This salty Greek cheese steals the show into your cheesecakes, filo parcels, dips and frittatas The tangy freshness of feta, along with its satisfying, crumbly texture, means it’s a reliable and versatile fridge stalwart – a humble ingredient with transformative prowess that can effortlessly elevate a dish. I usually have a packet on the go, either unopened and ready to be broken over grainy salads or roasted roots, or marinated with window-box rosemary, thyme and lemon zest and kept in a jar for impromptu dipping into. My absolute favourite way with the fresh, briny cheese is tumbled with earthy spinach and wild herbs and encased in olive oil-laden layers of golden, flaking filo. In Greece we brought fresh spanakopita from the bakery every day, and took it down to the water’s edge with a brown paper bag filled with explosively ripe tomatoes. A mouthful of the ever-so-slightly-sheepy feta pie, followed by one of juicy, sweet tomato made for a perfect picnic. Continue reading...
 |
| READ THE ORIGINAL POST AT www.theguardian.com |
