Feta Tiganito (Greece)

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FETA TIGANITO (BAKED CASSEROLE OF FETA CHEESE AND VEGETABLES)

 

This simple dish of tomatoes, peppers, onions and garlic, mixed with feta

cheese and olive oil, then baked to warm it all through, was one I ate night

after night on a recent visit to Crete. It was brought to the table in a

closed ceramic baking dish. The cover was lifted off and the delicious aroma

exploded from the hot cheese and vegetables … so enticing! Dip into it with

a toasted pittas or crusty bread, for a lusty, very sociable, shared

starter.

 

1 medium onion, thinly sliced

1 green and ½ red pepper, deseeded and thinly sliced lengthways

8 ripe cherry tomatoes, halved, or 2 ripe medium tomatoes, thinly sliced

lengthways

4 garlic cloves, chopped

2 tbsp extra virgin olive oil

300 g vegetarian feta cheese, cubed

½ tsp dried oregano

4 pickled mild chillies, thinly sliced (optional)

 

Preheat the oven to 200 ºC / 400 ºF / gas 6. Place the onions, green and red

peppers, tomatoes and half the garlic in the bottom of a large shallow

baking dish and drizzle with half the olive oil. Bake for 5 - 8 minutes

until slightly softened.

Remove from the oven and mix in the cheese. Drizzle over the remaining olive

oil and sprinkle with the remaining garlic, oregano, and pickled chillies,

if using. Cover the dish tightly, with foil if necessary, and bake for about

10 minutes until the cheese is warmed through. Serve hot, directly from the

baking dish, with toasted pitta bread brushed with olive paste and herbs to

dip into it.

 

Serves 4.

 

287 kcal per portion

preparation / cooking : 10 / 20 - 25 minutes

 

country : Greece

course : starter

 

source : BBC Vegetarian Good Food august 1998

 

 

 

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