The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Barrel-aged feta tou fournou with chilli, roast garlic and oregano

"Try to source a barrel-aged feta such as the Mt Vikos or a spicy piperati. It will really make this meze sing," says Peter Conistis.

You'll need

20 garlic cloves (about 100gm) 1 tbsp lemon thyme leaves 200 ml mild-flavoured olive oil 4 100gm pieces barrel-aged feta (see note) 8 pickled green chillies (see note) 2 long red chillies, seeds removed, finely diced 1 tsp dried Greek oregano (see note) 2 tbsp oregano   Fillo crisps 150 gm (1 cup) plain flour 2 tsp olive oil For brushing: melted butter


  • 01
  • For fillo crisps, preheat oven to 180C. Combine flour, oil, ½ tsp salt and 80ml water in a bowl and mix to combine. Turn out onto a lightly floured surface, knead until smooth (2-3 minutes), cover with plastic wrap and set aside to rest (1 hour). Halve dough and, working with one half at a time, roll through a pasta machine, folding, rolling and reducing settings notch by notch until the last setting, halve pastry sheet before rolling through the final setting. Place fillo sheets on a well-floured surface, brush one sheet of fillo with melted butter, sprinkle with sea salt, then top with another sheet of fillo. Press down lightly and cut into 5cm x 12cm rectangles. Repeat with remaining dough. Bake on an oven tray lined with baking paper until golden and crisp (10-12 minutes), then set aside.
  • 02
  • Reduce oven to 160C. Place garlic cloves and thyme in a small baking dish, cover with oil and bake until garlic is soft and lightly golden (25-30 minutes). Reserve garlic and oil separately.
  • 03
  • Increase oven to 200C. Cut each piece of feta lengthways into 4 thick slices and place each in an ovenproof ramekin. Divide roast garlic among ramekins and top each with 2 green chillies.
  • 04
  • Combine red chilli and dried oregano with 80ml reserved garlic oil in a bowl and pour mixture evenly over feta. Bake until feta is warmed through (15-20 minutes). Top with fresh oregano and serve with fillo crisps.

Note Barrel-aged feta, pickled chillies and Greek oregano are available from Greek delicatessens.

At A Glance

  • Serves 4 - 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 - 6 people

Drink Suggestion

2012 Kir-Yianni Petra, Florina, Greece.

Featured in

Sep 2013

You might also like...

Nectarine and elderflower granita


Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents


Moroccan braised lamb neck

Burmese duck leg and potato curry


Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.