pat's Recipe

Pita Crisps with Feta-Radish Spread

Category: Spreads

The thick consistency of Greek yogurt is ideal for this spread. If your grocer doesn't sell it, 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.



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.

serves 4