Spicy Feta Recipe
Marinated feta cheese flavored with spices, garlic, crushed peppers and roasted peppers
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Ingredients
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Marinated Feta
Method
Marinated Feta
Prepare feta and jar
If using a block of feta stored in brine, drain and gently pat the feta dry with paper towels. If you prefer bite-size pieces, cut the block into 1-inch cubes or leave whole for a centerpiece. Choose a clean jar or airtight container that fits the feta with a little room for oil and peppers.
Warm the oil and bloom spices
In a small saucepan over low heat, warm the olive oil until it is hot but not smoking (about 2–3 minutes). Add the thinly sliced garlic and cook gently for 1 minute to scent the oil—do not brown the garlic. Stir in the crushed red pepper flakes, smoked paprika and dried oregano and cook for 30 seconds to bloom the spices. Remove from heat and let cool for 3–4 minutes so the oil is warm, not scalding.
Assemble marinade
In a small bowl, combine the warmed spiced oil (including garlic and any solids), lemon juice, honey (if using), freshly ground black pepper and sea salt. Stir to combine. Taste carefully and adjust salt, honey or lemon to balance heat and acidity.
Layer feta and peppers
Place the feta (whole or cubed) into the prepared jar or container. Tuck the sliced roasted red peppers around and on top of the feta so every piece will be in contact with the oil. Pour the spiced oil mixture over the feta and peppers until the cheese is fully submerged or well coated, leaving about 1/2 inch headspace.
Add fresh herbs and finish
Scatter the chopped fresh parsley over the top. Press down gently to remove air pockets and ensure peppers and herbs are submerged in oil. Seal the jar and let it cool to room temperature (about 20–30 minutes) before refrigerating.
Marinate and serve
Refrigerate the marinated feta at least 12 hours, preferably 24–48 hours, to allow flavors to meld. Bring to room temperature for 20–30 minutes before serving so the oil liquefies and flavors are more pronounced. Serve with crusty bread, crackers, grilled vegetables or as part of a mezze spread. Leftover marinated feta will keep refrigerated for up to 7 days; top up with more olive oil if oil level drops.