Avocado tzatziki
Try this avocado twist on the traditional Greek tzatziki – great as a snack with warm Greek pitta. This recipe comes from Crouch End restaurant, Kalimera
Baked feta in filo with honey-tahini dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a sharing dish
Skip to ingredients
- 2 filo pastry sheets
- olive oilfor brushing
- 180g slab of feta
- ½ tsp dried chilli flakes
- 1 egg
- 1 tbsp poppy seeds
- 3 tbsp runny honey
- 1-2 tsp tahini
- 1 tbsp lemon juice
- pomegranate seedsto serve
Nutrition: per serving
- kcal235
- fat12.7g
- saturates6.8g
- carbs19.8g
- sugars14.1g
- fibre0.6g
- protein9.9g
- salt1.3g
Method
step 1
Heat the oven to 210C/190C fan/gas 6½. Line a baking tray with baking paper. Lay the filo sheets on a work surface. Brush one side of the first sheet with olive oil and put the second on top. Put the feta slab in the lower centre of the filo sheets and sprinkle with the chilli flakes. Fold the bottom of the filo on top of the feta, tuck the sides in and roll it up tightly. Seal the edges with a little water.
step 2
In a small bowl, beat together the egg and 1 tbsp of water. Brush the feta with the egg wash and sprinkle generously with poppy seeds. Transfer to the lined tray and bake for 15-20 mins or until golden. Meanwhile, whisk the honey, tahini, lemon juice and 1 tbsp of water in a bowl until smooth. Remove the feta from the oven to a plate. Drizzle with the sauce and sprinkle with pomegranate seeds.
