Details

Prep:

8 min

Ingredients

• 200 g block feta in brine, drained
• 100 g full-fat Greek yogurt
• 3 tbsp extra virgin olive oil
• 1 clove garlic
• 1 lemon, zested and juiced
• 2 tbsp cold water or reserved feta brine
• freshly cracked black pepper
• 2 tsp za'atar
• 2 tsp runny honey
• 4 pita or flatbread, warmed

Directions

1. 1 Bring the feta up to temperature: Drain the feta, reserving a little brine. Pat dry and break into rough chunks. Leave on the counter to lose its fridge chill — cold feta blends grainy.
2. 2 Break down the feta and garlic: Add the feta and garlic clove to a food processor. Pulse until it looks like wet sand, scraping the sides once.
3. 3 Whip it properly: Add the Greek yogurt, olive oil, lemon juice, and black pepper. Blend for a full two to three minutes. It will seem done at thirty seconds. It isn't. Keep going until it's glossy and holds a soft peak.
4. 4 Loosen and taste: With the motor running, stream in the cold water or reserved feta brine a splash at a time until it's spoonable but not slack. Taste — feta varies wildly in salt, so adjust with more lemon if it needs lift.
5. 5 Chill (optional but better): Cover and refrigerate. It firms up and the garlic mellows into the background instead of shouting.
6. 6 Serve: Spread across a shallow bowl and drag the back of a spoon through it to make a well. Pool olive oil in the well, drizzle over the honey, scatter the za'atar and lemon zest. Serve with warmed pita or flatbread.