Barrel-aged feta tou fournou with chilli, roast garlic and oregano

1.For fillo crisps, preheat oven to 180C. Combine flour, oil, ½ tsp salt and 80ml water in a bowl and mix to combine. Turn out onto a lightly floured surface, knead until smooth (2-3 minutes), cover with plastic wrap and set aside to rest (1 hour). Halve dough and, working with one half at a time, roll through a pasta machine, folding, rolling and reducing settings notch by notch until the last setting, halve pastry sheet before rolling through the final setting. Place fillo sheets on a well-floured surface, brush one sheet of fillo with melted butter, sprinkle with sea salt, then top with another sheet of fillo. Press down lightly and cut into 5cm x 12cm rectangles. Repeat with remaining dough. Bake on an oven tray lined with baking paper until golden and crisp (10-12 minutes), then set aside.

2.Reduce oven to 160C. Place garlic cloves and thyme in a small baking dish, cover with oil and bake until garlic is soft and lightly golden (25-30 minutes). Reserve garlic and oil separately.

3.Increase oven to 200C. Cut each piece of feta lengthways into 4 thick slices and place each in an ovenproof ramekin. Divide roast garlic among ramekins and top each with 2 green chillies.

4.Combine red chilli and dried oregano with 80ml reserved garlic oil in a bowl and pour mixture evenly over feta. Bake until feta is warmed through (15-20 minutes). Top with fresh oregano and serve with fillo crisps.