Baked feta with roasted garlic, chilli and olives

Looking for tasty vegetarian dinner ideas? Try this baked feta dish! With sweet roasted garlic, flavoursome chilli and salty olives, this is great to serve as a starter, finger food or light snack.

  • 15 mins preparation
  • 1 hr 10 mins cooking
  • Serves 20
  • Print


Baked feta with roasted garlic, chilli and olives
  • 20 clove garlic, peeled
  • 1 cup (250ml) extra virgin olive oil
  • 1.4 kilogram greek feta, drained
  • 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
  • toasted pita bread, to serve


Baked fetta with roasted garlic, chilli and olives
  • 1
    Preheat oven to 180°C.
  • 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. Pat feta dry with paper towel. Cut feta into 4cm 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 pitta.


To peel garlic quickly, remove a little bit from the base of each garlic clove; microwave on high for 10 seconds. Or to save time, buy ready-peeled garlic. 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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