ELEFTERIA’S BAKED FETA
By Kat mulberrypomegranate.blogspot.com @mulberry_pomegranate
A wonderful meze, baked in its own little dish, this aromatic almost caramelised feta is a perfect shared appetiser for when friends drop around. It also makes an excellent weeknight treat, especially on evenings when the air is warm and you can dine alfresco.
This recipe comes from the wonderful Elefteria, the chef at my local taverna. Elefteria, who hails from Kos, is a genius in the kitchen. When baking the feta, Elefteria recommends using a small enamel or ceramic dish, which holds the feta snuggly. The large terracotta ceramic dishes used to sell sheep’s milk yogurt in Greece are perfect for this purpose. If you don’t have the right ceramic dish, you can always use a little foil parcel to hold the feta.
- 1 piece of feta
- 1 small, sweet green pepper, finely chopped
- 1 medium tomato, peeled, de-seeded and finely chopped
- 1/2 small red onion, peeled and very finely sliced
- 1-2 teaspoons of dried Greek oregano
- EVOO (Extra Virgin Olive Oil)
- Black pepper or smoked chilli flakes
1. Preheat the oven to 200C.
2. Drizzle a little olive oil in the base of the ceramic dish. Place the feta in the dish. Drizzle a little oil over the feta and scatter with the rigani. Then sprinkle over the green pepper, onion and finally the tomato pieces. Add a pinch more of the rigani and another small drizzle of olive oil. Top with a little freshly ground black pepper, or if you prefer a sprinkle of dried, smoked chilli flakes.
3. Place the feta in the oven, uncovered, and bake until the side of the feta start to caramelise, about 20 minutes.