Fresh marjoram, runny honey & pistachio sprinkle.
When I was a teenager visiting Cyprus on holiday, I was wowed by the recipes that would cook feta rather than just serve it in salads raw. For me, this is so incredibly simple, satisfying and impressive.
Total Time: 20 minutes
Serves: 4
INGREDIENTS
- 4 sheets of filo pastry
- 200g feta cheese
- ½ a bunch of marjoram (10g)
- 25g shelled unsalted pistachios
- runny honey, to serve
METHOD
- Lay a sheet of filo on a damp tea towel and brush lightly with olive oil. Crumble a quarter of the feta across one side of the pastry, leaving a 3cm gap around the edges, and pick over a quarter of the marjoram leaves. Carefully fold over the filo, press the edges to seal, then fold in half again, pressing down gently to secure. Brush lightly with olive oil.
- Place a large non-stick frying pan on a medium heat with a splash of olive oil, add the filo parcel and cook for 2 minutes on each side, or until golden and crisp, then transfer to a serving plate. Meanwhile, bash or roughly chop the pistachios. Drizzle the parcel with honey and scatter over a quarter of the pistachios. Repeat with the rest of the ingredients, serving each parcel as soon as it’s ready.
5 Ingredients Mediterranean by Jamie Oliver is published by Penguin Michael Joseph ©
Jamie Oliver Enterprises Limited (2023 5 Ingredients Mediterranean).
Recipe photography: © David Loftus, 2023.
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