Salty and creamy, this dip is perfect paired with an ice-cold beer—or glass of ouzo. Slideshow: More Greek Recipes
Preheat the oven to 400°. Put the feta in a small ovenproof dish, such as a cazuela or small cast-iron skillet. Drizzle the olive oil over the feta and sprinkle with oregano. Season to taste with black pepper. Bake until the feta is golden and bubbling, about 15 minutes.
While the feta roasts, stir together the chopped olives, roasted red peppers and parsley.
Remove the feta from the oven and top with the olive mixture. Serve immediately, with toasted pita.