Spicy Whipped Feta

From Meze: Small Plates to Savor and Share from the Mediterranean Table

Cookbook

Author(s): Diane Kochilas

Page 24

Cuisine: Greek

Course: Appetizers

Reviews

1 reviews, average rating 2.0 / 5

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Delenn

12 years ago

★ ★ ★ ★ ★ 2/5

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The recipe calls for 1 pound Greek feta, however, when I went to my local Greek grocery it was explained that French feta was softer and would be easier to work with for this recipe. It occurred to me that I either need a much better quality olive oil or to cut back on that. It took 24 hours for this to mellow enough to eat.

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