For the Baked Feta

1 block (8 oz / 225 g) feta cheese

2 tbsp extra virgin olive oil

2 cups (300 g) cherry tomatoes

1/2 cup sliced Kalamata olives

1/4 cup roasted red peppers, sliced

3 cloves garlic, thinly sliced

1 tsp dried oregano

1/2 tsp smoked paprika

1/4 tsp crushed red chili flakes (optional)

Freshly ground black pepper

For the Warm Pita

4 Greek-style pita breads, cut into wedges

2 tbsp extra virgin olive oil

1 tsp garlic powder

1 tsp dried oregano

Pinch of flaky sea salt

For the Lemon Herb Finish

2 tbsp chopped fresh parsley

1 tbsp chopped fresh basil

1 tbsp chopped fresh dill

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp honey

Optional Toppings

Extra feta crumbles

Fresh thyme sprigs

Toasted pine nuts

Lemon wedges

Microgreens

Freshly cracked black pepper

Preheat the oven to 400°F (200°C).

Place the block of feta in the center of a small baking dish.

Arrange the cherry tomatoes, Kalamata olives, roasted red peppers, and sliced garlic around the feta.

Drizzle everything with the olive oil and season with oregano, smoked paprika, crushed red chili flakes (if using), and freshly ground black pepper.

Bake for 20–25 minutes, until the tomatoes burst and the feta is soft and lightly golden around the edges.

Meanwhile, arrange the pita wedges on a baking tray. Brush with olive oil and sprinkle with garlic powder, oregano, and flaky sea salt.

Bake the pita for 6–8 minutes, turning halfway through, until warm and lightly crisp.

In a small bowl, combine the parsley, basil, dill, lemon juice, lemon zest, and honey.

Remove the baked feta from the oven and spoon the herb mixture over the top.

Garnish with extra feta crumbles, toasted pine nuts, and fresh thyme if desired.

Serve immediately with the warm pita wedges and lmon wedges on the side.

Enjoy by scooping the creamy baked feta and roasted vegetables onto the warm pita bread.e

Calories: 352

Protein: 13 g

Carbohydrates: 24 g

Fat: 23 g

Fiber: 3 g

Sugar: 6 g

Sodium: 648 mg