Whipped Feta with Spring Onion and Za’atar
Ingredients
- 7 ounces soft-style feta such as Valbreso
- ¼ cup plain Greek-style yogurt
- 2 green onions coarsely chopped
- 2 teaspoons za’atar optional
- ¼ to ⅓ cup extra-virgin olive oil plus more for drizzling
- Ground black pepper to taste
Instructions
- In the bowl of a food processor fitted with a chopping blade, combine feta, yogurt, green onion, and za’atar. Pulse until smooth.
- With the motor running, pour ¼ cup olive oil into the feta mixture, and process until blended. Check the texture, adding more olive oil if a thinner consistency is desired. Serve with a drizzle of olive oil and fresh pepper.
Elaine Khosrova
Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.
Photographer Mark Ferri
Mark Ferri is a graduate of Brooks Institute in Santa Barbara, Calif. He believes in a simple, direct approach that captures the natural beauty and appetite appeal of food. Mark celebrates a life-long passion for food by frequently exploring new restaurants in New York and in Europe, and loves to cook and entertain at his home in the Hudson Valley. Learn more about Mark on his website: http://www.markferriphoto.com/
Stylist Leslie Orlandini
Leslie Orlandini is a chef and an accomplished food stylist in print and television. She has been nominated for both James Beard and Emmy awards and is a veteran of thousands of cooking shows and segments. You can learn more about her through her website: http://leslieorlandini.com/
