FETA IN CRISPY FILO WITH A HONEY DRIZZLE
A delicious, mouthwatering appetizer that can be served also as a light lunch with a simple salad
Provided by Marilena Leavitt
Categories Appetizer
Time 20m
Number Of Ingredients 6
Steps:
- Defrost filo pastry dough by leaving it in your refrigerator overnight. The next day, remove from the fridge and allow it to come to room temperature.
- Place one sheet of filo dough on a clean work surface and brush it with some extra virgin olive oil. Place a second one on top of the first and brush it with olive oil as well. Repeat with two more sheets of filo.
- Place the piece of Greek Feta at the bottom edge of the filo. Fold in each side, covering most of the feta. Brush some olive oil on the two folded sides. Next, fold up the piece of Feta, starting with the side closest to you, until you completely wrap it with the filo. Brush each side with a bit more olive oil and set aside.
- Heat a medium size, non-stick pan over medium heat. Add a generous amount of olive oil to the hot pan. Once the oil is hot, place carefully the filo-wrapped feta to the pan (the olive oil should come half way up the wrapped Feta). Shallow fry under medium heat for about 2 minutes on each side, or until the filo turns golden brown on both sides.
- Remove from the pan and place briefly on a piece of folded paper towel to absorb any excess oil. Place on a serving plate, drizzle with honey and sprinkle with sesame seeds. With a sharp knife, cut it up in small square bites and serve as an appetizer!
BAKED FETA WITH SESAME & HONEY
Combine the flavours of salty cheese and sweet honey to create a dish that's so much more than the sum of its parts. Rich and decadent, serve with warm pitta
Provided by Cassie Best
Categories Buffet, Lunch, Side dish, Starter, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the sesame seeds in a shallow dish and brush the block of feta all over with the honey. Carefully press the honey-coated feta into the sesame seeds, turning so that it's well crusted with seeds.
- Put the feta in a baking dish (it should fit snugly), then sprinkle over the oregano and a pinch of sea salt. Drizzle with some olive oil. Bake for 15-20 mins until the feta is soft, then drizzle with a little extra honey and serve with the pitta breads on the side.
Nutrition Facts : Calories 192 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Protein 8 grams protein, Sodium 1.3 milligram of sodium
ROASTED FETA WITH HONEY
A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chilled white wine, is the perfect warm weather supper. If you can't get your hands on thyme honey, the regular sort will do just fine.
Provided by Sara Dickerman
Categories dinner, easy, for one, lunch, quick, weekday, dips and spreads, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. Place the feta in the dish and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.
- Preheat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables.
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