Baked Feta
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Baked Feta
Description
This recipe centers on a block of feta cheese baked in a flavorful tomato sauce combined with tender kale and chickpeas. The kale is wilted in cumin-scented olive oil before being simmered with the tomato base and chickpeas, with a splash of lemon juice to add brightness. The feta is placed on top and baked until softened but still holding shape, creating a creamy, salty contrast to the vegetables in the sauce.
The cumin seeds add a toasted, aromatic note, complementing the slight tartness from the lemon and the earthiness of chickpeas. A sprinkling of red pepper flakes and a finishing drizzle of olive oil bring subtle heat and richness to the dish. Its combination of textures and flavors makes it a satisfying vegetarian main or appetizer.
Serving with warm pita or baguette allows for scooping the creamy sauce and softened feta. The dish highlights simple ingredients transformed by gentle cooking, suitable for sharing.
Ingredients
- 2 tablespoons extra-virgin olive oil more for drizzling
- 1 teaspoon cumin seeds
- 1 kale stems removed and torn into bite sized pieces, bunch, lacinato
- 2 cups tomato sauce or Marinara Sauce
- 1 1/2 cups chickpeas drained and rinsed, cooked
- 1 tablespoon lemon juice plus wedges for serving, fresh
- 1 feta 12-ounce block, cut into 1/2-inch planks
- black pepper freshly ground
- pinch red pepper flakes
- pita for serving, warm, or baguette
Instructions
- Preheat the oven to 350°F.
- Heat a 10 or 12-inch oven-safe skillet over medium heat and add the oil. Add the cumin seeds and let them sizzle gently for a minute or two. Add the kale in batches, letting each handful shrink and wilt before adding the next.
- When the last of the kale has wilted, add the tomato sauce, chickpeas, lemon juice, and 1/2 cup water. Stir and let it come to a simmer.
- Nestle the feta slices into the sauce and sprinkle with freshly ground black pepper. Slide the skillet into the oven and bake until the feta has softened, about 15 minutes. Drizzle with olive oil and a pinch of red pepper flakes and serve with warm pita and lemon wedges.
User Reviews
Overall Rating
5
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