Pick Dip Filo Straws With Feta Dates Sesame Seeds Recipes

PICK & DIP FILO STRAWS WITH FETA, DATES & SESAME SEEDS

Steps:

• Oil a deep 20cm loose-bottomed or springform cake tin. Combine the feta, dates, soft cheese and mint in a large bowl and set aside.
• Unroll the filo sheets, keeping them under a clean, damp tea towel to prevent them drying out while you work. Cut the first sheet of filo into four rectangles, brush with a little of the oil and use to line the base of the tin, bringing it about halfway up the sides (this will help hold the straws together). Cut the next sheet into four rectangles again, then brush each rectangle with oil and spoon 1 tbsp of the filling along one of the shorter sides. Fold the longer sides in by about 1cm, then roll the pastry up into a cigar shape, enclosing the filling. Repeat the process until you have about 40 filo straws and about two rectangles of filo remaining.
• Arrange the straws in the tin, standing them up vertically and packing them tightly together around the edge. Leave a space in the middle. Use the two reserved filo rectangles to create a small bowl in the gap in the middle which will hold the dip. Brush the tops of the straws and bowl with a little more oil. Will keep, covered and chilled, for 24 hrs. Heat the oven to 180C/160C fan/gas 4. To make the dip, combine the yogurt and harissa. Set aside.
• Sprinkle the sesame seeds over the straws. Bake for 50 mins until deep golden. Carefully remove from the tin, slide onto a plate and drizzle with the honey just before serving. Spoon the dip into the filo bowl, then let everyone help themselves.

FETA CHEESE SPREAD/DIP

Steps:

• Place all ingredients in a food processor. Pulse until smooth.
• Transfer to a serving bowl and serve immediately.

SPICY FETA CHEESE DIP

Steps:

• Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple feta cubes at a time, processing between batches until mixture until thick and smooth.
• Transfer dip to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

SPICY FETA DIP

Steps:

• Pulse feta cheese in a food processor just enough to get uniformly small crumbles; transfer to a bowl.
• Puree red peppers, pepperoncini peppers, and cayenne pepper in the food processor until smooth. Mix pepper puree, ricotta cheese, and lemon juice into feta cheese until dip is an even texture and color. Transfer to a sealed container; refrigerate 2 hours to overnight.

PHYLLO FETA CHEESE STRAWS

Steps:

• Heat oven to 400. crumble the feta cheese and mix in the parsley, stir to combine and break feta into smaller chunks. Start with good fresh or frozen phyllo. the key is to purchase it at a place which sells a lot, so you know it is fresh. Take a sheet of dough and brush with butter. Place 2 tbsp of the cheese lixture along the bottom of one of the short sides. Don't pull the filling too close to the edges or it will seep out the sides. Fold the long edges of the dough in about 2 inches on each side. Flatten and dols the short end of the dough over the top of the fillinbg. Roll up to give a tube effect, then brush with butter and place on greased sheet. Continue using each sheet of dough and 2 tbsp filling. Bake for 10 minutes at 4oo. serve warm from the oven.
• TIP:.
• Feta is a salty hard cheese sold in many packs. My friend uses vacuum wrapped ones in a little brine, and sometimes chunks in a tube of brine.If you only see other types, you can soak it in a covered bowl of water to release some of the salt.