When meat is baked in parcels, it's referred to as kleftiko. In this recipe, I've used foil and placed the feta in the oven, but you could also place the parcels on a rack in a covered barbecue. Whatever way you do it, this dish makes a delicious vegetarian snack or side dish.
- 4 x 100 g feta slices
- ½ red onion, thinly sliced
- 1 garlic clove, thinly sliced
- 2 tbsp capers
- 4 tbsp finely chopped fresh tomato
- ¼ tsp dried wild oregano
- cracked pepper
- 4 tbsp extra virgin olive oil
- 4 large squares of aluminium foil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Preheat oven to 200°C.
Place each piece of feta in the centre of the aluminium foil. Place the onion, garlic, capers, tomato, oregano, pepper, and olive oil on top of each piece of feta. Seal the packets tightly. Place them on a tray and bake for 20 minutes.
Carefully open and serve hot with crusty bread.
Text © 2013 Maria Benardis