Feta is the flavor of Greece. For the uninitiated, it’s slightly pungent, on the dryer side, crumbly, soft, and versatile as all get-out. This night, we made Psiti – Oven Baked Feta, an appetizer served with crusty bread.
Our in-home Greek Cooking Class conducted by the capable Diana Moutsopoulos included not just “what” to do with feta, but insights into the real Greek feta procurement system. In LA, any Greek will tell you… buy at Papa Cristo’s on Pico.
The center of all Greek cooking in LA is Papa Cristo’s, restaurant, store, deli, everything! Feeling a little Greek-insecure? Learn some phrases here.
There, buy your feta “from the barrel”.” A sliced wedge in its liquid is your take-away for such impressive dishes as the easy and fabulously flavorful Oven Baked Feta recipe, below.
1 slice of Greek feta cheese – amount simply depends upon number of people you want to serve. Eyeball it, just fine.
Drizzle of olive oil
Dried red chili flakes to taste
Optionals: a few thin slices of tomato, red onion, and/or bell pepper and sprinkle of dried Greek oregano
Preheat oven to 300 degrees F.
Place feta in a small baking dish. Drizzle with olive oil. Cover liberally with chili flakes (Diana suggests using more than you think you can handle as the feta tempers the spice).
TIP: you can add any of the optional additions listed above. If adding vegetables, simply lay a few slices on top of and surrounding the feta.
Bake in the oven, uncovered, until feta is soft, about 10 minutes (a little longer if you add any vegetables). Serve piping hot with crusty bread – you need to enjoy immediately as the feta hardens quickly after it cools.
Like the idea of a Greek cooking class in your LA-area home? CONTACT: Diana Moutsopoulos, firstname.lastname@example.org, 310-486-1589