Okra With Feta

FRESH VS FROZEN OKRA: If using fresh okra, take a paring knife and trim the rim around the top part of the okra, just beneath the stem. Place the okra in a colander and sprinkle with 2 tablespoons of red wine vinegar. Toss and let stand for about a half hour. Rinse and drain. If using frozen okra, defrost before using.

45 min
15 min


  • ½ cup extra virgin Greek olive oil divided
  • 2 medium potatoes peeled and cut in 1-inch cubes
  • 1 red onion chopped
  • 1 pound or 450 g fresh or frozen okra*
  • 3 garlic cloves peeled and chopped
  • 2 tsp tomato paste
  • 1/3 cup dry white wine
  • 12 oz or 400 g canned tomatoes
  • Sea salt and pepper to taste
  • 5 ounces 150 g feta cheese
  • 2 Tbsp chopped flat-leaf parsley
  • A few pinches of dry oregano


  1. Heat a large, wide pot over medium heat, add half the olive oil and cook the onions until wilted and translucent, about 8 minutes, stirring occasionally to keep them from burning. Stir in the garlic. Next, add the potatoes, cover, and sweat in the olive oil together with the onions for about 6 – 7 more minutes.
  2. Add the tomato paste and stir into the potato-onion mixture. Stir all together for about 2 – 3 minutes, to help release the intense flavor of the tomato paste.
  3. Next, add the okra and gently toss with the potato-onion-tomato mixture.
  4. Add the wine and stir gently with a wooden spoon. Deglaze, meaning let the alcohol cook off, about 3 to 4 minutes.
  5. Add the tomatoes next, and enough water, only if necessary, to bring the liquid content to about halfway up the contents of the pot. Simmer with the lid ajar for about a half hour, until the vegetables are tender and the sauce thick.
  6. Season with salt and pepper keeping in mind that feta is rather salty so add less salt and adjust afterwards, as desired. Stir in the oregano and parsley.
  7. Serve in a large bowl, platter, or individual portions with chunks of feta.

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