Last year the baked feta pasta went viral on social media. Everyone was posting their own versions, all looking super delicious. If you’re not sure what this is all about, it’s a block of feta baked in a dish with olive oil and cherry tomatoes, with pasta tossed in at the end. While spinach and feta have always been the most popular pair, feta goes really with any kind of tomato.
This weekend I had leftover feta that I needed to use up and thought a baked feta dish would be ideal. However, there was twist… I didn’t make a baked feta “pasta” meal. Instead of pasta I made some plain white rice and roasted chicken legs. It was so so SO good! And also wholesome, saucy and comforting.
Here is my version of the baked feta rice meal that you absolutely have to try!
Baked feta and rice
- 500 g cherry tomatoes leave whole
- 1/2 medium sized onion sliced
- 1 medium sized green pepper sliced
- 5 garlic cloved finely diced
- 250 g feta cheese anything between 200g and 300g will be fine
- 1/4 cup extra virgin olive oil plus extra for drizzling
- salt, pepper, chilli flakes, mixed Italian seasoning add to taste
- Preheat the oven at 210 degrees Celsius.
- Add the tomatoes, pepper and onion to a glass dish and toss with the 1/4 cup of olive oil and seasoning.
- Place the block of feta in the centre, drizzle olive on top and add some seasoning according to taste.
- Bake for 20 minutes, then carefully mix the tomatoes, onion and pepper with the liquid at the bottom of the dish without disturbing the feta.
- Bake for another 20 minutes. By now the tomatoes should all have burst. If not, bake until they've all been cooked.
- Break up the feta and stir well.
- Serve on a bed of rice as a vegetarian meal or as a side dish to your protein.