INGREDIENTS:
» 1/4 cup olive oil
» 2 sheets phyllo dough
» 1⁄2 inch slice of feta cheese
» 1 tbsp lavender honey
» 1 tsp pink peppercorn
1) Lay out one sheet phyllo on a clean, dry surface. Brush one sheet with oil and then place second sheet on top. Brush top of second sheet in preparation for feta.
2) Place feta in the center of the phyllo. Depending on the size of your phyllo, you may need to trim off the excess before wrapping the feta. Overlap should be minimal and two layers is ideal. More isn’t the end of the world!
3) Add remaining oil to a nonstick or cast- iron skillet and heat over medium. Choose a pan similar in size to the wrapped feta so that the oil goes up a third to halfway up the side of the phyllo. Once oil is heated, gently add the wrapped feta.
4) Medium heat is key, phyllo is delicate and can under and overcook quite easily, so cook on medium until phyllo is golden brown, then you can flip and get a golden brown color on the other size as well.
5) Remove the warm phyllo from pan and place on a paper towel to soak up any excess oil.
6) Plate and garnish with lavender honey and pink peppercorns. N
As seen in the Winter/Spring 2024 edition
The Olympia
Chef Ryan Foti