There aren’t many times when I think that feta can get better than it is in its natural state. It already adds a tangy creaminess to dishes, so it almost feels selfish to ask more of it. And yet, when you bake it, it transforms into something different—not better, but just as good. It becomes softer, both in texture and taste, and feels like a more gentle way to eat feta, if that makes sense. Plus, the leftovers are solid.
Prep Time: 5 minutes
Total Time: 25 minutes
Serves 2, 4 for sharing
- 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
- 10 1/2 ounces red or curly kale, or cavolo nero (lacinato kale), leaves removed from stems, cut or hand torn into 2-inch pieces (about 3 packed cups)
- 3 tablespoons olive oil, plus more for drizzling
- Salt and freshly ground black pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 (8-ounce) blocks feta, preferably Bulgarian, halved horizontally to make 1-inch thick pieces
- 1/4 cup (1 ounce) pumpkin seeds
- 1 tablespoon tahini
- 3 tablespoons extra-virgin olive oil
- Juice of 3 lemons
