Pan Sheet Feta Feast is a supper that’s ready fast. Perfect for Meatless Mondays, it also will make a quick and easy side dish for anything you want to grill up – steak, chicken, fish or even lamb chops. It’s unbelievable how the feta turns from a slightly sour solid to a creamy soft delight with just a bit of heat. Change up the vegetables and herbs as you like. I was aiming for the feel of a great Greek salad in my pasta bowl.Print
Pan Sheet Feta Feast
This is a dish fit for a Greek God. Firm, tart feta becomes soft and luscious as it heats on a sheet pan surrounded by complementary flavours. Tossing it with pasta, creates a vibrant and nutritious supper – all in about 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: pasta
- Method: baking/boiling
- Cuisine: Greek
1 block feta, sliced in 4 pieces
1 bunch broccolini, ends trimmed and thick pieces split so all pieces are similar in size
2 each red, yellow and orange BABY bell peppers, halved
(can substitute 2 to 3 slices each of red, yellow and orange regular sized bell peppers)
1 red onion, sliced lengthwise
2 tomatoes, sliced lengthwise in about 8 slices
1 – 2 Tablespoons olive oil
1 lemon, thinly sliced
1 – 2 teaspoons chilli flakes
1 ½ teaspoons oregano
Salt and pepper to taste
½ pound pasta of your choice (about 2 cups uncooked) (I used cavatappi)
½ cup sliced black olives (optional)
2 Tablespoons parsley, chopped
Preheat the oven to 400℉ and place a sheet of parchment paper on a baking sheet.
Arrange the prepared feta and vegetables on the parchment lined baking sheet and drizzle generously with the olive oil.
Arrange the lemon slices randomly over the vegetables and then sprinkle it all with the chilli flakes, oregano and salt and pepper.
Bake in the middle of the oven for 20 minutes.
Bring a large pot of salted water to boil on high heat and add the pasta. The pasta should be done about the same time as the feta and vegetables.
Remove the feta and vegetables from the oven, drain the pasta and return it to the large pot.
Pour the vegetables and feta into the pot and stir everything together. Add the black olives if desired.
Transfer the mixture to a serving platter or bowl and top with chopped parsley.
Enjoy with crusty bread to scoop up all the creamy sauce.
Keywords: Pan Sheet Feta Feast
Thanks so much Chloe – it’s a keeper!
what kind of feta do you recommend?
Hi Karen, I just use the blocks that you buy soaking in brine in tub. Hope that helps. Thanks for asking. Kindly, Karen