• Baked Feta with Olives, Herbs, and Tomatoes


    Yield: 6-8 portions

    • Ingredients
    • NatureSweet SunBursts tomatoes, halved
      1 cup
    • Glorys tomatoes, halved
      1 cup
    • Kalamata olives, chopped
      1/3 cup
    • Shallot, thinly sliced
      ¼ cup
    • Garlic clove, minced
      1 ea.
    • Mint, finely chopped
      2 Tbsp.
    • Dill, finely chopped
      2 Tbsp.
    • Parsley, finely chopped,
      2 Tbsp. divided use
    • Ground black pepper
      to taste
    • Spinach, packed
      2 cups
    • Feta cheese
      10 oz.


    1. Pre-heat your oven to 400°F.
    2. In a bowl, mix the tomatoes, olives, shallots, garlic, mint, dill, 1 tablespoon of the parsley, olive oil, and a few grinds of pepper. Set aside to allow flavors to meld.
    3. Blanch the spinach in well salted boiling water until bright green and wilted down, shock in ice water. Squeeze out all excess moisture. Chop roughly.
    4. Sprinkle a layer of spinach into an oven safe dish, and pile some of the tomato mixture on the spinach, then crumble the feta. Repeat until the dish is filled with the layers of spinach, tomato mixture and feta. Bake for 20 to 25 minutes or until warm and bubbly.
    5. Garnish with parsley and serve with pita chips. Serve immediately.