Spiced baked feta with bean ragu & walnuts
- Anna Glover
Published: February 11, 2026 at 11:33 AM
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Serves 2
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 4.8 out of 5.22 ratingsRate
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Try baked feta nestled in a butter bean and tomato ragu for an easy meal for two. Scatter over walnuts and a drizzle of honey to serve plus crusty bread
Gluten-free
High-fibre
Vegetarian
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Crusty bread
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App onlyEasy yogurt flatbreads. This is a premium piece of content available to subscribed users.
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Tear-and-share feta flatbreads
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Ingredients
Nutrition
Units:
MetricUS
-
400g can chopped or cherry tomatoes
-
1 garlic clove
-
1 tsp dried oregano
plus a pinch
-
400g butter beans
-
2 tbsp sundried tomato purée
-
2 tsp harissa
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200g feta
-
2 tsp olive oil
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25g walnuts
-
2 tsp honey
-
crusty bread
or pasta, to serve
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Nutrition: Per serving
- kcal592
- fat37g
- saturates16g
- carbs31g
- sugars17g
- fibre11g
- protein27g
- salt2.9g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Put the chopped tomatoes in a small baking dish. Grate in the garlic, then add 1 tsp oregano, the drained butter beans, tomato purée and harissa, if using. Season well. Nestle in the feta, drizzle over the oil, add a pinch more oregano and bake for 20 mins until golden and bubbling. Or, cook in the air fryer at 180C for 20 mins.
-
step 2
Crumble over the walnuts and top with a drizzle of honey. Serve with pasta or crusty bread.
Recipe tip
Warm the crusty bread for a few minutes in the oven if it’s on, or use the second drawer of your air fryer, if you have one.
Recipe from Good Food magazine, March 2026
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A star rating of 4.8 out of 5.22 ratings
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