🧀 Feta psiti (baked feta)
Feta psiti is a Greek meze of a thick slab of feta baked with olive oil, tomato and oregano until soft and bubbling, then finished with a drizzle of honey. The heat makes the cheese creamy inside while the edges turn golden, and the honey balances its saltiness. It is served hot in the dish it was baked in, as a starter to share.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g block of feta
- 1 ripe tomato, sliced
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tbsp honey
- black pepper, chilli flakes (optional)
Method
- Heat the oven to 200 °C.
- Place the feta in a small baking dish and lay the tomato slices around and on top.
- Drizzle with olive oil and sprinkle with oregano, pepper and chilli.
- Bake for 12–15 minutes until soft and golden at the edges.
- Drizzle with honey and serve hot.
How to make it lighter
- Use a teaspoon of honey instead of a tablespoon — it still balances the salt.
- Add more tomato and some sliced peppers to the dish so a smaller piece of feta goes further.
- Brush the oil on rather than pouring it; 1 tbsp oil ≈ 120 kcal.
History
Baked feta, often cooked wrapped in foil or in a small clay dish, is a common taverna meze across Greece. Today it is found on meze menus in Greece and in Greek restaurants abroad.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →