Sometimes (most times), simple is best. This easy feta appetizer keeps preparation easy.
I got the recipe from our Aunt Vanthe, who is a fantastic cook. In fact, she won our first family Greek Cook-off hands-down. I mean, who wouldn’t like a spanakopita enhanced with a healthy dose of cream cheese?
Now, getting back to this feta dish, you might be wondering if Greek feta cheese is the same as what you buy in U.S. supermarkets.
The answer is a qualified yes. The less expensive U.S. brands are made from cow’s milk while Greek feta is made primarily from sheep’s and goat’s milks. Many people prefer the taste of the sheep/goat’s milk feta. Bulgarian feta, which is made from sheep’s milk and yogurt cultures, is also popular for its tangy but less salty taste.
Whether you call it a dip, salad, or relish, this mix is fantastic with pita triangles. I’ve also put it on toast, on lettuce, and in omelettes.
Fresh tomatoes, green onions, and Kalamata olives make this appetizer burst with flavor; but the key to the flavor is za’tar seasoning. This special blend includes dried sumac, a staple in Middle Eastern cuisine.
Love za’atar seasoning? Try our lamb keftedes for a special dinner.
Update: I found za’atar seasoning at The Spice House.
Using a serving dish with straight sides, like this ceramic tart pan, keeps the layers even.
Easy Feta Appetizer
A feta appetizer with the added zing of za'atar seasoning
- 4 tbsp Greek extra virgin olive oil
- 3/4 lb. feta cheese Bulgarian is nice and creamy
- 2 diced Roma tomatoes
- 1 bunch scallions chopped
- 8 oz. Kalamata olives pitted and chopped
- 1 1/2 tbsp Za’atar seasoning
- 3 pita bread circles, cut in wedges
Pour half olive oil into bottom of dish to coat.
Sprinkle half of the feta into the dish. Layer remaining ingredients, except olive oil.
Sprinkle remaining feta over all, then drizzle remaining olive oil on top.
Sprinkle liberally with Za’atar seasoning. Let salad sit a few hours in fridge for flavors to meld.
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