Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon Recipe (2024)

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brooklynladyp

So delicious! I had been craving a Greek salad so had all the ingredients. Used broccoli, and used homemade preserved lemons instead of fresh, oregano instead of cumin to continue the Greek vibe and added kalamata olives. Tossed with gluten free fusilli. Had to stop myself from going back for more and eating what is supposed to be tomorrow's lunch!

Susan Miller

This really does need to be served right out of the onion, or you risk the feta getting incrementally chewier as it gets cooler.Really good, used broccoli instead of broccoli And it worked well.Used only one block of feta, more than enough.

Barbara

Recommend seasoning all the ingredients recommended in a large bowl and then transferring to the sheet pan. It’s easier to coat everything that way. And don’t worry about measuring the olive oil. Use what you think you need.

Millie

Going through a heat wave so made this on the grill - layered a piece of parchment paper over a piece of tin foil and put everything on, then put on the (lowish heat) grill. Delicious!

Katie

I used preserved lemon (NYT recipe) instead of fresh, used garlic because duh, and used cauli instead of broccolini bc it was the brassica I had on hand, it was GREAT! I also modified this recipe to be vegan (and increased the protein!) by using tofu in place of feta (press then soak with a ratio of 1 Apple cider vin: 1 water: 0.5 lemon juice, salt, oregano, marinate x 6 hours-3 days). It was amazing! If you haven't eaten a lot of tofu this was approachable and delicious!

LH

I added corn (roasted then cut off the cob) to the sheet pan, and also a diced garlic clove to the cooked orzo before mixing in the veggies. Turned out really good and was so easy!

Kendra

Delicious. Used cherry tomatoes and broccoli cut into bite-sized pieces. Because other reviewers said the lemon made it bitter, squeezed lemon juice over the entire pan before putting it in the oven. Also added a few chunks of lemon flesh, but avoided the pith/ peel. Truth be told, I looked at the ingredient list, barely read the recipe, and didn't measure anything, and it turned out great. This recipe is easy to riff off of and is very forgiving.

Linnea

Way tasty. Tips:Broccolini - one bunch is fine, but cut them into thirds (bottom stalk, middle, tops) for easier eating.Onion - medium red onion is fine.Grape tomatoes - need a box and a half.Feta - cut block in half horizontally, then into quarters for 8 pieces total.Tastes great over pearled couscous!

Clio

I assume you could make this with haloumi, as they do in Europe. And red peppers would be a nice addition.

Val

Would this work with tofu instead of feta?

Elissa

I was super excited about making this and was sadly disappointed with the results. I think maybe the pan was too crowded, or maybe it needed a higher temp like 450. The vegetables were more steamed than roasted. No browning or charring, just hot limp vegetables. Feta was nice and warm. I will try again but maybe spread it over two sheet pans, increase the temp, and perhaps crumble and sprinkle feta over it and broil for a few seconds.

jassybeans

I’ll add another bunch of broccolini (one bunch between four isn’t really enough!)

Carly

Delicious and easy and gorgeous! Wow. I cook fancy things all the time and never get a huge reaction from my boyfriend. He cleaned his plate and raved the entire time. I scattered a whole head’s worth of garlic around the pan because we love it. Served with sliced toasted baguette rather than rice. I can’t wait to make this again!

Andy

Leave out the lemon. It leaves a bitter taste

Katie

I did that! It was awesome! It takes a little more planning ahead to get a good marinate in the tofu, but very worth it! "Vegan Tofu Feta Cheese" by Simple Vegan Blog worked out very well!

Jody

Really delicious! Followed exactly & served over orzo with cilantro sprinkled on top. Keeping in the rotation!

Caitlin

So good! I added orzo (1 cup uncooked for measurement) and cilantro. I used 1 large regular broccoli head since I couldn't find broccolini, sweet onion and added a can of chickpeas. 2-6 oz feta blocks was plenty.

Janet

My husband and I learned we are not fans of baked feta. The recipe needed more, maybe beans, maybe garlic, maybe pasta.

T K

Have made as is many times.....always amazing. Double the feta unless you want your dinner guests to fight over the slices.Add a slab of salmon with some lemons on top and it is a perfect and balanced meal

Viktoria

This is one of our new family dinner favorites. My teenage daughter loves it just as much as my husband, who really doesn't have a taste for feta. I use broccoli as I find the broccolini hard to come by. I also double the amount of onions and lemon and serve any sort of short pasta I find in my pantry with the meal. Once in a while I'll add some garlic or wsitch the spices. This dish is so versatile!

Aj

Made this exactly according to the recipe- so yummy and easy! It will definitely be in the rotation at our house :)

joe stenger

Caution not too much lemon for KTo crisp broccoli, could put under broiler briefly, but don’t overcook broccoli. This time, it got fairly saucy with tomatoes, peppers, olives.

Denis in Boston

I make this a lot!

celia mllton

Love this! Substituted spinach and quartered mushrooms instead of the broc, and added garlic to it too. It was GREAT (fast too!)

Janna

Favorite

Ron Nemirow

This was pretty good. 02/12/24

Nora

I made this tonight and it was a hit! I added chicken breast (seasoned with salt, pepper, za'atar, paprika, and a bit of chili seasoning for a hint of spice) and quartered small potatoes that I boiled before adding to the pan. I layered the red onion, broccolini, and feta onto the pan first and then added the chicken breast on top and the potatoes scattered around the edges and put everything into the oven together on the same sheet pan! Overall cook time was about 30-40 mins. Will make again!!

Miso

Added about a tablespoon each of miso and gochujang whisked together with the lemon juice and a tablespoon of rice vinegar, added a tsp of dry oregano, thyme, and cumin

Cat Stewart

Broccolini is hard to find or quite expensive in my area. I sub arugula for a bitter green, adding just before cooking has finished so it wilts. I like it better!

Mark from Maryland

It was flavorful but it seemed to be lacking something. I olives would help to add a salty briny flavor. Not sure. Would try again with suggestions

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Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon Recipe (2024)

FAQs

Which feta is good for baking? ›

Feta Always use Greek feta which is made with sheep milk or a combination of sheep and goat milk. The flavour and texture cannot be beat. A rectangular piece of feta, about 1/2 inch to 1 inch thick, is perfect for this recipe.

Should feta be heated? ›

Cooking: Feta melts well, turning soft, not gooey, and maintains its flavor when heated. One way to serve Feta which will blow your mind is to mix it with fresh melon of any kind. It's a life-changer. Check out this recipe, where we pair Feta, melon, and grilled Grouper (yes – FISH!) with Feta.

What is the difference between feta and Greek feta? ›

French Feta is made with Lacaune sheep's milk (if you remember, that's the sheep breed used for Roquefort production). It has a softer and creamier texture that Greek Feta and a milder, less tangy flavor (though it's sharper than Israeli Feta).

Is feta cheese healthier than regular cheese? ›

While feta cheese provides you with an excellent source of nutrients like calcium and protein, it also contains high amounts of sodium and saturated fat. Feta is lower in fat than many other cheeses, however, and is considered a reasonable option to eat in moderation.

When not to eat feta cheese? ›

If your feta is nearing its best-by date and you're not sure whether you should eat it, look for the following indicators. Mold: If you see any spots of greenish mold on the cheese, throw the whole block out.

Should you rinse feta cheese? ›

Feta dries out quickly when removed from its brine, so always store feta in the brine it is packed in (we do not recommend buying precrumbled “dry” feta). One final note: It's a good idea to rinse feta packed in brine just before serving to remove excess salt.

Why does feta cheese go bad? ›

Feta cheese can spoil due to factors like exposure to air, moisture, or improper storage conditions. Mold growth is a common issue, especially when feta is stored in its brine.

Which feta is best for cooking? ›

Because this type of feta can be sharp, it's best to let Greek feta take center stage. Henderson shares her favorite way to cook with the O.G.: “Greek Feta, so savory and salty, is great for cooking, too.

What is the best feta to crumble? ›

Greek Feta

This is the stuff that you see most frequently. Greek feta is briny, tangy, and sharp, and the fine texture makes it perfect to crumble in salads, sprinkle on cold soups, or toss into some rigatoni with sausage, beans, and greens.

Is crumbled feta the same as block feta? ›

Although you can purchase feta cheese in plastic containers, already crumbled, buying a block is often more economical and flavorful. Feta in block form is also typically of a higher quality than the pre-crumbled variety. (And flavored feta is another situation entirely.)

Which feta melts best? ›

Feta cheese. By law cow milk can't even get near feta in Greece, while feta produced in several other countries, including the U.S., is often made with cow milk. This creates an entirely different cheese that does not melt into a creamy sauce as well as sheep milk feta does.

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