4 radishes, quartered and thinly sliced (about 1/2 cup)
Instructions
1. Preheat oven to 350 degrees. Using 2 tbsp 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.
2. Meanwhile, pulse feta, yogurt, lemon juice, and
remaining 3 tbsp 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.
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 thirty
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
Originally Submitted
5/10/2020
0 Out of 5 from
0 reviews
You can add this Pita crisps with feta-radish spread recipe to your own private DesktopCookbook.
