1 large shallot or small red onion cut into fine slices
1 long red chilli, finely sliced
2 tbsps extra virgin olive oil
1 tsp dried oregano
Preheat the oven to 180oC.
Mix together the diced onion, chilli and tomato.
Using 2 large sheets of baking paper, place the Lemnos Traditional Fetta in the centre of each sheet. Top each with a piece of fetta and half the tomato and chilli mixture. Drizzle with extra virgin olive oil and sprinkle with dried oregano. Gather up the edges of the baking paper and scrunch to make tight parcels. Transfer both parcels to an ovenproof dish that just fits them.
Bake in the preheated oven until both the vegetables and fetta have softened (about 20 minutes).
Open the parcels and serve the baked fetta hot with warm crusty bread for dipping.