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



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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.


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.


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!


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!


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!


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.


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!


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


Would this work with tofu instead of feta?


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.


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


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!


Leave out the lemon. It leaves a bitter taste


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!


Despite the abundant rave reviews, we found we just didn’t like this, and found it a bit bland and underwhelming, despite the additions of garlic and other spices to (unsuccessfully) zhuzh it up.


LOVE this! I made half a recipe, and it was more than the 2 of us could eat.


The ingredients look beautiful laid out on the pan but I think they were too crowded and therefore didn't char or blister. The flavors melded nicely but the tomatoes released a lot of liquid thus everything was a bit too mushy. Next time I will decrease the ingredient quantity or spread across two pans and perhaps bake at a higher temperature. Unlike some, I loved the sliced lemons for both flavor and presentation. The drizzle of olive oil at the end adds a wonderful layer of flavor!


We roasted some chickpeas in a second sheet pan and tossed them in at the end. Delicious!


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


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.


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


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


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!


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!)



Ron Nemirow

This was pretty good. 02/12/24

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


Which Feta is good for baking? ›

Use quality feta cheese.

Find creamy Greek feta. French or Bulgarian white cheese will work great too (which are like feta but can not be given the term because Greece has the PDO for the term "feta"). Do not use crumbled feta, which is too dry and will not work as well in this recipe.

Which milk is best for feta cheese? ›

While feta cheese made in Greece is typically made with sheep's milk or with a combination of sheep's and goat's milk, many manufacturers in the US make feta with cow's milk.

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).

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.

Is feta cheese good for stomach? ›

When it comes to cheese, feta is a healthy choice. Not only is it packed with protein and fat – both essential nutrients for helping you to feel full and energised – it's also good for your gut. Probiotic yeasts in feta may lower the PH in your stomach, which is key for a healthy gut.

Is feta healthy for weight loss? ›

Feta contains a fatty acid known as conjugated linoleic acid (CLA). Experimental studies have shown that CLA can help reduce body fat. These studies also show that CLA can help improve your body composition in the long term.

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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