Crispy Feta Pockets

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 1 hour 20 minutes

配料

2 tbsp. extra-virgin olive oil, plus more for drizzling and brushing

1 ( 5.3- to 7-oz.) block feta (about 4"-by-3"-by-3/4" for the 7-oz. block), preferably not packed in brine

2 (13"-by-9") or 1 (17"-by-12") frozen phyllo sheets, thawed

1 tsp. fresh thyme leaves, plus more for serving

1/4 tsp. finely grated lemon zest

2 tsp. toasted white sesame seeds

Pinch of crushed red pepper flakes

1 tbsp. honey

Toasted pita or pita chips, for serving

步骤

Preheat oven to 350°. Drizzle the center of a small baking sheet with oil.

Wrap feta in a clean dish towel or paper towels. Place a heavy object on top, such as a cast-iron skillet or large pot, to weigh down feta and let drain, replacing dish towel or paper towels as needed, 30 to 60 minutes.

On a work surface, lay 2 (13"-by-9") sheets phyllo over each other or fold 1 (17"-x-12") phyllo sheet in half. Sprinkle top of phyllo with thyme and lemon zest.

Place feta at the bottom of short end of phyllo stack. Fold up long sides over feta, then lightly roll up like a burrito. Brush edge of phyllo with oil to adhere.

In a small skillet over medium heat, heat oil until hot and shimmering, about 2 minutes. Add wrapped feta and cook, turning with tongs and holding with tongs on the short sides, until golden and crisp on all sides, 2 to 3 minutes total. Transfer feta to a small rimmed baking sheet.

Bake until feta is creamy and warmed through to the center, about 10 minutes.

Cut feta into pieces, if desired, and transfer to a platter. Sprinkle with sesame seeds, red pepper, and more thyme. Drizzle with honey and serve with pita alongside.

营养

• 卡路里: 278
• 总脂肪: 19 g
• 饱和脂肪: 8 g
• 反式脂肪: 0 g
• 胆固醇: 39 mg
• 钠: 540 mg
• 总碳水化合物: 18 g
• 膳食纤维: 1 g
• 总糖: 7 g
• 蛋白质: 8 g