This Spicy Baked Feta is based on the classic Greek dish Mpougiourdi — it’s made with feta, cherry tomatoes, green chili peppers, oregano and olive oil. Serve it with crusty bread or crackers for dipping!
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This Spicy Baked Feta cheese is our newest obsession!
It is so easy to make, it’s full of flavor but made with just a few simple ingredients. It can be a pre-dinner appetizer or a light meal (don’t forget some crackers and crusty bread!).
I first discovered Mpougiourdi on my trip to Greece a few weeks ago and it was instantly in love. I love recipes that take a few simple but incredible ingredients and create something extraordinary.
I immediately had our host type the recipe name in my phone so I could recreate it
If you saw my Feta Pasta with Dill post, you know that I was hosted in Greece to learn more about Feta cheese and what it means for Feta to qualify for that PDO symbol.
If you’re interested in hearing more about what I learned, check out my pasta post above. 😀
This Baked Feta is creamy, spicy, herby, and sweet. Be careful — it’s addictive!
- Feta cheese: if you can afford it, opt for PDO labelled Feta (you will see the circular red and yellow symbol that says Protected Designation of Origin). It is imported from Greece and the highest quality!
- Cherry tomatoes: halved so that they cook down faster and release those sweet juices. You can use a little more or a little less according to your tastes.
- Olive oil: choose extra virgin olive oil if you have it
- Green chilis: I wanted to use fresh green chilis because it looked like that’s what was used when we had it in Greece. If you can’t find chilis or you want a little less spice, opt for a jalapeno or pickled spicy green peppers.
- Dried oregano: adds an herby, earthy flavor.
- Salt and pepper: use sparingly, since the rest of the ingredients are packed full of flavor and some Feta can be quite salty.
How to make Spicy Baked Feta:
- Cut the feta into cubes (this isn’t necessary, but it warm through more quickly and I love how it incorporates with the tomatoes), and add to a small baking dish with the tomatoes, chilis, oil, and oregano. Sprinkle with a bit of salt and fresh cracked pepper.
- Cover and bake until tomatoes are softened and cheese is soft and melty.
FAQs and tips:
You can, but then it won’t be Mpougiourdi 😉 Feel free to experiment at your own risk.
You can use 1 large tomato, cut into 1/2″ pieces.
As I mentioned above, you can use 1 jalapeno (with or without the seeds according to your tastes), or pickled green chili peppers.
Leftovers?? That’s not something we’ve ever had here!
Leftover baked feta will keep in the fridge for several days. Just pop it in the oven to reheat before serving.
Although once you taste it, I don’t think you’ll be asking anymore 😉
More cheesy dips you’ll love:
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Spicy Baked Feta (Mpougiourdi)
- 150 grams block Feta cheese (about 5-6 oz)
- 2 green chili peppers
- ¾ cup halved cherry tomatoes
- 2 tablespoons olive oil
- ¼ teaspoon dried oregano
- salt and pepper
- Preheat oven to 425 degrees F.
- Cut feta into cubes and place in a small baking dish.
- Chop one of the chilis into fine pieces (you can remove the seeds for less heat if you prefer). Save one for garnishing the top.
- Add tomatoes, chopped chilis, olive oil, and oregano to the baking dish. Sprinkle with a bit of salt and pepper (how much seasoning is needed will depend on how salty your feta is).
- Cover and bake for 20 minutes, until feta and tomatoes have softened. You can leave it as is or mash it lightly together.
- Serve with toasted baguette, breadsticks or crackers.
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