Barrel aged feta tou fourno with chilli, roast garlic and oregano

• Serves 4

• Preparation time:

• Cooking time: 20

Ingredients

200gm peeled garlic cloves
200mls light olive oil
1 tbs lemon thyme leaves
400gms barrel aged feta
2 long red chillies, seeded, finely diced
8 pickled green chillies
1 tsp dried Greek oregano
2 tbs fresh organo leaves

FILO CRISPS

2C plain flour
½ tsp salt
½ C water
1tbs olive oil
melted butter
sea salt

Method

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.
Top with fresh oregano and serve with filo crisps of grilled pita bread

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.

Notes