Roasted feta with olives, red peppers and pita bread
Indulge in this Mediterranean delight with our Roasted Feta recipe, featuring creamy feta cheese baked with flavorful olives and vibrant red peppers, all served with warm pita bread. Perfectly seasoned with dried parsley, oregano, and black pepper, and drizzled with rich olive oil for an irresistible appetizer or snack.
- 25 Apr 2024
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
Roasted feta with olives, red peppers, and pita bread is a delightful Mediterranean dish that combines the rich flavor of feta cheese with the briny taste of olives and the sweetness of red peppers. This easy-to-make recipe is perfect as an appetizer or a light meal, offering a harmonious blend of textures and flavors that will transport you straight to the coastal regions of Greece.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Halve the olives and dice the red pepper.
- Cut the feta cheese into a block if it isn’t already in that form.
- In a small oven-safe baking dish, place the block of feta cheese in the center.
- Arrange the halved olives and diced red pepper around the feta.
- Drizzle 2 tablespoons of olive oil over the feta, olives, and red pepper.
- Sprinkle the dried oregano, dried parsley, and black pepper evenly over the top.
- Place the baking dish in the preheated oven and roast for about 20-25 minutes, or until the feta is soft and lightly browned on top.
- While the feta mixture is roasting, cut the pita breads into wedges.
- If you like your pita warm and crispy, you can place the wedges on a separate baking sheet and toast them in the oven for the last 5-7 minutes of the roasting time, until they are slightly crisp and warm.
- Carefully remove the baking dish from the oven.
- Transfer the roasted feta with olives and red peppers to a serving plate or keep it in the baking dish.
- Serve immediately with the warm pita wedges on the side.
Tips:
- Use high-quality feta cheese to enhance the flavor of the dish.
- For an added burst of flavor, marinate the olives in some garlic and lemon juice before adding them to the recipe.
- Toast the pita bread just before serving to keep it warm and crunchy.
- Feel free to add other Mediterranean ingredients like cherry tomatoes, artichokes, or capers for more variety.
- Always keep an eye on the feta while it's roasting to avoid overcooking and drying it out.
With just a handful of simple yet flavorful ingredients, you've now created a warm and inviting dish that is sure to impress your guests. Roasted feta with olives, red peppers, and pita bread offers an authentic taste of the Mediterranean that can be enjoyed any time of the year. Pair it with a glass of your favorite wine and savor every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 290kcal | 11% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 3.35g | 9% |
| Sugar 1.81g | 2% |
| Fat | |
| Fat 20g | 25% |
| Saturated 9g | 29% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 22mg | 4% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.53mg | 41% |
| Vitamin B3 2.00mg | 13% |
| Vitamin B6 0.40mg | 23% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.96ug | 40% |
| Vitamin C 16mg | 17% |
| Vitamin E 0.80mg | 5% |
| Vitamin K 9ug | 7% |
| Minerals | |
| Calcium, Ca 300mg | 23% |
| Copper, Cu 0.18mg | 0% |
| Iron, Fe 2.63mg | 24% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 150mg | 4% |
| Selenium, Se 27ug | 52% |
| Sodium, Na 920mg | 61% |
| Zinc, Zn 2.40mg | 22% |
| Water | |
| Water 66g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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