Under 30 Minutes

Pita Crisps with Feta-Radish Spread

The thick consistency of Greek yogurt is ideal for this spread. If your grocer doesn't sell it, use another whole-milk yogurt, and drain it for 30 minutes in a fine sieve set over a bowl. You can make the spread one day ahead and refrigerate it (cover with plastic wrap); wait until just before serving to stir in the parsley and radishes.

  • Prep:
  • Total Time:
  • Servings: 4
Pita Crisps with Feta-Radish Spread

Photography: Lisa Hubbard

Source: Martha Stewart Living, April Spring 2004


  • 5 tablespoons extra-virgin olive oil
  • 2 pocket pitas, split open
  • 1 package sheep's-milk feta cheese (8 ounces), coarsely chopped
  • 1/4 cup plain whole-milk yogurt, preferably Greek
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
  • 4 radishes, quartered and thinly sliced (about 1/2 cup)


  1. Preheat oven to 350 degrees. Using 2 tablespoons oil, brush insides of pita rounds. Cut each round into 6 wedges. Arrange wedges in a single layer on a baking sheet, oiled sides up; toast until golden brown and crisp, 7 to 10 minutes.

  2. Meanwhile, pulse feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until mixture is thick and spreadable, about 10 pulses. Transfer to a medium bowl, and stir in parsley and radishes. Serve with pita crisps.


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