Can you resist it?


Beyond the valley of hummus and taramasalata lives whipped feta—tyrosalata, spectacularly creamy, delicious beyond all the talking of it.  Salty feta, tangy Greek yoghurt, olive oil, garlic, herbs, all whipped into a silky frenzy. Serve with roast tomatoes—heaven–, slather on fresh focaccia, dip veggies into it, crackers, use your imagination. Drop some into soup—hot or cold—think gazpacho taken to the nth degree.  We had the inspiration to splash it on hot pasta, and zoom it up with pesto and roast tomato pesto from the supermarket and it was fabuloso!! And so easy you will wonder why you have never done it before.



1 200 gm tub feta—try to get the Danish one –more creamy

110 gms Greek yoghurt

2 tablespoons Olive oil

Garlic—don’t go mad—we used powdered

1 ½ teaspoon dry oregano

Optional pinch chili flakes

Keep in the fridge


Blitz the whole lot in the blender till smooth

Serve straight from the fridge.

If you are going to use on pasta—which I think is the best way to do it—bring to room temperature before putting on the hot pasta.

Pictures from the internet