Equipment
Ingredients
Main Ingredients
- 200 g feta cheese, whole block
- 15 ml extra virgin olive oil
- 30 g walnuts, roughly chopped
- 30 g honey
- 5 g za'atar
Nutrition (per serving)
Method
Preheat your oven to 200C (400F).
Pat the feta cheese block dry with a paper towel and place it in the center of the small cast-iron skillet. Drizzle the olive oil evenly over the top of the cheese.
Bake in the preheated oven for 12 to 15 minutes, or until the feta is visibly softened, puffed slightly, and golden around the edges.
While the cheese bakes, use a chef's knife and cutting board to roughly chop the walnuts.
Carefully remove the hot skillet from the oven. Scatter the chopped walnuts directly over and around the warm feta.
Drizzle the honey generously over the cheese and nuts, then sprinkle the za'atar evenly across the top.
Serve immediately straight from the skillet alongside crusty bread, toasted pita, or sturdy crackers.
Chef's Notes
- Sheep milk feta is essential here. It has a higher fat content and different protein structure than cow milk feta, allowing it to soften beautifully in the oven without losing its shape.
- If your honey has crystallized in the pantry, microwave it in 5-second bursts until it becomes liquid enough to drizzle cleanly.
- For extra caramelization, you can switch the oven to broil for the final 2 minutes of baking, but watch closely to prevent burning the cheese.
Storage
Refrigerator: 3 days — Store in an airtight container. The cheese will firm up significantly when chilled.
Reheating: Reheat in a 180C oven for 8 to 10 minutes until warmed through and soft.
