Grilled Feta With Nuts

By Ali Slagle

Updated November 29, 2022

  • A cast-iron skillet filled with a block of feta that has been scattered with almonds sits atop a wooden cutting board. To one side are sliced apricots, and to the other, grilled bread.
    Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
20 minutes
Rating
4(430)
Comments
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This skillet of warmed feta and nuts can tide guests over before dinner or embellish a meal of grilled lamb kebabs, mixed vegetables, pork or chicken. Inspired by saganaki, a fried-cheese appetizer from Greece, the feta here is surrounded by nuts, olive oil, honey and herbs. Thyme, oregano or za’atar adds earthiness to the salty feta and sweet honey, but you could incorporate orange or lemon peel, fresh or dried chile, or any other aromatics you like on spiced nuts. You could also trade the nuts for tomatoes, dates, salami or olives. Whatever you do, be sure to drizzle the herbed honey and oil over each spoonful of feta. 

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Ingredients

Yield:4 to 6 servings

  • 2 tablespoons extra-virgin olive oil, plus more for greasing

  • 8 ounce block of feta, patted dry

  • ⅓ cup raw almonds, walnut pieces or hazelnuts

  • 1 tablespoon honey

  • ½ teaspoon fresh thyme or oregano leaves or za’atar

  • Black pepper

  • Grilled bread (or pita) or stone fruit, or both, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

11 grams carbs; 34 milligrams cholesterol; 226 calories; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 18 grams fat; 1 gram fiber; 479 milligrams sodium; 8 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the grill to medium-high, or heat the oven to 400 degrees. Lightly grease the bottom of a small or medium cast-iron skillet with extra-virgin olive oil.

  2. Step 2

    Place the block of feta in the center of the skillet, then scatter the nuts around the feta. Drizzle the feta and nuts with the 2 tablespoons olive oil, plus the honey and thyme. Season generously with black pepper.

  3. Step 3

    Place the skillet on the grates, then cover the grill — or slide the skillet into the oven — and cook until the feta is soft to the touch and nuts are warm, 8 to 10 minutes. Serve right away with bread or stone fruit, or both.

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Ratings

4 out of 5
430 user ratings
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Comments

J Summers

Bake at 400 for 8 minutes then broil. This is very similar to the NYT recipe for roasted feta with honey. Score the top of the feta so the honey doesn’t slide off.

Moo

I made in the oven rather than on a grill. Put it uncovered in a small cast iron skillet in a 425 degree oven - probably needed closer to 12 minutes for cheese the feel soft enough, I checked a few times, spooning some side nut mixture to the top. I used hazelnuts because I had them, and used fresh thyme and oregano from my garden, probably a bit more than called for. Also a second tablespoon honey, because that’s the way I roll. Served with warmed sliced baguette. Big Hit.

Debra

Can this be done in the oven? What temp?

Kim

Pistachios!!

sharon

I made this but didn’t dry the feta. It totally melted into a flat pancake. Good but not pretty presentation. I suppose my mistake was not drying the feta in advance. I’ll try again.

Wend

Excellent flavor. Used a bit more fresh thyme than called for and extra black pepper. Chose crushed hazelnuts. Over at 40 for 10 min. Super simple, elegant and yummy!

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