In Greek: πιπεριές ψητές με φέτα, say: pee-peh-ree-YES psee-TES meh FEH-tah
This very easy recipe combines the tastes of roasted peppers with feta cheese, and offers two different serving options - both fabulous. Strips of peppers can be wrapped around cheese, secured with a toothpick, and sprinkled with oregano, or the coils of pepper and cheese can be placed on top of a dollop of olive tapenade, for a more complex taste treat!
If you can find Greek roasted peppers from Florina, use them in this dish!
- roasted red pimiento peppers (preferably from Florina), drained, cut in 4-5 inch strips
- block feta cheese, cut into 1/2 to 3/4-inch squares
- FOR SIMPLE APPETIZERS
- dried Greek oregano leaves (rigani)
- FOR MORE COMPLEX APPETIZERS
- olive tapenade
Note about quantities: Because of the variations in sizes of peppers, quantities are intentionally blank. Strips of peppers should be about 4-5 inches long, 3/4 inch wide. For the block of feta, a rule of thumb measurement is that a 7 ounce (200 grams) block of feta will yield about 24 small squares.
Wrap a strip of pepper around a piece of feta.
Option 1: Secure with a toothpick and place on serving dish. Continue until you have the quantity you want. Take dried oregano leaves between thumb and forefinger and rub together over the top, giving a light sprinkle to each piece.
Option 2: (I like to use Asian spoons for each serving.) Place a dollop (scant teaspoon) of olive tapenade on the spoon and place the pepper-wrapped cheese on top (no toothpick). Alternatively, a small neutral-tasting cracker (like a water cracker) can be used as the base.