Festive Cranberry Saganaki

• 總時間: 2 minutes

食材

FESTIVE SAGANAKI✨🍊 or Ravasaki as it’s anecdotally called!

Since you all love the different variations of saganaki that I’ve shared so far, it only seemed right to create an extra special edition fit for the festive season. Topped with cranberry sauce, wrapped and sealed like a parcel, and topped with an orange and rosemary honey once shallow fried until perfectly golden and crispy 😮💨

RECIPE BELOW 📌 Yields 2 feta parcels - serves 4-6

Gather

4 sheets of phyllo pastry, I recommend using Au Ble Dor

Approx 6 tbsp of olive oil

200g feta, cut in half width ways

2 heaped tbsp cranberry sauce

50g honey

1 sprig of rosemary, stalk removed

Zest of half an orange

步驟

1.) Take two of the sheets of phyllo pastry and brush the top with about two tbsp olive oil. Place the half block of feta in the middle and top it with a heaped tbsp of cranberry sauce.

2.) Repeat this process to make the second feta parcel.

3.) Heat up the remaining amount of olive oil (about 2 tbsp worth) in a frying pan over a medium high heat. After a minute, carefully place the two feta parcels and cook them on all sides for no more than a minute each, until evenly golden.

4.) Prepare the honey by simply mixing it with the fresh rosemary and orange zest in small bowl.

5.) Liberally drizzle the top of both feta parcels and enjoy them warm.