Baked Feta with Olives and Rosemary

You will love this baked feta recipe. The flavours are bold and addictive; the brightness of rosemary stimulates the palate, whilst the feta becomes smooth and creamy. The sun-filled, vibrant flavours of the Mediterranean are highlighted in this quickly and easily prepared appetiser. And if you are having a meat-free meal, serve it as a main course alongside a green salad and crusty bread. Have it on the table in 30 minutes.
Course Appetizer, Entree, Side Dish, Starter
Cuisine Greek, Mediterranean
Keyword baked feta, delicious, easy, feta, gluten free, Greek mezze, simple
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 303kcal
Author Alexandra


  • 200 g feta *
  • 1/4 cup olive oil extra virgin
  • 3 strips orange rind *
  • 3 strips lemon rind *
  • 1 tbsp lemon juice 20 ml
  • 1 cup mixed olives *
  • 3 tbsp fresh rosemary leaves *
  • 1 long red chilli *
  • fresh chopped parsley optional garnish


  • Preheat the oven to 180 Degrees C (350 F).
    Get your ingredients organised.
  • Place the feta in a small oven-proof dish.*
    Pour the olive oil over the feta.
  • Add the strips of lemon and orange rind, then pour over the lemon juice.
    Distribute the olives around the feta.
    Sprinkle with the rosemary leaves*.
    Cut a few thin slices of chilli and reserve them for garnish after the feta has baked.
    Quarter the remainder of the chilli lengthways and cut into strips. If the chilli is hot, remove the seeds and membrane. Add the chilli to the feta.
  • Place the feta into the oven and bake about 20 minutes, until hot and bubbling.
    You will know it’s ready when the edges of the feta become slightly browned. If you want a little more colour, place it briefly under the grill.
    Remove from the oven and top with the reserved chilli slices and a sprinkle of freshly chopped parsley if using.
  • Serve hot with crusty bread, warmed pita or with toasted ciabatta*.
    Smear the warm, creamy cheese onto some bread, scooping up some of the olives and olive oil.



*Sheep milk feta is traditional, but you can use the feta of your choice. Personally, I like the creaminess of Danish feta.
*If you enjoy soaking up flavour-filled olive oil with crusty bread, use a little extra oil.
*Wash the orange and lemon well as you will be using some of the skin.
*Reserve the orange for another use. Enjoy the fruit, or make it into juice.
*I prefer olives with pits as I believe they have better flavour, but use pitted olives if you prefer them that way.
*I like to use fragrant rosemary, but you could use fresh thyme or dried oregano.
*Use chilli flakes if you prefer, or omit them and use freshly ground black pepper.
*You will serve the baked feta in the same dish.
*If you require a dish that’s gluten free, use some gluten free crackers.
* As it cools, the feta will firm up. It can be reheated to soften it again or crumble it over salads or roasted vegetables.
*Feta is packed in a salt brine so there’s no need to add any extra.


Calories: 303kcal | Carbohydrates: 4g | Protein: 7g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 1083mg | Potassium: 45mg | Fiber: 1g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 4mg | Calcium: 268mg | Iron: 0.6mg