Spiced-up feta is a favorite meze, or appetizer, in northern Greece. In this version, red pepper and cayenne provide some heat, which contrasts nicely with the creamy cheese and tangy lemon and herbs. The cheese softens during baking but stays firm enough to serve and eat easily. Accompany the dish with toasted pita wedges or bread.
1 (1-lb.) block Greek feta cheese
2 tablespoons extra-virgin olive oil
2 teaspoons crushed red pepper
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh oregano
3 tablespoons chopped fresh Italian parsley
8 lemon wedges
1. Heat oven to 375°F. Lightly oil 8- or 9-inch shallow square baking dish. Cut feta into 8 equal slices; arrange slices in baking dish. Drizzle cheese with oil; sprinkle with crushed red pepper, cayenne pepper and oregano. Cover with foil.
2. Bake 15 to 20 minutes or until feta just begins to melt. Sprinkle with parsley; serve hot with lemon wedges.
8 servings
PER SERVING: 185 calories, 15.5 g total fat (9 g saturated fat), 8.5 g protein, 3.5 g carbohydrate, 50 mg cholesterol, 635 mg sodium, .5 g fiber