Tanda Tula’s Feta Phyllo Parcel

Shara Burger | blog

In Greek, the word phyllo means “leaf.” Having actually originated in medieval Turkey in the 11th century this thin, unleavened dough is highly versatile and is used in thousands of sweet and savoury dishes in Greek, Balkan, and Middle Eastern cuisines.

Traditional feta phyllo tarts, known as “feta me meli”, are a dish that have been claimed by the Greeks from Crete, made with feta cheese, phyllo, honey, and sesame seeds, they are often served as a meze in Greek tavernas.

Today’s recipe is the Tanda Tula version of a phyllo cheese tart with a real Greek inspired salad to serve on the side.

Ingredients

  • 2 phyllo pastry sheets
  • 320 g feta cheese, crumbled
  • ½ medium white onion, finely diced and caramelized
  • 200 g butter, melted
  • 2 tbsp honey
  • 2 tsp sesame seeds toasted
  • 1 tsp thyme, finely chopped

Method

  1. Cut the pastry sheets lengthwise into 2 equal strips.
  2. Brush both sides of the pastry with butter and layer 2 sheets on top of one another.
  3. Divide the caramelised onion and feta into 4 x 80g portions and place on each sheet. Start folding the pastry around the feta to form a big triangle.
  4. Fold the sides in as you would wrap a present and try to tuck the corners into the parcel.
  5. Brush the top of the parcel with butter and sprinkle with sesame seeds.
  6. bake at 180°C until golden and crispy.
  7. Place the feta parcels on a serving plate and drizzle with honey

Greek Tomato Salad

Dressing:

  • 2 medium tomatoes, grated
  • ½ clove garlic, crushed
  • 12 black olives, pitted and chopped
  • 4 sundried tomatoes, chopped
  • 1 tbs flat leaf parsley
  • 1 tbs red wine vinegar
  • 2 tbs olive oil
  • 2 tablespoons sunflower oil
  • Salt and black pepper to taste

Salad:

  • Baby exotic tomatoes, halved
  • 2 big tomatoes
  • 10 capers
  • 1/4 red onion thinly sliced and soaked in water
  • Fresh basil to serve

Method:

  1. Mix the ingredients for the dressing.
  2. Blanch the large tomatoes, cut a small X into the skin at the top and bottom. Drop the tomato into boiling hot water for a few seconds and then into ice cold water. Pull off the skin.
  3. Quarter the blanched tomatoes and keep in the fridge until ready to serve
  4. Combine the salad ingredients in a bowl and toss in the dressing.
  5. Sprinkle with sea salt, black pepper and fresh basil to serve.
  6. Add a few dots of yoghurt to serve.