Description

Craving a warm, cheesy dish that’s perfect as an appetizer or a light meal? The Baked Feta, rated 4.95 from 72 votes, is your answer! This vegetarian recipe combines creamy feta with a spiced tomato-chickpea sauce and tender kale, baked to perfection and served with crusty bread or pita

Ingredients

To make Baked Feta for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:

Extra-Virgin Olive Oil (2 tbsp, plus more for drizzling): Creates a rich base and glossy finish.
Cumin Seeds (1 tsp): Adds warm, earthy flavor.
Lacinato Kale (1 bunch, stems removed, torn into bite-sized pieces): Provides nutrient-rich greens.
Tomato Sauce or Marinara Sauce (2 cups): Forms a rich, tangy base.
Cooked Chickpeas (1½ cups, drained and rinsed): Adds protein and heartiness.
Fresh Lemon Juice (1 tbsp, plus wedges for serving): Brings bright acidity.
Feta Cheese (12 oz block, cut into ½-inch planks): Offers creamy, tangy richness.
Freshly Ground Black Pepper: Adds a mild kick.
Red Pepper Flakes (pinch): Provides a subtle spicy touch.
Warm Pita or Baguette: Perfect for scooping.

Substitutions and Variations:

Kale: Swap with spinach, Swiss chard, or arugula.
Tomato Sauce: Use homemade marinara, crushed tomatoes, or a spicy arrabbiata sauce.
Chickpeas: Replace with white beans, lentils, or omit for a lighter dish.
Feta: Use goat cheese or a vegan feta alternative for a different flavor.
Vegan: Replace feta with a vegan cheese alternative and ensure tomato sauce is vegan.
Gluten-Free: Serve with gluten-free pita or bread (check labels).
Spicy Kick: Increase red pepper flakes or add diced chili peppers.
Add-Ons: Include roasted red peppers, olives, or artichokes for extra flavor.

Why These Ingredients Matter: The feta provides creamy, tangy richness, while the chickpeas and kale add protein and nutrients. The tomato sauce and spices create a bold, Mediterranean flavor, and the bread makes it a shareable, scoopable delight, perfect for vegetarian meals or appetizers.

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Instructions

Step 1: Preheat and Sauté

Preheat the oven to 350°F.
In a 10 or 12-inch oven-safe skillet, heat 2 tbsp extra-virgin olive oil over medium heat.
Add 1 tsp cumin seeds and let them sizzle gently for 1–2 minutes.
Add 1 bunch lacinato kale (stems removed, torn into bite-sized pieces) in batches, letting each handful wilt before adding the next.

Tip: Add kale gradually to avoid overcrowding; stir to ensure even wilting.

Step 2: Build the Sauce

Once all kale has wilted, add 2 cups tomato sauce or marinara, 1½ cups cooked chickpeas (drained and rinsed), 1 tbsp fresh lemon juice, and ½ cup water.
Stir and bring to a simmer.

Tip: Stir gently to combine; the sauce should be thick but not dry.

Step 3: Add Feta and Bake

Nestle 12 oz feta (cut into ½-inch planks) into the sauce.
Sprinkle with freshly ground black pepper.
Slide the skillet into the oven and bake for 15 minutes, until the feta has softened.

Tip: Arrange feta evenly for consistent softening; check at 12 minutes to avoid overcooking.

Step 4: Serve

Remove from the oven and drizzle with extra-virgin olive oil.
Sprinkle with a pinch of red pepper flakes.
Serve hot with warm pita or baguette and lemon wedges on the side for squeezing.

Tip: Serve immediately to enjoy the warm, creamy feta and vibrant sauce at their best.