Whipped Feta with Toasted Pita and Lemon-Herb Drizzle

A light and refreshing Mediterranean starter featuring creamy whipped feta, crispy toasted pita bread, and a zesty lemon-herb drizzle. Perfect for stimulating the appetite before a heartier main course.

Prep Time

15 minutes

Total Time

30 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.31/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Lunch•Snack•Dessert•Bread•Appetiser

Cuisine:

Mediterranean

Mood:

Comfort Food•Healthy

Ingredients

Servings

8ouncesFeta Cheese(Good quality feta, crumbled)

£2.50

2ouncesCream Cheese(Softened)

£0.60

2tablespoonsOlive Oil(Extra virgin)

£0.20

1tablespoonLemon Juice(Freshly squeezed)

£0.10

2largePita Bread(Whole wheat or regular)

£1.00

2tablespoonsFresh Parsley(Chopped)

£0.30

1tablespoonFresh Mint(Chopped)

£0.20

1cloveGarlic(Minced)

£0.10

3tablespoonsOlive Oil(For drizzling)

£0.20

1teaspoonLemon Zest(From the lemon used for juice)

£0.05

to tasteSalt

to tasteBlack Pepper(Freshly ground)

Total Cost

£5.25

£1.31 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Cut the pita bread into triangles.
3.
Arrange pita triangles on a baking sheet in a single layer. Lightly brush with olive oil and sprinkle with salt. Bake for 8-10 minutes, or until golden brown and crispy. Set aside to cool.
4.
While pita is toasting, prepare the whipped feta: In a food processor or using a hand mixer, combine the crumbled feta cheese, softened cream cheese, 2 tablespoons of olive oil, and 1 tablespoon of lemon juice.
5.
Process or beat until smooth and creamy. Season with salt and pepper to taste.
6.
Make the lemon-herb drizzle: In a small bowl, whisk together 3 tablespoons of olive oil, minced garlic, chopped parsley, chopped mint, and lemon zest.
7.
To serve: Spread the whipped feta on a platter or individual plates. Arrange the toasted pita chips around the feta. Drizzle generously with the lemon-herb mixture. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (135g)

485 kcal / 2029 kJ

Carbs

20g

8% of RDA

Fat

38g

54% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

3 g

3% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a spicier kick, add a pinch of red pepper flakes to the lemon-herb drizzle.

The whipped feta can be made ahead of time and stored in the refrigerator for up to 2 days. Bring to room temperature before serving.

If you don't have a food processor, you can mash the feta and cream cheese together with a fork until smooth, though it will be slightly coarser in texture.

Cooking Equipment

Oven

Food Processor or Hand Mixer

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Speedy Mediterranean Quinoa Bowl

A vibrant and healthy lunch packed with flavor and ready in minutes! This quinoa bowl is customizable and perfect for meal prepping.

25 minutes

2 servings

Easy

"Pairs perfectly with this starter"

Dessert

Greek Yogurt Parfait with Honey, Walnuts, and Figs

A light and refreshing Mediterranean dessert featuring creamy Greek yogurt, sweet honey, crunchy walnuts, and chewy figs.

15 minutes

4 servings

Easy

"This dessert continues the healthy Mediterranean theme with a light and refreshing finish. The Greek yogurt offers a creamy and tangy base, the honey provides natural sweetness, and the walnuts and figs contribute textural contrast and complementary flavors that echo the savory elements of the bowl in a lighter, dessert-appropriate way."

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Chef's Tips

For a spicier kick, add a pinch of red pepper flakes to the lemon-herb drizzle.

The whipped feta can be made ahead of time and stored in the refrigerator for up to 2 days. Bring to room temperature before serving.

If you don't have a food processor, you can mash the feta and cream cheese together with a fork until smooth, though it will be slightly coarser in texture.

Whipped Feta with Toasted Pita and Lemon-Herb Drizzle

Ingredients

Instructions