PC Pan Fried Feta with Red Pepper Salsa

By á-5981

Ingredients

• 1 c jarred roasted red peppers, drained and patted dry
• 3 T olive oil divided
• 1 t greek rub
• 1 garlic clove pressed
• 1/4 t crushed red pepper flakes (optional)
• 2 T chopped fresh parsley divided
• 4 (6inch) flat pita bread rounds (without pockets)
• 8oz block feta cheese
• 1/2 c flour
• 1 T toasted pine nuts

Details

Servings 16

Preparation

Step 1

Preheat oven to 450 degrees. Finely chop peppers, add 1T oil, rub, garlic, and pepper flakes if desired to saucepan. Simmer over medium-high heat 5-7 minutes or until most of the liquid has evaporated. Stir in half of the parsley; set aside. Cut pitas into eight wedges for a total of 32 wedges. Arrange on large sheet pan bake 8-10 minutes or till beginning to brown. Meanwhile cut feta in half horizontally; coat with flour shaking off excess. Heat remaining oil in skillet over medium heat 2-3 minutes or until shimmering. Add the feta, cook undisturbed 3-4 minutes or until edges begin to brown. Carefully turn over, cook another 3-4 minutes or until crisp. Pour 3/4ths of salsa onto serving platter; top with feta and remaining salsa. Garnish with remaining parsley, pine nuts. Serve with pita wedges.