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!

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!

Ingredients Needed:

• 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:

More cheesy dips you’ll love:

Appetizers

Cheesy Chicken Alfredo Dip

Appetizers

Buffalo Chicken Dip Recipe

Appetizers

Taco Dip

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Spicy Baked Feta (Mpougiourdi)

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!

Course Appetizer

Cuisine Greek

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 -4

Calories 333cal

Author Ashley Fehr

Ingredients

• 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

US Customary – Metric

Instructions

• 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.

Nutrition

Calories: 333cal | Carbohydrates: 5g | Protein: 11g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 67mg | Sodium: 865mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 595IU | Vitamin C: 13mg | Calcium: 380mg | Iron: 1mg

The post Spicy Baked Feta (Mpougiourdi) appeared first on The Recipe Rebel.