Greek · Starter · 50 min

Baked Feta with Peppers, Tomatoes and Onions

Name: Baked Feta with Peppers, Tomatoes and Onions
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 400 g feta (2 pieces of 200 g, well drained); 4 tbsp olive oil (the base of the dish should be covered 1 to 2 mm deep); 1 tsp dried oregano; 1 tsp sweet paprika; black pepper (freshly ground); 0.5 red chilli (in fine rings; to taste for heat, less is fine); 1 red onion (halved, in fine rings); 2 tbsp olive oil (for sweating); 1 tsp sugar (for caramelising; keep a pinch for the vegetables later); 1 red pepper (deseeded, in fine strips); 2 cloves garlic (in thin slices); 250 g cherry tomatoes (halved); 1 tsp dried oregano; salt and pepper (salt sparingly, the feta is already salty); 1 baguette (to serve)

Warm, creamy feta baked in the oven, surrounded by sweet caramelised onions, tomatoes and peppers with oregano and a hint of chilli.

As of: 11 October 2026

Baked Feta with Peppers, Tomatoes and Onions

Preparation

Preheat the oven to 180 °C (conventional, top and bottom heat). Drain the feta, lay the pieces side by side in an ovenproof dish and pour in 4 tbsp olive oil until the base is covered about 1 to 2 mm deep.
Season the cheese and oil with oregano, paprika and pepper and scatter the chilli rings on top.
Sweat the onion rings in 2 tbsp olive oil over a medium heat in a small pan, caramelise with the sugar, then spread over the cheese and into the oil.
In the same pan, briefly sauté the pepper strips, then fry the garlic and tomatoes only very briefly and season with salt, pepper, a pinch of sugar and oregano. Add the vegetables to the dish around the cheese.
Bake in the preheated oven for 20 to 25 minutes until everything is hot and the tomatoes are soft.
Serve hot from the dish with baguette for dipping.

Drink with it

White wine · excellent match
Assyrtiko from Santorini or Moschofilero, well chilled
Taut acidity and salty minerality answer the feta, and the citrus note freshens the warm olive oil.
Which wine pairs with food? A simple approach to choosing
Rosé · excellent match
Dry rosé from Greece or Provence
Red berry fruit meets tomato and pepper, and the acidity keeps the cheese fat light.
Pale lager · good match
Pale lager or Pils, ice cold
Carbonation and fine hop bitterness clear salt and oil from the palate.
Pils or Helles: What's the Difference?
White rum · good match
White rum as a highball with lime, soda and plenty of ice
Lime acidity and carbonation work like a squeeze of lemon over the salty, warm cheese.
White or dark rum: what does the color really tell you?

With the same drinks

This pairs well too.

Greek · Starter · 50 min

Baked Feta with Peppers, Tomatoes and Onions

Warm, creamy feta baked in the oven, surrounded by sweet caramelised onions, tomatoes and peppers with oregano and a hint of chilli.

As of: 11 October 2026

Preparation

Preheat the oven to 180 °C (conventional, top and bottom heat). Drain the feta, lay the pieces side by side in an ovenproof dish and pour in 4 tbsp olive oil until the base is covered about 1 to 2 mm deep.
Season the cheese and oil with oregano, paprika and pepper and scatter the chilli rings on top.
Sweat the onion rings in 2 tbsp olive oil over a medium heat in a small pan, caramelise with the sugar, then spread over the cheese and into the oil.
In the same pan, briefly sauté the pepper strips, then fry the garlic and tomatoes only very briefly and season with salt, pepper, a pinch of sugar and oregano. Add the vegetables to the dish around the cheese.
Bake in the preheated oven for 20 to 25 minutes until everything is hot and the tomatoes are soft.
Serve hot from the dish with baguette for dipping.

Drink with it

White wine · excellent match
Assyrtiko from Santorini or Moschofilero, well chilled
Taut acidity and salty minerality answer the feta, and the citrus note freshens the warm olive oil.
Which wine pairs with food? A simple approach to choosing
Rosé · excellent match
Dry rosé from Greece or Provence
Red berry fruit meets tomato and pepper, and the acidity keeps the cheese fat light.
Pale lager · good match
Pale lager or Pils, ice cold
Carbonation and fine hop bitterness clear salt and oil from the palate.
Pils or Helles: What's the Difference?
White rum · good match
White rum as a highball with lime, soda and plenty of ice
Lime acidity and carbonation work like a squeeze of lemon over the salty, warm cheese.
White or dark rum: what does the color really tell you?

With the same drinks

Baked Feta with Peppers, Tomatoes and Onions

Preparation

Drink with it

Assyrtiko from Santorini or Moschofilero, well chilled

Dry rosé from Greece or Provence

Pale lager or Pils, ice cold

White rum as a highball with lime, soda and plenty of ice

This pairs well too.

Insalata Caprese

Asparagus and Strawberry Salad (Spargel-Erdbeer-Salat)

Baba Ganoush (smoky aubergine dip)

Bruschetta with Tomatoes and Garlic

Baked Feta with Peppers, Tomatoes and Onions

Preparation

Drink with it

Assyrtiko from Santorini or Moschofilero, well chilled

Dry rosé from Greece or Provence

Pale lager or Pils, ice cold

White rum as a highball with lime, soda and plenty of ice

This pairs well too.

Insalata Caprese

Asparagus and Strawberry Salad (Spargel-Erdbeer-Salat)

Baba Ganoush (smoky aubergine dip)

Bruschetta with Tomatoes and Garlic