Phyllo-fried Feta with Tomato and Caper Salad - Recipe by Frankie Unsworth
Ingredients
2 large beefsteak tomatoes, sliced
3 tablespoons caperberries
1 shallot, thinly sliced
1 tablespoon extra-virgin olive oil, plus extra for serving
200 g block of feta
1 sheet of phyllo pastry
2 Tbs olive oil
1/2 tsp sumac
1 Tbs honey
4 oregano or thyme sprigs
Salt and black pepper
Method
Add the tomatoes, caperberries and shallot to a large bowl. Toss with a couple of pinches of salt and the extra virgin olive oil, then season with pepper. Set aside.
Pat the feta dry with paper towels - you need it fairly dry or the pastry won’t crisp. Lay a sheet of phyllo out on a counter and brush with 1 tablespoon of the olive oil. Lay the feta in the centre, sprinkle with sumac and wrap it up like you are wrapping a birthday present. Brush the edges so it’s well sealed and trim away to about 2 cm off the short side.
Heat a non-stick skillet with the remaining tablespoon of olive oil over low heat. Once the oil is hot, add the phyllo-wrapped feta and cook for 2 minutes, or until lightly golden on all sides. Add the honey and oregano or thyme and spoon over the feta for 30 seconds, or until it is coated and sticky. Transfer to a board.
Serve half of the feta per person with the tomato and caper salad and a little more extra-virgin olive oil.
Photo Credits: This is an edited extract from Last Minute Dinner Party by Frankie Unsworth published by Hardie Grant Books. Photography: Lisa Linder
