Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon Recipe (2024)

So delicious! I had been craving a Greek salad so had all the ingredients. Used broccoli, and used homemade preserved lemons instead of fresh, oregano instead of cumin to continue the Greek vibe and added kalamata olives. Tossed with gluten free fusilli. Had to stop myself from going back for more and eating what is supposed to be tomorrow's lunch!

This really does need to be served right out of the onion, or you risk the feta getting incrementally chewier as it gets cooler.Really good, used broccoli instead of broccoli And it worked well.Used only one block of feta, more than enough.

Recommend seasoning all the ingredients recommended in a large bowl and then transferring to the sheet pan. It’s easier to coat everything that way. And don’t worry about measuring the olive oil. Use what you think you need.

Going through a heat wave so made this on the grill - layered a piece of parchment paper over a piece of tin foil and put everything on, then put on the (lowish heat) grill. Delicious!

I used preserved lemon (NYT recipe) instead of fresh, used garlic because duh, and used cauli instead of broccolini bc it was the brassica I had on hand, it was GREAT! I also modified this recipe to be vegan (and increased the protein!) by using tofu in place of feta (press then soak with a ratio of 1 Apple cider vin: 1 water: 0.5 lemon juice, salt, oregano, marinate x 6 hours-3 days). It was amazing! If you haven't eaten a lot of tofu this was approachable and delicious!

I added corn (roasted then cut off the cob) to the sheet pan, and also a diced garlic clove to the cooked orzo before mixing in the veggies. Turned out really good and was so easy!

Delicious. Used cherry tomatoes and broccoli cut into bite-sized pieces. Because other reviewers said the lemon made it bitter, squeezed lemon juice over the entire pan before putting it in the oven. Also added a few chunks of lemon flesh, but avoided the pith/ peel. Truth be told, I looked at the ingredient list, barely read the recipe, and didn't measure anything, and it turned out great. This recipe is easy to riff off of and is very forgiving.

Way tasty. Tips:Broccolini - one bunch is fine, but cut them into thirds (bottom stalk, middle, tops) for easier eating.Onion - medium red onion is fine.Grape tomatoes - need a box and a half.Feta - cut block in half horizontally, then into quarters for 8 pieces total.Tastes great over pearled couscous!

I assume you could make this with haloumi, as they do in Europe. And red peppers would be a nice addition.

Would this work with tofu instead of feta?

I was super excited about making this and was sadly disappointed with the results. I think maybe the pan was too crowded, or maybe it needed a higher temp like 450. The vegetables were more steamed than roasted. No browning or charring, just hot limp vegetables. Feta was nice and warm. I will try again but maybe spread it over two sheet pans, increase the temp, and perhaps crumble and sprinkle feta over it and broil for a few seconds.

I’ll add another bunch of broccolini (one bunch between four isn’t really enough!)

Delicious and easy and gorgeous! Wow. I cook fancy things all the time and never get a huge reaction from my boyfriend. He cleaned his plate and raved the entire time. I scattered a whole head’s worth of garlic around the pan because we love it. Served with sliced toasted baguette rather than rice. I can’t wait to make this again!

Leave out the lemon. It leaves a bitter taste

I did that! It was awesome! It takes a little more planning ahead to get a good marinate in the tofu, but very worth it! "Vegan Tofu Feta Cheese" by Simple Vegan Blog worked out very well!

One bunch of broccolini was enough for two of us, as were 1 pkg. of feta, 1/2 container of tomatoes, one medium onion, 1/2 lemon and half the spices. That was plenty of spice for that amount of food. More would have crowded the pan, and been unbalanced. Next time, I'll include even fewer tomatoes. Upping the temp wouldn't have hurt; I like crunchy ends on the broccolini.

Don’t fear the lemon. It’s delicious.

Used 1 package of feta which was plenty. Made as directed. It might be more like 2-3 servings but will definitely make again. I thought the lemon was a good add; not bitter as others have posted.

What a pleasant recipe! Only change I made was chopped up roma tomatoes instead of cherry, and oregano instead of cumin (I took the cue of the other commenter who wanted a greek salad vibe). So good! Served with the recommended orzo, and dollops of greek yogurt. even better the next day because the veg marinated a little. will definitely make again, maybe even on the grill in the summer.

Despite the abundant rave reviews, we found we just didn’t like this, and found it a bit bland and underwhelming, despite the additions of garlic and other spices to (unsuccessfully) zhuzh it up.

LOVE this! I made half a recipe, and it was more than the 2 of us could eat.

The ingredients look beautiful laid out on the pan but I think they were too crowded and therefore didn't char or blister. The flavors melded nicely but the tomatoes released a lot of liquid thus everything was a bit too mushy. Next time I will decrease the ingredient quantity or spread across two pans and perhaps bake at a higher temperature. Unlike some, I loved the sliced lemons for both flavor and presentation. The drizzle of olive oil at the end adds a wonderful layer of flavor!

We roasted some chickpeas in a second sheet pan and tossed them in at the end. Delicious!

Really delicious! Followed exactly & served over orzo with cilantro sprinkled on top. Keeping in the rotation!

So good! I added orzo (1 cup uncooked for measurement) and cilantro. I used 1 large regular broccoli head since I couldn't find broccolini, sweet onion and added a can of chickpeas. 2-6 oz feta blocks was plenty.

My husband and I learned we are not fans of baked feta. The recipe needed more, maybe beans, maybe garlic, maybe pasta.

Have made as is many times.....always amazing. Double the feta unless you want your dinner guests to fight over the slices.Add a slab of salmon with some lemons on top and it is a perfect and balanced meal

This is one of our new family dinner favorites. My teenage daughter loves it just as much as my husband, who really doesn't have a taste for feta. I use broccoli as I find the broccolini hard to come by. I also double the amount of onions and lemon and serve any sort of short pasta I find in my pantry with the meal. Once in a while I'll add some garlic or wsitch the spices. This dish is so versatile!

Made this exactly according to the recipe- so yummy and easy! It will definitely be in the rotation at our house :)

Caution not too much lemon for KTo crisp broccoli, could put under broiler briefly, but don’t overcook broccoli. This time, it got fairly saucy with tomatoes, peppers, olives.