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Posted March 01, 2006 11:31 AM
I serve this with homemade pita bread. Hard to stop once you start!
Feta Salsa
1 pound feta cheese, crumbled
1 cup Greek olives, pitted and chopped – I use black sometimes
1 cup extra virgin olive oil – I use about ½ cup
juice of 1 lime
6 scallions, white and green parts, minced
1 Tablespoon dried oregano
3/4 cup minced fresh parsley
2 Tablespoons dried dill
5 ripe tomatoes, peeled, seeded, chopped
* I like to add chopped jalapenos
Combine all ingredients in a food processor. Use quick on/off pulses so you can keep an eye on texture... keep it chunky, not creamy. Chill before serving.
This salsa also keeps for quite a few days in the refrigerator, so it is very convenient to make a day ahead. Serve with triangles of fresh pita and enjoy!
Makes: about 5 cups.
Yelton Manor Bed and Breakfast
You found this recipe on 1st Traveler's Choice Internet Cookbook.
www.virtualcities.com
This relish will get you rave reviews at the hors d'oeuvre table.
I serve this with feta salsa. It makes great mini rounds for pizza too!
You have to stretch the dough flat enough to have the center hole after baking. Thicker rounds make like it 'bread'.
Pita Bread
1 package yeast
3 1/2 c. flour
1 1/4 c. warm water
2 T. olive oil
1 t. salt
1 t. sugar
Combine yeast with 1 1/2 cups flour. Combine water, oil, salt and sugar, add to yeast mixture. Beat for 1/2 minute with electric mixture at low speed, then beat for 3 minutes at high speed. Work in remaining flour by hand to form a smooth and elastic dough. Put in a greased bowl in a warm spot, cover and let rise for 25 minutes. Punch dough down, divide into 12 pieces, roll each into a ball. Let rest 10 minutes.
Flatten each ball into a 5-inch circle. Place on a greased baking sheet, cover and let rest 20 to 30 minutes.
Preheat oven to 400º
Bake 9 to 10 minutes, until puffed and lightly browned on bottom.
-Cover with a damp cloth until cool.
http://i20.photobucket.com/albums/b202/sltrax/feta2.jpg
http://i20.photobucket.com/albums/b202/sltrax/Fetapita.jpg
Posted March 01, 2006 11:31 AM
I serve this with homemade pita bread. Hard to stop once you start!
Feta Salsa
1 pound feta cheese, crumbled
1 cup Greek olives, pitted and chopped – I use black sometimes
1 cup extra virgin olive oil – I use about ½ cup
juice of 1 lime
6 scallions, white and green parts, minced
1 Tablespoon dried oregano
3/4 cup minced fresh parsley
2 Tablespoons dried dill
5 ripe tomatoes, peeled, seeded, chopped
* I like to add chopped jalapenos
Combine all ingredients in a food processor. Use quick on/off pulses so you can keep an eye on texture... keep it chunky, not creamy. Chill before serving.
This salsa also keeps for quite a few days in the refrigerator, so it is very convenient to make a day ahead. Serve with triangles of fresh pita and enjoy!
Makes: about 5 cups.
Yelton Manor Bed and Breakfast
You found this recipe on 1st Traveler's Choice Internet Cookbook.
www.virtualcities.com
This relish will get you rave reviews at the hors d'oeuvre table.
I serve this with feta salsa. It makes great mini rounds for pizza too!
You have to stretch the dough flat enough to have the center hole after baking. Thicker rounds make like it 'bread'.
Pita Bread
1 package yeast
3 1/2 c. flour
1 1/4 c. warm water
2 T. olive oil
1 t. salt
1 t. sugar
Combine yeast with 1 1/2 cups flour. Combine water, oil, salt and sugar, add to yeast mixture. Beat for 1/2 minute with electric mixture at low speed, then beat for 3 minutes at high speed. Work in remaining flour by hand to form a smooth and elastic dough. Put in a greased bowl in a warm spot, cover and let rise for 25 minutes. Punch dough down, divide into 12 pieces, roll each into a ball. Let rest 10 minutes.
Flatten each ball into a 5-inch circle. Place on a greased baking sheet, cover and let rest 20 to 30 minutes.
Preheat oven to 400º
Bake 9 to 10 minutes, until puffed and lightly browned on bottom.
-Cover with a damp cloth until cool.
http://i20.photobucket.com/albums/b202/sltrax/feta2.jpg
http://i20.photobucket.com/albums/b202/sltrax/Fetapita.jpg