This spicy mezze dish from Thessaloniki, Greece is traditionally served during summer feasts. We find it works just as well on a winter’s night in front of a roaring fire.
1 brick of Feta
1 small green pepper, sliced
1/2 of a white onion, sliced
8 cherry tomatoes, sliced in half (or enough to cover the bottom of your dish)
Teaspoon dried oregano
Salt and pepper
Preheat the oven to 220C (approx 430F).
In a cazuela (clay pot) or oven proof dish, overlap the slices of green pepper, onions, and tomatoes arranging to be as flat as possible,
Add a good pinch of salt and pepper to the layer of vegetables.
Cut the block of feta in half to make 2 thinner layers, place on top of the layer of vegetables.
Drizzle with olive oil.
Sprinkle a teaspoon of dried oregano, and half a teaspoon of chilli flakes over the feta
Cover with foil and bake in the oven for 20 minutes.
Serve with pita bread.
Think Pink in Support of Cudeca
On Saturday December 7th we will be hosting a "Think Pink" super sale and fundraising event on behalf of Cudeca
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We are Debbie and Andy Wilkes, we both love to travel. I’m passionate about colours and fabrics, particularly saris. I love to wander round the souks of Morocco although I'm also very happy in the John Lewis cushion department. Andy is a foodie and is in charge of the food buying for the shop, and usually making dinner too. We’ve added 3 cats to the family since moving here, one that adopted us and one came out of a bin at a few hours old and had to be bottle fed every 2 hours. If you have any queries or you’d just like to contact someone real please do send us a mail, dropl in, or give us a call.