated. I make a grapefruit and rosemary marinated feta.
• Feta cheese can be whipped or blended into a dip, see my crudites with fire feta for inspiration.
• Add it to your next cheese board or appetizer platter.