El Greco’s Feta Cheese Spread Recipe
This wonderful recipe uses
a mixture of strained yogurt
and feta cheese as the base
for a creamy dip. Straining
will reduce the volume of
the yogurt by approximately
half. Plain low-fat yogurt
can be substituted with good
results. Vegans can use soy
yogurt. One quart of yogurt
(4 cups) will yield about 2
cups of strained yogurt.
Using fat-free yogurt will
reduce the quantity a little
more, and it will not be quite
as thick as using full-fat or
low-fat yogurt, but it is a
reasonable option for low-fat
diets.
To strain the yogurt:
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Line a medium-large bowl
with a piece of cheesecloth, a
clean white dish towel or 6 to 8
coffee filters. Scrape the yogurt
into the center of the cloth or
filters in the bowl. Bring the four
corners of the cloth or the edges
of the filters together and over
a bowl or a sink, twist it tightly,
using your hand to squeeze out
the liquid in the yogurt until
most of it has been extracted.
Tie off the top of the cloth or the
filters just above the mass of yogurt
with twine or a twist-tie.
Place the cloth or filters containing
the yogurt in a strainer
or colander in a bowl to continue
the draining process. Make sure
that the bottom of the strainer
or colander is at least an inch
above the bottom of the bowl so
the liquid can continue to drain.
Place the bowl in the refrigerator
and allow the yogurt to drain
for 2 to 3 hours.
Remove the bag containing
the yogurt, and discard any liquid
that may have accumulated
in the bowl. Without removing
the string or twist tie, and over
the bowl or a sink, press down
on the cloth bag to force out any
remaining liquid. Discard the remaining
liquid.
Remove the string and place
the strained yogurt into a bowl.
The yogurt should be the consistency
of whipped butter or a
soft, cream cheese.
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To make the spread:
2 cups (16 oz.) strained yogurt
1 cup (8 oz.) feta cheese, mashed
2 cloves of garlic, finely minced
1.4 cup diced or grated cucumber
(Kirby or English variety)
2 Tbsp. chopped dill
1 tsp. salt
1 tsp. pepper
1 Tbsp. olive oil (optional)
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Using a medium-sized bowl,
combine the yogurt, feta cheese,
garlic, cucumber, dill, salt and
pepper until well-blended. Garnish
with a drizzle of the olive
oil and a sprinkle of the dill. Refrigerate
immediately and stir
before serving. Yields 21.2 cups.
Serve with toasted pita wedges,
crackers, crostini or crudites,
or as a topping on bagel pizzas,
pasta, soups or vegetables.
Chef Jake Konstantinidis, El
Greco Greek Restaurant
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