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.
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 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 sauce –Make 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.
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
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
Honestly took about 20 minutes from walking in the door until dinner. Easy and delicious especially with huge squeeze of lemon.
Hi Lori, so glad you loved the recipe!
My absolute fav! This is our go to at least once a week. I have found that if I use feta in brine, it is absolutely amazing. Sometimes I substitute for rainbow chard as kale isn’t one of my favorites. For even quick and easy nights, I’ll grab the frozen rainbow, chard or spinach. I also use the marinara and make big batches!
I’m so glad you’ve loved it!
Super easy to make and yummy! I’ve made this twice now.
I’m so glad you’ve loved it!
Just found this recipe and will be making it again. Always looking for great meatless dishes.
Followed the recipe 100% and it was delicious and very filling. When I make it again I will try crumbling the cheese, as the planks took a while to melt and we ended up breaking up the cheese in the bowls anyway. 10/10
I will definitely crumble the feta cheese. Thanks for this 🙂
I made this last night for a quick midweek meal. It was super simple and delicious. I did add onions and garlic (I usually add those to almost every recipe I try!) and a chopped zucchini (I had to use it in something before it went bad. The flavors and textures were perfect for a cool evening! I will DEFINITELY be making this again!
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. 🙁
I think it would!
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
I’m so glad everyone loved it!
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.
Hi Heather, I’m so happy it’s made it into your regular rotation!
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!!
Hi Laura, I’m so glad it’s been such a favorite for you both!
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.
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!
HI Heather, I’m so glad you’ve been loving it!
Thank you very much
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
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!
Hi Jennifer, I’m glad you loved the recipe – mmm caramelized onions sound delicious!
It is very good. Its look so delicious. Your chickpeas is perfect. I will definitely this try. Thanks for sharing your post.
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!
Hi Kim, I’m so glad the whole family loved it! And welcome – I hope you enjoy the other recipes!
NUM! I made this for dinner last night and it was so simple and delicious!
Yay! So glad you loved it!
wow make me hungry…. yummy
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!