The salty, briny taste of feta is going extraordinarily well with honey, a mixture that current Greek cooks have been experimenting with for about the remaining decade. This recipe is a variation on several cheese-primarily based specialties which can be traditional Greek mezedes.
- 2 sheets #7 commercial phyllo
- ½ to ¾ cup 145 to 215 g caraway, cumin, or poppy seeds we made it with poppy seeds
- ½ cup 120 ml Greek honey
- 3 tablespoons extra-virgin Greek olive oil plus more for greasing
- 1 small fresh or dried chile seeded and finely chopped
- 2 4-inch / 10 cm square pieces Greek feta, each about ½ inch (1.5 cm) thick
- 1 egg white lightly beaten
- 1 tablespoon strained fresh lemon juice
- Preheat the oven to 350°F (one hundred seventy five°C). lightly oil a small baking dish massive sufficient to preserve the two squares of feta.
- Take the primary phyllo sheet and location it horizontally in the front of you on a smooth work floor. Brush the phyllo gently with a number of the olive oil. location a feta rectangular inside the middle. Fold inside the sides, brushing every unoiled surface of the phyllo with a touch of the olive oil and pressing gently to seal. Repeat with the second phyllo sheet and feta rectangular.
- spread the caraway seeds over a big flat plate. lightly brush the pinnacle of each phyllo-wrapped feta square with a touch of the egg white and dip the egg washed facet into the caraway seeds. location the feta rectangular seed-facet up on the organized baking dish. Repeat to coat the pinnacle of the second one feta square.
- Bake the feta for approximately 20 minutes, or until the phyllo is puffed and golden.
- whilst the feta is baking, whisk collectively the honey, chile, and lemon juice in a small bowl.
- eliminate the feta squares from the oven and permit cool for a couple of minutes. cut into 4 triangles and serve, drizzled with the spiced honey.
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