Roasted feta with spinach, cherry tomatoes and olive oil from Provence PDO
Ingredients
- 200 g block of feta
- 250 g cherry tomatoes
- 300 g fresh spinach (or frozen, drained)
- 3 c. à soupe Provençal olive oil PDO
- 2 gousses garlic
- 1 c. à café chilli flakes (optional)
- Zest of half an organic lemon
- 1 c. à café dried oregano
- Salt, pepper
- Toasted country bread (to serve)
Astuce
Instructions
Preheat the oven to 200°C. Finely chop the garlic cloves. In an ovenproof dish, place the feta in the centre, surrounded by the cherry tomatoes, chopped garlic, chilli flakes and oregano. Drizzle with 2 tablespoons of PDO Provence olive oil. Bake for 15 minutes.
- Then add the spinach around the feta, drizzle with a little olive oil and return to the oven for 10 minutes, until the spinach is tender and the feta is golden.
Lightly mash the feta and tomatoes with a fork, then mix with the spinach. Sprinkle with lemon zest, a drizzle of Provençal olive oil PDO, and salt and pepper. Serve warm with toast drizzled with olive oil.
Astuce
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
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