1574. Vineleaf Feta Parcels

Feta cheese has been around forever, and it is seemingly now more than ever that people are getting creative with it. It was not my favorite cheese, being so salty and distinctively brined, but I find that is it now a staple that my refrigerator is never void of. I also have an affinity to grape leaves in the kitchen. This combination is a wonderful one I can easily eat more than once a week, every week. 

The Palestinian effect here is undeniable. Vineleaves, feta cheese, olives, olive oil, lemon, and chilli. Each one is these is used in abundance in Palestinian cuisine. Upon baking, the feta still holds its shape but goes all soft like the mushiest of hearts, and the vineleaves wrap themselves even tigher around the cheese, and start to delicately crisp and flake from the surface. Serve with some good bread on the side.

 

Ingredients: serves 2

4 large brined vineleaves

4 Tbsp olive oil

200g feta cheese block

8 kalamata olives

1 lemon, zest

sprinkle chili flakes

Method:

Cut the feta block into four evenly sized rectangles.

Overlap two vineleaves, shiny side down. Drizzle half a tablespoon of olive oil before placing in the center a portion of the feta, topped with some grated lemon gest, the other half tablespoon of olive oil, two chopped kalamata olives, and a sprinkle of chilli.

Wrap the leaves over the feta to create a parcel, and place seam-side down on a baking sheet.

Repeat for remaining three portions.

Bake in a preheated 350F oven for 20-25 minutes.

Serve warm with some good bread.

صحة و عافية