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Picture of Tomato-Feta Bake
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2029 kcal 101 %
  • Fat 112 g 172 %
  • Saturated 40 g 198 %
  • Carbs 196 g 65 %
  • Fiber 20 g 81 %
  • Protein 70 g 141 %
  • Cholesterol 202 mg 67 %
  • Sodium 4420 mg 184 %
  • Calcium 1620 mg 162 %
  • Magnesium 241 mg 57 %
  • Potassium 1797 mg 38 %
  • Iron 22 mg 120 %
  • Zinc 11 mg 99 %
  • Phosphorus 1216 mg 174 %
  • Vitamin A 483 µg 54 %
  • Vitamin C 60 mg 67 %
  • Thiamin (B1) 3 mg 223 %
  • Riboflavin (B2) 3 mg 260 %
  • Niacin (B3) 20 mg 126 %
  • Vitamin B6 2 mg 141 %
  • Folate equivalent (total) 691 µg 173 %
  • Vitamin B12 4 µg 160 %
  • Vitamin D 1 µg 6 %
  • Vitamin E 15 mg 97 %
  • Vitamin K 190 µg 159 %

* 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.

Tomato-Feta Bake

Ingredients

  • 2-3 cups cherry tomatoes, stemmed, washed, and dried
  • 8 ounces block feta cheese cut into 2 playing-card-sized slabs
  • 8-10 sprigs fresh oregano
  • black pepper
  • 1/4 cup extra virgin olive oil, plus more for finishing
  • baguettes or other sturdy, crusty bread

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