Go Back
Easy Baked Feta photo
Print Recipe Save it for later

Baked Feta

This Baked Feta is SO EASY! Creamy feta meets hearty chickpeas and kale in a flavorful tomato sauce, perfect for a cozy meal or appetizer.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Main Course
Cuisine: Mediterranean
Keyword: Baked Feta, Chickpeas, Easy, Kale, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil plus 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 feta cut into 1/2-inch planks
  • freshly ground black pepper to taste
  • pinch red pepper flakes
  • warm pita or baguette for serving

Instructions

Make Baked Feta: A Simple Method

  • Preheat your oven to 400°F (200°C). This ensures that the feta will bake evenly, resulting in a perfectly creamy texture.
  • In a skillet over medium heat, add the 2 tablespoons of extra-virgin olive oil and the cumin seeds. Sauté for about 1 minute until the seeds are fragrant. Add the lacinato kale and cook, stirring occasionally, until it wilts, about 5 minutes.
  • In an oven-safe baking dish, spread the tomato sauce evenly on the bottom. Then, layer the sautéed kale on top, followed by the cooked chickpeas.
  • Arrange the feta planks over the kale and chickpeas. Drizzle with more olive oil, and sprinkle with freshly ground black pepper and a pinch of red pepper flakes for added flavor.
  • Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the feta is soft and slightly golden on the edges.
  • Remove from the oven, and drizzle with fresh lemon juice. Serve warm with wedges of lemon and warm pita or baguette for dipping.

Equipment

  • Oven-Safe Baking Dish
  • Skillet
  • Measuring Spoons and Cups
  • Cutting board and knife
  • Wooden Spoon

Notes

  • Use goat cheese instead of feta for a different flavor.
  • Spinach can replace lacinato kale if preferred.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Avoid low-fat feta for best melting results.
  • Frozen kale is a convenient substitute but thaw and drain well before use.