I received an email or two from subscribers who wanted this recipe for the Baked Feta in Phyllo with slow roasted Tomatoes, (that appeared in the Thanksgiving in Montana post). So here it is. It’s simple to make, and a great appetizer to serve with a group. It’s great served with rustic crackers. A cracker with pepper is good. This recipe was originally made by Heather Chontos.
BAKED FETA in PHYLLO, with SLOW ROASTED TOMATOES and GARLIC: Put a pint of grape or cherry tomatoes and a few (4 or so), cloves of garlic on a baking sheet tossed with olive oil, sea salt, pepper, and a tiny bit of raw sugar, then roast at 400 for 40-45 minutes. Set aside. Put 2 blocks of Valbreso Feta (Valbreso is 100 percent sheep’s milk from France, it’s really soft, so it works really well because it melts. You can use a solid block of regular feta, but it will have a harder texture so may need longer cooking time to soften). Thaw 4 sheets of Phyllo dough. Brush a small pyrex dish or roasting dish with olive oil. Lay down the 4 phyllo slices, on the oil. (No need to brush in between each sheet, this is a no-fuss dish) wrap the feta, parcel-like. folding the ends under to seal. Bake at 400 for 40-60 minutes- or until the phyllo is a deep golden brown and the cheese has melted or softened. Serve with the roasted tomato and garlic cloves and garnish with fresh Thyme.
In New York you can find Valbreso Feta at Union Market, (Brooklyn) or Fairway. To order online, from igourmet, click here.