Feta baked with Tomato & Oregano

Everybody loves this! Every time.

An out and out winner of a mid-week recipe, so damn fast to make from essentially store cupboard stuff. Also fit for gatherings of the ones you love.

The fresh oregano is what makes this in the flava department. And admittedly fresh oregano isn’t store cupboard and it’s not readily available everywhere in the uk.

So tip for the top, grab it when you see it and make this. Great for most Greek and Italian dishes so be prepared to flow that way in the kitchen for the next few days so you don’t have to throw any away. Sacrilege.

40mins | serves 4 | flippin’ easy


olive oil 
2 cloves garlic, sliced
big pinch chilli flakes
2 tins cherry or chopped tomatoes
oregano, small bunch, leaves
400g feta or Greek white cheese


Turn the oven on to heat up to to 200°C / gas 6 while you make the sauce.

Heat 3 tbsp oil in a pan and add the chilli flakes to warm through, add the garlic and cook for a flash. Plop in the tomatoes and simmer for 25 minutes until thickened. Season and stir in the oregano. Crumble the feta in an ovenproof dish, pour the sauce all over and bake for 20 minutes. Serve with crusty bread.



This recipe appeared in Olive Magazine, all the way back in October 2005. Love it when a recipe sticks around!

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