Tested till perfect Easy Marinated Feta

Easy Marinated Feta

This appetizer is a cinch to pull together and is best made a day or two ahead. Use a creamy sheep and/or goat's milk feta for best flavour and spreadability. Serve with pita wedges.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: August 2007

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 10 appetizers


  • 1 tsp 1tspwhole fennel seeds
  • 1 tsp 1tspcoriander seeds
  • 1/3 cup 1/3cupextra-virgin olive oil
  • 1 tbsp 1tbspchopped fresh rosemary, or thyme
  • 1 tsp 1tspgrated lemon rind
  • 1 tbsp 1tbsplemon juice
  • 1/2 tsp 1/2tsphot pepper flakes
  • 3 cups 3cupscubed (1/2 inch/1 cm) feta cheese
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In small dry skillet, toast fennel and coriander seeds over medium heat, swirling pan, until fragrant, about 3 minutes; transfer to large glass jar or bowl.

Add oil, rosemary, lemon rind, lemon juice and hot pepper flakes to seeds; seal and shake or stir to combine.

Add feta; seal or cover with plastic wrap. Gently turn jar over once or twice or stir to combine. Refrigerate for 12 hours, turning jar or stirring occasionally. (Make-ahead: Refrigerate for up to 5 days.)

Let come to room temperature to serve.

Additional information : Variation
Easy Marinated Feta and Olives: Replace half of the feta with Kalamata or other Greek black olives.

Nutritional Information Per appetizer without oil : about

cal 111 pro 6g total fat 9g sat. fat 6g
carb 2g fibre 0 chol 37mg sodium 447mg

% RDI:

calcium 18 iron 2 vit A 5 vit C 2
folate 6
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