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Nadiya Hussain’s Baked Feta

Sweet, spicy, and creamy, this dish is the perfect addition to a charcuterie board or as an easy snack to share over a drink with friends.

From the book


Except for me, not one soul in my house likes feta, so I make this recipe all for myself and my sisters. Baked with herbs and chilli, and served with a drizzle of honey, this feta is salty, sweet, spicy and herby, making for the most delicious warm dip that really does everything.

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2 x 200g packets feta cheese
4 tbsp olive oil, plus extra for greasing
a large sprig of fresh lemon thyme, leaves picked
1 tsp dried oregano
1 tsp chilli flakes
200g salted crisp crackers, warmed in the oven
honey, for drizzling
slices of crusty bread, to serve


Preheat the oven to 200°C/fan 180°C/gas mark 6.

Lightly grease a small roasting dish.

Put the feta cheese right into the dish and drizzle generously with the oil. Sprinkle over the thyme, oregano and chilli. Cover with foil and bake for 25 minutes. For the last 5 minutes of baking, add the crackers to a tray and warm through.

Take the foil off the feta and drizzle over the honey.

Get your warm crackers out and spread with the warm, salty, sweet, herby feta. Mop up that oil with warm crusty bread.


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From the book: Nadiya’s Everyday Baking

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