About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa
- Yield:Makes 4 sandwiches
- Active time: 30 minutes
- Total time:30 minutes
- 12 ounces feta cheese
- 2 tablespoons unsalted butter
- 8 fresh figs (about 8 ounces), trimmed and quartered lengthwise
- 1 tablespoon fresh oregano leaves
- Salt and pepper
- 2 tablespoons honey
- 2 large eggs
- 1 cup sesame seeds
- 1 teaspoon Aleppo pepper
- 1 teaspoon ground coriander
- 1/2 cup olive oil
- 4 small pitas
- 1/3 cup small pitted black olives
Slice feta cheese into 8 (approximately 1/2-inch thick) slices. Arrange slices in single layer on large plate and place in freezer for 15 minutes.
Meanwhile, melt butter in small saucepan over medium heat and cook until beginning to brown, 3 to 5 minutes. Add figs and oregano and season with salt and pepper. Cook until figs soften, about 3 minutes. Stir in honey and remove from heat.
Beat eggs in medium bowl. Combine sesame seeds, Aleppo, and coriander in large plate. Once feta has chilled, dip in eggs and coat evenly on all sides with sesame seeds. Transfer to plate.
Heat oil in large skillet over medium-high heat until shimmering. Fry feta until golden on both sides, turning carefully with tongs, about 2 minutes per side. Transfer to plate.
Trim off top 1/3 of each pita and carefully open pocket. Fill each pocket with 2 sticks fried feta, 1/4 of figs, and 1/4 of olives. Serve warm.