Name: Cretan Feta, Olive, Toasted Pine Kernels and Oregano
Yield: Serves 4
Ingredients: 100 g (4 oz) Greek feta cheese, cut into 5 mm (¼ in) cubes; 6 green olives, pitted and chopped; 4 tablespoons olive oil; 50 g (2 oz) unsalted butter; 4 large, floury potatoes; Salt and freshly ground black pepper; 2 tablespoons chopped oregano; 2 tablespoons pine kernels, toasted; 2 tablespoons currants, soaked in hot water for 30 minutes and then drained

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Ingredients

4 large, floury potatoes
50 g (2 oz) unsalted butter

Method

Bake the potatoes until tender, then cut a lid off each one. Carefully scoop out the flesh into a bowl, add the butter and oil and mash lightly. Gently fold in the remaining ingredients. Fill the potato shells with the mixture and return to the oven for 5-6 minutes to heat through before serving.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Cretan Feta, Olive, Toasted Pine Kernels and Oregano

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of