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    Whipped feta, Aegean-style greens & zaatar

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    Whipped feta, Aegean-style greens & zaatar

    By Selin Kiazim

    Tangy feta is wonderful as it is, but this technique gives it a soft, creamy texture that somehow makes it even more tempting. It pairs beautifully with the dressed greens.

    • Gluten Free
    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    200g feta
    75ml double cream
    1 garlic clove, crushed
    2 tbsp extra virgin olive oil
    400g thick-cut cavolo nero
    1 tsp zaatar


    1. Put the feta in a blender or small bowl of a food processor and whizz until smooth. In a large bowl, whip the cream to soft peaks, then fold the feta into the cream. In a separate bowl, whisk together the garlic and olive oil; set aside.

    2. Bring a large pan of salted water to the boil and add the cavolo nero; cook for 2-4 minutes, until tender. Drain well and allow to cool a little, then toss in a bowl with the garlic and oil; season. To serve, spread the feta over a serving plate, pile the greens on top and sprinkle with the zaatar.

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