Warm feta packages

All the great Greek flavours wrapped up and warmed up; tomatoes, olive oil, Kalamata olives, herbs and spices, and of course, feta! This is the perfect appetizer for entertaining, Greek-style!

Warm feta packages, with tomatoes and olives

Some of the best Greek mezes star feta! Growing up in a Greek household, there was always feta on the table, in one form or another. Commonly prepared appetizers and snacks were whipped feta dip, and sesame coated fried feta with honey and walnuts. When it was time for breakfast we were often served tomato and feta toast – to this day this is one of my favourite ways to start the day!

As a Greek family, we love food. We love to eat food, write about food and talk about food.  It must run in the family, because when we previously enjoyed a visit from our Australian cousin, a lot of talk revolved around food. Along with showing off our beautiful city,  hanging out with all of our cousins, and hearing about the perils of living down under (we have decided that Aussies are much braver than us Canadians!),  we found ourselves constantly talking about food…possibly because we were always eating.  We had a truly beautiful time.

Why this recipe is great

The ease with which this recipe comes together is amazing. I love the fact that you also have minimal to no cleanup! The feta and all the toppings get packaged together with some parchment paper and tin foil, and this is how you can serve it. No need to dirty extra dishes!

The flavour is also a reason to love this recipe. The saltiness of the feta, which gets soft and creamy when warmed up, combined with the brininess of the olives, the taste of the tomatoes and the olive oil are simply fantastic.

Key ingredients

Feta I always use Greek feta which is made with either sheep milk, or a combination of sheep and goat milk. The flavour is so much better than feta made with cows milk, which is not Greek feta.

Tomato If you can find vine-ripened tomatoes, be sure to choose those. Remember to always store your tomatoes at room temperature, and never in the refrigerator. The cold makes them mealy and negatively impacts their flavour.

Kalamata olives These are the king of olives in my opinion. They are meaty, full of flavour and have a great texture. I remove the pit before using them in this recipe.

Oregano I use dry Greek oregano. A little goes a long way and the aroma and flavour are so amazing.

Paprika Regular paprika (not smoked) adds a mild sweetness to this recipe.

Olive oil Greek olive oil, of course! Fruity and intense – I love the flavour and golden color of pure Greek olive oil.

How to make it

Step 1
Preheat your outdoor grill to medium heat or your oven to 350 °F.

Step 2
Cut pieces of parchment paper and tin foil which are the same size, and large enough to fully, and loosely, enclose your slab of feta. Place the parchment paper on top of the aluminum foil and then place the feta in the middle of the parchment paper.

Warm feta packages

Step 3
Dice the tomato and scatter the pieces on top of the feta. Place the pitted olives on top of the tomato. Season with the oregano, paprika, and ground black pepper and then pour the olive oil over the dressed up feta.

Warm feta packages, with tomatoes and olives
Warm feta packages, with tomatoes and olives

Step 4
Create a packet with the parchment paper and aluminum foil so that the feta is completely enclosed. Make sure that it is tented, meaning you don’t want the tin foil to wrap up your food tightly; you want there to be some space in your packet.

Step 5
Place on your outdoor grill over medium heat for 5 minutes. If you are preparing this in your oven, bake it at 350 degrees Fahrenheit for 5 minutes.

Step 6
Remove from heat and let sit for a couple of minutes before opening your packet carefully; there may be steam in the packet which could burn you. Enjoy this delicious feta straight out of the packet. Enjoy spreading it on some bread, or all on its own.

Warm feta packages, with tomatoes and olives

Recipe tips and helpful hints

Buy the right feta

When purchasing your feta be sure to buy feta that is made with either sheep milk, or a combination of sheep and goat milk. Avoid feta made with cow milk, or which is labeled Greek-style feta; this is really not the same either in texture or flavour.

Serve carefully

The heat from cooking makes the feta very soft, and so transferring it off of the parchment-lined tin foil to a serving dish gets messy, and is quite unnecessary.  To serve, simply place your feta packet on a trivet, cutting board, or a dish, and eat it straight out of the parchment paper / tin foil pack.

Make it on the grill or in the oven

I have made this recipe on the outdoor grill and in the oven. Both methods work super well. Cooking instructions for both the grill and the oven are similar, and are indicated in the actual recipe.

Recipe variations

The idea of baking feta until it is warm and soft can take on many forms. Another great way to serve warm feta is to make baked feta with honey or this recipe for baked feta which is made in a covered baking dish and is topped with onions, sun-dried tomatoes and other delicious ingredients and aromatics.

Recipe substitutions

Use sun-dried tomatoes

Instead of fresh tomatoes, especially if you cannot find good vine-ripened tomatoes, you can use chopped sun-dried tomatoes. If they are packed in olive oil, consider reducing the amount of olive oil you add to your foil packet.

Choose different olives

Instead of Kalamata olives you can use different varieties of olives. The only important thing is to make sure the pit has been removed, or that you remove it.

Warm feta packages, with tomatoes and olives

Frequently asked questions for warm feta packages

Is it possible to make this recipe in a baking dish?

Yes you definitely can. You would want to ensure that your baking dish is not too large, and that it is completely sealed with either the lid (if your baking dish has one) or some aluminum foil.

Can I make this recipe ahead of time?

You can assemble the recipe ahead of time but I would suggest baking it right before serving. The feta is best when still warm and soft.

How to serve

Warm feta packets are amazing when served with homemade pita bread or slices of baguette. You can even use crackers. Also, anyone who is trying to avoid carbs will still enjoy the warm feta all on its own.

If you are serving this Greek meze as part of a family or friend gathering, consider offering a cocktail like Ouzo lemonade or peach and orange Metaxa cocktail. This is going to make your evening very special!

Warm feta packages, with tomatoes and olives

If you love this feta recipe, then I think you will also love these:

Tyropitakia or Cheese Pies The quintessential Greek cheese pie. These phyllo wrapped triangles are filled with feta and ricotta.

Feta and fig crostini Such a great combination of flavours! The stewed dried figs go so well with the feta.

Whipped feta dip Quick and easy! The Greek yogourt and feta combination makes this amazing!

Tyropitakia or Cheese Pies
Feta and fig crostini
Easy and amazing whipped feta dip recipe.


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Why this recipe is special

During one of our late evening food discussions with our cousin Pete from Australia, one of the things that we got to talking about is this recipe. This is not our parents’ creation, and it isn’t totally ours, or solely our cousin’s. This, friends, is the result of what transpires when love, laughter and plenty of wine come together to talk about food, Mia Kouppa, and how wonderful feta is. It is a simple, decadent, and amazing way to enjoy typical Greek flavours, and we think you’ll love it, mate!

Warm feta packages

All the great Greek flavours wrapped up and warmed up; tomatoes, olive oil, Kalamata olives, herbs and spices, and of course, feta!
5 from 2 votes
Print Pin Rate
Course: Appetizer, meze
Cuisine: Greek
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 people
Calories: 148kcal
Author: miakouppa

Equipment

Ingredients

  • 1 piece Feta about 1/2 inch thick and 4×3 inch rectangle
  • 1/2 tomato
  • 6 Kalamata olives
  • 1/2 tsp dry Greek oregano
  • 1/8 tsp paprika
  • ground black pepper to taste
  • 2 tbsp olive oil

Instructions

  • Preheat your grill (medium heat) or your oven (350 °F)
  • Cut pieces of parchment paper and tin foil which are the same size, and large enough to fully, and loosely, enclose your slab of feta. Place the parchment paper on top of the aluminum foil and then place the feta in the middle of the parchment paper.
    1 piece Feta
  • Dice the tomato and scatter the pieces on top of the feta. Place the olives on top of the tomato. Season with the oregano, paprika, and ground black pepper. Pour the olive oil over the dressed up feta.
    1/2 tomato, 6 Kalamata olives, 1/2 tsp dry Greek oregano, 1/8 tsp paprika, ground black pepper to taste, 2 tbsp olive oil
  • Create a packet with the parchment paper and aluminum foil so that the feta is completely enclosed. Make sure that it is tented, meaning you don't want the tin foil to wrap up your food tightly; you want there to be some space in your packet.
  • Place on your outdoor grill over medium heat for 5 minutes. If you are preparing this in your oven, bake it at 350 degrees Fahrenheit for 5 minutes.
  • Remove from heat and let sit for a couple of minutes.
  • Open your packet carefully; there may be steam in the packet which could burn you. Enjoy this delicious feta straight out of the packet. Enjoy spreading it on some bread, or all on its own.
  • Enjoy!

Nutrition

Calories: 148kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 0.4mg | Sodium: 195mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 0.2mg

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4 Comments

    1. miakouppa says:

      Thank you Paresa! Hope you give it a try 🙂

  1. This is definitely my breakfast in the morning!!! I can almost smell and taste the warmth of this easy Greek dish. Cannot wait to create and enjoy eating it.
    Ladies, thanks again for a delightful, comforting dish!!!5 stars

    1. miakouppa says:

      You are so welcome Connie! Thank you for taking the time to write to us 🙂 So happy you enjoyed the recipe! xoxo Helen & Billie

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