Baked feta with roasted garlic, chilli and olives

This is a perfect sharing dish and delicious served with seeded flatbread.

  • 1 hr 10 mins cooking
  • Serves 20
  • Print
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Baked feta with roasted garlic, chilli and olives
  • 20 clove garlic, peeled
  • 1 cup (250ml) extra virgin olive oil
  • 1.4 kilogram (2¾ pounds) greek feta, drained (we like south cape fetta)
  • 1 tablespoon fresh rosemary leaves, chopped
  • 1 1/2 tablespoon fresh oregano leaves
  • 3/4 cup (135g) ligurian or other small black olives
  • 1 fresh long red chilli, seeded, sliced thinly
  • 1 tablespoon oregano leaves, extra
  • seeded flatbread or pita bread, toasted, to serve


Baked feta with roasted garlic, chilli and olives
  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Place garlic and half the oil in a small ovenproof dish (ensure garlic is completely covered by oil). Cover with foil; bake 30 minutes or until tender. Cool slightly.
  • 3
    Increase oven to 200°C/400°F. Pat feta dry with paper towel. Cut feta into 4cm (1½-inch) thick slices; place in an ovenproof serving dish, just large enough for feta to fit in a single layer. Pour garlic in oil and remaining oil over feta; top with herbs, olives and chilli.
  • 4
    Bake for 40 minutes or until feta is soft and lightly browned. Top with extra oregano; serve with flatbread or pita.


You may want to pour a little of the oil off to serve, however don't discard it as it will keep in the fridge for up to 2 weeks and can be used in salad dressings.

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