Baked Feta

This 8-ingredient baked feta recipe is simple, delicious & healthy. Cooked in a cumin-spiced tomato sauce, it's a fantastic appetizer or meal on its own.

Baked Feta recipe

It’s Saturday…if you have friends coming over for dinner but you don’t feel like spending all day in the kitchen, I’ve got just the thing for you: this super delicious baked feta recipe. It comes together in no time, you can serve it as an easy appetizer or the main meal, and it’s saucy, comforting, and flavorful. What’s not to love?

This recipe is inspired by a baked feta 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. This recipe has only a handful of ingredients, and we all loved it – even Jack, who said, “what are those weird rectangles” before digging in and devouring his plate. (And then going back for more.)

Baked Feta ingredients

Baked Feta Recipe Ingredients

The ingredient list to this baked feta recipe is short and sweet! Here’s what you’ll need:

  • Feta, 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 sauceMake your own, or buy pre-made 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!
  • Lemon juice – It gives the whole dish a robust, bright finish.

Baked Feta with tomato sauce, chickpeas, and kale

How to Make Baked Feta

You won’t believe how easy it is to make this recipe! First, heat the oil in an oven-safe skillet over medium heat. Add the cumin seeds and toast them until they become fragrant. Then, stir in the kale, working in batches as necessary, and cook until it wilts.

Pour in the tomato sauce, the chickpeas, the lemon juice, and a bit of water. Bring it all to a simmer, add the feta, and transfer the skillet to a 350-degree oven. Bake until the feta softens, about 15 minutes. Garnish with red pepper flakes, freshly cracked black pepper, and a big drizzle of olive oil.

Serve it as a main course or an appetizer, along with good crusty bread for scooping up the crumbly feta cheese and sauce. Pita bread, homemade focaccia, or no-knead bread would all be great choices. Enjoy!

More Favorite Dinner Recipes

If you love this baked feta recipe, try one of these hearty vegetarian dinners next:

Then, find more delicious dinner ideas here and more favorite appetizer recipes here!

baked feta

Baked Feta

rate this recipe:
5 from 34 votes
Prep Time: 5 mins
Cook Time: 15 mins
Serves 4
This easy baked feta recipe is a delicious appetizer or meal on its own! Serve it with good crusty bread or pita for scooping up the cheese and sauce.

Ingredients

  • 2 tablespoons extra-virgin olive oil, more for drizzling
  • 1 teaspoon cumin seeds
  • 1 bunch lacinato kale, stems removed and torn into bite sized pieces
  • 2 cups tomato sauce, or Marinara Sauce
  • 1 1/2 cups cooked chickpeas, drained and rinsed
  • 1 tablespoon fresh lemon juice, plus wedges for serving
  • 1 12-ounce block of feta, cut into 1/2-inch planks
  • freshly ground black pepper
  • pinch of red pepper flakes
  • warm pita or baguette, for serving

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.

Adapted from Cook90 by David Tamarkin

61 comments

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)




  1. Stephanie
    08.25.2021

    Do you think this would work with tofu? We are unintentionally vegan due to our 8 month old having both dairy and egg allergies and I don’t know how to substitute things. 🙁

    • Jeanine Donofrio
      08.25.2021

      I think it would!

  2. Julie
    05.11.2021

    5 stars
    Made this as a first course with homemade quick sourdough focaccia. Used a cast iron and wondered if tomato and lemon would be an issue for it, but nope. The mix of cumin seed and lemon was perfectly balanced and left a wondering question of what is this in the mind of those enjoying… LOVE! We served with a warm shrimp, spinach, white bean pasta salad with dijon lemon sauce and I think the two played off each other wonderfully. Guests asked for recipe by 6AM the next morning. WINNER

    • Jeanine Donofrio
      05.11.2021

      I’m so glad everyone loved it!

  3. Heather
    10.04.2020

    5 stars
    Love this recipe and I’ve made it many times with different variations to my taste. I typically sauté some onions/ shallots and garlic if I have extra on hand with the cumin seeds and then also add a bit of coriander before adding the kale. This recipe combines all my favorite flavors and foods and is so delicious. It also comes together so quick that it’s a great week night meal with some crusty bread on the side.

    • Jeanine Donofrio
      10.06.2020

      Hi Heather, I’m so happy it’s made it into your regular rotation!

  4. Laura
    08.05.2020

    5 stars
    I can’t believe I haven’t written a review on this before. I have made this recipe, almost exactly as written, over and over again. It is truly one of my husband and I’s absolute favorite meals and so good as leftovers too. If you’re looking in the reviews to see if you should make it, please please do, you won’t regret it!!

    • Jeanine Donofrio
      08.30.2020

      Hi Laura, I’m so glad it’s been such a favorite for you both!

  5. Jane
    05.15.2020

    This looks delicious!

    Is there any way to cook it on a stovetop and still get the same texture for the feta? I’m stuck without a working full-size oven right now.

  6. Heather
    05.13.2020

    5 stars
    Love this recipe! I have made it many times as written and with some tweaks depending on what spices I have available or if there are some extra veggies I need to use up in my fridge. One thing I like to do is chop a shallot or half a red onion and sauté that in the oil before adding the cumin seed. I also usually add some crushed coriander seeds with the cumin. Delicious! This recipe is a keeper!

    • Jeanine Donofrio
      05.15.2020

      HI Heather, I’m so glad you’ve been loving it!

  7. Marcella
    04.14.2020

    5 stars
    Thank you very much

  8. Caillie
    11.13.2019

    5 stars
    So good! I used ground cumin, not fresh lemon juice, and followed your recipe with 2 cups of (spaghetti) sauce and it was great! Also instead of bricks of feta I used crumbled. I already had some so I’ve been trying to use it up. Made my house smell so good

  9. Jennifer
    04.30.2019

    5 stars
    Made this last night and it was yummy! I really liked how the cheese go soft bust didn’t actually melt. I made a couple slight modifications to keep it one pot (instead of making sauce separately) and fulfill my desire for caramelized onions: I started by caramelizing one sliced onion with the cumin seeds, adding garlic at the end, then added two cups of canned crushed tomatoes and simmered for about 15 minutes, then added the kale. Once the kale wilted I added the beans and followed the recipe from there. The water made it a little too loose so I’ll skip that next time, but it was definitely a winner! This is the first recipe I’ve made from your blog and I’m excited to try more!

    • Jeanine Donofrio
      05.02.2019

      Hi Jennifer, I’m glad you loved the recipe – mmm caramelized onions sound delicious!

  10. Sunil Dogra
    04.18.2019

    5 stars
    It is very good. Its look so delicious. Your chickpeas is perfect. I will definitely this try. Thanks for sharing your post.

  11. Kim
    04.12.2019

    5 stars
    This was AMAZING! The whole family loved it. I made the tomato sauce recipe linked to the recipe but modified it a little by substituting butter for the olive oil (and used a bit more than I should have!). That sauce really makes the dish so be sure you use one that you love. I am so excited that I found your blog – I will definitely be making more of your yummy recipes!

    • Jeanine Donofrio
      04.17.2019

      Hi Kim, I’m so glad the whole family loved it! And welcome – I hope you enjoy the other recipes!

  12. tricia
    04.08.2019

    5 stars
    NUM! I made this for dinner last night and it was so simple and delicious!

    • Jeanine Donofrio
      04.17.2019

      Yay! So glad you loved it!

  13. Kate Weels
    03.10.2019

    5 stars
    As a new food blogger, I can not thank you enough for your encouraging and constructive advice. Your blog is an archetype of good taste…in more ways than one. I wish you endless joy and hope that you continue to share your beautiful life in foodie heaven with us all!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.