Filo Baked Feta with Harissa

Filo baked feta with harissa

I first tried a variation of this at a fabulous beach restaurant on a tiny Greek island called Lipsi. They served the filo wrapped feta warm from the oven and drizzled it with local honey and tahini. It remains to this day one of the most delicious things I have eaten. I love the addition of harissa which adds a spicy jammy element to the creamy feta as it bakes.

INGREDIENTS

| Serves 2-4 |

• 2 sheets filo pastry

• 200g block of feta cheese

• Olive oil

• 1 heaped tbsp rose harissa paste (I always use Belazu)

• About a tbsp of good quality tahini

• 1 tsp (or more) runny honey

• A good pinch of toasted sesame seeds

METHOD

• Preheat your oven to 200 degrees fan setting.

• Using a pastry brush (or clean paint brush) brush one sheet of filo pastry with olive oil.

• Combine the harissa with a tablespoon of oil to loosen. Spread half onto the filo about an inch from the edge in the rough shape of the feta. Top with the feta and spread the remaining harissa on the feta.

• Fold in the short sides then brush the length of the filo with olive oil before folding the feta on itself to create a parcel.

• Brush another sheet of filo with olive oil, place in the feta parcel and repeat the folding process.

• Brush the feta parcel with olive oil, transfer onto a baking tray and bake for 20 mins until crisp and golden.

• Transfer onto a serving plate using a spatula. Drizzle with the tahini and honey and sprinkle over the sesame seeds.  Enjoy the filo baked feta warm.