When I was about 19 I went on holiday to Greece for a week. I say Greece but I really mean Corfu. A tacky tourist island poms regularly migrate to for a bit of sun, nightly bar crawls and pool parties. The kind of place where you order mousaka and you get chips on the side. Amongst my memories of cocktails for breakfast and our awful hotel above a karaoke bar, I recall a fairly 'traditional' lunch we had somewhere with dolmades, the obligatory Greek salad and some lovely feta spread. Today I thought I'd try and recreate some vaguely similar version of this to go with my crusty olive bread and heirloom tomatoes. I don't think it's authentically Greek in the slightly. But then again, neither was Corfu.
Garlicky, lemony feta spread.
There's no reason why you couldn't double or triple this recipe, I just made a conservative amount as I knew I'd end up eating it all! Add some fresh parsley or mint if you have any. I didn't, hence the dried variety. But it was still delicious.
INGREDIENTS:
100g feta
2 heaped tablespoons cream cheese
1 tablespoon olive oil
1/2 a clove of garlic, crushed
1/2 teaspoon dried parsley
1 lemon - zest, and 1/2 of the juice
Black pepper
METHOD:
That's it. Spread it on toast, eat in a sandwich, try it as a dip with baby carrots. I had mine with olive bread (the and slices of juicy tomato.
INGREDIENTS:
100g feta
2 heaped tablespoons cream cheese
1 tablespoon olive oil
1/2 a clove of garlic, crushed
1/2 teaspoon dried parsley
1 lemon - zest, and 1/2 of the juice
Black pepper
METHOD:
- Crumble up the feta and mix in the cream cheese. If you fancy a really smooth spread you could blitz it in a food processor to get rid of any lumps. I just mashed mine up by hand and that worked too.
- Add the olive oil, crushed garlic, fresh or dried herbs, lemon zest and juice, and a bit of black pepper for seasoning.
That's it. Spread it on toast, eat in a sandwich, try it as a dip with baby carrots. I had mine with olive bread (the and slices of juicy tomato.
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