Crispy Breaded Feta (Print)

Panko-crusted baked feta with honey and herbs — salty, creamy and crunchy, ready in 35 minutes.

# Ingredients:

→ Dairy

01 - Feta cheese (block-style), 7 oz

→ Breading

02 - Large eggs, 2
03 - All-purpose flour, 1/2 cup
04 - Panko breadcrumbs, 1 cup
05 - Dried oregano, 1/2 teaspoon
06 - Freshly ground black pepper, 1/4 teaspoon

→ Topping & Garnish

07 - Honey, 2 tablespoons
08 - Fresh herbs (parsley, dill, or mint), finely chopped, 2 tablespoons
09 - Lemon zest, from 1/2 lemon (optional)

→ For Baking

10 - Olive oil, 1 tablespoon (for drizzling or spraying)

# Instructions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly brush or spray with olive oil to prevent sticking.
02 - Trim the feta block and cut into slabs or large cubes about 1/2 inch thick so pieces hold their shape during coating and baking.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko combined with dried oregano and black pepper.
04 - Gently dredge each feta piece in flour, tap off excess, dip in beaten egg, then press evenly into the panko mixture so all sides are coated.
05 - Place breaded pieces on the prepared sheet spaced apart. Lightly drizzle or spray each piece with olive oil to encourage even browning.
06 - Bake in the center of the oven for 18 to 20 minutes, turning once halfway through, until the exterior is golden brown and crisp.
07 - Transfer to a serving plate, drizzle with honey, scatter chopped fresh herbs and lemon zest if using, and serve immediately while warm.

# Pro Tips:

01 -
  • The way honey drips over the hot, crackling crust is nothing short of addictive—one of those details I look forward to every single time.
  • This recipe rescued me when I needed an impressive appetizer but craved very little fuss or fussing—five minutes, a baking sheet, instant magic.
02 -
  • If the feta is too wet or soft, it can melt through the breadcrumb coating—always pat dry with paper towels first.
  • I learned late that double-dipping in egg and panko brings you dreamier crunch, so don’t be shy with a second coat.
03 -
  • Always let the feta come to room temp before breading—cold cheese makes for uneven coating and baking.
  • Bread in small batches so each piece gets a thorough, even coat and less mess.
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