Warm Feta & Artichoke SpreadPublished on June 10, 2021


With its Mediterranean-inspired flavours, this dish is ideal as an appetizer or for lunch and is easy to bake in individual portions using smaller oven-safe ramekins. It’s equally delicious made with sheep or goat’s milk feta, or a vegan alternative. Best of all, you can assemble this tasty spread up to 24 hours in advance and refrigerate until you’re ready to bake it.


  • 12–14 oz block (340–400 g) feta cheese
  • 1 can 
  • (398 mL) artichoke hearts, drained and cut in eighths
  • ½ cup 
  • (100 g) slivered sweet red pepper
  • 2 tbsp  (30 g) capers, drained
  • ½ cup  (250 mL) extra-virgin olive oil
  • 1 tbsp  (2.7 g) fresh thyme leaves
  • 2  cloves garlic, minced
  • 1 tbsp  (6 g) freshly grated lemon zest
  • 1 tbsp 
  • (15 mL) freshly squeezed lemon juice
  • Few grinds black pepper
  • Greek pita in triangles, baguette slices or sturdy crackers, to serve


  • Preheat oven to 350ºF.
  • Place the block of feta in an oven-safe dish such as a pie plate or shallow casserole dish.
  • Scatter the artichoke hearts, red peppers and capers around the feta (not on top).
  • Combine the olive oil, thyme leaves, garlic, lemon zest and lemon juice; drizzle over the feta and vegetables.
  • Sprinkle freshly-ground black pepper over the vegetables and cheese.
  • Cover the baking dish tightly with a lid or foil, taking care to tent the foil above the level of the food, if needed.  
  • Bake for 45 minutes.
  • Serve hot, using a spoon to spread the cheese, vegetables and herbed olive oil over bread or crackers.

Serves 6–8 as an appetizer.

Paula Roy

Looking for more food articles?


Other News

Looking for more?

Sign up for our Newsletter