Total Time
Prep 5 mins
Cook 0 mins

I bought some marinated feta at Eumundie Markets recently, and was VERY impressed, so I did what all cooks do, I copied it :) This is the basic recipe, you can add Parmesan cheese, toasted pine nuts, or even chopped olives. you can use any pesto for this, I have tried it with sundried tomato pesto, and it was good, but I prefer the fresh taste of the basil pesto:) this will keep well in the fridge, and the flavours meld better if made the day before its needed. I have made this with soft greek feta, but I have to say I prefer the aussie feta, as it holds its' shape so much better. If there are any leftovers, you can use it as a base for Greek pizza...yummy


  1. Mix the pesto and the oil together.
  2. Crumble the feta into your dip bowl.
  3. Pour over the pesto mix.
  4. Toss it around with a metal spoon.
  5. Cover and refrigerate.
Most Helpful

I too used this is a mixed green salad topping and it was delicious! I cut the recipe down though, because I am the only one in the family that likes feta cheese. I'm looking forward to trying this on both spaghetti and Greek pizza. Thanks for sharing this recipe. Made for AUS/NZ swap #17

Chef Buggsy Mate June 01, 2008

Yum! There is no going wrong with this simple recipe...crumble, mix and spread on a toast round, couldn't get any easier or tastier! Reviewed for Aussie Recipe Swap #12. Thanks for sharing.

Stardustannie January 11, 2008

Mummamills, you are a magician and this dish is one of your works of magic! I made half a batch as a garnish, rather than a dip, and sprinkled it over a salad of chopped capsicum, onion, cucumber and cherry tomatoes. I used a strong olive oil and wondered if a lonely teaspoon of pesto would impart enough flavour, but it was perfect. Such a wonderful combination and no additional dressing required. Thanks for posting your creation. This is going into my 100-star cookbook.

Leggy Peggy January 27, 2013

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