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Pan Sheet Feta Feast

Pan Sheet Feta Feast - finished dish

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.

Ingredients

Scale

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

Instructions

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

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