An unusual take on a cheese appetizer!
Greek feta cheese, drained and patted dry
Peloponnese Grape Leaves, rinsed & patted dry
Seasoning to taste: freshly ground pepper, crushed hot red pepper, dried herbs (mint, oregano,
rosemary), fennel seeds
Cut the feta cheese into 4-5 oz blocks or individual 1.5–2 oz rectangles. Combine all the desired seasonings in a small dish and add the feta cheese to lightly coat on all sides.
Wrap each piece of feta in a grape leaf as follows: Place grape leaf stem-side up on work surface and put the piece of feta on the leaf near the bottom (stem end). Fold the left and right sides of the leaf over the feta and then roll the feta up from bottom to top, to make a neat little package. Make sure that the feta is completely enclosed. For larger blocks of feta, you will need two or more leaves, placed next to each other and slightly overlapping.
Brush each package lightly with olive oil just to coat. Broil for 2–3 minutes on each side. Serve immediately. Enjoy as an appetizer with crusty bread, a bowl of olives and glass of iced ouzo.