Once upon a time, I was oh so fortunate to spend a too short amount of time bumming around the beaches of the Greek Islands. Somehow, I managed to take a vacation while “studying” abroad in college. Yes, I am a maestro at maximizing my complete and utter waste of time and money, all the while making it appear to be an ambitious and essential endeavor. Essentially, I was just taking a vacation within a vacation, much like dreaming you are dreaming. Anyway…
One of the things I delighted in the most while in Greece was the food. Naturally. Lamb roasted over spits? Yes, please! Spinach pies? Keep ‘em coming! I tell you, there was not enough feta in all the land to satisfy my cheese obsession.
So every morning,I ate yogurt with honey seaside and every afternoon, I gorged on blocks of baked feta. This is a shamefully simple, yet totally satisfying dish. Using the freshest ingredients possible will bring out the low-key vibrancy of this summery staple that simply screams Mediterranean. This is a great appetizer, or accompaniment to fish, shrimp and salads. Finally, I recommend serving it with warm pita or nice, crusty bread.
Gather up:
1 smallish sheet of aluminum foil
1 thick sliced block of feta cheese
Salt & pepper to taste
1 shake of oregano
1 garlic clove, minced
A couple slices of fully ripened tomatoes
A couple slices of green bell pepper
Juice of half a lemon
Drizzle of olive oil
Preheat your oven to 350. Place the feta in the center of the foil. Lightly salt and pepper the cheese. Put on a couple shakes of oregano and sprinkle with the minced garlic. Layer on the tomato and pepper slices. Finally, top with a squirt of lemon and a generous drizzle of olive oil. Seal your foil parcel, place on a baking sheet and bake for 15 to 20 minutes.
It is best to enjoy straight from the oven, as the feta will harden after some time.
Oh yeah, and try not to eat the whole block by yourself.
by Phyllis Anastasia Gasper
