We’re bringing a little of bit of that glorious Greek sunshine into the kitchen this week, with a suitably summery recipe, using Dodoni feta. Widely available here in the UK, Dodoni is the No.1 Greek cheese brand and can now also be found at M&S! Hurrah!
A product of Protected Designation of Origin (PDO), Dodoni Feta has been produced using the same methods in Greece as far back as the 8th century B.C, making it a trusted brand name to look out for when at the shops. Made with milk from sheep and goats, which graze happily in the unspoilt hills of the Epirus region in Northern Greece, this traditional feta is enhanced by the 2,500 herbs and plants which grow wild in the region, adding to the unique creamy taste and crumbly texture. Working with the same artisan farmers for over 60 years, Dodoni collects fresh milk from the villages on a daily basis. We can just picture it now.
Here at Crummbs, we get through tons of feta (there’s always a packet in our fridge), regularly enjoying ours crumbled into Greek salads, tumbled into roasted vegetables and stuffed into pittas with plenty of hummus. However, this baked version may just be our favourite way of serving feta yet. Although you may not have thought of cooking feta, we’re here to tell you it is fabulous when baked. Perfect for when it’s just too hot to cook (here’s looking at you heatwave!), this recipe can be rustled up in minutes but is also special enough to serve guests too.
Mediterranean Baked Dodoni Feta with Mixed Heritage Tomatoes
Serves 2 as a main or 4 a part of a mezze
Roasted feta adds a whole new dimension to our favourite Greek cheese. Lightly golden and a little wibbly-wobbly in the middle, with this recipe you’re really allowing the feta to be the star of the show, using just a handful of other ingredients.
This works beautifully served in the centre of the table as a laid back starter or as part of a wider selection of mezze dishes. Try serving alongside fresh sesame bread or sourdough, grilled courgettes spiked with lemon and a side of quinoa.
1 x 250g Dodoni feta
500g mixed heritage tomatoes (the more colours and varieties the better!)
Dried mixed herbs (we like oregano, thyme, marjoram and rosemary)
½ x red onion
1 x lemon (zested)
½ x orange (zested)
Small bunch mint, leaves torn
Small bunch basil, leaves torn
Extra virgin olive oil
Sea salt & freshly cracked black pepper
Preheat the oven to 200°C/fan 180°C/Gas 7
Place your block of Dodoni feta on a non-stick baking sheet or in an ovenproof dish. Grate over half the zest from your lemon and orange. Sprinkle with the dried herbs and season with black pepper (no need to add salt here as the feta is already deliciously salty as it is!). Give it a little drizzle with extra virgin olive oil and pop in the oven for about 15 minutes – you want the feta to start turning golden but still retain its shape.
Whilst the feta is cooking, get started on your salad. Chop your lovely tomatoes into different sizes – the more varieties you can get your hands on here, the better!
Finely slice the red onion (a mandoline is the easiest way if you have one) and tear in a small handful of mint and basil leaves. Grate in the other half of your lemon, add the juice of half, give it a good lug of extra virgin olive oil and season with salt and pepper. Leave to mingle.
Once your feta is perfectly golden, transfer your tomatoes to a serving platter and carefully slide your baked feta on top.
Serve with fresh bread, ribbons of yellow and green courgettes and quinoa for a more filling meal.
This is a sponsored post written in partnership with Dodoni.