Name: Crisp feta nibbles
Cook time: 5 min
Total time: 15 min
Yield: 6
Cuisine: Greek
Ingredients: 6 pitta breads; 200g pack feta cheese; 20g pack flat-leaf parsley or mint, leaves roughly chopped; vegetable crudités; houmous tzatziki and other favourite dips, to serve

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Crisp feta nibbles

Crisp feta nibbles

Jane Hornby

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Serves 6

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 3.6 out of 5.3 ratingsRate

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These little wedges are perfect for dipping and sharing, the perfect pre-dinner snack for guests

Easily doubled

Easily halved

Vegetarian

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Spiced herb & almond couscous

A star rating of 4.6 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

6 pitta breads
200g pack feta cheese
20g pack flat-leaf parsley

or mint, leaves roughly chopped
vegetable crudités
houmous

tzatziki and other favourite dips, to serve

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Nutrition: per serving

kcal277
fat8g
saturates4g
carbs42g
sugars38g
fibre2g
protein12g
salt2.06g

Method

step 1

Toast the pittas in a toaster until they’re just under-done – puffed up but not yet crisp – then leave to cool for a few mins. Meanwhile, using a fork, mash the feta in a large bowl. Stir in the herbs and lots of black pepper.
step 2

Cut a slit along one edge of each pitta, then spoon in the feta. Spread it out over the inside of the bread with the back of the spoon or a cutlery knife. Can be prepared up to 1 day ahead and kept covered in the fridge.
step 3

To serve, re-toast the pittas, cut-side up, in the toaster until the bread is just crisp, then leave to cool for 2 mins before cutting into wedges. Best eaten within 30 mins of toasting.

Recipe from Good Food magazine, June 2007

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A star rating of 3.6 out of 5.3 ratings

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