Reviewed: Sep. 12, 2009

Excellent idea. I drizzled with garlic infused olive oil and added cherry tomatoes and juice from 1/2 a lemon. Huge hit at my cocktail party last night. Be sure to enjoy when it's hot, as the feta hardens back up as it cools.

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LawStudent

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Aug. 4, 2009

We've made this delicious feta recipe numerous times and more recently on the BBQ (on aluminum foil with the sides crimped up to catch drips). We discovered that we needed lots of chili pepper flakes when using the "stale" stuff from the Bulk Barn. Just the other day with friends, I crushed up some dried chilis I stored in a jar from last year's garden, and boy oh boy, what an amazing flavour! We BBQ'd 2 large 1/4 inch slabs and ate them with garlic buttered toasted pitas and everyone including kids was ranting and raving over the flavour. So simple and so good.

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Valentina

Cooking Level: Expert

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Reviewed: Jul. 10, 2009

This is delicious! It's also ridiculously easy, but unique, so it's impressive.

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AUDLEEDOO

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Reviewed: May 31, 2009

Yummy! I added a bit of paprika on my feta and left out the chili though. Eat it while it's still fresh from the oven, because as it cools it hardens up and is harder to eat on pita. Enjoy!

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jennabeanski

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Reviewed: Apr. 12, 2009

Delicious! I didn't measure the oregano and red pepper flakes. I also had FF feta that fell apart. I would make this again if I was was looking for a recipe to use use my leftover feta.

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Feb. 18, 2009

Great! I didn't know if the feta would hold it's own (I usually do the spinach/feta thing). Also good baked with a marinara sauce.

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tonysmoogie

Cooking Level: Beginning

Home Town: Follansbee, West Virginia, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 22, 2008

This recipe is simple, yet AMAZING. I don't know what that other guy was talking about, there are no additional flavors needed. Maybe he had some cheap/bad feta or an unrefined palette. Anyway, I just can't say enough about how wonderful this recipe is. When I ate it with my husband and our three year old child, we all could not stop discussing how wonderful it was with our friends for the next week. Here's a little tip: follow the recipe exactly, add nothing. It is PERFECT.

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jennyp

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Reviewed: Nov. 11, 2008

This is a traditional recipe that you'll find in tavernas and mezedopoleio (meze restaurants) all over Greece. The simple flavors and preparation should be savored! I wouldn't add anything else to this recipe, as the contrast between salty/sour and spicy, as well as the creamy texture of the baked feta, are quite enough to make a great little dish!

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Reviewer:

Diana Moutsopoulos

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Oct. 27, 2008

I love baked feta, and was really looking forward to trying this recipe out, and I was definitely not disappointed. The balance of salt from the cheese, spice from the chilies, and the herbal aroma of the oregano hit the spot. But... I gave it three stars because although I enjoyed it, the flavour was a bit plain. I added some crushed garlic, and a bit of rosemary, and felt the recipe was better rounded for the changes. But since I am judging on the recipe as it, it was just a bit of a single note, so only three stars.

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