Greek-style ‘Feta’ Casserole with Crispy Garlic Crust
This very easy and dinner party-worthy casserole dish has some of the quintessential vegetables of the Mediterranean such as olives and peppers, along with a mock-feta cheese, which has its traditional home in Greece. The casserole is given an extra nutty and cheesy taste from nutritional yeast, and its softness is contrasted beautifully with the crispy garlic breadcrumb crust.
Servings: 6
Ingredients
'Feto' Casserole
- 1 tablespoon olive oil
- 1 onion, chopped finely
- 3 medium courgette,s chopped
- 6 medium mushrooms, chopped
- 6 cloves garlic, crushed
- 2 packets Taifun fetu fermented tofu (~ 1 ½ cups when diced)
- 2 x 400g tins chopped tomatoes or blended fresh tomatoes (~ 2 ⅔ cups in total)
- 2 tablespoon tomato puree
- 150 g black olives
- 2 tablespoon dried / fresh oregano
- 2 teaspoon smoked paprika
- ½ cup nutritional yeast
- ¼ teaspoon crushed chilli flakes
- 2 teaspoon sea salt
- ½ teaspoon black pepper
The Garlic Crust
- 6 cloves garlic, peeled
- Few sprigs fresh parsley
- 6 slices bread, torn into a few pieces
- 2 tablespoon olive oil
- 1 teaspoon sea salt
- Pinch of black pepper
Instructions
'Feto' Casserole
- Pre heat oven to 190 C.
- Heat oil in a pan. Add the onion to the oil. Allow to cook for a few minutes.
- Add the other vegetables to the oil and onion. Cook until soft. Then add the garlic.
- Add the chopped tomatoes, tomato puree, black olives, oregano, paprika, nutritional yeast and chilli flakes.
- Add salt and pepper to taste.
- Cut up one packet of the feto into small chunks, and add to the vegetable mix.
- Put the vegetable and feto mix into a casserole dish. Take the other packet of feto and crumble it over the casserole.
- Next put the garlic bread crust mix on the top.
- Bake for around 20 minutes or until the crust has gone crispy and golden brown.
The Garlic Crust
- Put all ingredients in a food processor.
- Blitz well to produce garlic breadcrumbs.