Four ingredients, ten minutes and one dish. A block of feta baked whole with olive oil, oregano and black pepper until it softens and the edges catch.
Why Feta Behaves Differently to Other Cheeses
Most cheeses melt. Feta does not, and that is the whole reason this recipe works.
Melting depends on the protein structure loosening enough for the fat to flow. Feta is a brined, acid-set cheese with a protein network that has already been broken up, so instead of flowing it softens and slumps while holding its shape. Ten minutes in a hot oven gives you something you can break into with a spoon rather than a puddle in the bottom of the dish.
It also browns rather than burns, because there is very little lactose left in it after brining.
Choosing the Feta
Buy a block in brine rather than pre-crumbled. Crumbled feta has a larger surface area, dries out in the oven and never softens properly in the middle.
Greek PDO feta is made from sheep's milk with up to 30 percent goat's milk and is the tangiest option. Cheaper cow's milk versions labelled as salad cheese are milder and softer, and they collapse faster. Either works, though the sheep's milk version holds its shape better.
Pat it dry before it goes in the dish. Brine left on the surface steams rather than browns.
The Oil and the Oregano
Be generous with the oil. It pools around the base, mixes with the whey the feta releases and becomes a warm dressing you spoon back over the cheese. A thin drizzle gives you a dry block.
Dried oregano rather than fresh. In a ten minute bake, dried oregano toasts and releases its oils, while fresh herbs simply scorch. If you want fresh herbs, add them after it comes out.
Black pepper, cracked coarsely, and no salt. Feta is already brined and needs none.
Variations Worth Trying
Cherry tomatoes scattered around the block roast alongside it and burst into the oil. A few olives and a strip of lemon peel take it in a different direction. Chilli flakes and a spoonful of honey substitute give you something sweet and hot.
What to Serve It With
It needs something to scoop with. Our low-carb sliced bread toasted, or low-carb bread rolls torn and warmed, both work at under 1g of carbs each.
For a homemade option, our low-carb seeded crackers are sturdy enough to handle it, and our low-carb flatbread cut into strips is the closest thing to a proper dipper.
Storage
Best eaten straight from the oven. It firms up as it cools and does not reheat well, as the second bake dries it out. Make what you will eat.
Frequently Asked Questions
Is feta vegetarian?
Not always. Traditional Greek PDO feta uses animal rennet. Some supermarket own-brand versions use a microbial alternative and are labelled as suitable for vegetarians, so check the packet.
Why did my feta not brown?
The oven was not hot enough or the block was wet from the brine. Use 200C fan and pat the cheese dry first.
Can you air fry it?
Yes. Eight minutes at 190C in a small foil tray. Keep the oil, as it stops the surface drying out.
