Reviews (1) Add Rating & Review 65 Ratings 5 star values: 7 4 star values: 10 3 star values: 28 2 star values: 12 1 star values: 8 Martha Stewart Member Rating: Unrated 04/14/2010 This is a great recipe. A twist on it is to just use yogurt, grated radishes, finely chopped green onion and salt. It gives it a slightly different taste than with the lemon and feta cheese.
Back to Pita Crisps with Feta-Radish Spread All Reviews for Pita Crisps with Feta-Radish Spread - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Pita Crisps with Feta-Radish Spread Credit: Lisa Hubbard Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 5 tablespoons extra-virgin olive oil 2 pocket pitas, split open 1 package sheep’s-milk feta cheese (8 ounces), coarsely chopped 1/4 cup plain whole-milk yogurt, preferably Greek 2 tablespoons fresh lemon juice 3 tablespoons coarsely chopped fresh flat-leaf parsley 4 radishes, quartered and thinly sliced (about 1/2 cup)
Cook’s Notes If you don’t have Greek yogurt, use another whole-milk yogurt, and drain it for 30 minutes in a fine sieve set over a bowl. You can make the spread one day ahead and refrigerate it (cover with plastic wrap); wait until just before serving to stir in the parsley and radishes.
Gallery Pita Crisps with Feta-Radish Spread Credit: Lisa Hubbard
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Gallery
Pita Crisps with Feta-Radish Spread Credit: Lisa Hubbard
Pita Crisps with Feta-Radish Spread
Credit: Lisa Hubbard
Pita Crisps with Feta-Radish Spread
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 4
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 5 tablespoons extra-virgin olive oil 2 pocket pitas, split open 1 package sheep’s-milk feta cheese (8 ounces), coarsely chopped 1/4 cup plain whole-milk yogurt, preferably Greek 2 tablespoons fresh lemon juice 3 tablespoons coarsely chopped fresh flat-leaf parsley 4 radishes, quartered and thinly sliced (about 1/2 cup)
Directions
Preheat oven to 350 degrees. Using 2 tablespoons oil, brush insides of pita rounds. Cut each round into 6 wedges. Arrange wedges in a single layer on a baking sheet, oiled sides up; toast until golden brown and crisp, 7 to 10 minutes.
Meanwhile, pulse feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until mixture is thick and spreadable, about 10 pulses. Transfer to a medium bowl, and stir in parsley and radishes. Serve with pita crisps.
Cook’s Notes If you don’t have Greek yogurt, use another whole-milk yogurt, and drain it for 30 minutes in a fine sieve set over a bowl. You can make the spread one day ahead and refrigerate it (cover with plastic wrap); wait until just before serving to stir in the parsley and radishes.
Cook’s Notes
If you don’t have Greek yogurt, use another whole-milk yogurt, and drain it for 30 minutes in a fine sieve set over a bowl. You can make the spread one day ahead and refrigerate it (cover with plastic wrap); wait until just before serving to stir in the parsley and radishes.
Reviews (1)
Add Rating & Review 65 Ratings 5 star values: 7 4 star values: 10 3 star values: 28 2 star values: 12 1 star values: 8
Martha Stewart Member Rating: Unrated 04/14/2010 This is a great recipe. A twist on it is to just use yogurt, grated radishes, finely chopped green onion and salt. It gives it a slightly different taste than with the lemon and feta cheese.
Reviews (1)
Add Rating & Review 65 Ratings 5 star values: 7 4 star values: 10 3 star values: 28 2 star values: 12 1 star values: 8
Add Rating & Review
65 Ratings 5 star values: 7 4 star values: 10 3 star values: 28 2 star values: 12 1 star values: 8
65 Ratings 5 star values: 7 4 star values: 10 3 star values: 28 2 star values: 12 1 star values: 8
65 Ratings 5 star values: 7 4 star values: 10 3 star values: 28 2 star values: 12 1 star values: 8
5 star values: 7 4 star values: 10 3 star values: 28 2 star values: 12 1 star values: 8
Martha Stewart Member Rating: Unrated 04/14/2010 This is a great recipe. A twist on it is to just use yogurt, grated radishes, finely chopped green onion and salt. It gives it a slightly different taste than with the lemon and feta cheese.Martha Stewart Member
Rating: Unrated 04/14/2010
This is a great recipe. A twist on it is to just use yogurt, grated radishes, finely chopped green onion and salt. It gives it a slightly different taste than with the lemon and feta cheese.
Rating: Unrated
All Reviews for Pita Crisps with Feta-Radish Spread
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pita Crisps with Feta-Radish Spread
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
