Fried Feta Cheese and Black Olives with Oregano

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The best feta is the rich, milky feta that is imported from Greece or Bulgaria. Domestic feta and most other feta cheeses are made from cow’s milk and not the traditional sheep’s milk. As a result, it is blander, but if bland is your thing, then go ahead and use it.

Ingredients

  • 6 oz. imported Greek or Bulgarian feta cheese
  • 2 Tbs. extra-virgin olive oil
  • 12 imported black olives, pitted
  • 1 tsp. dried oregano
  • Romaine lettuce leaves or crostini

Directions

Soak the feta cheese in cold water for 2 hours to remove some of the salt. Drain and dry by patting with paper towels. Break the cheese into bite-size pieces. In a medium-size skillet, heat the olive oil over medium heat, then add the broken-up pieces of feta cheese, olives and oregano. Cook until the feta cheese starts to melt, then remove the skillet from the heat, transfer its contents to a serving platter and serve immediately, picking up pieces of cheese with the lettuce leaves as a wrapper or placing them atop crostini.

Yield: 4 servings

From: "Little Foods of the Mediterranean" by Clifford A. Wright 

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