The crispy feta

Name: The crispy feta
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 red pepper; 75 g green olives (without stone); 2 Branches of rosemary; 2 discs Toast; 7-10 Tbsp pepper, salt; 1 Lettuce; 4 packs (200 g each) Feta; 4 TABLESPOONS Olive oil; 1 small onion; 1 Garlic clove; 1⁄2 Cucumber; 125 g Schmand; 250 g Whole milk yoghurt

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 red pepper
75 g green olives (without stone)
2 Branches of rosemary
2 discs Toast
7-10 Tbsp pepper, salt
1 Lettuce
4 packs (200 g each) Feta
4 TABLESPOONS Olive oil
1 small onion
1 Garlic clove
1⁄2 Cucumber
125 g Schmand
250 g Whole milk yoghurt

Directions

1
For the crust, clean, wash and finely dice the peppers. Chop the olives very finely. Wash the rosemary, dab dry and pluck the needles. Pluck the toast into small pieces. Mix everything and season with pepper.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Clean, wash and drain the salad and pluck it into pieces. Dab feta dry with kitchen paper. Place in a flat casserole dish.
3
Spread the crust mixture evenly on top, sprinkle with 1 tablespoon of olive oil on each. Bake in a hot oven for 15-18 minutes.
4
In the meantime, peel and finely dice the onion for the tzatziki. Peel garlic and chop very finely. Wash the cucumber and grate coarsely. Mix sour cream, yoghurt and garlic. Stir in onion and cucumber.
5
Season vigorously with salt and pepper.
6
Remove the feta from the oven and serve with salad and tzatziki. Flatbread tastes good with it.