Baked Feta and Greens with Lemony Yogurt
A warm, comforting dish featuring baked feta cheese nestled in curry-spiced greens, topped with crispy chickpeas and served with a tangy lemon yogurt sauce. Perfect for a vegetarian main course that combines Mediterranean and Middle Eastern flavors.
Ingredients
- •6 Tbsp extra-virgin olive oil
- •1 medium onion
- •2 bunches hearty greens
- •1½ tsp curry powder
- •2 tsp kosher salt
- •1 tsp black pepper
- •1 block feta cheese
- •4 cloves garlic
- •1 can chickpeas
- •½ cup Greek yogurt
- •1 Tbsp lemon juice
- •1 loaf country-style bread
Cooking Instructions
- 1.
Preheat oven to 350°. Heat 2 Tbsp. oil in a large heatproof skillet over medium. Add onion and cook, stirring occasionally, until softened, 6-8 minutes. Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add 1/2 tsp. curry powder; season with 1 tsp. salt and 1/2 tsp. pepper. Stir to combine, then add 1 cup water. Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10-12 minutes.
25 min
- 2.
Meanwhile, heat remaining 4 Tbsp. oil in a medium nonstick skillet over medium. Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes. Add chickpeas, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8-10 minutes. Add remaining 1 tsp. curry powder and toss to combine.
12 min
- 3.
Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
2 min
- 4.
Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.
3 min