Whipped Greek cheese with pickled sultanas

Name: Whipped Greek cheese with pickled sultanas
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Greek
Ingredients: 200g Greek-style salad cheese* (or feta), crumbled; 200g full-fat cream cheese; 4 wholemeal or white pitta breads; 5g flat-leaf parsley, leaves picked and roughly chopped; olive oil, to drizzle; 50g sultanas (or raisins); 1 shallot, finely chopped; 2 tbsp cider vinegar; 1 tbsp clear honey

Serves: 4

Prep time: 15 mins

Total time: 15 mins, plus soaking

Recipe photograph by Kris Kirkham

Whipped Greek cheese with pickled sultanas

Recipe by Sarah Cook

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For a sharing dish, simply spread the cheese over a pretty plate using the back of a spoon. Top with the sultanas and parsley and serve the pitta on the side for everyone to scoop

Serves: 4

Prep time: 15 mins

Total time: 15 mins, plus soaking

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Nutritional information (per serving)

Calories

370Kcal

Fat

22gr

Saturates

14gr

Carbs

28gr

Sugars

16gr

Fibre

3gr

Protein

15gr

Salt

2gr

Sarah Cook

Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.

See more of Sarah Cook’s recipes

Sarah Cook

See more of Sarah Cook’s recipes

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Ingredients

200g Greek-style salad cheese* (or feta), crumbled
200g full-fat cream cheese
4 wholemeal or white pitta breads
5g flat-leaf parsley, leaves picked and roughly chopped
olive oil, to drizzle

For the pickled sultanas

50g sultanas (or raisins)
1 shallot, finely chopped
2 tbsp cider vinegar
1 tbsp clear honey

Step by step

Start by combining all of the ingredients for the pickled sultanas (a clean jar is good for this). Leave for at least 30 minutes for the sultanas to soak, or if you’ve no time, blast in a microwave for 20 seconds, minus the metal lid if using a jar.
To make the whipped cheese you can use either a small food processor (or stick blender) for a very smooth finish, or an electric whisk for a more rustic texture. Combine the two cheese with some freshly ground black pepper, then whizz or whisk until smooth. Check the seasoning and keep chilled until ready to serve.
To serve, warm the pittas on a hot griddle pan or toast lightly, then cut into wedges. Scoop the whipped cheese onto four plates and swirl with the back of a spoon then spoon over the pickled sultanas and some of the pickling liquid on top. Add a drizzle of olive oil, some parsley and a pile of pitta bread wedges to each plate for scooping.

*Use vegetarian cheese if required.

Serve with