Prep 10 mins
Cook 10 mins
From Weir Cooking in the City by Joanne Weir. This dish was one of her favorites during an afternoon of Turkish meze. This can be made a day in advance making it perfect for entertaining. (Make sure to refrigerate it and then bring to room temperature before serving.)
- 10 ounces feta cheese
- 1 cup yogurt (drained in a paper towel lined sieve for 4 hours)
- 2 garlic cloves, minced
- 1 1⁄2 tablespoons extra-virgin olive oil
- 1 1⁄2 teaspoons sweet paprika, plus more for sprinkling
- 1⁄4 teaspoon cayenne pepper
- fresh ground black pepper
- black olives, as a garnish (such as Kalamata)
- 3 fresh pita breads, each cut into 8 to 12 wedges (8-inch diameter)
- Preheat the oven to 400°F.
- Place the feta, yogurt, and 1/4 teaspoons salt in a bowl and mash with a fork to make a smooth paste. Alternatively this can be pureed in a food processor. Add the garlic, 1 tablespoon of the olive oil, paprika, and cayenne. Season with salt and black pepper and mix well.
- Wrap the pita tightly in foil and place in the oven until warm, about 10 minutes.
- Spread the feta puree on a serving plate. Drizzle with the remaining 1/2 tablespoon olive oil, paprika, and garnish with olives. Serve with the warm pita.
This is a yummy mix of feta, yoghurt and spices; it goes down very easily and has a bit of a kick. If you buy the stuff in brine and not dry packed, make sure you let the feta 'drip off' or you may risk that the spread gets a bit too salty. I will be making again for sure. Made by a fellow UNRULY (and proud of it :) / ZWT6