Whipped Feta With Artichokes & Pita Chips

Whipped Feta With Artichokes & Pita Chips

Whipped Feta, has while it has become a somewhat popular addition to grazing boards, this rich, creamy dip boasts a rich heritage deeply rooted in the culinary traditions of the Mediterranean and Middle Eastern regions.

These flavours definitely remind me of my travels, being transported right back to the quaint streets of Greece, the bustling markets of Turkey, and the opulent gatherings of Dubai.

This is the magic of whipped feta – a combination of tangy feta cheese, thick creamy greek yoghurt, luscious olive oil, and fragrant herbs, whipped to velvety perfection.

During my travels, I savoured countless moments indulging in these ingredients. Whether enjoyed alongside crisp crackers overlooking the azure Aegean Sea or scooped up with warm pita bread in the heart of Istanbul’s bazaars, or feasting in my villa in Saudi Arabia with fresh pita bread, the allure of whipped feta knows no bounds.

But here’s the beauty of it: whipped feta isn’t just reserved for exotic locales or special occasions. It’s a versatile recipe that effortlessly elevates any gathering, from laid-back Friday night hangouts or backyard bbq’s to lavish cocktail soirées.

Just a little imagination with your presentation, this dish has the potential to be a popular little appetiser in your entertaining repertoire, which can very easily be put together rapidly and feed a crowd.

Served with a nice glass of wine, add these tasty bites to your party menu and you will not regret it…& nor will your guests. Creamy, garlicky goodness. My mouth waters every time I use these ingredients- they are delish! Enjoy!

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Whipped Feta With Artichokes & Pita Chips

(Serves 12 Prep 30 mins)

You Will Need:

12 clear canapé dishes

Piping bag & decorative nozzle

• Pocket pita breads: These are thicker than standard pita breads and hold their form a lot easier when toasted.
• Garlic olive oil: No Mediterranean or Middle Eastern dish skimps on garlic & the more the better in my book.
• Za’atar seasoning: You could use any seasoning but I love this mix of seeds & spices.
• Persian Feta: Persian Feta, comes marinated in herbs etc and is a luxurious creamy style of feta, Danish feta would also work here but not your Greek feta or crumbly feta.
• Greek yoghurt: Greek yoghurt is thick and creamy with a slightly sour taste, to balance the rich creamy feta.
• Lemon Zest: Citrus zest adds so much to the flavour profile and it can help cut through the richness of the feta & Yoghurt.
• Fresh dill: You don’t have to use dill, but a couple of different herbs gives a nice depth of flavour.
• Italian (flat leaf) parsley + extra for garnishing
• Fresh garlic cloves: Fresh is best, I have added 2 but you can add more or less depending on your palate.
• Garlic olive oil: Plain Olive oil or extra virgin olive oil are fine here, I love the Garlic infused oil so I tend to use it most of the time.
• Toasted pine nuts: again, any nut is fine, but you need a nutty element, if you have nut allergies, you could substitute with roasted chickpeas.
• Marinated artichokes: I prefer marinated artichokes as they are marinated in herbs and spices for more flavour.

Instructions:

1. Prepare the Pita Chips:
   • Using scissors or a sharp knife, carefully split each pocket bread into two halves.
   • Using a 5cm diameter cookie cutter, carefully cut each half into approx six rounds.
   • Using a pastry brush or a silicone brush, delicately coat each triangle with olive oil, ensuring both sides are lightly covered.
   • Sprinkle a generous but even amount of za’atar seasoning over one side of each triangle.
2. Air Fry the Pita Rounds:
   • Preheat your air fryer to 200°C (392°F) to ensure optimal cooking conditions.
   • Place the seasoned pita bread in the basket of the air fryer, ensuring they are arranged in a single layer without overlapping to promote even crisping.
   • Air fry the pita rounds at the preheated temperature for approximately 8 minutes or until they turn golden brown and crispy, periodically checking their progress to prevent overcooking.
   • Once golden & crispy, carefully transfer the air-fried pita rounds onto a paper towel-lined plate or tray to absorb any excess oil and allow them to cool completely.
3. Prepare the Whipped Feta:
   • In a mini food processor or blender, combine the feta, yogurt, fresh dill, parsley, lemon zest, garlic cloves, and a drizzle of olive oil.
   • Blitz the ingredients until they form a thick, smooth and creamy consistency.
4. Toast the Pine Nuts:
   • Heat a dry skillet or frying pan over medium heat.
   • Add the pine nuts to the pan and lightly toast them, shaking the pan regularly to prevent burning and ensure even toasting.
   • Toast the pine nuts until they turn golden brown and release their nutty aroma.
   • Allow to cool, then in a mortar & pestle, lightly smash pine nuts to give them more texture
5. Assemble the Canapés:
   • Transfer the whipped feta mixture into a piping bag fitted with a decorative tip.
   • Pipe approximately 2 tablespoons of the whipped feta mixture into each small canapé dish, creating a creamy and base for the toppings.
   • Drizzle a small amount of olive oil on top of each dollop of whipped feta, adding a glossy sheen.
   • Place a piece of marinated artichoke on top of each whipped feta mound, imparting a burst of tangy and savoury goodness.
   • Garnish each canapé with a sprinkling of the toasted pine nuts, adding a delicious, nutty crunch to the dish.
   • Finally, garnish each canapé with finely shredded flat-leaf parsley, dill adding a touch of freshness and visual appeal to complete the presentation. Add 2 pita rounds to each canapé dish.
6. Serve & enjoy!

Helpful Tips

• I have used pocket breads as I prefer the thicker consistency but you could use regular pita bread or you could toast some Turkish bread to go with this also as this recipe includes Mediterranean & Middle Eastern influences.

• You could alternatively cut your pitas into triangles, I have made rounds for something different. You could cut stars or hearts depending on the occasion.

• I have used a blend of Persian feta, & marinated feta to maximise flavour but Danish feta would work equally well… the point is, it needs to be creamy rather than crumbly feta for that creamy finish.

• The marinated artichokes are much more flavourful than plain artichokes. I have used artichokes from a jar, but you can purchase marinated artichokes in the deli section of the supermarket.

• I have used clear canapé dishes here and they are readily available at discount stores but also online. For a small number of people, you could use ceramic canapé dishes. The ones I have used are great in that, you can throw them away which means less washing up, but if you are environmentally conscious, you can purchase ceramic ones. Potentially, you could reuse your dishes.

• If using Persian feta as opposed to Danish feta, it already comes packaged in oil, so you can choose to omit the extra olive oil. Just check the consistency as you go but you don’t want it drowning in oil, but rather, combined with oil to a creamy consistency. You may find that you have enough of a gloss on top.

• Chilling the whipped feta can be useful as well prior to piping, so it is easier to pipe.

• If you want your whipped feta even thicker for fancy piping, lessen the amount of yoghurt. I have used piping bag here to make it easier to serve into the middle of the canapé dish rather than getting it all up the sides.

• Avoid adding the pita chips to the canapé dish, until you are ready to serve, to avoid them becoming a little soggy.

Whipped Feta With Artichokes & Pita Chips

Recipe

(Serve 12 Prep 30 mins)

Ingredients:

• 2 pocket pita breads each split into 2
• 3 Tbsp Garlic olive oil
• za’atar seasoning
• 200g Persian Feta (marinated)
• 1/2 cup Greek yoghurt
• Zest of 1 lemon
• Handful of fresh dill
• 1 handful Italian parsley + extra for garnishing
• 2 cloves garlic
• 2 Tbsp olive oil
• ¼ cup Toasted pine nuts
• 1 jar of marinated artichoke hearts
• Dill (garnish)

Method:

1. Using scissors or a sharp knife, split each pocket breads into 2
2. Cut each pocket bread into circles using a cookie cutter
3. Brush each round with olive oil both sides
4. Lightly sprinkle za’atar over 1 side of the pita rounds
5. Place the pita bread in the basket of an air fryer & air fry at 200 C for 8 mins
6. When golden & crispy, remove from the air fryer, place on a paper towel & allow to cool
7. In a mini processor, add feta, yoghurt, dill, parsley, lemon zest, garlic & oil
8. Blitz to a creamy consistency
9. In a pan, dry roast the pine nuts shaking the pan regularly to avoid burning
10. When the pine nuts are cool, lightly smash in a mortar & pestle
11. Use a piping bag, pipe approx 2 Tbsp of whipped feta into a small canapé dish
12. Drizzle ½ tsp olive oil on top
13. Top with a piece of marinated artichoke & toasted pine nuts
14. Garnish with finely shredded flat leaf parsley & dill
15. Stand 2 pita chips in dish with whipped feta
16. Serve & enjoy!

Wine Pairing Suggestions:

Sauvignon Blanc: Its crisp acidity and herbal notes complement the freshness of the lemon zest, dill, and parsley. It can also balance the creaminess of the Greek yoghurt.

Chardonnay: Opt for an unoaked or lightly oaked Chardonnay to avoid overpowering the delicate flavours. Its creamy texture and hints of citrus can harmonise with the yoghurt and lemon zest.

Rosé: A dry rosé with bright acidity and fruity notes would complement the Mediterranean flavours while refreshing the palate. Look for a rosé from Provence or a similar region.

Pinot Grigio: With its light body and refreshing acidity, Pinot Grigio can enhance the herbal elements of the dish and complement the tanginess of the yoghurt and lemon zest.

Grenache Blanc: This wine offers flavours of stone fruits and herbs with a crisp finish, which can complement the garlic olive oil, za’atar seasoning, and Persian feta.

Chianti Classico: If you prefer red wine, a lighter red like Chianti Classico with its tart cherry flavours and herbal undertones can pair nicely with the earthiness of the artichokes and pine nuts.

Spotlight

Artichoke

Artichokes are not only delicious but also packed with nutrients that offer various health benefits. Some of these are:

Dietary Fiber: Artichokes are an excellent source of dietary fiber, both soluble and insoluble. Fiber is essential for digestive health, promoting regular bowel movements, and preventing constipation. It also helps maintain healthy cholesterol levels and can contribute to weight management by promoting feelings of fullness.

Antioxidants: Artichokes are rich in antioxidants, including flavonoids, polyphenols, and vitamins C and K. These antioxidants help combat oxidative stress in the body, reduce inflammation, and protect cells from damage caused by free radicals. This may contribute to a reduced risk of chronic diseases such as heart disease, cancer, and diabetes.

Vitamins and Minerals: Artichokes are a good source of several essential vitamins and minerals, including:

• Vitamin C: Important for immune function, skin health, and wound healing.
• Vitamin K: Essential for blood clotting and bone health.
• Folate (Vitamin B9): Vital for DNA synthesis, red blood cell formation, and fetal development during pregnancy.
• Potassium: Helps regulate blood pressure, muscle contractions, and fluid balance in the body.
• Magnesium: Important for nerve function, muscle function, and bone health.

Liver Health: Long thought to contribute to liver health, certain compounds found in artichokes, such as cynarin and silymarin, have been studied for their potential to support liver health. They may help stimulate bile production, aid in digestion, and protect the liver from damage.

Heart Health: The high fiber content and antioxidants in artichokes may contribute to heart health by lowering cholesterol levels, reducing inflammation, and supporting healthy blood pressure levels. Additionally, the potassium content helps regulate heart rhythm and blood pressure.

Blood Sugar Control: Some research suggests that artichokes may have beneficial effects on blood sugar levels. The fiber and antioxidants in artichokes may help improve insulin sensitivity and reduce spikes in blood sugar after meals, which is beneficial for individuals with diabetes or those at risk of developing the condition.

Anna

Hey there, it's Anna! Anyone who knows me knows that I proudly wear the 'foodie' badge. Trying to select from a restaurant menu time & time again seems impossible- I want a taste of everything. It's precisely that, that got me into making canapés and appetisers for friends, family & colleagues so everyone could taste a bit of everything. It is truly possible for the average person, to make these delectable bites and take their next social occasion from average to stunning. Follow me at bitesizehostess.com and learn to cater for memorable events.