My F&W
quick save (...)
Feta-Filled Arepas
© David L. Reamer

Feta-Filled Arepas

  • ACTIVE: 30 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: 8
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

In this recipe, chef Peter Berley looks to Latin America, creating a sophisticated take on the ubiquitous arepa (corn cake) stuffed with feta cheese.

  1. 4 cups masa harina
  2. 1 teaspoon baking powder
  3. Vegetable oil
  4. 1 1/2 cups crumbled feta cheese
  1. In a large bowl, mix the masa harina with the baking powder, 1/2 cup of vegetable oil and 3 cups of cool water. Knead the dough several times, then wrap it in plastic and let stand for 15 minutes.
  2. Divide the dough into 16 pieces and flatten each into a 3-inch disk. Sprinkle the feta cheese over 8 of the disks. Top with the remaining disks and press the edges to seal. Gently press the arepas into even patties.
  3. Heat 1/4 inch of oil in 2 large skillets. Add the arepas and cook over moderately high heat, turning once, until golden, 6 to 7 minutes. Drain on paper towels, then serve.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.