Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound greek feta cheese -- crumbled
- 3 tablespoons olive oil
- 2 small dried red chile peppers
- a few grinds of black pepper
- juice of 1/2 lemon
Directions
Place 1/2 pound crumbled feta, 3 tablespoons olive oil, 2 small dried red chile peppers, a few grinds of black pepper, and the juice of 1/2 lemon in the bowl of a food processor and blend until very smooth.
Transfer to a bowl.
Cover and refrigerate for several hours so that the flavors develop and the cheese spread sets up.
Bring to room temperature. Drizzle a little extra-virgin olive oil over the top.
Serve with kalamata olives and pita.
Makes 1 cup and will keep, refrigerated, for up to a week.
Category:Macedonian Recipes
Category:Macedonian Vegetarian