Baked Feta

Baked Feta appetiser – The ultimate Keto Mediterranean experience

Baked Feta cheese might be the most delicious appetiser I ever tried! Could it be the background or the friendly atmosphere in a fish taverna by the Aegean sea in Ancient Marathon? I ate it for the first time last year and then I insisted on going back there each year. And I also fell in love with the family that owns this true gem of old-fashioned Greek hospitality.

Good old fishermen tradition

This “Psarotaverna” (fish tavern) exists from the times when Greece was just recovering from the horrors of the Second World War. In fact, it was opened by a fisherman in 1950 and the owners today are the third generation. The nostalgic photos in the tavern are working like time-machine! This is one of the rare places where they are totally honest about what’s the fresh catch of the day and what is frozen. Interestingly, the menu is so Keto-friendly that you simply cannot worry and your ketosis is safe here!

When an appetiser becomes your main dish

In this place, I keep ordering appetisers and then they form my real Keto Mediterranean bliss. For example, their “Midia” (mussels in butter and lemon sauce) is by far my favourite dish! I could eat it every day and you can give it a go by following this recipe. However, when I tried their baked Feta as an appetiser, all I wanted is the experience to last forever!

Baked Feta and the divinity of this cheese

The simplicity of baked feta amazed me to the atomic level of my taste buds. Not to mention the energy and the good feeling it provided when I dived into the blue Aegean you can see in these photos. There’s just something divine in Feta and we should really cover it more in our articles.

For our American and Canadian Ketonians, we offer authentic Greek Feta cheese in our webshop!

Greek goes Keto – all about healthy old-fashioned foods

I can’t resist pointing out the excellent health advantages of the real, unpasteurised Feta cheese. Feta, in fact, can be as helpful to your health as it is pleasant. Additionally, Feta’s particular nutritional quality makes it one of the most salutary cheeses on Earth!

Let’s see some great macros and micros! Say you are consuming 30g of Feta per portion (we consume much more in Greece). Here’s what you’ll get:

  • 75 calories
  • 7 g fat
  • 260 mg sodium
  • 1 g carbohydrates (In the case of pure goat feta you’ll most probably have 0 carbs)
  • 4 g protein
  • 0.3 mg riboflavin/vitamin B2 (14 % DV)
  • 140 mg calcium (14 % DV)
  • 312 mg sodium (13 % DV)
  • 33 mg Potassium
  • 94 mg phosphorus (9 % DV)
  • 0.5 microgram vitamin B12 (8 % DV)
  • 0.1 mg vitamin B6 (6 % DV)
  • 4.2 microgram selenium (6 % DV)

Good quality Feta cheese

Nota bene, Feta cheese is originally produced from sheep and goat milk. As we know, goat milk is on the throne of Keto dairy and you should perpetually search for it! In fact, unquestionably, never buy Feta that’s made with cow’s milk! It’s not the authentic Feta, and the flavour profile is entirely inconsistent.

You’ll hardly have any health benefits from cow’s Feta

(and it can’t even be called Feta if it’s made with cow’s milk)

Baked Feta appetiser recipe

Baked Feta cheese - Keto appetiser

Baked Feta cheese – Keto appetiser

Recipe by Roberta Kapsalis
0.0 from 0 votes
Course: AppetiserCuisine: Keto Mediterranean, GreekDifficulty: Easy


Prep time


Cooking time






  • 80g autyhentic Greek Feta cheese

  • 1 small green horn pepper (you can also use bell pepper)

  • 4 cherry tomatoes (or half a medium tomato)

  • 2 tbsp extra virgin olive oil (check our webshop for authentic Greek EVO)

  • 1 tsp dried oregano

  • 1/2 tsp dried peppermint

  • 1/2 tsp red paprika flakes (Boukovo)

  • 1/2 tsp freshly ground white or black pepper


  • Cut a nice slice of authentic Greek Feta cheese and place it in a ceramic or clay baking dish. We used 80 grammes, but you can also use 100g if you will serve it to 2 persons.
  • Chop the green horn pepper and cherry tomatoes and sprinkle them all over the cheese.
  • Cover the dish with a heat resistan lid (or just cover it with aluminum foil.
  • Bake it in the oven for 10 minutes at 250ºC (300ºF)
  • While the cheese is baking, prepare your dressing. Mix olive oil with all the spices and as soon as the cheese is baked, pour it all over the cheese and veggies.
  • Make sure you don’t burn yourself. Serve it after the Feta stayed at room temperature for at least 10 minutes.


  • The nutrition label is per portion and we counted that you can make 2 portions of this. However, nothing bad will happen if you eat the whole amount 😉

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  1. That cheese looks divine. Should I use crushed red peper flakes instead of the Paprika flakes. They are crazy expensive to order from Amazon. Like over $10 US per 30 g

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