Feta Psiti
Φέτα Ψητή·(feh-tah psee-tee)
Meze & Kefi (The Front Porch Spread)
In Thessaloniki, this bubbling, fiery little package of joy is known as bouyiourdi—a nod to an old Ottoman tax bill, because the sudden kick of chili hits you just like a notice from the government. The secret here is the foil-and-parchment packet, a brilliant, zero-cleanup grandmother’s trick that traps the steam, forcing the oregano, olive oil, and sweet tomato juices directly into the cheese. Do yourself a favor and buy a real block of feta in brine; the pre-crumbled stuff is coated in anti-caking dust and will just turn into a rubbery disappointment in the oven.
Before you start
Sourcing the right feta is non-negotiable.
You must use a block of feta sold in brine (preferably sheep's milk). Pre-crumbled feta is coated in cellulose and will turn rubbery instead of melting into a luscious cream.
Ingredients
- authentic Greek Feta cheese, in brine8 oz
- ripe tomato1 med
- sweet green bell pepper1/2 med
- red onion1/4 med
- extra virgin olive oil4 tbsp
- dried Greek oregano1 tsp
- crushed red pepper flakes1/2 tsp
- black pepper1/4 tsp
- crusty bread1 large
Method
- 01
Preheat the oven and prepare the wrapping packet.
Preheat oven to 400°F (200°C). Tear off a 12-inch sheet of heavy-duty aluminum foil and lay a slightly smaller piece of parchment paper directly on top to protect the acidic tomatoes from reacting with the foil.
- 02
Build the meze foundation.
Place the solid block of feta in the center of the parchment paper and drizzle with a spoonful of olive oil to keep it from sticking.
- 03
Layer the vegetables and seasonings.
Scatter the sliced tomatoes, green peppers, and red onions evenly over and around the cheese. Pour the remaining olive oil over the top, then aggressively season with the oregano, red pepper flakes, and black pepper.
- 04
Seal the packet tightly and bake.
Bring the edges of the foil and parchment together, folding them over to create a tightly sealed envelope with no gaps for steam to escape. Bake on a small baking sheet for 20 to 25 minutes.
- 05
Uncover, mash lightly, and serve immediately.
Carefully transfer the hot packet to a plate and open the top, watching out for the blast of aromatic steam. Use a fork to slightly mash the softened feta into the roasted tomatoes and oil, and serve immediately with plenty of crusty bread.
Notes
Don't skimp on the chili flakes.
The tangy richness of the dairy mellows the spice significantly, so you can handle more heat here than you think.
From Cook Greek in America.