When I made the dish last Sunday, I served it aside chicken souvlaki, and while I usually can’t imagine serving chicken souvlaki without tzatziki, this dip subbed in just fine. Maddeningly good! Have you made it? Did you know Finland nearly ran out of feta due to the recipe’s popularity? It’s true! Given its viral reception, this shouldn’t have been a surprise, but it was - I think I tend to approach viral recipes with skepticism because they feel more gimmicky than good.īut, Friends! This is really good. It is, as you might imagine, incredibly delicious. I never got around to making the dish when it was traversing the web in January and February, and I still haven’t made it in its entirety - instead of tossing the baked cheese and tomatoes with pasta, I’ve been plopping the dish on the table and serving warm focaccia on the side. In short, you bake a block of feta cheese with cherry tomatoes and olive oil then, when everything is all melty and blistered, you throw pasta into the pan and toss everything together. No? Well, it’s a recipe, I’ve learned, that’s been on the web since 2018, but only gained traction earlier this year thanks to a few TikTokers (is that what they’re called?) with large audiences. The recipe had been popping up everywhere, from the LA Times and various newsletters and blogs to actual real humans recounting their new favorite recipe.īut when I realized I didn’t have half the called-for spices and only half the called-for yogurt, I turned to another popular recipe: baked feta pasta.
Last Sunday evening, I had planned to make Yotam Ottolenghi’s hot charred cherry tomatoes with cold yogurt.