Greek Baked Feta (Feta Psiti) with Kalamata Olives, Olive Oil and Thyme Honey

There are few dishes that capture the spirit of a Greek summer table as effortlessly as feta psiti — baked feta. A block of creamy sheep’s-milk cheese slides into a hot oven with olives, tomatoes and a generous pour of extra virgin olive oil, and less than half an hour later it emerges soft, golden at the edges and begging to be scooped onto warm bread. Finished with a thread of thyme honey, it becomes something quietly spectacular: salty, sweet, herbal and rich all at once.

Unlike its pan-fried cousin saganaki, baked feta is almost impossible to get wrong. There is no flipping, no frying and no timing anxiety. You build everything in one dish, let the oven do the work, and carry it straight to the table. This is the kind of Mediterranean cooking we love at Jegit — simple, honest, and built entirely on the quality of a few natural ingredients. Below you will find the authentic method, the ingredients that matter most, and a handful of ideas for making it your own.

What is feta psiti?

Feta psiti simply means “baked feta” in Greek. In tavernas across Greece you will find countless versions: some wrapped in parchment or foil with peppers and a splash of ouzo, others baked open in a small clay dish with tomatoes and oregano. What they share is the transformation that happens in the oven. Firm, briny feta softens into something almost spoonable, its sharp edges mellowing into a warm, savoury cream that soaks up olive oil and the juices of whatever it is baked with.

The version below is the open-baked style, the easiest to make at home and the most generous for sharing. It leans on three ingredients that define the Greek pantry — olives, olive oil and honey — and lets each of them shine.

The ingredients that make the difference

Because there are so few components, quality is everything. A tired supermarket feta drowned in cheap oil will taste flat; real sheep’s-milk feta with a proper olive oil and honey will taste like a holiday.

Feta

Use a solid block of feta packed in brine, ideally made from sheep’s milk or a sheep-and-goat blend. Avoid pre-crumbled feta, which is drier and often bulked out with additives. A block holds its shape in the oven and gives you that irresistible contrast of a firm centre and softened edges.

Olives

Deep, fruity Kalamata olives are the classic partner for baked feta. Their almost wine-like richness balances the salt of the cheese and the sweetness of the honey. We use our hand-harvested Black Kalamata Olives, which are naturally cured and free from additives, so their flavour is clean and true.

Olive oil

Baked feta is essentially cheese confited in olive oil, so this is not the place to hold back. A grassy, peppery extra virgin oil turns the pan juices into a sauce worth mopping up. Our Extra Virgin Olive Oil from the Peloponnese is unfiltered and naturally cloudy, with the buttery-peppery character this dish deserves.

Thyme honey

The finishing thread of honey is what lifts baked feta from good to unforgettable. Greek Thyme Honey brings a floral, faintly herbal sweetness that plays beautifully against the salty cheese — the same sweet-and-salty magic behind honey drizzled over a cheeseboard.

Ingredients

Serves 4 as a meze or starter

• 1 block (approx. 200 g) sheep’s-milk feta
• 150 g cherry tomatoes, halved
• 80 g Black Kalamata Olives, pitted
• 3 tbsp Extra Virgin Olive Oil from the Peloponnese
• 1 tbsp Greek Thyme Honey
• 1 small red onion, thinly sliced (optional)
• 1 tsp dried oregano
• A pinch of chilli flakes (optional)
• Freshly ground black pepper
• A few sprigs of fresh thyme, to finish
• Crusty bread, to serve

Method

1. Heat the oven. Preheat to 200°C (180°C fan). Choose a small baking dish that holds the feta snugly, so the olive oil pools around it rather than spreading thin.
2. Build the dish. Place the block of feta in the centre. Scatter the halved cherry tomatoes, Kalamata olives and sliced red onion around it. Keep the feta itself mostly clear so its top can colour.
3. Season and oil. Sprinkle the oregano and chilli flakes over the tomatoes and olives, add a grind of black pepper, then pour the extra virgin olive oil over everything, including the top of the feta. Go generously — the oil becomes the sauce.
4. Bake. Bake for 20–25 minutes, until the tomatoes have slumped and blistered and the feta is soft with lightly golden edges. For a deeper colour, switch on the grill for the final 2–3 minutes and watch closely.
5. Finish with honey and thyme. Remove from the oven and immediately drizzle the thyme honey over the warm feta. Strip a few sprigs of fresh thyme over the top. The honey will loosen in the heat and mingle with the olive oil and tomato juices.
6. Serve. Bring the dish straight to the table with plenty of crusty bread for scooping. Encourage everyone to break into the soft cheese and drag the bread through the honeyed, olive-flecked oil.

Tips for the best baked feta

Do not skip the brine soak. If your feta tastes very sharp, soak the block in cold water for ten minutes before baking to soften the saltiness. This gives the honey more room to shine.

Let the oil do its job. The pool of warm, herb-infused olive oil at the bottom of the dish is not a by-product — it is the point. Serve it with the feta, not drained away.

Add the honey off the heat. Drizzling the thyme honey after baking keeps its delicate floral notes intact; baking it from the start can turn it bitter.

Ways to serve it

Baked feta is endlessly adaptable. Spread the softened cheese and its juices over toasted sourdough for an instant bruschetta. Toss it through warm pasta or orzo, letting the oil and tomatoes form a quick sauce. Or make it the centrepiece of a larger meze spread alongside marinated olives, a green salad and a bowl of dips. However you serve it, that first scoop of warm, honey-kissed feta is the moment everyone reaches for the bread.

Frequently asked questions

Can I make baked feta ahead of time?

Baked feta is best served warm and fresh from the oven, when the cheese is at its softest. You can prepare the dish up to the point of baking — feta, olives, tomatoes and seasoning arranged in the dish — and keep it covered in the fridge for a few hours. Add the olive oil and bake just before serving, then finish with the thyme honey.

What can I use instead of cherry tomatoes?

Any ripe tomato works. Halved or quartered vine tomatoes, or a handful of chopped larger tomatoes, will release their juices in the same way. Out of season, good-quality cherry tomatoes on the vine tend to be the most reliable for sweetness.

Is baked feta the same as saganaki?

They are close relatives but not identical. Saganaki is cheese pan-fried until crisp and golden, usually served on its own with a squeeze of lemon. Feta psiti is baked slowly in the oven with olive oil and other ingredients, so the texture is softer and more spoonable, and the flavours meld together. Both are wonderful; baked feta is simply the more hands-off of the two.

Pour La Vie

Baked feta is proof that the best Mediterranean food asks very little of you and gives a great deal back. A good cheese, real Kalamata olives, honest olive oil and a spoon of thyme honey — that is all it takes to bring a little of the Greek table into your kitchen. Warm the bread, pour a glass of something cold, and enjoy it slowly. Pour La Vie.