For ➍400 g pure sheep feta*
2 large mild red chilies
200 g ripe (cherry) tomatoes, skinned, seeded, finely chopped
3 spring onions, finely chopped
2 cloves garlic
2 tbs tomato purée
1 red onion, thinly sliced
handful oregano leaves, chopped**
1 tbs capers
olive oil
salt & pepper
Heat the oven to 200 °C. Cut the feta into 4 portions*** to make 4 parcels.
Finely chop the chilies, tomatoes, spring onions and mint. Mix with a good splash of olive oil.
For individual parcels, put the cheese on a slightly oiled baking paper. Spoon over a quart of the mixture.
For a big parcel, put 6 blocks on the paper, spread half the mixture over it. Cover with remaining cheese blocks. Spread the rest of the mix over it.
Close the parcel(s). Put a tin foil around it to seal.
Fold up the foil/paper into into a parcel and seal by crimping the edges.
Bake in the oven for 10 m.
Serve with lukewarm fresh bread and a glass of cool crispy Moschofilero wine.
*Rinse before using when the cheese is too salty. Dip dry.
Use 200 g feta for a starter and make 1 parcel.
Or use halloumi instead
**Use fresh mint instead. Or a mix.
***Cut into 12 squares when putting all together in 1 parcel.
