Rating: 4 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 1
  • 5 star values: 4

If you can find them, use fire-roasted diced tomatoes (such as Muir Glen); just add a pinch of basil, a pinch of oregano, and a minced garlic clove. Feta doesn't melt, but baking makes it creamy and spreadable. Toasted sourdough bread and rosemary focaccia are also good accompaniments.

Recipe by Cooking Light December 2002


Recipe Summary

16 servings (serving size: 2 bread slices and 2 tablespoons spread)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Combine first 4 ingredients in a bowl. Sprinkle feta evenly into a 6-inch gratin dish or small shallow baking dish coated with cooking spray. Top with tomato mixture. Bake at 350° for 20 minutes. Serve as a spread with bread slices.

Nutrition Facts

107 calories; calories from fat 20%; fat 2.4g; saturated fat 1.3g; mono fat 0.3g; poly fat 0.2g; protein 4.1g; carbohydrates 16.9g; fiber 1g; cholesterol 6mg; iron 1mg; sodium 352mg; calcium 72mg.