51 Reviews of Ev's Baked Feta

From: Lizzie-Babette

On Mar 27, 2004

Oh my gosh - what a fabulous starter! We love feta and all the other ingredients, and the finished dish was just absolutely unbelievable. I've never had baked feta, and wondered if it would really soften up nicely - the answer is YES! I used the best greek feta I could find, and made exactly as directed, and four of us tore through two big baked slices in no time. Next time, the only change I would make is to bake the cheese in a gratin dish, covered with foil, so that we don't lose any of the oozy olive oil and bits of cheese. Super easy appetizer that we'll also be making a lot over the summer, as it is just as good warm as it is hot! We might also try the individual packets on the grill for ease of use. Definitely try this one - it's unusual, tasty, and just a lush, wonderful taste. Thanks, ev!

From: Missy Wombat

On Aug 3, 2003

Bake this on the longer side to ensure that the feta softens up well. I used fresh basil and rosemary instead of oregano for mine which smelled wonderful. Goes really well with a crusty Italian bread.

From: *That Girl*

On Sep 9, 2004

This turned out absolutley delicious. I wanted to adjust the recipe to feed a crowd rather than individual servings so I used to 3X4 inch squares of feta about 1-1/12 inches thick. I also chopped the tomatoes rather than leaving as slices. I put it all in a baking dish just big enough to accomodate both squares of cheese. I covered the dish with foil and baked for about 25 minutes. This was so delicious and flavorful and I will serve this to my guests again and again! Thank you Ev!

From: winkki

On Dec 27, 2004

I took this to a party...as the hostess opened the first packet and took a bite, her eyes kind of rolled back and she just murmured, "Gorgeous!" Pretty much sums it up. We baked it for a little over 20 min to make sure it was soft enough; when we opened the packets it didn't look melted but a quick test with the fork confirmed that it was. We served it on toasted slices of baguette. I followed Ms Bold's lead and used grape tomatoes since the full-size ones were rather sad. If you can find real Greek oregano, definitely use it ~ it was sublime! A few people did comment that fresh basil, were it in season, would have been a nice addition, and possibly fresh rosemary as well. But they would just be extra luxuries; this recipe is wonderful on its own. I don't know why I waited so long to try it; I'll be making little packets for us all the time now. Thanks so much, Ev!

From: ms_bold

On Nov 16, 2004

I made one of these little packets up for my own lunch today. Oh my! Absolute heaven. I used diced grape tomatoes (as they are more flavorful this time of year) and roasted garlic. I spread it on sliced of toasted baguette. Mmmmmm. I can't wait to serve it to guests.

From: Boca Pat

On Apr 5, 2004

This was just heavenly. I didn't change a thing and the finished product was absolutely delicious. We love Feta and this sure is a nice way to enjoy it. Thanks Ev.

From: Hey Jude

On Jun 29, 2005

I made this tonight for dinner, for just ME. I splurged on myself and got some imported feta from the Greek deli down the street and also bought some Greek bakery bread there. This was just so wonderful! I've been wanting to make it since forever and tonight found myself alone (no trouble, believe me) and so I pampered myself with this recipe for dinner. I made as written, using the aforementioned imported feta (I will never use cheap feta again, I'm spoiled now), and forked bitefuls onto the bread. This is heaven in a bite. Thanks so much Ev, you'll be dining with me every time I find myself alone for dinner

From: surus

On Jun 6, 2005

We made this last weekend as a starter for a cookout featuring grilled lamb. This was quite a hit! I used disposable foil custard cups and just covered the tops with foil. I also used feta flavored with basil and tomatoes. I diced my tomatoes rather than use a slice and julienned a basil leaf on each. Cooked on a grill for @ 15-20 min. and it was just perfect. Scooped it up with sour dough baguette.

From: Lilla

On Oct 10, 2003

I cannot find words to describe how good this was! I make it on a regular basis now. Thanks for the fantastic recipe!

From: annbb

On Jul 19, 2005

WONDERFUL!! First time we made it we chopped the tomatoes and had one large aluminum pack, but followed the recipe after that......everyone loved it! Second time we made it, we placed it all in a skillet (punctured the foil pack the first time), covered it with foil and cooked according to directions - again everyone LOVED it! And the bread soaking up the juices......THE BEST!!!! Thanks, Ev.