Whipped Feta Recipe

1. Prepare and blend

Crumble the block of feta into chunks and place in a food processor. Add softened cream cheese, Greek yogurt, minced garlic, lemon juice, lemon zest, honey, black pepper and salt.

2. With the processor running, drizzle in 2 tablespoons of olive oil and process until the mixture is smooth and whipped, stopping to scrape down the bowl as needed. If the mixture is too thick for your liking, add up to 1 tablespoon of water (or milk) and pulse until light and spreadable.

3. Taste and adjust: add a pinch more salt or a squeeze more lemon if needed. Transfer whipped feta to a shallow serving bowl, smooth the top with a spoon, then drizzle 1 tablespoon olive oil over the surface and sprinkle chopped fresh herbs.

4. Mix sausage

In a medium bowl combine ground lamb, minced shallot, minced garlic, red pepper flakes, smoked paprika, ground cumin, ground coriander, dried oregano, brown sugar, kosher salt, black pepper, red wine vinegar and optional cayenne. Mix with your hands or a spoon until spices are evenly distributed; do not over-work the meat.

5. Form and rest (optional)

For a rustic topping, form the mixture into small patties or logs about 1-inch thick. If time allows, cover and refrigerate for 20–30 minutes to let the flavors meld.

6. Cook sausage

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the lamb patties or crumbled sausage and cook 3–4 minutes per side for patties, or 6–8 minutes total if breaking up and cooking as crumbled sausage, until well-browned and cooked through (internal temp 160°F/71°C). Drain any excess fat on a paper towel-lined plate.

7. Taste and adjust: if sausage tastes flat, add a squeeze of lemon or a pinch more salt. Keep warm until ready to assemble.

8. Spread whipped feta into the center of a shallow serving plate, creating a slight well in the middle.

9. Pile the warm spicy lamb sausage on top of the whipped feta, concentrating more in the center so some feta remains visible around the edges.

10. Finish with a drizzle of olive oil, an extra pinch of red pepper flakes if you like heat, a sprinkle of chopped fresh herbs, and serve with grilled flatbread or crostini and lemon wedges on the side.