Baked Feta with Dill, Caper Berries and Citrus
When we invited Sarah Copeland, author of the new cookbook Every Day Is Saturday, to cook with us, we knew gorgeous, elevated dishes would be on the menu. But we had no idea that we’d fall head over heels for a new appetizer: baked feta with dill, caper berries and citrus.
“Baked feta is a dish you can—and should—learn to make by heart,” Copeland tells us. “This grazing-style dish is a filling lunch or a thrilling first course, served with toasted pita.”
It serves four, but we’re not going to lie…we could easily finish this all by ourselves.
PureWow’s Chef in Residence program invites food influencers and tastemakers from all over the world to create new recipes in our New York City test kitchen.
2 navel, cara cara or blood oranges, rind and pith removed and cut into loose wedges
½ cup Castelvetrano olives
¼ cup caper berries, plus more for serving
⅔ cup extra-virgin olive oil, plus more for drizzling
Two 1-pound (455g) blocks feta cheese
Freshly ground black pepper
Pinch of crushed red-pepper flakes
¼ cup fresh dill, torn or roughly chopped
Whole-wheat pita or flatbread, toasted, for serving
1. Preheat the oven to 425°F. Layer the oranges, olives and caper berries in an 8-inch baking dish and drizzle lavishly with about half of the olive oil. Top with the feta and the remaining oil; sprinkle with black pepper and red-pepper flakes.
2. Cover the baking dish with aluminum foil and bake until warmed through, about 20 minutes, removing the foil after 15 minutes to let the cheese brown on top.
3. Remove the dish from the oven and scatter with the dill, more caper berries and more olive oil, if desired. Serve warm with toasted pita or spoon over soft greens, drizzling the citrus oil over the top, for an instant salad.