Greek Pepper and Feta Saganaki
A rustic Greek dish of bell peppers simmered in a rich tomato sauce with white wine, fresh thyme, and plenty of feta cheese. Simple, comforting, and full of Mediterranean flavor.
Ingredients
- 3 ripe tomatoes roughly chopped
- 2 green bell peppers roughly chopped
- 2 red bell peppers roughly chopped
- 1 large onion roughly chopped
- 1 garlic clove finely chopped
- 2 spring onions finely sliced
- 1 tbsp fresh thyme chopped
- 50 ml dry white wine
- 100-200 ml water (as needed)
- 200 g feta cheese crumbled
- dried oregano
- salt
- pepper
- 100 ml extra virgin olive oil
Instructions
- Place the tomatoes in a food processor and blend until smooth to create a fresh tomato sauce.
- Heat a deep pan over medium-high heat. Once hot, add the olive oil, bell peppers, onion, and spring onions. Sauté for about 4 minutes, until slightly softened.
- Add the garlic and cook for 1 more minute, stirring constantly.
- Deglaze with the white wine. Once the alcohol has evaporated, add the tomato purée, water, thyme, salt, and freshly ground black pepper. Simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened enough to coat the back of a spoon.
- During the last 2 minutes of cooking, stir in one-third of the crumbled feta and mix well.
- Once the sauce has thickened, remove from the heat. Sprinkle with the remaining feta and a pinch of dried oregano, and serve immediately.
Notes
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