Baked feta with pomegranate glaze

Baked feta with pomegranate glaze




  • 1/2 cup walnuts
  • 200 g Greek feta
  • 1/2 pomegranate (seeds removed)
  • fresh thyme (for topping)

For glaze

  • 1/2 pomegranate
  • 1 tbs pomegranate molasses
  • 1 tbs honey


Preheat oven to 200°C (180°C fan-forced). In a small pan, toast walnuts until golden and aromatic. Set aside.+

Place feta in a small ovenproof fry pan. Bake for 20-25 minutes until edges are starting to brown.

Meanwhile, to make glaze, use a citrus juicer to extract as much juice as possible from a pomegranate half. Strain to remove pith. Place the juice in a small saucepan with molasses and honey. Warm over a gentle heat to melt the honey and molasses, being careful not to boil.

Carefully remove feta from oven. Drizzle over syrup. Top with walnuts, pomegranate seeds and sprigs of thyme. Serve with lavosh bread or gluten free crackers.

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