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Add vegetables like spinach, zucchini, or bell peppers for extra nutrition.
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For protein, toss in some grilled chicken, shrimp, or canned chickpeas.
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Try it with goat cheese or Boursin if you’re not a feta fan.
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Spice it up with red pepper flakes or a swirl of chili oil before serving.
Frequently Asked Questions:
Q: Can I use crumbled feta instead of a block?
A: Yes, but a block melts more uniformly. Crumbles work in a pinch, though the texture may be slightly grainier.
Q: What if I don’t have cherry tomatoes?
A: Grape tomatoes or chopped roma/plum tomatoes also work well. Just keep an eye on moisture content.
Q: Is this dish good for meal prep?
A: Absolutely! Just note that the sauce thickens as it cools, so add a bit of water or broth when reheating.
Q: Can I make it dairy-free?
A: Yes—use a plant-based feta alternative. The results are surprisingly creamy.
This technique has gone viral for a reason. It's stress-free, satisfying, and easily customizable. The only hard part? Not eating the whole thing straight out of the baking dish.
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