Baked Feta Cheese with Olives and Lemon ~ an easy baked cheese appetizer that shows off the spectacular sun drenched flavors of the Mediterranean. Serve it with some toasted bread and watch it disappear!
I have a feeling once you try this unusual baked cheese appetizer you’ll return to it again and again. You’ll get lots of appreciation from your friends, that’s for sure, and nobody will be expecting it. When it’s baked, the feta takes on an entirely different personality ~ the cheese not only gets warm, it softens and becomes less crumbly, more spreadable. And if you haven’t tried imported sheep’s milk feta, you’re in for a treat, the flavor is so much better.
This baked feta isn’t un-caloric, but it tastes heavenly, and those are relatively healthy calories from lower fat sheep’s milk cheese and extra virgin olive oil.
The olives undergo a similar transformation to the cheese, and they become soft and juicy. They’re so good you can serve them all by themselves as an super easy appetizer, see my ROASTED OLIVES recipe for details.
What is Feta cheese?
- Feta is a Greek cheese made with sheep’s milk, or sheep’s milk and goat’s milk.
- Feta is made in blocks, and stored in brine. Its texture is crumbly and its flavor is sharp and salty.
- Legally, feta cheese is only made in certain areas of Greece, but other feta-type cheeses are made in other parts of Europe, and in the US. Here in the US it’s made with cow’s milk.
Is Feta Cheese Healthy?
- Feta cheese is lower in fat and calories than most other cheeses, and is healthy if you don’t gorge on it!
- The flavor is sharp and a little goes a long way…it makes a big impact in recipes and salads, etc., without adding a lot of fat.
- Feta is somewhat salty, so stick to about an ounce serving size if you’re watching your sodium.
How to use Feta Cheese?
- Feta is perfect for crumbling on salads, like I do on my WHEAT BERRY SALAD or my CHOPPED ASPARAGUS SALAD.
- Feta cheese absorbs flavors well, and can be marinated. I make a GRAPEFRUIT AND ROSEMARY MARINATED FETA.
The Mediterranean flavors really shine in this simple dish ~ use the best extra virgin olive oil you can find, along with fresh lemon, and juicy olives. I like to use the kind with the pits in, because they have better flavor (if you’ve got a local market with an olive bar, that’s ideal.) For spice, some rosemary, hot pepper flakes, and freshly cracked black pepper is all you need. Don’t add salt, the feta is plenty salty.
Baked Feta Cheese with Olives and Lemon ~ an easy baked cheese appetizer that shows off the spectacular sun drenched flavors of the Mediterranean.
Ingredients
- one block of sheep's milk feta (sold in the brine) about 10-14 ounces, give or take
- 1/2 cup good extra virgin olive oil
- juice of 1/2 large lemon
- 1 - 2 cups mixed olives
- 3 Tbsp fresh rosemary leaves
- 1/2 tsp red pepper flakes
- a few coarse grindings of black pepper
Instructions
- Set oven to 350F
- Put the feta in a gratin dish or other small ovenproof dish that you will also serve out of.
- Pour the olive oil into the dish, followed by the lemon juice. Arrange the olives around the cheese, with the rosemary. I quarter the squeezed lemon half and throw that in as well. Sprinkle the red and black pepper over all.
- Bake for about 20 minutes, or until hot and bubbling. I loosely laid a sheet of foil over mine. You can finish under the broiler if you like for a little charring effect.
- Serve hot with toasted bread.
Make it your own ~
- Try fresh thyme instead of rosemary.
- You might try cutting the feta in large cubes instead of baking it brick style.
- I’m dying to try this baked feta with my Romesco Sauce.
- As with just about any cheese, you can actually make your own feta at home, here’s a recipe.
Thanks for pinning this easy Baked Feta Cheese!

45 Comments
Mobasir hassan
November 23, 2019 at 12:18 pmThanks for the recipe , my little boy lived it very much. Though it was my first try we enjoyed lots with olive and feta cheese.
janna
June 26, 2019 at 10:56 amI made this and thought the feta and olives were very tasty but I couldn’t get the feta to get soft and bubbly. I left it way longer in the oven then the time listed and even under the broiler but nothing happened. I used sheep’s milk feta in brine from Trader Joes. The cheese tasted good just didn’t really melt in the way I expected it to based on the recipe picture. Do you have any suggestions?
Sue
June 26, 2019 at 11:29 amThe cheese doesn’t melt Janna, it just gets warm and softens. Feta doesn’t melt or get bubbly, that’s just its nature.
janna
June 26, 2019 at 12:07 pmI guess I was confused that it said in the recipe “Bake for about 20 minutes, or until hot and bubbling”
Lori
July 22, 2019 at 5:03 pmThe picture does not show the cheese soft and bubbly. Feta doesn’t melt like that.
Sue
July 22, 2019 at 5:11 pmPictures are sometimes difficult to interpret, that’s for sure. The hot and bubbling refers to the juices around it.
Evan
December 12, 2018 at 1:27 amSue, congratulations for this amazing website and of course for this post! Did you know that Feta as we know it today has its origins in Greece? I wanted to let your large audience know about Feta PDO, an initiative financed by the EU, that has as a mission to inform people about the origins of Feta. As Feta PDO is a cause, i am not providing you with any link as that in our eyes would look spam. If however you want to join our cause we would be more than happy to share more information!
Keep up the good work :)
nicole bachman
November 20, 2018 at 11:23 amWhat is ghe best commercial extra v olive oil for ghis recipe?
Sue
November 20, 2018 at 11:36 amHonestly Nicole when I’m in the grocery store I usually grab a medium priced oil, and I like to vary my brand just for variety’s sake. My favorite specialty olive oil is a company called O Olive Oil, and I did a post all about them here.
Jackie Sammartino
September 21, 2018 at 8:12 pmSo good. This was dinner! With wine
Sue
September 21, 2018 at 9:25 pmMy kind of dinner :)
Wenda
September 4, 2018 at 6:02 pmGreat Island in Narragansett?
Sue
September 4, 2018 at 6:10 pmGreat Island aka New Castle, New Hampshire!
Nancu
August 29, 2018 at 7:57 amWill this be just as good at room temperature? I’d like to take it to a party this weekend if it would be good when it’s not hot. It looks divine and I adore roasted olives!
Sue
August 29, 2018 at 8:17 amWell, I can’t really say because I haven’t tried it, but I do think it would be best at least warm, Nancu, because the cheese gets nice and soft when it’s heated. If you were to serve it at room temp the cheese would just be firmer, I guess. You might arrive at the party a little early and pop it in the oven!
Bob
April 5, 2018 at 1:28 pmThis sounds awsome, I will definitely make this.
Thanks…..
Sue
April 5, 2018 at 2:25 pmLet me know how you like it Bob :)
Laura | Tutti Dolci
April 4, 2018 at 6:13 pmI love these Mediterranean flavors, such a perfect appetizer idea!
Alexandra
March 27, 2018 at 5:42 amI always believed in giving your products to another country and with a fresh kind of thinking is cooked better than ever! This is you, Sue!
By the way, a lazy dinner is exactly as per recipe, plus a couple of tomato slices and a hot pepper. Now you have your veggies, and the dish is called bouyourdi . Put under the microwave’s grill for a few minutes and ready for the night movie!
Ann
March 26, 2018 at 12:40 pmUhhhh…I can’t wait to try this! You make amazing dishes. apps and desserts. Also, your photos are incredible. Thanks so much for spending the time doing all of this! Such a treat for us. I was wondering if you might have an olive oil brand that you can recommend.
Sue
March 26, 2018 at 3:25 pmWhen I’m in the supermarket I generally buy a medium priced extra virgin, and I make a point to change brands just to try everything, but my favorite olive oil is a company that I’ve teamed up with in the past, O Olive Oil. They make incredible stuff, here’s a link to one of the features I did about them a while back ~ https://theviewfromgreatisland.com/american-artisans-o-olive-oil-and-vinegar/
Laura
March 26, 2018 at 11:11 amWhat a fantastic idea! Taking this to my next Womens’ group! Yum! Pinning!
2pots2cook
March 26, 2018 at 9:03 amGod Gracious ! Feta prepared the best way possible ¨!
Eleanor
March 26, 2018 at 8:22 amHi Sue,
I was wondering what kind of feta did you use? Greek? Was it sold in a brine?
Thanks.
Sue
March 26, 2018 at 8:31 amYes Eleanor, it was Bulgarian sheep’s milk feta, sold in brine. I just updated the recipe to add that, thanks.
Sue
March 26, 2018 at 8:38 amalthough you can use any feta you like :)
Cathy A Marlow
April 30, 2018 at 3:15 pmSue, is the Bulagarian Feta less salty than the Greek? I love feta and I love salt but it’s pretty salty, even for me.
Sue
April 30, 2018 at 3:33 pmThe Bulgarian feta is pretty salty, too, Cathy. I usually treat it like a condiment for that reason. This dish does use a big chunk of it, I know, but I found that the baking in oil and then spreading on toasted bread really cut the impact of the salt for me.
Mary Ann | The Beach House Kitchen
March 26, 2018 at 7:57 amThis is totally my kind of appetizer Sue! I love the Mediterranean flavors! Bet it disappears fast!
Sue
March 26, 2018 at 8:32 amIn the blink of an eye ;)
Tina Dawson | Love is in my Tummy
March 26, 2018 at 7:35 amI can almost hear the gasp of guests as you set something so stunningly beautiful on the table for them to enjoy!
Sue
March 26, 2018 at 8:21 amLove that, thanks Tina!
Jyothi
March 26, 2018 at 7:12 amOh my goodness! That baked feta cheese looks absolutely fantastic! So good. I can imagine dunking garlic bread in the olive oil mix and baked feta slathered on the bread! Perfect Sunday brunch recipe!
Dawn - Girl Heart Food
March 26, 2018 at 7:07 amI have got to try this! This is right up my alley for Friday night eats! This, crusty bread and wine and I’m set :)
Anna
March 26, 2018 at 7:03 amYes please! Baked cheese, crispy bread and some wine, that’s my idea of heaven! This whole dish looks so delicious!
Lisa | Garlic + Zest
March 26, 2018 at 6:31 amSue, you always make the BEST things. It never fails, every time you post a new recipe, I feel like you’re speaking directly to me — because it’s EXACTLY the way I like to cook and eat. Thank you for this one, it’s going to be on the menu this Easter!
Claudia Lamascolo
March 26, 2018 at 6:19 amwow this looks fabulous love this idea for an appetizer with all the company I have coming for Easter this may be the ticket!
Sue
March 26, 2018 at 6:23 amI do think this would be great for Easter, it’s a good spring appetizer because it’s warm but not heavy.
Angie@Angie's Recipes
March 26, 2018 at 6:12 amThis looks amazing! I love those olives, esp. the green one..so vibrant. Did they come in jars?
Sue
March 26, 2018 at 6:20 amI usually buy my olives at my local supermarket’s olive bar, Angie, they’re so much better than jarred or canned.
Jennifer @ Seasons and Suppers
March 26, 2018 at 4:56 amI love baked feta! It’s so flavourful when it’s warm, it’s just so luscious :)
Sue
March 26, 2018 at 6:05 amI was amazed at how different it is warm, and what a bonus that’s it’s lower in fat, we went through that block in record time :)
Chris Scheuer
March 26, 2018 at 4:35 amI love this idea Sue! It’s so simple but such a beautiful and appealing appetizer!
Sue
March 26, 2018 at 6:08 amThanks Chris, I keep a little mental check list of really truly easy appetizers and this one is on there for sure.
Tricia @ Saving Room for Dessert
March 26, 2018 at 4:22 amOh my this looks good. I love all the flavors going on here and bet I could really dig into this baked cheese! I could eat cheese and olives every single day – pinning and sharing!