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Sheet-Pan Baked Feta

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"Original Recipe from NY Times Cooking, with my twist"

Serves 4 | Prep Time 20 mins | Cook Time 20 mins

Why I Love This Recipe

A recipe I was dying to make for months from NYT Cooking, but couldn't because Jackson isn't the biggest fan of cheese, and obviously feta is the star here. Then it dawned on me that tofu could be a good replacement for the feta so I basically split the sheet pan into his and hers and nestled the tofu and feta on our respective sides. If you don't need the tofu, just double the amount of feta :)

Calorie estimate (with couscous): 468. Without the grains, this is under 300 cals per serving!

Ingredients You'll Need

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
½ bunch asparagus
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon cut into thin rounds
6 garlic cloves, roughly chopped
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon red-pepper flakes
Kosher salt and black pepper
1 (6- to 8-ounce) blocks feta, cut into 1-inch slices
½ container of firm tofu, cut into 1-inch slices
½ cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)


Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, asparagus, tomatoes, onion, lemon slices, and garlic with the olive oil and toss. Add cumin and red-pepper flakes, and toss again until evenly coated. Nestle the feta and tofu slices into the vegetables. (It’s OK if they break apart a little)

Roast 15 to 20 minutes, stirring halfway through but leaving the feta and tofu in place, until the broccolini is charred at the tips, the steps are easily pierced with a fork and the tomato skins start to blister and break down

Top with fresh herbs if using, and serve over grains of choice


Pairs Well With

couscous, orzo, farro, etc.

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