Prep 20 mins
Cook 20 mins
This is from today's Weekend magazine's Foorcourt column. Did you know that Feta cheese, the Greek brined cheese could have actually originated in Italy. According to some food historians there is no such word as feta in classical Greek; it is a New Greek word, originally tyripheta, or "cheese slice", the word feta comes from the Italian word 'fette' meaning a slice of food!
- 8 slices bread, edges trimmed
- 2 cups feta cheese
- 1 tablespoon parsley, finely chopped
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon onion powder or 1⁄4 teaspoon garlic powder
- oil, as required
- Crumble the feta cheese.
- Add herbs and spices and mix well.
- Spread this mixture onto 4 slices of bread.
- Cover with the remaining 4 slices to form 4 sandwiches.
- Press down firmly.
- Cut each sandwich into quarters.
- Seal the edges of quartered sandwiches with wet hands, pressing and pinching the edges firmly.
- Deep fry in hot oil.
- Drain on absorbent paper towels.
- Serve hot with Tomato Ketchup.
- Watch'em vanish!
- Go make some more.
Great recipe Char. I cooked these to go along with Bev's Brunswick Stew for the Crockpot and it was the perfect combo. Will make these again. I didn't cook then in the oil, though. I sprayed the pan with oil, then browned them slowly. They were still very good.
This would work well in a toastie maker which would keep down the fat component. This has ended up in my lunch box ideas cookbook!