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Dairy
Medium
12 Servings
Allergens 
1 Hour, 30 Minutes
Diets
The rich flavor of this dish, enhanced by its bold sauce, makes it a winning appetizer.
4 red peppers
7 ounces (200 grams) Ta’amti Feta Cheese (5% fat)
1/2 teaspoon black pepper
4 sheets phyllo dough
2 tablespoons Gefen Olive Oil
1 tablespoon Heaven & Earth Lemon Juice
1 cup chopped fresh parsley
1 cup chopped fresh basil
1/3 cup raw pistachios
1/4 teaspoon salt
2 tablespoons Gefen Olive Oil
Preheat oven to 450 degrees Fahrenheit and roast the peppers until soft and just turning black. Place in a paper or plastic bag until cool. Peel and slice in 1/2-inch slices.
Lower oven heat to 420 degrees Fahrenheit. In a bowl, combine the peppers with the cheese and black pepper.
Lay one sheet of phyllo dough onto a flat surface and brush with olive oil. Lay a second sheet on top of the first and cut the two sheets into six squares.
Place one tablespoon of the pepper-feta mixture in the center of each square and close gently, pinching the two sides together in the center and then the other two sides. Use a drop of water to hold the sides together.
Repeat with the remaining two sheets of phyllo.
Place the filled dough pockets on a baking sheet lined with Gefen Parchment Paper and bake until golden.
Place lemon juice, olive oil, basil and parsley in a food processor and pulse until almost smooth. Add pistachios and grind coarsely. Add seasonings and pulse until well blended.
Arrange a phyllo square on a serving plate and spoon a tablespoon of sauce on top. Serve warm.
Photography: Daniel Lailah Styling: Amit Farber
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