Baked Feta

Baked Feta

I can’t take any credit for this recipe at all, it was developed by Mark from Smoke Fine Food. Mark has a real passion for everything Italian and loves to spend summers in Italy with his Mini Big Green Egg. Please take a look at his site and also give him a follow on Instagram.

As is usual with me I always mess around with a recipe so you must look at his original recipe. I have upped the quantities a little to take advantage of the Big Green Egg Small Skillet, and also cook my onions in a slightly different way, dirty on the coals, to take advantage of the Big Green Egg.

Cooking surfaces

Baking stone icon
Cast Iron Grid
Plate setter icon

BBQ Temperature



  • 200g feta
  • 1 red chilli, finely sliced
  • Handful of fresh flat leaf parsley, roughly chopped
  • 8 to 10 mint leaves, roughly chopped
  • 2-3 tbsp extra virgin olive oil
  • 2 tbsp runny honey


  1. Set up your Big Green Egg for an indirect cook with the ConvEGGtor (plate setter) feet up and stainless steel grid on top with a baking stone. Set the temp to 200°C
  2. Pour some olive oil into a small overproof dish. Remove the feta from the packet and place into the dish.
  3. Place a few slices of red onion and some chilli on top of the feta.  Then sprinkle over the parsley and mint and drizzle over some more oil and honey.
  4. Pop the dish into the EGG and bake for about 15 minutes.  it should be nice and soft and creamy.  Baking the feta complete changes its texture..

Serve with a simply dressed green salad and some fresh bread or try our recipe super soft flatbreads.

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