Baked Feta With Roasted Red Peppers and Lemon Oregano Broth

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“From Savuer magazine. A twist on saganaki. It makes two appetizer servings and extra broth. The photos look absolutely delicious! For ZWT 6.”

Ingredients Nutrition

  • For Broth
  • 2 sprigs oregano
  • 1 celery rib
  • 1 medium carrot
  • 1 small white onion
  • 1 teaspoon lemon zest
  • 3 cups water
  • For Feta
  • 1 roasted red pepper, cut into 1/3-inch squares
  • 3 tablespoons olive oil
  • salt and pepper
  • 1 round pita bread, cut into 6 wedges
  • 6 ounces feta, cut into six 1 1/2-inch cubes
  • 2 tablespoons micro greens (optional)


  1. For Broth:.
  2. Dice veggies into 1" pieces. Combine all broth ingredients in pot, and bring to boil.
  3. Simmer for 30 minutes. remove from heat, cover, and steep for 15 minutes. Strain broth and keep warm.
  4. For feta:.
  5. Meanwhile, preheat oven to 400*F. Combine peppers and 1 tbsp oil with salt and pepper to taste, marinate for 30 minutes.
  6. Meanwhile, toss pita wedges with 2 tbsp oil, and salt and pepper to taste. Bake 7-8 minutes until golden.
  7. Arrange feta in small oven proof skillet and top with marinated peppers. Scantly cover bottom of skillet in broth. Bake 8-10 minutes until softened.
  8. Arrange feta cubes on serving dishes, and spoon 1-2 tbsp of broth around feta. Stick one pita triangle in each cube, and arrange micro greens on top.
  9. Reserve additional broth for another dish.

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