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Picture of Oven-baked Feta with peppers, tomato, chili & oregano
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4517 kcal 226 %
  • Fat 481 g 741 %
  • Saturated 101 g 507 %
  • Carbs 12 g 4 %
  • Fiber 1 g 2 %
  • Protein 51 g 103 %
  • Cholesterol 277 mg 92 %
  • Sodium 2942 mg 123 %
  • Calcium 1717 mg 172 %
  • Magnesium 68 mg 16 %
  • Potassium 223 mg 5 %
  • Iron 4 mg 23 %
  • Zinc 9 mg 86 %
  • Phosphorus 1131 mg 162 %
  • Vitamin A 589 µg 65 %
  • Vitamin C 1 mg 1 %
  • Thiamin (B1) 0 mg 28 %
  • Riboflavin (B2) 2 mg 163 %
  • Niacin (B3) 2 mg 13 %
  • Vitamin B6 1 mg 72 %
  • Folate equivalent (total) 94 µg 23 %
  • Vitamin B12 4 µg 187 %
  • Vitamin D 1 µg 9 %
  • Vitamin E 60 mg 397 %
  • Vitamin K 256 µg 214 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Oven-baked Feta with peppers, tomato, chili & oregano

Ingredients

  • 200 grams Feta
  • 100 grams medium-hard yellow cheese (like Kasseri)
  • 2 pinches tomatoes, diced
  • 1 pinch spicy pepper with the seeds, thinly sliced
  • ½ teaspoons smoked chili flakes (traditionally called boukovo)
  • 1 teaspoon oregano
  • 30 tablespoons olive oil

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