This recipe is inspired by a dish from Katerina’s restaurant in Little Venice, Mykonos. It is best served warm as part of a mezze/tapas meal or on it’s own with lots of toasted pitta bread
Ingredients
200g Feta
500ml tomato sauce (click here for recipe)
Olive oil
Dried oregano
Chopped parsley
1/3 yellow pepper, sliced
1/3 reen pepper, sliced
½ small red onion, sliced
6 cherry tomatoes, chopped into quarters
Method
Pre-heat the oven to 180C. Sauté the peppers and onion in some olive oil until soft then add the tomatoes and cook for another minute. Add the tomato sauce and then cook for a few more minutes. In a shallow, small baking dish add some of the sauce then break the feta into rough large pieces and then top with the rest of the tomato sauce. Place the baking dish in the oven for about 15/20 minutes.
When cooked, remove the dish and set aside to cool slightly. Finish the dish with olive oil, oregano and chopped parsley. Serve with a lightly toasted pitta bread or a few slices of crusty loaf or baguette.
