Name: Grand Tavern Troys NEW WHIPPED FETA Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 8 oz feta cheese, crumbled; 1 cups Greek yogurt (full-fat); 4 cloves roasted garlic cloves, peeled; 3 tbs extra-virgin olive oil; 1 tbs lemon juice, freshly squeezed; 3 tbs pimento (roasted red pepper), finely chopped; 1 tsp honey or agave (optional, for balance); 1 tsp black pepper, freshly ground; 0.25 tsp salt; 4 each pita rounds (6–8 inch); 1 tbs olive oil; 0.5 tsp sea salt; 0.5 tsp dried oregano (optional); 1 tbs extra-virgin olive oil (for drizzle); 1 tbs chopped fresh parsley; 0.5 tsp smoked paprika or Aleppo pepper (optional); 1 tbs extra pimento pieces (for garnish)

Method

Whipped Feta

Prepare roasted garlic (if not pre-roasted)

If you don't have pre-roasted garlic: preheat oven to 400°F (200°C). Cut the top 1/4 off a head of garlic, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Let cool, then squeeze out 4 cloves. (If using jarred roasted garlic, skip this step.)

In a food processor combine the crumbled feta, Greek yogurt, roasted garlic cloves, 3 tablespoons olive oil, and 1 tablespoon fresh lemon juice. Pulse to combine until the mixture is smooth and whipped, about 30–60 seconds. Scrape down the sides as needed.

Taste the whipped feta. Stir in 1 teaspoon honey (optional) to balance acidity if desired, 1 teaspoon freshly ground black pepper and 1/4 teaspoon salt. Pulse briefly to incorporate. Adjust seasoning to taste — feta can be salty so add salt sparingly.

Fold in 3 tablespoons finely chopped pimento by hand with a spatula so that small streaks of red remain visible, leaving a bit of pimento for garnish.

Transfer whipped feta to a shallow serving bowl, smooth the top with a spatula and make a small well in the center for a finishing oil drizzle.

Grilled Pita

Preheat a grill pan, outdoor grill or broiler to medium-high heat. If using a broiler, position the rack about 6 inches from the element.

Brush each pita lightly on both sides with 1 tablespoon olive oil total (divide across pitas) and sprinkle with 1/2 teaspoon sea salt and 1/2 teaspoon dried oregano if using.

Grill pitas 1–2 minutes per side on a hot grill pan until golden brown with charred marks and puffed in places. If broiling, broil 1–2 minutes per side watching closely to avoid burning. Remove and cut into wedges (6–8 wedges per pita) and keep warm.

Finish & Serve

Drizzle 1 tablespoon extra-virgin olive oil over the whipped feta, sprinkle chopped parsley, the reserved pimento pieces, and dust lightly with 1/2 teaspoon smoked paprika or Aleppo pepper if using.

Serve the whipped feta warm or at room temperature with the grilled pita wedges on the side for dipping. Provide extra olive oil and pimento on the side if desired.

Storage: Refrigerate any leftover whipped feta in an airtight container for up to 3–4 days. Bring to room temperature and stir before serving; thin with a little olive oil or yogurt if it firms up.

New Whipped Feta Recipe