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Recipe Detail Page
Whipped Feta with Figs, Honey & Pita Chips
Holiday 2016
Creamy whipped feta, fragrant honey and crunchy pita triangles come together for a Mediterranean-style chips and dip. Za’atar is a Middle Eastern spice blend of dried herbs, sesame seeds and sumac. It’s available at Loblaws under the President’s Choice Black Label. Santa Lucia and Salerno brands offer firm ricotta, but to make your own just strain ricotta in a cheesecloth-lined sieve set over a bowl in the fridge overnight.
Serves 8
PITA CHIPS
2 thin Lebanese-style pocket pitas, 8 inches (20 cm) each
2 tbsp (30 mL) extra virgin olive oil
¾ tsp (4 mL) za’atar or dried oregano
Salt to taste
WHIPPED FETA
½ lb (250 g) sheep’s milk feta, crumbled
¾ cup (175 mL) strained whole-milk ricotta
6 tbsp (90 mL) extra virgin olive oil, plus more for drizzling
1 tbsp (15 mL) fresh lemon juice
6 fresh or 8 dried figs, sliced
¼ cup (60 mL) wildflower honey
Cracked black peppercorns
1 For the pita chips, preheat oven to 325°F (160°F). Line 2 baking sheets with parchment paper.
2 Cut each pita into 8 wedges. Carefully separate each wedge into 2 triangles. Place on prepared baking sheets, rough-side up. Brush with olive oil. Sprinkle with za’atar or oregano. Season lightly with salt. Bake, rotating trays at halfway point, until light brown and crisp, 8 to 10 minutes. Cool completely. (Pita chips will keep in an airtight container at room temperature for 2 weeks.)
3 For the whipped feta, combine feta and ricotta in food processor. Pulse until combined. With motor running, slowly pour in olive and lemon juice. Stop machine. Scrape down bowl. Pulse until smooth—it should have the consistency of thick mayonnaise. (Whipped feta will
keep refrigerated in an airtight container for 3 days.)
4 Transfer whipped feta to serving dish. Drizzle lightly with olive oil. Serve with pita chips, figs, honey and cracked peppercorn.
Serves 8
