I am so over winter. According to our local paper, we have had the coldest stretch of winter mornings in 47 years. I am quite proud of the fact that I have not weakened and have taken the dogs out for their walk every morning. I have wavered a few days but the looks on their faces when they think we aren’t going out is just too guilt inducing. Mind you I have had to bribe them to go outside of an evening so we don’t have any accidents in the house.
I have decided that I am just going to go into denial about it still not looking like it is going to get warm any time soon and am just going to start making more summery food in an attempt to trick myself in to thinking summer is on the way.
And what better way to do that than with this baked feta recipe from a Couple Cooks – inspired by their holiday to the very sunny, warm and delightful Greek Islands. A few years ago I had a holiday on the Greek Islands and it was just magical. There is just something about the Islands that makes you feel relaxed from the moment you step foot on them. Perhaps it is the ferry ride that gets you started? Nothing like a lovely boat trip in the sun to make you forget about the day to day grind.
Before you go diving in and making this recipe, I should say that this may not be a low calorie meal if you use full fat feta. The amount of calories in feta seems to vary widely on myfitnesspal. But according to the packet of the feta I used, the 90g has about 300 calories so with the other ingredients, this comes out to about 410 calories. But it is baked cheese and sometimes it is worth taking the calorie hit from some lovely warm softened cheese. Plus while this does look like a summer dish, it is sneakily hearty with some lovely toasted sourdough. The perfect recipe for a person in denial about winter not yet being over.
To make this for one as a main course to serve with bread I cut the recipe in half so the ingredients you need are:
- 5 cherry tomatoes, cut in half
- ½ tsp of minced garlic (equivalent to half a clove)
- 1 tbs of fresh parsley (I used flat leaf parsley because I had that in the house)
- 90g of Greece style feta
- 5 kalamata olives
- ½ tbs of olive oil
- ¼ tsp of dried oregano
- Sea salt flakes to taste
If you are wondering about the different types of feta, there is information here on the different types. I used a Greek style feta given it is Greek inspired recipe but I am sure it would be just as delicious with the other types.
No messing around with the recipe here, I just followed the recipe. Preparation time is about 5 minutes and cooking time of 18 minutes. The only reason this is not a super quick dish in my house if my oven is sooooo slow to warm up. You do need to make sure you don’t use too big a dish for cooking this in as everything gets a bit too spread out and dry. Keeping it compact means the tomato juices seep in to the other ingredients.