Would you like to say goodbye to summer with a delicious dish? With this Greek feta casserole with tomatoes and peppers you will score points with both your family and your guests.
Summer may be coming to an end, but we can enjoy its taste for a little longer with some delicious Greek cuisine recipes. In addition to the great suggestions forSaladandAppetizers, which we already showed you this summer, we would like to present a few more recipes for Greek casseroles. We start our culinary journey with a light tomato feta casserole.
Since I've been traveling to Greece almost every summer, I've loved Greek cuisine. Somehow everything tastes good there. If you want to bring a touch of Greece home, this recipe is the right choice.
I can't resist this dish myself. The combination of tomatoes, peppers andbaked fetais simply wonderful and tastes so much like the passing summer. I particularly like this casserole as a light dinner with some crusty bread on the side.
Of course, the dish tastes best with freshly harvested vegetables from the garden. This makes it perfect if you want to prepare something with your own harvest. Of course, you can also get the vegetables from the weekly market - the fresher, the better.
And now for the recipe.
The ingredients list
No fancy ingredients are necessary for this feta casserole. Here is everything for the basic recipe, although we offer some ideas for varying and refining it below.
- 200g feta cheese
- 300 g chopped canned tomatoes
- 3 tablespoons concentrated tomato paste
- 2 red peppers, preferably pre-roasted
- 10 halved cherry tomatoes or 3 quartered medium tomatoes
- freshly ground black pepper to taste
- 1 teaspoon dried oregano or to taste
- fresh thyme sprigs or oregano
This is how you prepare this summer feta casserole
First, preheat the oven to 220°C.
If you pre-roast the peppers: Wash and deseed the peppers and cut them lengthwise into strips. Then brush them lightly with olive oil and roast them in the oven at 220°C for 20 to 30 minutes until they are soft and starting to blacken slightly around the edges.
Next, combine the chopped tomatoes and tomato paste and pour the mixture into the bottom of the baking dish. Place the block of feta completely on top and press lightly to immerse the bottom layer. The top layer should remain uncovered.
Now arrange the peppers and fresh tomatoes on the feta and around the dish.
Season your feta casserole with freshly ground black pepper, dried oregano and fresh oregano/thyme sprigs. Salt is usually not necessary because feta is very salty.
Cover the baking dish with aluminum foil and bake for 30 to 40 minutes, until the cheese is very soft. To brown the surface of the casserole, remove the foil during the last 10 minutes.
After the time is up, remove the casserole from the oven and serve with crusty bread as an appetizer or as a side dish with fried potatoes, fish or chicken.
Delicious variations of the Greek dish
This dish itself is so simple that it can be refined in any way you like. You can add additional vegetables such as zucchini, eggplant, or onions to the casserole to customize it to your taste. Olives also go particularly well in this Greek recipe. And you can also vary the spices - fresh basil and fresh parsley, but after baking, give the dish a fresh, aromatic note. If, on the other hand, you want to add some spice to the casserole, you can sprinkle it with chili flakes before baking.
If you want to try a hearty Greek pasta bake, you'll find itHere is an authentic recipe for the Greek Pastizio!
Fancy a light vegetable casserole? Give it a trythis Kritharaki casseroleout of!
