Baked Feta with Rosemary and Pine Nuts

, from Issue #70. December, 2016
Photography by Manja Wachsmuth.
Baked Feta with Rosemary and Pine Nuts

Get friends to spread this warm feta – which gets baked with fragrant spices, herbs and pinenuts – on to pillows of airy flatbreads. Top with juicy garlic prawns and you’ll get further rave reviews. 

Serves: 8


2 x 200-gram blocks creamy feta
¼ cup olive oil
zest and juice 1 lemon
2 medium vine tomatoes, sliced
½ teaspoon smoked paprika
½ teaspoon ground turmeric
2 cloves garlic, crushed
few sprigs fresh rosemary
¼ cup pine nuts 


Preheat the oven to 200°C fan bake. 

Place the feta in a shallow ovenproof serving dish. Combine all the remaining ingredients in a bowl and season lightly. Spoon over the feta, scraping in all the oil and seasonings. 

Bake for about 15 minutes until the cheese is very soft when gently pressed. Serve with Herbed Yoghurt and Quinoa Flatbreads

Cooks Tip: We served our baked feta and flatbreads with a bowl of prawns, sauteed in oil, garlic and parsley.