Greek · Lunch
Yogurt Cheese Board
A composed Greek board of thick strained yogurt cheese seasoned with olive oil, lemon and dried oregano, surrounded by kalamata olives, feta, cucumber, tomato and warm pita. Tangy, herbaceous and lightly briny, served room temperature as a shared starter or light meal.
$5
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
442Calories
16.8gProtein
28.1gFat
32.6gCarbs
10.2gSugar
4.1gFiber
1208mgSodium
50mgChol
10.4gSat Fat
585mgPotassium
420mgCalcium
2.3mgIron
0.8mcgVitamin B12
12mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
mediterranean
hidden-gems
vegetarian
gluten-free
quick-lunch
low-chol
Instructions
1
Prep
Line a small sieve with cheesecloth and set over a bowl. Spoon yogurt into the lined sieve and chill 12 hours until thickened into spreadable cheese.
2
Drain
Transfer drained yogurt cheese to a bowl and stir in lemon zest, dried oregano, salt and swirl in olive oil.
3
Warm
Toast pita in a dry skillet over medium heat for 1 minute per side until lightly blistered.
4
Plate
Spoon yogurt cheese onto a board, arrange feta, olives, sliced cucumber and tomato around it. Drizzle with olive oil and black pepper, serve with warm pita.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g plain whole-milk yogurt, strained
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 1 tsp1 tsp lemon zest
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 2 oz56g feta cheese
- 2 oz28g, about 8 kalamata olives
- 11 cucumber
- 11 small tomato
- 22 mini pita (about 2 oz/57g)
- 1/2 tsp1/2 tsp black pepper
