RECIPE: Feta And Olive Bites
Published: Wednesday, August 22, 2018
By: Fiona Sims
I first made a version of these soon after I got my hands on Honey & Co’s debut cookbook. The Honeys, as I call them, are husband and wife team Itamar Srulovich and Sarit Packer, who run one of my favourite London restaurants, Honey & Co. With its whitewashed walls and Moorish tiled floor, it has a Levantine menu that truly excites. The tiny room and raised decibels just add to the fun. I’ve cooked these warm cheesy things from the Balkans (where they’re called bouikos) again and again, on the boat, too – simplifying an already simple recipe that takes moments to throw together.
I’ve substituted some ingredients to make it more boat-friendly, replacing the Cheddar and spring onions with more resilient Parmesan and black olives – though if you aren’t using marinated olives you could add half a garlic clove, crushed, and a pinch of dried thyme. When I make them at home, I do as Sarit suggests and freeze them for later use, defrosting them for half an hour before cooking and then eating while still warm. In place of olives, you could use finely chopped sun-dried tomatoes.
Makes 16–20 bites
- 3 ½ tbsp cold butter
- ⅓ cup Parmesan
- ⅓ cup feta
- ¾ cup + 1 tbsp plain flour
- 3 tbsp sour cream or full-fat Greek yogurt
- 2 tbsp chopped marinated, pitted black olives
Preheat the oven to 400°F/gas 6. Cut the butter into small chunks. Grate the Parmesan and crumble the feta, then, with your hands, mix all the ingredients straight away. Working the dough as little as possible until it just combines – you want oozing lumps of butter and cheese. Place the dough on a lightly floured surface and pat it into a rectangle roughly 1 inch thick, then cut it into small triangles using a floured knife (you should get around 16–20). Bake on a non-stick baking tray for 15 minutes, or until golden. Eat straight away or cool on the tray until serving. Best eaten on the same day.
Excerpted from The Boat Cookbook by Fiona Sims. Copyright © Fiona Sims 2017. Published by Adlard Coles, an imprint of Bloomsbury Publishing. Reprinted with permission.
About the Author
Fiona Sims writes about food, drink and travel for many publications from “The Times (of London)” to “Food & Travel,” and “Decanter.” She is the author of four books, including “The Boat Cookbook,” and her most recent, “The Boat Drinks Book,” both published by Bloomsbury Publishing. www.the2fionas.com
This article first appeared in the Summer Issue (Jul/Aug) 2018 of Great Lakes Scuttlebutt magazine.