Baked Feta with Thyme Honey: The Easy Greek Feta Psíti Recipe

Few dishes capture the spirit of a Greek summer table as effortlessly as feta psíti — a whole block of feta baked until soft and golden, then finished with a slow drizzle of fragrant thyme honey. It is warm, salty, sweet and just a little spicy, and it comes together in under half an hour with a handful of honest ingredients.

This is the kind of meze that quietly steals the show. Serve it straight from the oven with crusty bread and a bowl of olives, and it disappears before anything else on the table. The good news is that baked feta is genuinely easy — the difference between good and unforgettable comes down to the quality of two ingredients: the feta and the honey.

Below you will find the authentic method, the ratios that work, and the small tips that keep your feta creamy rather than rubbery.

What is feta psíti?

"Psíti" (ψητή) simply means "roasted" or "baked" in Greek. Feta psíti is baked feta: a slab of brined sheep's-milk cheese, warmed in a hot oven with olive oil and herbs until the surface turns golden and the inside becomes soft and spoonable. In tavernas across Greece you will find it served two ways — wrapped in foil or filo pastry, or baked open in a small dish and finished with honey and chilli.

The honey-and-chilli version is the one people fall in love with. The heat of the oven mellows feta's saltiness, the honey adds a floral sweetness, and a pinch of chilli brings a gentle warmth that ties the two together. It is the Greek answer to the sweet-and-salty craving, and it takes minutes to prepare.

Why thyme honey is the finishing touch

The magic of this dish lives in the contrast between salty cheese and floral honey, so the honey you choose matters. Ordinary blossom honey works, but it can taste flat against the feta. Greek thyme honey is a different thing altogether: darker, more aromatic and pleasantly herbal, with a lingering warmth rather than a sugary rush.

Thyme honey is gathered from the wild thyme that blankets the Greek hillsides in summer. Because the bees forage on such an intensely aromatic plant, the honey carries a savoury, almost peppery edge that is perfect for cooking. Drizzled over hot feta, it melts into the cracks and caramelises slightly at the edges — exactly what you want.

Ingredients

Serves 2 to 4 as a meze or starter.

• 200 g block of Greek feta (sheep's milk, or a sheep-and-goat blend)
• 1 tablespoon extra virgin olive oil
• 1 to 2 tablespoons Greek thyme honey
• ½ teaspoon dried oregano
• A pinch of chilli flakes (optional, but recommended)
• Freshly ground black pepper
• A small handful of Kalamata olives, to serve
• Crusty bread or warm pita, to serve

A note on the feta: always buy a solid block stored in brine, never the pre-crumbled kind. Only genuine feta — a Protected Designation of Origin cheese made in Greece — will hold its shape in the oven and turn creamy inside.

How to make baked feta with thyme honey

1. Heat the oven. Preheat to 200°C (fan 180°C / gas mark 6). Lightly oil a small ovenproof dish, just big enough to hold the feta.
2. Prepare the feta. Pat the block dry and place it in the dish. Drizzle over the olive oil and turn to coat, then scatter with oregano, chilli flakes and a good grind of black pepper.
3. Bake. Bake for 12 to 15 minutes, until the feta is soft and just beginning to colour at the edges. For a golden top, switch to the grill for the final 2 to 3 minutes and watch it closely.
4. Add the honey. Remove from the oven and immediately drizzle the thyme honey over the hot cheese, letting it run down the sides. The residual heat loosens the honey so it seeps into every crack.
5. Serve at once. Add a few Kalamata olives to the dish or alongside, and serve straight away with plenty of bread for scooping.

Tips for the best baked feta

Bring the feta to room temperature before baking so it warms evenly. Don't over-bake — feta has little fat compared with melting cheeses, so too long in the oven leaves it dry and squeaky rather than soft. If you like a crisp, golden crust, the quick blast under the grill at the end does the job without drying the inside. Finally, always add the honey after baking; honey baked from the start will scorch and turn bitter.

Variations to try

Once you have the basic method, it is easy to make it your own. Add a few cherry tomatoes or thin slices of red pepper to the dish before baking for a juicier result. Scatter fresh thyme or a strip of lemon zest over the top for brightness. For a heartier version, tuck the baked feta into a warm flatbread with salad leaves, or crumble it — honey and all — over roasted vegetables. A handful of chopped olives stirred through at the end adds a briny bite that works beautifully against the sweet honey.

What to serve with feta psíti

Baked feta is a natural centre for a meze spread. Set it beside a bowl of Kalamata olives, warm pita, sliced cucumber and tomato, and a glass of something cold. It also works as a warm starter before a Greek main, or spooned over a simple green salad. Any honey left in the dish is worth mopping up with the last of the bread.

Frequently asked questions

Can I make baked feta without honey?

You can, and it will still be tasty — simply bake the feta with olive oil, oregano and chilli. But the honey is what makes this version special. The sweet-salty contrast is the whole point, and thyme honey in particular gives it a savoury depth that plain baked feta lacks.

What is the best honey for baked feta?

A robust, aromatic honey stands up best to salty feta. Greek thyme honey is the classic choice because its herbal, slightly peppery character complements the cheese rather than simply sweetening it. Milder blossom honeys tend to get lost.

Which feta should I buy?

Look for a block of genuine Greek feta stored in brine, made from sheep's milk or a sheep-and-goat blend. It holds together in the oven and turns beautifully creamy. Avoid pre-crumbled feta and "salad cheese", which can split or dry out.

Baked feta with thyme honey is proof that the simplest Greek dishes are often the best — a little salt, a little sweetness, and ingredients good enough to speak for themselves. Bring the Mediterranean to your table, one golden, honey-drizzled bite at a time. Pour La Vie.