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Baked Feta with Tomatoes, Chickpeas & Spinach

I love feta, it’s great in salads, with pasta, in an omelet, or on a falafel wrap. The salty creamy goodness is impossible to resist. Baked feta with pasta has become all the rage recently, yet I wanted to try a healthier and less carb-heavy version. This bake with tomatoes, garlic, shallots, basil, chickpeas and spinach was amazing, and so easy.


  • 1 block feta (I like the authentic Greek feta in brine from Trader Joes’ and used only one of the two blocks- about 5 oz)

  • 2 pints cherry or grape tomatoes, halved, with juices

  • 1 clove garlic, sliced

  • ½ shallot, minced

  • 10 basil leaves, cut into thin ribbons, reserve some for serving

  • Olive oil

  • 2 cups chick peas (see Bean Basics on making your own)

  • 3 cups fresh spinach

  • Salt and pepper to taste


  1. Place feta block in the middle of a baking dish- use a dish deep enough to handle the additions of the beans and spinach later

  2. Place tomatoes, garlic, shallots, and basil around the feta

  3. Drizzle olive oil and sprinkle salt and pepper

  4. Bake at 400 degrees for 30 minutes

  5. Remove from oven and immediately stir in chickpeas and spinach, allowing the feta to melt and mix it and the tomatoes to crush. Sprinkle basil ribbons on top

  6. Serve warm over quinoa or orzo, with flat bread or in a bowl on its own.

Options: Try adding zucchini ribbons and roasted pine nuts, or mix in with fusilli, or similar small pasta


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