Baked feta with chilli, honey and thyme

Baked with herbs and chilli, and served with a drizzle of honey, this feta is salty, sweet, spicy and herby, making for the most delicious warm dip that really does everything.

Credit: Penguin Books / Nadiya's Everyday Baking

• serves

  6

• prep

  5 minutes

• cook

  25 minutes

• difficulty

  Easy

Except for me, not one soul in my house likes feta, so I make this recipe all for myself and my sisters.

Ingredients

• 2 200 g packets feta cheese
• ¼ cup (60 ml) olive oil, plus extra for greasing
• large sprig fresh lemon thyme, leaves picked
• 1 tsp dried oregano
• 1 tsp chilli flakes
• 200 g salted crisp crackers, warmed in the oven
• honey, for drizzling
• slices of crusty bread, to serve

Instructions

1. Preheat the oven to 200°C (fan 180°C or gas mark 6). Lightly grease a small roasting dish.
2. Put the feta cheese right into the dish and drizzle generously with the oil. Sprinkle over the thyme, oregano and chilli. Cover with foil and bake for 25 minutes. For the last 5 minutes of baking, add the crackers to a tray and warm through.
3. Take the foil off the feta and drizzle over the honey. Get your warm crackers out and spread with the warm, salty, sweet, herby feta. Mop up that oil with warm crusty bread.

 

Recipe and image from Nadiya’s Everyday Baking by Nadiya Hussain (HB$55, Michael Joseph / Penguin Books).  

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Except for me, not one soul in my house likes feta, so I make this recipe all for myself and my sisters.