Salty feta and savoury olive tapenade are wrapped in a crispy spring roll (or phyllo) dough and served with a sweet and spicy harissa honey. Great for a sharing platter or as a light lunch (in which case the current recipe makes for 1 portion served with a lightly dressed green salad).
Recipe
Makes: 4 | Time: <40 min
Ingredients
For the feta parcel
- 100g feta cut in 4 (~1/4 lb or 3.5oz)
- Olive oil
- 4 spring roll wrappers
- 4 heaping tsps of black olive tapenade or vegetarian olive spread (~80g | 3oz)
- Honey
- Toasted sesame seeds
For the harissa honey
- 1/4 tsp cumin
- 1/2 tsp harissa
- 1 tbsp honey
- 1/2 tbsp olive oil
- Pinch of salt
Method
Make the feta parcels
- Pre-heat your oven to 180°C (~355°F) – convection.
- Cut the feta in 4 equal rectangles of about 1/2 cm thickness/ height (~1/4in).
- Place a spring roll wrapper on your workplan and brush with olive oil.
- Place feta on the bottom right corner of the spring roll wrapper.
- Cover with 1 heaping tsp of tapenade.
- Fold the parcel as shown in the pictures below (picture 1 to 6), and repeat for the other 3 parcels.
- Brush a dash of honey on top of each parcel (pictures 7 and 8), it will act as a glue for the sesame seeds.
- Sprinkle each parcel with sesame seeds (picture 9).
- Bake parcels for 25min or until golden.
Make the harissa honey
- Mix all the harissa honey ingredients in a bowl.
Serve
- Drizzle parcels with harissa honey or serve harissa honey as a dip.
- Enjoy!
Substitutions
I highlight here some possible substitutions to adapt the feta parcels to your preferences, diet and ingredients available to you.
| Recipe components | Possible substitutions* |
| Spring roll wrapper | • Phyllo pastry – adapt the fold as needed |
| Black olive tapenade | • Green olive tapenade • Vegetarian olive spread • Sundried tomato spread |
| Harissa | • Hot sauce of your choosing • Chili flakes |
| Cumin | • Skip |
Country
Greece
Greece
The Global Homecook 