Santorini Warm Country Feta Recipe

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Santorini Warm Country Feta
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Ingredients
6
Count
Nutrition
401
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Thaw the frozen phyllo pastry sheets in the refrigerator overnight, and then bring these to room temperature prior to use for easier handling.
  2. Drain the feta cheese from the brine. Cut the block of feta using a thin, sharp knife into 6 slices, approximately 2 by 4 inches and 1/2-inch thick. Set the slices on a clean kitchen towel to dry.
  3. Lay the phyllo sheets on a flat surface and cut with kitchen scissors or a small sharp knife to size. They should be cut into rectangles, approximately 8 by 12 inches. Use a ruler if needed.
  4. Lay 1 cut piece of phyllo in front of you like a sheet of wrapping paper - the 12-inch length top to bottom. Place a slice of feta at the top end of the sheet slightly below the edge and wrap it up as you would a small package. Fold the top end of the sheet over the feta and then fold the left and right sides over. Flip the partly wrapped feta down the sheet towards you until it is fully wrapped. If needed, a little water can be used to seal the last edge of the sheet onto itself.
  5. Set aside with the sealed edge on the bottom of the package so the weight keeps the phyllo closed. Do not stack packages on top of each other. Continue to wrap all the pieces of feta.
  6. Heat the oil to 350 degrees F in a deep sided skillet using sufficient oil to float the package, about 3 to 5 inches of oil. Fry to a golden brown, about 5 minutes on each side. The pastry should puff up slightly. Remove with tongs or a slotted spoon and drain on a paper-towel lined plate.
  7. Serve each package on an individual plate or, if on a serving platter, do not stack the packages. Drizzle each package with about 2 tablespoons of honey and sprinkle with a teaspoon of black sesame seeds. Top with cut pieces of candied fig or a teaspoon of chunky fig jam.
  8. Cook's Note: Uncooked packages can be frozen for later use. If freezing, dust lightly with cornstarch or flour to help keep them separate.
  9. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 400.79 Kcal (1678 kJ)
Calories from fat 272.88 Kcal
% Daily Value*
Total Fat 30.32g 47%
Cholesterol 82.68mg 28%
Sodium 16.89mg 1%
Potassium 32.94mg 1%
Total Carbs 12.39g 4%
Sugars 3.84g 15%
Dietary Fiber 0.36g 1%
Protein 20.62g 41%
Vitamin C 0.3mg 0%
Vitamin A 3.8mg 126%
Iron 0.5mg 3%
Calcium 441.2mg 44%
Amount Per 100 g
Calories 274.61 Kcal (1150 kJ)
Calories from fat 186.97 Kcal
% Daily Value*
Total Fat 20.77g 47%
Cholesterol 56.65mg 28%
Sodium 11.57mg 1%
Potassium 22.57mg 1%
Total Carbs 8.49g 4%
Sugars 2.63g 15%
Dietary Fiber 0.25g 1%
Protein 14.13g 41%
Vitamin C 0.2mg 0%
Vitamin A 2.6mg 126%
Iron 0.3mg 3%
Calcium 302.3mg 44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.5
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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