Greek Cheese Spread Recipes

GREEK FETA AND OLIVE SPREAD

Steps:

• In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.

FLAMING GREEK CHEESE (SAGANAKI)

Steps:

• Brush each side of the kasseri cheese with water. Dredge both sides in flour, making sure the surface is completely covered.
• Preheat a well seasoned cast iron skillet on medium-high heat until smoking. Pour in olive oil. Carefully place the floured cheese in the hot oil. Cook until cheese begins to ooze and a golden brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until bottom is golden brown, about 30 seconds more.
• Remove skillet from heat and transfer onto a napkin-lined plate. Pour brandy over the cheese. Light the brandy using a fireplace lighter. Now you can exclaim "Opa!" and marvel at the fire. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.

GREEK PITA SPREAD

Steps:

• In a small bowl, beat the cream cheese, sour cream and vinaigrette until blended. Spread onto a large serving plate or two pie plates. Layer with olives, tomatoes, onion, peppers, cucumber and cheese. Serve with pita breads.

GREEK FETA CHEESE SPREAD (HTIPITI)

Steps:

• In food processor, combine cheese, oil, lemon juice, garlic, green onions, tomatoes and red peppers.
• Blend well to form a nice smooth paste.
• If too thick, thin with a little more oil.
• Serve with pita bread, crackers or crusty bread.

GREEK STYLE YOGURT HERB CHEESE SPREAD

Steps:

• Combine all of the ingredients in a medium mixing bowl. Put 4 layers of cheesecloth in a fine mesh sieve set over a large bowl or plastic container. Add the yogurt and cover with the cheesecloth overhang. Put a small plate directly on the cheesecloth and top with a 16-ounce can. Refrigerate for 1 hour. The desired consistency is that of Greek yogurt or thick sour cream. Store in the refrigerator, in an airtight container, for up to 10 days.

GREEK CHEESE SPREAD

Steps:

• Cut butter and cheeses into chunks and put into food processor.
• Add oregano and garlic and process just until blended.
• Arrange the cheese in a mound on a plate.
• Sprinkle over and surround with tomatoes, olives, onions and lay any peppers around for added color.
• I use pita triangles, but any cracker will work fine.
• The cheese will last a few weeks in the fridge.