Blue Shutter Taverna · Starters

Whipped Feta with Charred Peppers & Warm Pita

Name: Whipped Feta with Charred Peppers & Warm Pita
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g Feta cheese (block); 100 g Plain Greek yogurt; 2 whole Red bell peppers; 1 whole Lemon; 1 clove Garlic; 3 tbsp Extra virgin olive oil; 0.25 tsp Red chili flakes; 0.5 tsp Dried oregano; 5 g Fresh mint leaves; 4 whole Pita breads; 1 pinch Salt

Salty feta blitzed with Greek yogurt and lemon until cloud-soft, topped with sweet charred red peppers, chili flakes and oregano, with warm pita wedges for scooping.

30 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Feta cheese (block)200 g
Plain Greek yogurt100 g
Red bell peppers2 whole
Lemon1 whole
Garlic1 clove
Extra virgin olive oil3 tbsp
Red chili flakes0.25 tsp
Dried oregano0.5 tsp
Fresh mint leaves5 g
Pita breads4 whole
Salt1 pinch

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk (feta, yogurt) and wheat (pita). Check pita labels for sesame and other allergens.

Method

Char the peppers

Set the whole peppers directly over a gas flame, or under a hot broiler about 10 cm from the element. Turn every few minutes for 10–12 minutes, until blackened and blistered all over. Drop them into a bowl, cover with a plate and let them steam for 10 minutes.

Whip the feta

Meanwhile, crumble the feta into a food processor with the yogurt, the finely grated garlic, the zest of the lemon and 1 tbsp lemon juice. Blend for 1–2 minutes, scraping down once, until completely smooth. With the motor running, pour in 1 tbsp olive oil.

Peel and dress the peppers

Rub the charred skins off the peppers with your fingers (do not rinse them, or you wash away flavour). Discard the stems and seeds and slice the flesh into strips. Toss with 1 tbsp olive oil, 1 tsp lemon juice and a pinch of salt.

Warm the pita

Brush the pita lightly with a little of the remaining oil and warm in a dry pan over medium heat for about 1 minute per side, until soft and lightly toasted. Cut each into 6 wedges.

Assemble and serve

Spread the whipped feta over a shallow plate, making a deep swirl with the back of a spoon. Pile the peppers in the middle, scatter with chili flakes, oregano and torn mint, and finish with the last of the olive oil. Serve with the warm pita.

Feta saltiness varies a lot between brands, so taste before adding any extra salt. If the whip is too thick to swirl, blend in another spoonful of yogurt or a splash of cold water.

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