I first had this dish at a beautiful hotel on the beach in Kefalonia. I was so taken by the simplicity of it. The only thing I have done differently is to cut the feta block into four pieces rather than keeping it whole, so there is more pastry to enjoy.
SERVES 2
vegetable oil, for frying
200g block of feta cheese, cut into quarters
1 sheet of filo pastry (about 48cm x 25cm), cut into quarters
2 heaped tbsp clear honey
- Heat a frying pan over a medium heat, pour in about 1cm vegetable oil and bring to frying temperature (the oil must not be too hot: add a little piece of filo pastry – if it bubbles gently the oil is hot enough, if it sizzles aggressively the oil is too hot).
- Line a plate with a double layer of kitchen paper.
- Wrap each rectangle of feta in a piece of filo and use a little oil or water to seal the seam on the underside. Gently lay the parcels in the hot oil, seam-side down, and fry them for a couple of minutes until you see the pastry on the underside turn golden and bubble up a little. Then very carefully turn the parcels over and fry the other side until crisp and golden brown.
- Remove from the pan with a slotted spoon and transfer to the paper-lined plate to drain, then serve on a plate drizzled with the honey.
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Persiana Everyday by Sabrina Ghayour will be published by Aster on 4 August, price £26. To order a copy for £22.10 with free UK delivery until 14 August, go to mailshop.co.uk/books or call 020 3176 2937.
