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Baked Feta

Simultaneously spicy and sweet, this delicious baked feta is perfect for a starter, served warm with toasted tuscan pittas


6-8 as a starter


10 mins


15 mins, then grill for 3-4 mins


  • Pinch of Carla's Crushed Chillies

  • Carla's Tuscan Blend, to taste

  • Pack of plain pitta breads

  • 200g pack of feta

  • 1½ tbsp clear honey

  • Drizzle of olive oil

  • 1 finely sliced banana shallot

  • 1 garlic clove, thinly sliced

  • Good pinch of chilli flakes


  1. First, preheat the oven to 180 degrees fan and place your feta into an ovenproof dish, or make a parcel with foil and parchment paper layered together and place the feta in the middle.

  2. Use scissors to cut the pitta breads into long triangle shapes, and set aside.

  3. Next thinly slice the shallot and garlic clove, and place on top of the feta, evenly distributed. 

  4. Then drizzle with the olive oil and honey, and sprinkle with a good pinch of crushed chillies.

  5. Fold up the foil and paper around the feta to form a parcel, scrunch to seal, then put on a baking tray with the pitta triangles. 

  6. Spray the pittas with olive oil, or drizzle a little oil over and use a pastry brush to ensure each piece is coated, then sprinkle over Carla's Tuscan Blend to generously cover them. 

  7. Bake for 15 minutes, then remove the tray from the oven and put the Tuscan Pitta Chips on a board (keep warm).

  8. Heat the grill to high, then grill the feta parcel on the tray for a few more minutes. Unwrap and serve the feta in its paper, scattered with a handful of chopped fresh parsley (if desired) and with the Tuscan Pitta Chips. 

Carla's product used in this recipe:

Crushed Chillies; Tuscan Blend

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