Cretan dakos - koukouvagia (owl)

  • 10 small Cretan barley rusks (dakos)
  • 2 medium tomatoes
  • 170g feta cheese, crumbled
  • 2 to 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp chopped fresh oregano leaves
  • 1 medium white or yellow onion, grated, optional
1) Wet the rusks and dry with a clean towel. Grate the tomato and combine with the feta. Spread on the rusks. Sprinkle with the oil, salt, oregano and a little grated onion, if using.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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