Roasted Quail Appetizers - Homer

Course : Greek
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/4 pound butter
6 medium quail
2 slices toasted bread -- cut into cubes
1/2 pound feta cheese -- crumbled
1/2 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1 clove garlic -- crushed

Preparation / Directions:

Heat the butter in a large frying pan. Roll the birds in the hot butter. Butter a baking dish with some of the melted butter and spread the bread cubes in the dish. Stuff the birds with feta and place them on top of the bread. Stir the herbs, seasonings and garlic into the remaining butter and baste each bird. Bake, uncovered, in a preheated oven at 375 degrees for 40 minutes to 1 hour, depending on your taste. Comments: In ancient Greece small birds were very popular at a formal feast. Homer, the great poet, was particularly fond of thrushes and he sang an epic poem about them titled "Epikichlides." This recipe is probably as close as we can come to the object of his affection.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Greek Recipes