Baked Feta with Oregano, Thyme, + Rosemary

Feta is a big deal in our house. Childhood memory: the look on a friend's face when my sister grabbed our block of feta from the fridge, pulled out a fork, and started going to town for breakfast. It was like garlic... we were never out of it, and it was used often. 

This is a delicious recipe combining the briny, salty flavors of feta with mediterranean herbs and, in our case, sun-dried tomatoes and mixed Greek olives. If you don't like olives or sun-dried tomatoes, try roasting with tomatoes instead. Delicious!

Makes 8 Servings


  • 8 ounce block feta (See Notes)
  • 1 cup pitted olives
  • 1/2 cup sun-dried tomatoes
  • 1/3 cup olive oil
  • 3 cloves garlic, thinly sliced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • kosher salt and freshly ground pepper, to taste
  • sliced French bread or crostini (See Notes)


1. Place feta in a small baking dish. Add olives and sun-dried tomatoes to the baking dish around the block of feta.

2. In another small bowl, combine olive oil, sliced garlic, oregano, thyme, rosemary, and a couple pinches of salt and pepper. Pour over the feta, olives, and sun-dried tomatoes.

3. Bake for 20 minutes and then broil for 1-2 minutes. Serve with sliced French bread or crostini.


  • We recommend using the feta that comes as a block in brine. In general, feta stored this way is going to be much higher in moisture and will result in a creamier spread.
  • The baked feta is Gluten-Free. Serve with Gluten-Free crackers to make the entire dish is Gluten-Free.
Anne Weiss

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Suzan said:

OMG – this is EVERYTHING GOOD in the WORLD ! I could eat this every day and probably exist on nothing else.

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