Middle Eastern Baked Feta with Hot Honey, Za’atar and Sesame

A warm, salty and sweet feta appetiser with olive oil, za'atar, sesame seeds and a generous drizzle of honey. This Middle Eastern-inspired baked feta is a lovely little appetiser to put on the table when you want something easy but full of flavour.

Read more: Middle Eastern Baked Feta with Hot Honey, Za’atar and Sesame

A block of feta is baked until soft and warmed through, then finished with olive oil, za'atar, black and white sesame seeds, red chilli flakes and honey.

The combination works beautifully. The feta is salty and creamy, the za'atar brings its earthy, herby flavour, sesame seeds add a little nuttiness and the honey balances everything with sweetness. Red chilli flakes provide just enough heat.

It takes around 20 minutes to make and needs very little preparation. Serve it warm with fresh flatbread or crusty bread and let everyone dig in.

Jump to:

• Recipe Snapshot
• Why You'll Love This Recipe
• Ingredients
• How to Make Middle Eastern Baked Feta
• Tips for the Best Baked Feta
• What to Serve with Baked Feta
• Storage
• FAQs
• 📖 Recipe

Recipe Snapshot

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 4
• Course: Appetiser
• Cuisine: Middle Eastern-inspired

Why You'll Love This Recipe

• Easy to prepare - Just a handful of ingredients and very little hands-on time.
• A lovely balance of flavours - Salty feta, sweet honey, earthy za'atar and warming chilli.
• Made for sharing - A lovely addition to a mezze spread or an informal gathering.
• Ready in 20 minutes - Little preparation, with the oven doing most of the work.

Ingredients

Feta (225g) - Use a block of good-quality feta. Pat it dry with kitchen paper before baking to remove excess moisture.

Extra virgin olive oil (2 tablespoon / 30ml) - Adds richness and helps the seasonings coat the feta.

Za'atar (1 tsp) - A Middle Eastern herb and spice blend, usually made with thyme or oregano, sumac and sesame seeds. It brings a lovely savoury, slightly tangy flavour.

Black sesame seeds (1 tsp) - Add colour and a subtle nuttiness.

White sesame seeds (1 tsp) - Complement the black sesame seeds and add a little texture.

Red chilli flakes (1 tsp) - Bring warmth and a little heat. Reduce the amount if you prefer a milder finish.

Honey (¼ cup) - The sweetness balances the saltiness of the feta. Use runny honey for easy drizzling.

How to Make Middle Eastern Baked Feta

1. Prepare the feta - Preheat the oven to 200°C (400°F) and set it to grill. Pat the feta dry with kitchen paper and place it in a small oven-safe baking dish.

2. Make the topping - In a small bowl, mix the olive oil, za'atar, honey, black sesame seeds, white sesame seeds and red chilli flakes. Spoon the mixture evenly over the feta, making sure the top is well coated. Season with a little freshly ground black pepper. Taste before adding salt, as feta is already quite salty.

3. Bake - Place the dish on a high shelf in the oven and bake for 8-10 minutes, or until the feta is warmed through and golden in places. Keep an eye on it as grill strengths vary.

4. Serve - Serve straight away with warm flatbread, pitta or crusty bread.

Tips for the Best Baked Feta

Choose a good block of feta - Feta has a lovely salty flavour that works particularly well with honey. Avoid using crumbled feta, as you want the block to hold its shape during baking.

Dry the feta first - Patting the feta dry helps prevent excess moisture collecting in the baking dish.

Don't overbake - Feta softens when heated but doesn't melt like other cheeses. Around 10 minutes is usually enough.

Watch the honey under the grill - Honey can burn quickly, so keep a close eye on the feta during the final few minutes.

Adjust the chilli - One teaspoon gives a noticeable warmth. Use less if you prefer the sweetness and za'atar to take centre stage.

Make extra mixture - I sometimes make a little extra hot honey and drizzle it into the bowl.

What to Serve with Baked Feta

This feta is best served warm, straight from the oven, with something to scoop it up.

Try it with warm flatbread, fresh pitta, toasted sourdough or crusty bread.

It also works beautifully as part of a mezze spread with hummus, olives, fresh tomatoes, cucumber and other Middle Eastern-inspired appetisers.

Storage

Baked feta is best eaten immediately while it is warm and soft.

If you have leftovers, transfer them to an airtight container and refrigerate for up to 2 days. Reheat gently in the oven until warmed through. The texture will be firmer after chilling, and the honey may need loosening slightly as it warms.

FAQs

Does feta melt when baked?

No. Feta softens when heated but generally retains its shape. The inside becomes warm and creamy, making it perfect for scooping up with bread.

Can I use regular honey?

Yes. Regular runny honey works beautifully in this recipe. The combination of honey, salty feta and za'atar is what makes this appetiser so good.

Can I make baked feta ahead of time?

I recommend preparing it just before serving. You can pat the feta dry and measure out the toppings in advance, then bake and finish it when you are ready to eat.

What is za'atar?

Za'atar is a Middle Eastern seasoning blend commonly made with dried thyme or oregano, sumac and sesame seeds. It has a herby, slightly tangy flavour and works particularly well with feta, olive oil and honey.

What type of feta is best for baking?

A block of Greek feta is ideal. It has a lovely salty flavour and softens beautifully in the oven without completely losing its shape.

More Middle Eastern Sides:

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