Crispy Breaded Feta (Printable)

Golden panko-crusted feta baked until crisp, drizzled with honey and fresh herbs for a sweet-salty snack.

# Components:

→ Dairy

01 - 200 g (7 oz) feta cheese, block-style

→ Breading

02 - 2 large eggs
03 - 60 g (½ cup) all-purpose flour
04 - 80 g (1 cup) panko breadcrumbs
05 - ½ tsp dried oregano
06 - ¼ tsp freshly ground black pepper

→ Topping & Garnish

07 - 2 tbsp honey
08 - 2 tbsp fresh herbs (such as parsley, dill, or mint), finely chopped
09 - Zest of ½ lemon (optional)

→ For Baking

10 - 1 tbsp olive oil (for drizzling or spraying)

# Method:

01 - Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly brush or spray with olive oil.
02 - Cut the feta block into 1.5 cm (½-inch) thick slabs or large cubes.
03 - Set up a breading station: place flour in one shallow bowl, beaten eggs in a second, and panko mixed with oregano and black pepper in a third.
04 - Gently coat each feta piece in flour, then dip in the egg, and finally press into the panko mixture to coat all sides.
05 - Arrange breaded feta on the prepared baking sheet. Drizzle or spray lightly with olive oil.
06 - Bake for 18–20 minutes, turning once halfway, until golden brown and crispy.
07 - Transfer to a serving plate. Drizzle with honey, sprinkle with fresh herbs and lemon zest if using. Serve immediately.

# Expert Advice:

01 -
  • Bite into a crisp shell only to discover perfectly warm, soft feta inside—it's a game changer at gatherings.
  • The honey drizzle adds an unexpected twist that balances the saltiness and surprises every time.
02 -
  • If the feta is too wet, the breading will slip off—patting it dry is non-negotiable.
  • Turning the cheese halfway through baking helps every side brown beautifully without burning.
03 -
  • Let the feta sit at room temperature for a few minutes so the inside softens perfectly by the time the outside is crisp.
  • A fine microplane is best for zesting lemon—big strips can overpower a delicate bite.
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