Chef Ryan Foti
The Olympia
Ingredients:
1/4 cup olive oil
2 sheets phyllo dough
½ inch slice of feta cheese
1 tbsp lavender honey
1 tsp pink peppercorn
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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.
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The Olympia
Chef Ryan Foti, a resident of North Idaho for more than 30 years, and culinarian for almost as long, truly loves the hospitality industry. The Foti family name hails from Sicily, the melting pot of the Mediterranean including Greece. Mediterranean cuisine remains Chef Foti’s passion and closest to his heart.
Fried Feta with Lavender Honey and Pink Peppercorns Recipe
Ingredients:
1/4 cup olive oil
2 sheets phyllo dough
½ inch slice of feta cheese
1 Tbsp lavender honey
1 tsp pink peppercorn
Instructions:
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.