Chefs, recipe developers and sisters Helena and Vikki Moursellas share no-fuss recipes designed to feed a crowd in their book Peináo: A Greek Feast for All. “There is always a dip or two on our table, no matter what type of gathering we are having,” they write in the introduction to this simple whipped feta recipe. “Here, Greek-style yoghurt provides a creamy and smooth base for tangy, salty and crumbly feta, which, once combined, creates a dreamy bowl of goodness that pairs perfectly with the smoky peppers and roasted almonds. Very little work is required to make the whipped feta and it looks effortlessly stunning on the table. Sometimes we add a handful of chopped dill fronds to garnish.”
Serve with toasted bread, veggies or whatever dipper you’re feeling – for a more complete meal, the sisters suggest spreading it on sourdough and topping with poached eggs, or stirring it through pasta.
Easy Whipped Feta
Ingredients
- 9 oz (250 g) feta cheese roughly chopped
- 6½ oz (180 g) Greek-style yogurt
- 5½ oz (150 g) roasted red peppers store-bought or homemade (see note); finely sliced into strips
- ¼ cup (35 g) roasted almonds roughly chopped
- 1 tbsp extra virgin olive oil
Instructions
- In a food processor, pulse the feta and yogurt for 1 to 2 minutes, until smooth. Take care not to overwhip the mixture or it will become too runny.
- To serve, spoon the whipped feta into a shallow serving bowl, top with the sliced red peppers and chopped almonds, and drizzle with the oil.
- The whipped feta (and roasted red peppers, if making) can be made the day before and stored in the fridge. You can also roast the almonds ahead of time and pop them in a jar until ready to serve. Leftover whipped feta will keep in an airtight container in the fridge for up to 1 week.
Notes
- Preheat the oven to 400°F (200°C). Line a large baking tray with baking paper.
- Place 6 red bell peppers on the prepared tray and drizzle with 2 tbsp extra virgin olive oil. Roast the peppers for 50 to 55 minutes, until the skins have blistered and blackened.
- Carefully transfer the peppers to a large glass bowl and cover tightly with plastic wrap. Set aside for 20 minutes, to allow the steam from the peppers to help loosen the skin. Remove the peppers from the bowl, then peel and discard the skins, membrane and seeds.
- Place the roasted peppers in a large jar, making sure they are completely submerged in oil. Store in the fridge for up to 3 months.
More recipes from Helena and Vikki Moursellas
Iced Cappuccino
Helena and Vicki Moursellas' recipe for a freddo cappuccino with a double espresso shot and skim milk topping.
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Mastiha and Basil Spritz
Helena and Vicki Moursellas' recipe for a spritz cocktail with mastiha spirit, lemon and basil.
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Sesame Dark Chocolate Cookies
Helena and Vicki Moursellas share their recipe for Greek chocolate chip cookies with tahini and sesame seeds.
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Orange and Chili Marinated Olives
Helena and Vicki Moursellas' recipe for a classic, crowd-pleasing Greek snack: warm olives marinated in spicy citrus oil.
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Greek Easter Bread
Helena and Vikki Mourselles' recipe for a traditional tsoureki (Greek Easter bread).
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Greek Semolina Cake
Helena and Vicki Moursellas share an easy family recipe for citrus revani – Greek semolina cake.
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Greek Country Bread With Lemon and Thyme
Helena and Vikki Moursellas' recipe for a fluffy, focaccia-like Greek bread with garlic confit oil, lemons and thyme.
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