Middle Eastern Baked Feta with Hot Honey, Za’atar and Sesame
Make this easy Middle Eastern-inspired baked feta with honey, za'atar, sesame seeds and chilli flakes. A delicious sharing appetiser ready in 20 minutes.
Ingredients
- 225 g feta cheese patted dry
- 2 tablespoon extra virgin olive oil 30ml
- 1 teaspoon za'atar
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- 1 teaspoon red chilli flakes
- ¼ cup honey 85g
Instructions
- 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.
- Make the topping - In a small bowl, mix the olive oil, za'atar, black sesame seeds, white sesame seeds, red chilli flakes and honey. 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.
- Grill - Place the dish on a high shelf in the oven and grill for 8–10 minutes, or until the feta is warmed through and golden in places. Keep an eye on it as grill strengths vary.
- Serve - Serve straight away with warm flatbread, pitta or crusty bread.
Notes
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.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.Nutrition
Calories: 288kcalCarbohydrates: 21gProtein: 8gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 651mgPotassium: 63mgFiber: 0.4gSugar: 18gVitamin A: 397IUVitamin C: 0.2mgCalcium: 295mgIron: 1mg
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