TROY, MICH (WXYZ) — Globally recognized Greek chef, author and founder of the Greekalicious Cooking School, Maria Benardis, stops by Broadcast House to talk about Opa! Fest 2019.
She also shares a tasty recipe for Santorinian Sweet Tomato Filo Parcels. It's posted below. Enjoy! To learn more about Opa! Fest 2019 visit http://www.stnicholastroy.org/parish_resources/opa!_fest/index.php
Santorinian Sweet Tomato Filo Parcels
Extra virgin olive oil, for brushing
1 pound small tomatoes (use grape or cherry tomatoes, or both)
½ cup finely chopped scallion
3 tablespoons chopped mint
3 tablespoons chopped basil
3 tablespoons chopped flat-leaf parsley
1 teaspoon dried oregano
Sea salt and cracked pepper
7–8 ounces Greek feta, crumbled
2 eggs, beaten
6–8 sheets filo pastry
Preheat the oven to 350°F and brush six muffin pan cups with extra virgin olive oil.
Rinse the tomatoes well and dry them. Place in a large bowl and pinch them so that the pulp comes out. Add the onion, herbs, salt, and pepper and mix well. Stir in the feta and beaten egg.
Cut the filo pastry into four long strips, then cut each strip into 2×2-inch squares. Place the filo squares between two clean tea towels so they do not dry out.
Line the muffin cups with filo, brushing every second piece with olive oil. Continue until the base and sides are well covered (you will need about 12 pieces for each). Spoon the tomato mixture into the molds and season with salt and pepper.
Bake for 30–35 minutes until cooked through. Serve hot.