Recipe by cookiedog
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.)
Top Review by Deantini
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
- 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)
Directions See How It's Made
- 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.