Crispy Breaded Feta - Shift Oven

# What You Need:

→ 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)

# Directions:

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 -

It’s one of those dishes that wows everyone, even though it secretly comes together in half an hour.
The contrast of hot, crunchy feta with cold honey and herbs makes for the kind of bite you think about days later.

02 -

Trying to bread feta straight from the package makes for a sticky, crumbling mess—let it dry slightly for easier handling.
Doubling the breading (egg and panko again) delivers a much more satisfying crunch on every piece.

03 -

Bake the feta on the top rack for the crispiest crust and deepest golden color.
A generous drizzle of good honey right out of the oven creates an unforgettable sweet–salty glaze.