Feta parcels with tomato sauce and olive salad
1 hour 20 minutes
Total Time
1 h
Cooking Time
20 min
Preperation Time
Ingredients
| 1 | Carrot |
| 100 g | Celeriac |
| 1 | Shallot |
| 2 cloves of garlic | |
| 8 | Tomatoes |
| 5 stalks | Thyme |
| 2 sprigs | rosemary |
| 2 stalks | Marjoram |
| 10 tbsp | Olive oil |
| 75 ml | Vegetable broth |
| 75 ml | White wine |
| 2 pieces | Feta (200 g each) |
| 2 sheets of filo or yufka pastry (from the refrigerated section) | |
| 2 tbsp | Honey |
| 50 g | Kalamata olives |
| 100 g | mixed leaf salad, ready to cook |
| Salt | |
| Freshly ground pepper | |
| Sugar |
Instructions
Step 1 of 6:
Peel and finely dice the carrots and celeriac. Peel and finely chop the shallot and garlic. Remove the core from the tomatoes and dice them. Wash the herbs, spin them dry, and remove the stems. Set aside half of the thyme and rosemary for the feta parcels.
Step 2 of 6:
Heat 4 tbsp of the olive oil in a pot. Sauté the prepared vegetables, except for the tomatoes, and deglaze with broth and white wine. Then add the tomatoes and bring the mixture to a boil, then simmer for about 45 minutes.
Step 3 of 6:
Add thyme, rosemary, and marjoram to the tomato sauce and season the mixture again with salt, pepper, and sugar. Then let the sauce cool slightly.
Step 4 of 6:
Drain the feta and cut it in half. Cut the filo or yufka dough in half lengthwise.
Step 5 of 6:
Brush the dough sheets with the remaining oil. Place a piece of feta cheese at the bottom end of each sheet and drizzle with honey. Season with salt and pepper and sprinkle with thyme and rosemary. Wrap the feta with the dough like a gift.
Step 6 of 6:
Heat a sealed pan without fat. Fry the feta parcels in it over medium heat for about 5 minutes on all sides. Remove and drain on paper towels.
Tip:
Before serving, drain the olives well and arrange them with the salad on plates. Drizzle with the lukewarm tomato sauce and arrange the feta parcels on top.
