The greek baked feta is one of the fastest dishes of the summer. It is a recipe of Greek origin and therefore in full Mediterranean style: using another type of cheese, such as tuma or a provola, fits perfectly into the style of Italian recipes. Feta, though, has the advantage of not melting and becoming stringy, but creamy. On my YouTube channel also find the VIDEO RECIPE of the greek baked feta: look how greedy it is. With this sauce you can also season a pasta and you will get a dish rich in taste and healthy. Or accompany it with toasted homemade bread.
You can use the tomatoes you prefer: I like to use Ciliegini and Datterini, small and rich in flavor. Some I leave them whole, others I cut them in half. If you prefer, you can also use larger tomatoes and cut them into slices. In addition to pickled black olives, or taggiasche, I used a red onion of Tropea Igp, naturally sweet and fragrant. Is, If you want, you can also add capers in salt: In this case, since feta and olives are very savory, reduce or completely omit salt in tomatoes.
If you do not want to turn on the oven, given the heat of these days, you can prepare the Greek feta even in a pan: follow the same procedure, browning the covered tomatoes first until they are slightly wilted. Then add the Greek feta to continue cooking, always covered, for 10 minutes or until the feta is soft. Complete only at the end of cooking with oregano and fresh basil.
Feta is a European PDO and is a very versatile cheese, perfect for a delicious PEELED WITH TOMATOES, in combination with the BAKED EGGPLANT or in the classic and fresh INSALATA GRRCA (HORIATIKI). Try it in your summer dishes! Bon appétit!
500 grams of feta (normally one pack weighs 250 grams)
Tomatoes Datterini and Ciliegini, to taste
extra virgin olive oil, to taste
black olives in brine, to taste
an onion of Tropea Igp
salt and pepper, to taste
oregano, to taste
fresh basil, to taste
The recipe of baked feta alla greca is really very simple to prepare. Look at VIDEO RECIPE STEP BY STEP. Preheat oven to 200 degrees static. Wash the tomatoes and cut them in half or into slices, depending on the type of tomato you have chosen.
Put in a baking sheet a little' extra virgin olive oil, add tomatoes, little salt (because the feta is already savory) and dry oregano. Cook for about 20 minutes: tomatoes will have to be slightly wilted but still consistent. Add feta, taking care to move the tomatoes so that the cheese is based directly on the bottom of the baking dish.
Slice a red onion of Tropea Igp and distribute it on feta and tomatoes, then add the whole black olives. If you like, you can also add capers in salt well washed under water. In this case, since feta, capers and olives are savory, you will have to drastically reduce or reset the salt in tomatoes.
Bake again in the oven for about 10 minutes or until the feta has softened. Remove from the top of the day and complete with a little fresh basil. Serve with plenty of toasted homemade bread. You can also use the greek baked feta to season a short pasta. Bon appétit!