45 mins
Not Too Tricky
serves 6
About the recipe
Salty feta pairs beautifully with the Mediterranean flavours of lemon, oregano and olive oil, before being wrapped in fig leaves and baked until oozy and molten. Perfect as a summer dinner party side.
Ingredients
6 large fig leaves
1 x 200g block feta
1 lemon
1 tablespoon dried oregano
Top Tip
EASY SWAPS:
Use vine leaves in place of the fig leaves when not in season.
Method
- Preheat the oven to 180°C/350°F/gas 4 and lightly oil a 25x35cm baking tray.
- Rinse the fig leaves, then place in a small bowl and cover with just boiled water. Set aside for a few minutes to cool.
- Once cool, remove the leaves from the bowl, discarding the water, squeezing out any excess moisture. Trim the stalks and lay the leaves on a clean surface overlapping each one until you have a full circle without any gaps.
- Place the block of feta in the bowl, zest over half the lemon, sprinkle with the oregano and a pinch of black pepper, and drizzle with 2 tablespoons of olive oil.
- Gently turn the feta in the mixture until well coated, then place in the centre of the fig leaves.
- Working from the top, tightly wrap the feta in the fig leaves, one by one, working your way around the feta (like a hand on a clock), and then turn it over so the last fold you make is on the underside of the feta.
- Carefully transfer to the prepared baking tray and bake for 20 to 25 minutes, or until the leaves are just turning brown at the edges and the feta is soft and pillowy.
- Transfer to a serving plate and peel the leaves off at the table to reveal the molten lemony feta.
- Delicious served with warm flatbreads, some sliced fresh tomatoes and the remaining half of lemon cut into wedges for squeezing.
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