Crumble the feta into a bowl and pat it dry with paper towels to remove excess moisture. Cut the softened cream cheese into chunks so it blends evenly.

Blend

Place the drained feta, cream cheese, Greek yogurt, 1 tablespoon olive oil, and lemon juice in a food processor or high-speed blender. Pulse until the mixture becomes smooth and whipped, scraping down the sides as needed. Total blending time ~1 to 2 minutes depending on equipment.

Adjust consistency

If mixture is too thick, add up to 1 tablespoon more olive oil or 1 teaspoon water and pulse again to achieve a creamy, spreadable consistency.

Season and fold honey

Transfer whipped feta to a serving bowl. Stir in 1 tablespoon fermented honey (or regular honey with a pinch of active whey if using) gently to create pockets of sweet tang. Taste and add flaky sea salt if needed (start with 1/4 tsp).

Finish

Drizzle remaining 1 tablespoon olive oil lightly over the top, then spoon the remaining 1 tablespoon honey (fermented or regular) in a thin ribbon. Sprinkle freshly cracked black pepper and optional lemon zest and fresh herbs over the top.

Grilled Pita & Assembly

Prepare pita

Preheat a grill pan or outdoor grill to medium-high heat. Brush both sides of each pita lightly with 1 tablespoon olive oil.

Grill

Place pita on the grill and cook 1 to 2 minutes per side until char marks appear and the pita is warmed through and slightly crisped. Remove and cut into wedges if using large rounds.

Season pita

Immediately sprinkle pita with flaky sea salt while still warm.

Serve

Spoon whipped feta into a shallow bowl, create a small well in the center and drizzle extra fermented honey there. Sprinkle with a generous crack of black pepper and scatter herbs if using. Arrange grilled pita wedges around the bowl and serve.