Baked Ricotta with Green Olives, Lemon and Oregano is a delicious and protein rich vegetarian dish. Ricotta is an Italian whey cheese made from cow, sheep or goat and date back to the Bronze Age on the Italian peninsula.

Baked Ricotta with Green Olives, Lemon and Oregano

These Baked Ricotta with Green Olives are delicious and protein rich dish that can be served with meat or green bean stew.
Course: Side Dish
Cuisine: Greece
Keyword: eggs, green olives, ricotta cheese
Servings: 6


  • 600g firm ricotta cheese, roughly chopped
  • 2 eggs
  • 1 grated rind lemon
  • ½ cup grated sharp cheese
  • ½ tsp dried oregano
  • 20 pitted green olives
  • salt and pepper to taste


  • Preheat oven to 180 degrees Celsius.
  • Grease 6 small round baking cups and place with baking paper, but in a way so the paper comes out of the cup.
  • Add to the food processor eggs, lemon rind, ricotta, sharp cheese, oregano, olives, season with salt and pepper, and blend.
  • Pour the mixture into the cups and bake for 35 minutes, until the tops became golden.
  • Then take them out from the oven and let them cool. Then turn them upside down and take them from the cups and remove the baking paper.
  • You can serve them by itself or with green bean stew.

Photo credit and inspiration:,,

Explore other recipes from the traditional Greek cuisine.

Did you make this Baked Ricotta with Green Olives recipe?

Please let me know how it turned out for you! Leave a comment below and don’t forget to follow us. Sharing is caring!