BAKED FETA WITH GREEK HERBS, TOMATOES AND LEMON

BAKED FETA WITH GREEK HERBS, TOMATOES AND LEMON
Adaptation of Yasmin Fahr’s Recipe from NY Times
Servings: 4
Time: 25 minutes

 INGREDIENTS

  • 2 cups cherry tomatoes (whole or cut in halves)
  • 1 red onion, sliced into thin rounds
  • 1 lemon, ½ sliced and ½ freshly squeezed for serving
  • 3 tsp extra virgin olive oil
  • 1 tsp Ground Cumin
  • ½ tsp Red Hot Chili Flakes
  • Himalayan Pink Salt and Black Pepper Ground, to taste
  • 2 blocks of feta, crumbled or cut into slices
  • 1 tbsp Greek Herbs
  • 1 heads of broccoli trimmed and chopped into bite-sized pieces (optional)

INSTRUCTIONS

  1. Pre-heat the oven to 400F
  2. In a pan, combine all the ingredients (except the feta and Greek Herbs) and toss until evenly seasoned
  3. Top the combination with feta
  4. Place the pan in the oven and cook for 20 to 30 minutes
  5. Serve over pasta fusilli or with toasted sliced baguette drizzled with olive oil and Greek Herbs

Enjoy with family and friends! 

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