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Recipe Detail Page
Baked Feta with Figs, Dates and Olives
Travel 2025
This deceptively simple appetizer combines creamy feta, briny olives and sweet figs and dates. Perfumed with garlic and herbs, it’s given a final kiss of honey, dill and cracked pepper. Served with warm triangles of pita, it will transport you to the rustic, coastal tavernas of Greece.
Serves 6
1 block (300 g) good-quality sheep’s milk feta
1 lemon
1 1/2 cups (375 mL) mixed Kalamata and green olives
6 garlic cloves, crushed
6 dried figs, halved
6 medium-size dates, pitted
1/3 cup (80 mL) extra virgin olive oil
1 tbsp (15 mL) dried oregano
3 fresh oregano sprigs
4 fresh thyme sprigs
4 Greek pitas
2 tbsp (30 mL) honey
1 tbsp (15 mL) fresh chopped dill
Freshly ground pepper to taste
1. Preheat oven to 400°F (204°C).
2. Place feta in centre of a medium-size baking dish.
3. Using a Y peeler, remove lemon zest in strips and place in a medium-size bowl. (Save rest of lemon for another use.) Add olives, garlic, figs, dates, oil, dried oregano and fresh oregano and thyme. Stir until well combined and pour into baking dish around feta.
4. Bake until feta and olives are soft and feta is slightly golden, 30 to 35 minutes. During last 10 minutes of cooking, wrap pitas in foil and place in oven to warm through.
5. When feta is done, drizzle with honey and sprinkle with dill and pepper. Cut pitas into triangles and serve immediately with feta.
Serves 6