Course Type: Appetizers, Healthy Options, Vegetarian Dishes, Tomatoes,
Baked Feta with Chopped Olives, Herbs, & Tomatoes
A warm, cozy, colorful crowd-pleaser
This recipe contains:
1 cup NatureSweet® Comets™ tomatoes, halved
1 cup NatureSweet® Glorys® tomatoes, halved
1/3 cup Kalamata olives, chopped
1/4 cup shallots, thinly sliced
1 garlic clove, minced
2 tbsp. mint, finely chopped
2 tbsp. dill, finely chopped
2 tbsp. parsley, finely chopped, divided use
1 tbsp. olive oil
Ground black pepper to taste
2 cups spinach, packed
10 oz. feta cheese
Preheat oven to 400° F.
In a bowl, mix tomatoes, olives, shallots, garlic, mint, dill, 1 tbsp. parsley, olive oil, and a few grinds of pepper. Set aside to allow flavors to meld.
Blanch the spinach in well-salted boiling water until bright green and wilted down, then shock in ice water. Squeeze out all excess moisture. Chop roughly.
Sprinkle a layer of spinach in an oven-safe dish, and pile some of the tomato mixture on the spinach, then crumble the feta. Repeat until the dish is filled with the layers of spinach, tomato mixture, and feta. Bake for 20 to 25 minutes or until warm and bubbly.
Garnish with parsley and serve with pita chips. Serve immediately.