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 23 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

53 comments

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  1. Rachel
    01.12.2019

    Can I substitute tofu for the feta to make it vegan?

    • Jeanine Donofrio
      01.12.2019

      You could, it won’t have the same salty quality so I would season the whole dish a with a bit more salt and pepper than what’s written here. And I’d put 6 planks in the skillet to serve 3 people since tofu is lighter and less rich than feta. (so 2 tofu planks per person). I hope that helps!

  2. Susan
    01.12.2019

    When I read the ingredients my mine went immediately to the block of sheeps’ milk feta in my freezer… Fortunately my husband will eat lacinato kale (he hates the curly kind). I’ll definitely have to try making this.

    • Jeanine Donofrio
      01.14.2019

      Hi Susan, I hope you and your husband enjoy it!

  3. Ellana Bessen
    01.12.2019

    What else do you suggest to serve with this entree if you were having guest over?

  4. Jessica
    01.12.2019

    This sounds wonderful! Kale, chickpeas, and feta- all three things I love and keep stocked at home. The only thing I need to grab is some fresh cumin. Can’t wait try it out!

    • Jeanine Donofrio
      01.12.2019

      We think alike, those 3 things speak to my heart too 🙂

  5. Elizabeth
    01.12.2019

    Do you have any nutritional values on any of these recipes?

  6. Dar
    01.13.2019

    Substituting with white beans and spinach for dinner on Sunday.

    • Jeanine Donofrio
      01.14.2019

      Sounds like a good combo, I hope you enjoyed it!

  7. Gail Patterson
    01.13.2019

    Awesome recipes!!!!! Just what I have been looking for

    • Jeanine Donofrio
      01.14.2019

      thank you! Welcome!

  8. Salome Sova
    01.13.2019

    Love kale. I am going try the feta kale chickpeas. Sounds good and different.

  9. Abby
    01.13.2019

    Could I sub ground cumin for the cumin seeds? This looks so great, can’t wait to try it!

    • Scarlett
      01.13.2019

      Yes and how much ground cumin? I just bought some and want to try it!

      • Jeanine Donofrio
        01.14.2019

        I would try 1/2 teaspoon ground cumin, but I’d stir it in with the tomatoes so it doesn’t burn to the pan while the kale cooks. Let me know if that helps!

        • Scarlett
          01.14.2019

          Thank you Jeanine!

      • Nancy
        01.15.2019

        5 stars
        Just made this tonight for book group. It was a hit! I used 1 1/2 teaspoons of ground cumin but be careful it doesn’t burn. I also put in a 2 inch piece of kombu to take the gas out of the chickpeas while simmering. I removed the kombu after about 15 min. I only had crumbled organic low fat feta and sprinkled that on top of the dish and it was delish.

  10. Brian Donnelly
    01.13.2019

    5 stars
    I mixed spinach & kale,substituted fava beans (because I didn’t have garbanzos)& it came out great

    • Jeanine Donofrio
      01.14.2019

      Hi Brian, I’m so glad you loved it!

  11. Cyleste
    01.14.2019

    How necessary is the lemon juice? I’m allergic to citrus. I’m hoping it’ll be okay to just leave it out. I’ve also had trouble digesting lot of chickpeas in the past so I thought I’d dilute them down a bit with some caramelized mushrooms and onions. Hopefully I’m on the right track here – am trying it later this week.

    • Jeanine Donofrio
      01.15.2019

      Hi Cyleste, you can leave out the lemon juice, it’ll be fine with out it. I think your idea of onions and mushrooms sounds delicious, let me know how it goes!

    • Cyleste
      01.19.2019

      5 stars
      We made this last night with several changes; partly because I have a lot of food issues, and partly just for fun.
      Let me begin by saying it was VERY GOOD!! We’re definitely going to do it again. Now in case anyone wants to know, here’s what we did…

      For starters, we didn’t use any lemon juice (allergy). Then I misunderstood the recipe and we used marinara sauce instead of tomato sauce. I’ll use tomato sauce next time. We started with some caramelized mushrooms and onions. Normally I can eat that stuff like candy, but I really don’t think it was necessary. The dish has so much natural umami on its own – it really didnt need it. We also used half kale and half spinach – it was perfect for me, though hubby wants more spinach next time because he doesn’t like kale. Finally we used 2/3 chickpeas and 1/3 white beans. I loved that addition so much!

      • Jeanine Donofrio
        01.22.2019

        Hi Cyleste, I’m so glad you had fun with the recipe! Sounds delicious!

  12. Ali
    01.16.2019

    5 stars
    This is so delicious! I didn’t have a lemon so I used balsamic vinegar, and I love tomato so I used 3 cups of the homemade sauce. My whole family (OK, not the 4-year-old) loved it! Thank you.

  13. BananaBirkLarsen
    01.16.2019

    5 stars
    This was really good! I’m a non-vegetarian (I am actually a butcher by profession) with a meat-and-potatoes-and-pizza boyfriend and we both just gobbled this up. All I had was a can of plain crushed tomatoes, so sauteed some onion and garlic before adding the kale, and I used little half-inch cubes of feta instead of feta steaks because that’s what I had in my fridge, but otherwise made the recipe as is. It’s really, really good. Hearty and tangy and inexpensive. Will add this to my dinner rotation for sure, especially if I keep getting lacinato kale in my veggie CSA. Even my chihuahua ate a few chickpeCD!

  14. MamaSarah
    01.21.2019

    5 stars
    One of your most inspiring posts, thank you! I made this tonight, using just 6 0z of cheese. My entire family loved it! The kids liked that they could choose to eat the dish as a sandwich or do “dippies”.

    • Jeanine Donofrio
      01.22.2019

      Hi Sarah, I’m so glad everyone loved it so much!

  15. Bipadtaran kumar
    01.25.2019

    5 stars
    Hi Jeanine Donofrio. i am a big lover of food specially this type of food. when i read this blog i loved it and it try friends of pho restaurant they told me thanks for giving this information. So any body can visit this website. thank you.

  16. Bipadtaran kumar
    01.25.2019

    5 stars
    Hi Jeanine Donofrio. i am a big lover of food specially this type of food. when i read this blog i loved it and i told it friends of pho restaurant they told me thanks for giving this information. So any body can visit this website. thank you.

  17. Heather
    01.25.2019

    5 stars
    Made this tonight and loved it! Wouldn’t change a thing, so delicious!

  18. Maggie
    02.04.2019

    5 stars
    So simple. So delicious. I made it with the 3 cups of sauce, because we like it saucy, and it was delicious!

  19. Samantha
    02.23.2019

    Do you have nutrition information for your recipes?

  20. Kate Weels
    03.10.2019

    I like the style of writing on your blog.

  21. 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!

  22. 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!

  23. 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!

  24. 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.

  25. 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!

  26. 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

  27. Marcella
    04.14.2020

    5 stars
    Thank you very much

  28. 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!

  29. 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.

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.