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Crisp feta nibbles

These little wedges are perfect for dipping and sharing, the perfect pre-dinner snack for guests

  • Prep: 10 mins
    Cook: 5 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 277
  • Carbohydrates 42
  • Saturated Fat 4
  • Sugar 38
  • Protein 12
  • Fat 8
  • Fibre 2
  • Salt 2.06

Nutrition per serving

  • Calories 277
  • Carbohydrates 42
  • Saturated Fat 4
  • Sugar 38
  • Protein 12
  • Fat 8
  • Fibre 2
  • Salt 2.06

Ingredients

  • 6 pitta breads
  • 200g pack feta cheese
  • 20g pack flat-leaf parsley or mint, leaves roughly chopped
  • vegetable crudités
  • houmous, tzatziki and other favourite dips, to serve

Method

  1. Toast the pittas in a toaster until they’re just under-done – puffed up but not yet crisp – then leave to cool for a few mins. Meanwhile, using a fork, mash the feta in a large bowl. Stir in the herbs and lots of black pepper.

  2. Cut a slit along one edge of each pitta, then spoon in the feta. Spread it out over the inside of the bread with the back of the spoon or a cutlery knife. Can be prepared up to 1 day ahead and kept covered in the fridge.

  3. To serve, re-toast the pittas, cut-side up, in the toaster until the bread is just crisp, then leave to cool for 2 mins before cutting into wedges. Best eaten within 30 mins of toasting.

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