Easy sharing dish with big flavour from Greek feta, piquillo peppers and our smokey tagine paste. Great dinner party starter.

Ingredients

5 tbsp Cornicabra Extra Virgin Olive Oil

Freshly ground black pepper

200g feta, broken into rough cubes

120g drained Red Piquillo Peppers from a jar, roughly torn

1 tbsp finely chopped oregano or marjoram
leaves

2 tbsp Tagine Paste

4 small or 2 large pitta breads, torn into bite‐sized pieces

Ingredients

5 tbsp Cornicabra Extra Virgin Olive Oil

Freshly ground black pepper

200g feta, broken into rough cubes

120g drained Red Piquillo Peppers from a jar, roughly torn

1 tbsp finely chopped oregano or marjoram
leaves

2 tbsp Tagine Paste

4 small or 2 large pitta breads, torn into bite‐sized pieces

1

Heat the oven to 200°C/fan oven 180°C/mark

2

Arrange the feta in a single layer in an ovenproof dish, then scatter over the Piquillo Peppers. In a small bowl whisk together the Tagine Paste and 3 tablespoons of Olive Oil then pour this over the feta. Sprinkle with oregano. Bake for 10 minutes, until the cheese is soft and starting to bubble around the edges. Spoon over some of the red oil that will have collected around the edges.

3

Meanwhile toss the pitta pieces with the remaining olive oil and some freshly ground black pepper. Spread in a single layer on a baking sheet and bake for 7-8 minutes or until crisp and golden. Serve alongside the warm feta.

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