Pan-Fried Feta With Red Pepper Salsa
Pan-frying the feta gives it a crispy exterior while the inside stays soft and creamy.
- 1 cup + 2 tbsp (280 mL) jarred roasted red peppers, drained and chopped
- 3 tbsp (45 mL) olive oil, divided
- 1 tsp (5 mL) Greek Rub
- 1 garlic clove, pressed
- ¼ tsp + ⅛ tsp (1.5 mL) crushed red pepper flakes (optional)
- 2 tbsp (30 mL) chopped fresh parsley, divided
- 4 6" (15-cm) pitas (without pockets)
- 8 oz. (250 g) block feta cheese
- ½ cup (125 mL) all-purpose flour
- 1 tbsp + 2 tsp (25 mL) toasted pine nuts
- ¼ cup (60 mL) pitted Kalamata olives, sliced
Preheat the oven to 450°F (230°C).
Add the peppers, 1 tbsp (15 mL) of the oil, rub, garlic, and pepper flakes (optional), to a 2-qt. (1.9-L) Nonstick Sauce Pan. Simmer over medium-high heat for 5–7 minutes, or until most of the liquid has evaporated. Stir in half of the parsley and set aside.
Cut each pita into eight wedges and arrange them on a large sheet pan. Bake for 8–10 minutes, or until they begin to brown.
Meanwhile, cut the feta in half horizontally. Coat it with the flour, shaking off any excess. Heat remaining oil in a 10" (25-cm) Nonstick Fry Pan over medium heat for 2–3 minutes. Add the feta and cook undisturbed for 3–4 minutes, or until the edges begin to brown. Turn and cook for 3–4 minutes, or until crisp.
Pour ¾ of the salsa onto serving platter. Top with the feta and remaining salsa. Garnish with the remaining parsley, pine nuts, and olives. Serve immediately with the pita wedges.
- 16 servings
Nutrients per serving:
Calories 130, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 12 g, Fiber 1 g, Sugars 1 g (includes 0 g added sugars), Protein 5 g.
Pan-frying the feta gives it a golden-brown color and brings out the tangy flavor.
You can make the salsa up to 2 days in advance. Cover and refrigerate until you’re ready to use. Reheat before serving.