Barrel Aged Feta Tou Fourno, Chilli, Roast Garlic, Oregano. It is worth investing in an aged feta cheese to make this delicious Greek entree or mezze plate hero.
200g peeled garlic cloves
200ml light olive oil
1 tbsp lemon thyme leaves
400g barrel aged feta
2 long red chillies, seeded, finely diced
8 pickled green chillies
1 tsp dried Greek oregano
2 tbsp fresh organo leaves
2C plain flour
½ tsp salt
½ cup water
1tbs olive oil
Preheat oven to 160C. Place garlic cloves and thyme in a small baking dish and cover with olive oil. Bake for about 30mins until garlic is soft and lightly golden. Remove garlic from the oil and set aside. Reserve garlic oil.
Turn oven up to 200C. Slice the fetta into 4 equal slices. Place each slice of feta into an oven proof ramekin. Divide roast garlic between ramekins and top each with 2 pickled chillies. Combine 80mls of resrved garlic oil with diced red chillies and dried oregano. Drizzle over feta. Bake for 10mins.
To make filo crisps, combine flour, salt, water and oil into a dough. Knead until smooth, cover then leave to rest for 1 hour. Divide filo into 2 pieces Roll filo out by hand or use a pasta machine. Brush first sheet of filo with melted butter and sprinkle over a little sea salt. Top with other sheet of filo. Press down lightly and cut into 12 squares. Bake at 180C for 8-10 minutes.
Top baked feta with fresh oregano and serve with filo crisps of grilled pita bread.