This 10-ingredient baked feta recipe is simple, healthy, and delicious. Cooked in a cumin-spiced tomato sauce, it's a fantastic appetizer or meal!
This baked feta recipe is the definition of a low-effort, high-reward dish. It calls for 10 simple ingredients. It comes together in one pan. And it’s ready in under 30 minutes.
But it’s still packed with restaurant-worthy flavor. Tangy planks of feta cheese bake in a cumin-spiced tomato sauce filled with chickpeas and kale. Just add some warm pita for scooping it all up, and you have a perfect weeknight dinner or easy appetizer.
I think pretty much all of us tried the baked feta pasta with cherry tomatoes that went viral a few years back, but personally, I like this baked feta skillet even more. It’s inspired by a recipe from the book Cook90 by David Tamarkin, the editor and digital director of Epicurious. It’s a great book that’s full of accessible, easy-to-prepare dishes. I was drawn to this recipe because I am a huge fan of feta cheese. I also love chickpeas and kale, so I couldn’t resist trying it out. It quickly became a favorite in our house. I hope you love it too!
Baked Feta Ingredients
Here’s what you’ll need to make this baked feta recipe:
- Feta cheese, of course! When you’re at the grocery store, look for a big block of feta cheese, one that you can slice into 3-4 (1/2-inch) planks. Cow and sheep milk feta are both excellent here!
- Tomato sauce – Make homemade marinara sauce, or buy canned or jarred sauce to make this recipe extra quick and easy!
- Cumin seeds – If you can’t find cumin seeds, feel free to substitute 1/2 teaspoon ground cumin. However, cumin seeds are really worth seeking out for this recipe. They infuse the sauce with delicious aromatic flavor.
- Chickpeas – They make this dish hearty enough to be a meal on its own! I love their flaky texture in the warm sauce.
- Kale – For extra veggie power!
- Extra-virgin olive oil РFor saut̩ing the kale and drizzling on top of the finished dish.
- Crushed red pepper flakes – They add a touch of heat. Feel free to skip them if you’re sensitive to spice.
- Fresh lemon juice – For brightness.
- And parsley – For a fresh finishing touch.
Season to taste with plenty of freshly ground black pepper and serve with pita or no-knead bread!
Find the complete recipe with measurements below.
How to Make Baked Feta
This recipe comes together in 3 simple steps:
- Toast the cumin seeds in the olive oil until fragrant, then add the kale and sauté until wilted.
- Simmer the sauce. Add the tomato sauce, chickpeas, lemon juice, and water to the skillet with the kale and bring to a simmer.
- Bake. Nestle the feta into the sauce and bake at 350°F for about 15 minutes, or until the cheese is soft and melty.
Top with red pepper flakes and parsley, drizzle with olive oil, and serve!
Recipe Tips
- Brined feta is best. Any block of feta that you can slice into planks will work here, but I especially recommend looking for high-quality feta in brine. I find that it has a superior flavor and texture to feta not packed in brine. Plus, if you have leftover cheese, it will keep much longer in your fridge.
- Get ahead. This dish is best served warm from the oven, but if you like, you can prep the tomato, kale, and chickpea mixture ahead. Cover the skillet and store it in the fridge for up to 2 days. Add the feta and bake just before serving.
- Make it your own. This recipe is delicious as written, but so many swaps or add-ins would work here. Use white beans instead of chickpeas or spinach or Swiss chard instead of kale. Add a red bell pepper or olives to the sauce, or garnish the dish with herbs like fresh thyme, basil, or dill. Let me know what variations you try!
More Favorite Dinner Recipes
If you love this baked feta cheese, try one of these hearty vegetarian dinners next:
- Eggplant Parmesan
- Vegetarian Lasagna
- Easy Baked Ziti
- Best Shakshuka
- Fettuccine Alfredo
- Or any of these 60 Easy Dinner Ideas!
And if you can’t get enough feta, try my whipped feta dip recipe!
Baked Feta
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 teaspoon whole cumin seeds
- 1 bunch lacinato kale, stemmed, leaves torn
- 2 cups tomato sauce, or Marinara Sauce
- 1½ cups cooked chickpeas, drained and rinsed
- 1 tablespoon fresh lemon juice, plus wedges for serving
- 1 (12-ounce) block feta cheese, cut into ½-inch planks
- Freshly ground black pepper
- Pinch of red pepper flakes
- Fresh parsley, for garnish
- Warm pita or baguette, for serving
Instructions
- Preheat the oven to 350°F.
- Heat the olive oil in a 10 or 12-inch oven-safe skillet over medium heat. Add the cumin seeds and let them sizzle gently for 1 to 2 minutes, or until fragrant. 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 ½ 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 sprinkle with the red pepper flakes. Garnish with parsley and serve with pita and lemon wedges.
Adapted from Cook90 by David Tamarkin
Can spinach be used instead of kale?
yep!
I used 10-12 oz. of baby spinach and it came out great! I also omitted the cumin seed and opted to great four cloves of garlic into the evoo instead – chef’s kiss🥰! Spectacular recipe – I’m using it for my lunch prep for the week along with some mini Naan bread😋!