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Under 30 Minutes

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: 10 mins
    total time: 30 mins
  • servings: 4
Photography: Lisa Hubbard

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Ingredients

  • 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)

Directions

  1. Step 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. Step 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.

Source
Martha Stewart Living, April Spring 2004

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Reviews (1)

  • 14 Apr, 2010

    This is a great recipe. A twist on it is to just use yogurt, grated radishes, finely chopped green onion and salt. It gives it a slightly different taste than with the lemon and feta cheese.