How did I end up on the last train home stuffing a cheese and onion pasty in my mouth? Oh… I appear to have missed my mouth altogether, found most of it my cleavage. Classy… Anyhoo, it was my 32nd birthday so if there was ever a time to get drunk and eat pasties this was it. But what has any of this got to do with baked feta I hear you ask? Absolutely nothing, just wanted to tell you it was my birthday. Let’s move on.
So baked feta, I’ve never made or eaten this before but apparently it’s a ‘thing’ in Greece and I have Greece on the brain. I’m just about to finish ‘My Map Of You‘ a book written by my very own housemate Isabelle Broom. I mean, I knew people wrote books, they must do but I’ve never met anyone who’s actually written one I can buy in a shop. I tried writing a book once, it was about a boy who worked in a revolting old pet shop. Pretty sure it would have been a best seller, if only I had written more than four pages. Oh well, que sera, sera’.
Anyway back to Isabelle, who successfully managed to transport me to Greece and back in a mere few pages (what a lovely cheap holiday for those of us that can’t afford to go away.) Move over Jojo Moyes, there’s a new romance novelist in town. Bravo Isabelle, I loved your book and I can’t wait to read all the other books you have locked away in your noggin. Oh and can I borrow a fiver please?
Right sorry, I keep getting sidetracked. This baked feta recipe is easy and insanely delicious. It’s a bit like eating a deconstructed pizza, you bake the topping and then scoop it up with the pitta. Do it, do it, do it!
Baked Mediterranean feta
Serves 2 / takes 30 minutes
You will need: Foil and a baking tray
200g vegetarian feta
1 red pepper, de-seeded and sliced
½ red onion red onion, sliced
10 cherry tomatoes, halved
2 tsp dried oregano
2 handful black olives, halved
1 regular tomato, roughly chopped
Extra virgin olive oil for drizzling
1 pita to serve (optional)
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6
2. Slice up the peppers, onions and chop your tomatoes and olives in half. Roughly chop the regular tomato and season all with salt and pepper.
Smooth out a large piece of foil and place on a baking tray. In the middle of the foil lay a bed of sliced peppers for your feta to sit on. Pop your feta on top.
3. Arrange the regular chopped tomato around the sides and top the feta with the onions and the cherry tomatoes (it doesn’t mater if a few fall off, just leave them at the side.)
4. Scatter over the olives and sprinkle the whole lot with a teaspoon of dried oregano. Season with salt and pepper and drizzle with extra virgin olive oil.
Fold up the sides of the foil and scrunch the top until it’s sealed. (Repeat this whole process if you’re making two people)
5. Pop in the oven for 20 minutes. Once cooked carefully remove from the oven, open the parcels and slide onto plates. Serve with warm pitta and another drizzle of extra Virgin olive oil.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.