Crispy Breaded Feta (Printable)

Panko-crusted baked feta, warm and crisp, finished with honey, herbs and a touch of lemon zest.

# What You'll 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 Tips:

01 -
  • A little honey brings out the best in salty feta—trust me, you’ll want that contrast every time.
  • The panko crust stays surprisingly crisp, making each bite just as good as the first.
02 -
  • Once I cut the feta too thin and it melted into a puddle—thicker is better for structure.
  • I discovered double-coating really ups the crunch, so it’s worth repeating the egg and panko step.
03 -
  • Panko crumbs that are gently crushed stick better and brown more evenly.
  • If you have an oil spray bottle, it coats fast and won’t weigh the breading down.
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