Roasted Feta with Pomegranate Molasses, Dill, and Pistachios

This is one of my favourite things to make when friends come over. I normally always have feta in the fridge and pomegranate molasses and pistachios are a staple in our house – so this requires no lift on my part. It comes together in no time and is always a great hit. I serve it with rye crackers but any cracker or bread works.

you’ll want to eat a lot of this.


  • one block of feta (225g)
  • handful of shelled, chopped pistachios
  • a pinch of Aleppo chili
  • olive oil
  • pomegranate molasses
  • handful of chopped dill

1. Preheat the oven to 390.

2. Place the feta block in an ovenproof dish, drizzle with olive oil, and top with the pistachios and Aleppo chili. Bake for 15 min.

3. Remove from the oven and drizzle with pomegranate molasses and top with the chopped dill.

4. Serve with crackers or bread.

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