Egyptian Feta Cheese Spread

Name: Egyptian Feta Cheese Spread
Ingredients: 10 ounce feta cheese; 2 tablespoon olive oil; 2 tablespoon lemon juice; 3 chopped scallions; 8-10 chopped cherry tomatoes; 2 tablespoon chopped parsley or one tablespoon chopped fresh mint (optional); garnish: olive oil and chopped tomatoes; pita bread

Ronnie Fein • Dec 1, 2011 (Updated: Aug 20, 2019)Comment Jump to Recipe

Egyptian Feta Cheese Spread

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Servings

Ingredients

10 ounce feta cheese
2 tablespoon olive oil
2 tablespoon lemon juice
3 chopped scallions
8-10 chopped cherry tomatoes
2 tablespoon chopped parsley or one tablespoon chopped fresh mint optional
garnish: olive oil and chopped tomatoes
pita bread

Instructions

Beat the feta cheese, olive oil, lemon juice, scallions, chopped cherry tomatoes and optional parsley or mint in a bowl until creamy. Add plain yogurt if desired for a creamier consistency. Serve garnished with a drizzle of olive oil and chopped tomatoes, with pita bread.

Category: Recipes

Holidays: Shavuot

Diets: Dairy

About Ronnie Fein

Ronnie Fein gave up a fast-track, high-pay job as an associate at a major Wall
Street law firm to become a freelance food and lifestyle writer. She never looked
back, no regrets. Over the years she has written for the food sections of daily
newspapers including Newsday, The Connecticut Post, Stamford Advocate and
Greenwich Time, and for numerous publications including the New Jewish Voice,
Connecticut Bride, Connecticut Magazine, Jewish Woman Magazine, Westport
and Greenwich Magazines, Consumer’s Digest, New Canaan Advertiser and
others. She writes for on-line sites including The Jewish Week and JoyofKosher.
She has her own food blog, called Kitchen Vignettes, at www.ronniefein.com and
has been a guest blogger at Kveller.com, Koshereye.com,
ThisAmericanBite.com, KosherLikeMe.com, BeyondBubbe.com and
Culinate.com.
Ronnie is the author of four cookbooks: The Complete Idiot’s Guide to Cooking
Basics, The Complete Idiot’s Guide to American Cooking, Hip Kosher, and The
Modern Kosher Kitchen. She was also a contributing editor to The New Cook’s
Catalogue, the 25th anniversary edition of the James Beard original.
Ronnie gives cooking demonstrations for large groups and operates the Ronnie
Fein School of Creative Cooking in Stamford, Connecticut, where she lives with
her husband. She has two married daughters and five grandchildren.